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Pages 148-149 - Bratwurst and bearing damage |
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The next time you fry bratwurst, turn it into an experiment.
If you examine the situation in all its profundity, you will be amazed.
It would be best to choose a moment of solitude when family members have vacated the premises.
The test setup is attractively simple. Take an uncoated frying pan that is substantially larger than the surface of the heating element in the stove.
Fill the pan with oil (like sunflower seed oil) approximately 1 mm deep. Set up a lamp close by so that the oil is clearly observable.
Fig. 11.02
The experiment works best when you use a very small flame. If there is too much oil, nothing will happen.
After turning on the heat, the oil pulls back from the heated area. In the zone near the center, the oil has reached a temperature of about 150-190°C.
The bottom of the pan can be seen, and residual oil quickly flows in a radial direction outward. The bottom of the pan becomes increasingly dry. It would not be
a good idea to pop in your wurst right at this moment since it needs oil to fry. A steep wall of oil is at the edge of the dry zone. The angle of this edge can be more
than 70°. If you turn down the heat, the dry zone shrinks to a small oil-less region whose edges finally flow into each other.
Just about everyone has observed this process.
A quick survey in our house yielded the following explanations of the phenomenon:
The ladies claimed that the reason inspiring the oil to migrate is that the pan is hot.
The gentlemen contrastingly maintained that the floor expanded upward.
As usual, the ladies are correct. The pan is indeed hot. This assertion is indisputable.
The men are utterly wrong. The effect also works in an old pan that is concave from use. In addition, pan manufacturers go to a great deal of effort to prevent pans from
bulging upward. This would significantly impair the heat transfer of heat.
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