Throwing Water in the Fryer

I wrote this a few years ago and for some reason I’ve been thinking of this story a lot lately.

Almost everyone knows that water boils at a much lower temperature than oil. That is one of the reasons oil is good for cooking; it can take the heat without evaporating. Oil is also lighter than water and settles on the top when the two are mixed. Anyone that has ever cooked with oil must also know what happens when a…