” Fried rice is a classic dish in pretty much every Chinese restaurant, and the strenuous process of tossing the rice in a wok over high heat is key to producing the perfect final product. There’s always chemistry involved in cooking, but there’s also a fair amount of physics. Scientists at the Georgia Institute of Technology have devised a model for the kinematics of wok-tossing to explain how it produces fried rice that is nicely browned but not burnt. They described their work in a recent paper published in the Journal of the Royal Society: Interface…”
