Science of Mochi Balls/ Deep Frying
When the mochi balls are completely a submerged in the oil, the heat from the oil is transferred to the food through diffusion and convection. The food centers heat through conduction because the heat diffuses from the hot surface into its core through physical contact. It then processes their transfer of thermal energy. While boiling the mochi balls in the deep fryer there are bubbles at the surface of the food. This means that the water around the food is causing the water inside the food to evaporate.
Recipe
https://www.youtube.com/watch?v=uLc-6D3shJ0
Reflection
The recipe overall worked but it was difficult figuring out how long to keep the mochi ball in the fryer because the first couple of times I took it out and cut open the mochi ball, it was still not cooked on the inside.
I think it is impressive how you tried an unusual recipe like dark chocolate mochi balls. Even though they may have tasted weird, I think you did a really good job creating the mochi balls and the video. Your video is just like a tasty video by breaking a complicated recipe down into simple steps. The titles in your video are also clear and easy to read.
ReplyDeleteI thought your video's display was clear and easy to follow. It definitely looked like a hard dish to make! However, the only suggestion is that you should probably slow down the titles next time, just so it's easier to read. However, I liked your fast-paced cooking video because it keeps the viewer paying attention. Overall, your video was great and was easy to follow along with.
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