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The Dangerous Truth Behind Deep Frying a Frozen Turkey When a frozen turkey is lowered into hot oil, the physics is driven by rapid heat transfer and violent phase change, while the danger is increased by the turkey’s size and high water content. A whole turkey is mostly water, much of it trapped as ice, which creates a large thermal gradient when it contacts oil at deep frying temperatures. The ice rapidly absorbs heat and melts, and the resulting water, being denser than oil, sinks to the bott
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Cooking in a hurry? This button makes a big difference!
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Anyone notice this effect when cooking? Now you know what it’s called! #science #cooking #physics #chemistry #scienceexperiment | Imagination Station Toledo
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