I was just wondering a bit on deep frying. You see, I work at a restaurant and the damned deep frying is always making that loud crackly noise whenever water (or food, or whatever) is added to it and I got to thinking about it. So, just to set things straight, I'm guessing (and this is a LONG shot) that the oil is very hot and that's what heats the food up, etc. Nobel prize here I come. But what's with all the crazy frothy bubbles that appear once food is submerged? Is the oil so hot that it vaporizes the water and all the bubbles are actually generating steam? Thanks.