🍟We tested five different oils: canola oil, avocado oil, coconut oil, lard, and butter.
🔥Despite the different oils used, there was minimal difference in the taste and texture of the french fries.
🧈Butter was used as an alternative oil for deep frying and resulted in delicious fries.
👨🍳The experiment was conducted by a professional chef and taste-tested by various individuals.
💡The results suggest that the choice of oil may not significantly impact the final outcome of french fries.
Did the different oils affect the taste of the french fries?
—Surprisingly, the taste of the french fries was nearly the same regardless of the oil used.
Which oil produced the best fries?
—While all the oils yielded tasty fries, butter was particularly delicious.
Were there any noticeable differences in texture?
—No, the texture of the fries remained consistent across all the oils.
Why did you choose these specific oils for the experiment?
—We selected common cooking oils to test their effects on fried potatoes.
What was the purpose of this experiment?
—The experiment aimed to determine if the choice of oil affects the taste and texture of french fries.
00:00Introducing the experiment and the goal of testing different oils for cooking french fries.
06:58Canola oil was used as the first oil, followed by avocado oil, coconut oil, lard, and butter.
10:21Taste testing the fries cooked in different oils and discussing the similarities in taste.
12:07Exploring the results and concluding that the choice of oil has minimal impact on the final fries.
