Main Question or Discussion Point
I shouldn't be having adventures in my own home, it's the fault of the engineers who designed stovetops as they are, with the controls in the far back, behind the towering inferno of oil. Whose idea was that, should be fired from their job. Anyway it seems that the fact that oil has a much higher b.p. than water is very significant for cooking. Amazing what water does when superheated, even a tiny bit of moisture causes vegetables to expode in 150C oil. (Yes, if you ask, I was smart enough to wear eye protection in advance. [And why does he wear eye protection while cooking? Well, now you know why I never pursued a chemistry major after Organic lab.]) Several broccolis were deep-fried in the mayhem, through no fault of my own.