[Sca-cooks] Feeding the cat was Crepes

Michael Gunter dookgunthar at hotmail.com
Mon Sep 20 10:40:12 PDT 2010

> Not sure about the impurities in the oil; maybe... I had always worked on the assumption the pan wasn't evenly heated the first attempt or two, pores in the metal had not yet opened to admit oil, etc. Whatever the reason, the first crepe to hit the pan is very often not optimal in quality.
> Adamantius

According to Russ Parsons in "How to Read a French Fry" new oil doesn't fry well because 
fried foods create a water barrier which prevents the oil from drying out the surface.
When food is fried it creates a type of soap which breaks up the water barrier and allows
the oil to contact the food surface and brown the food.
So fresh oil cannot properly cook until some impurities are added from previously fried
material. This is why the first batch of french fries or pancakes or crepes or whatever 
are usually tossed. The impurities allow the water barrier created to be broken up and
browning to commence.

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