Pourquoi doit-on chauffer l'huile avant la cuisson ?

Tout simplement pour que l'aliment qui doit y cuire soit ''saisi'' rapidement en surface par une intense chaleur, ce qui provoque l'apparition d'une ''croûte'' à la surface, cette croûte empêchant d'une part la matière grasse de pénétrer l'aliment, et d'autre part interdisant aux jus (de la viande, par exemple) de le quitter.

Bon appétit !

Complement internaute :
[Article porté à jour le 13/01/2010]The present invention relates to a device for measuring a physical quantity, such as a force or a torque, and more particularly, to a sensor for detecting a physical quantity with a magnetoresistive element and to a sensor device including the sensor. In recent years, there has been developed a sensor for detecting a physical quantity, such as an acceleration, an angular velocity, an impact, or a pressure, using a semiconductor material. A representative example of the sensor is a semiconductor acceleration sensor. The acceleration sensor is a semiconductor sensor for measuring acceleration as a physical quantity and includes, for example, an acceleration sensor using a piezoelectric element, an electrostatic capacitance sensor using a capacitance, and an optical sensor using a laser interferometer or the like. The acceleration sensor is widely used in, for example, an air bag system or the like for a vehicle. The acceleration sensor detects the acceleration in the up-down, right-left, or pitching and rolling directions of a vehicle body. As the semiconductor acceleration sensor, for example, Japanese Laid-Open Patent Publication No.