Yes, a group of real scientists published a real paper in the journal Food Research International about the optimal conditions for cooking french fries. It has lots of sciencey terms like “crust thickness evolution” and “heat transfer from hot oil to potato surface.” For reference, those are the kinds of factors you should be considering while spinning cooking french fries at varying levels of g-force in a centrifuge for the betterment of human kind.
John Lioumbas and Thodoris Karapantsios of Aristotle University of Thessaloniki, Greece, found that, in a range of 1.8 to 9 times Earth’s gravity, french fries cooked best at around 3G, which is roughly the same as Jupiter’s “surface” gravity.
via Geekosystem
Image: tonynetone
