Find out the Physics of the Perfect French Fry

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Who doesn’t love a good French fry? But what exactly makes the perfect French fry, according to science? To me, the perfect French fry is one that comes out of a freezer, but the experts are having their say, too.

Dr. Scott Paulson, french fry-enthusiast and physics and astronomy professor at James Madison University, will be speaking at Science on Tap at Old City’s National Mechanics, on December 8th, explaining the art of perfecting the French fry by using different types of potatoes and oils, cooking heats and methods, and more.

The talk begins at 6 p.m., but doors open at 5 p.m.

Hopefully there will be a supply of fries for eating, too.

Science on Tap [Facebook]

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