Frying is the perfect dry-heat cooking method because hot fat
can conduct heat to the entire surface area of the food at one
time. Well, it's like having a pan that can just wrap itself
around food. And, if it's done properly, very little of the fat
is absorbed into the food. Now, the trick is to understand which
fat to use. And for that we need a little lesson in fat
composition. You see, all fat molecules are triglycerides, are
composed of one unit of glycerol, an alcohol derivative, and
three fatty acids. It's kind of like this train. [Turns train
on.] 1 glycerol + 3 fatty acids MB: Oh, ah. Oh, no. Not another
one of your lame teaching aids. AB: Oh, don't go off the rails,
Marsha. Now, let's pretend for a second that this engine and
this caboose form one glycerol and each one of these three cars
is a fatty acid, hence 'trigylceride'. Okay, now each one of
these fatty acids has a certain amount of seats on it and
normally these are taken up by hydrogen, okay? If every seat has
a shiny, happy hydrogen in it,