:: OSEL.CZ :: – Why do turkeys explode?

When boiling oil meets water, an explosion may result. Credit: US Navy photos from 2nd Class Mass Communications Specialist Travis Alston / Flickr.

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Annual šcodeand for millions of dollars as a result of fires a many unnecessary trips injured on call, they are not just the convenience of exploding turkeys, but like followk ice cream frozen, huh lidI dip in the potat s hot oil.

Why do “turkeys explode”?

Density and heat are to blame. When we take a liter bottle with oil and a liter bottle with mineral water, we will feel the difference – the one with water is harder. Thus, if a frozen turkey with hoarfrost on the surface and ice in the bowels, we immerse in hot oil, the water does not tend to float like ice on the surface and melt and gradually evaporate. It drops and, by being surrounded by oil on all sides, turns into gas. Slamping the lid of the fryer or the lid of the pot has no chance of saving us. The volume of the oil container can be compared to a working cylinder, which used to be steam cylinders. And the trees by the road were uprooted by them. Not only can the escaping water vapor scald us, the greater danger is the oil, which erupts and, in the form of droplets of various sizes, spreads in all directions with a tendency to stick to everything it touches.

Why are people uneducated in this regard? Medical reports show that they always think the same thing – that such a little frozen water can’t do anything. But she will. The oil is heated to 175 degrees Celsius and the water changes in the order of a hundredth of a second. This will increase the volume 1752 times!

And if we are unlucky, then the oil mist from the flame or the heating element will ignite. Not only are burns of various degrees, but also a bill for firefighters.

Now that we’ve started the comparison, there’s a good one here to state. Kapices of oil mixed with air, which we enjoy our stupidity able over the pot leadst, does not differ much from mixtures, which explodes and drives the engines oceanicch colossi. Their vpistons and pistons also mythey only about forty inches on average.

Conclusion

If ever even if it was just a chicken, you will depositt into the fryer, don’t forget it first not only thaw, andand mainly to dry. VEalso know that he knowstším risk are chickens brittleá. These are the ones that sellers do weaving help needleek syringeher water, salt a phosphates. Nnot so much because of the tenderness of the meat, as he claims, like because of it can be rushed mass even more than twenty percent. It’s actually for tender meat it is good to be careful not only because of frying. If namely we also like other products, into which they give us phosphates (for example processed cheeses), their cumulation si work on decalcification of teeth, osteoporosisand other lickers. But it will be for another time.

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