I have to say that I thoroughly enjoyed today’s experiment.
Trying out the kinds of kropeks available, there was a definite difference in terms of taste. There were some that tasted excellent (like the kropeks found in the restaurants), others just plain bad (like burnt firewood in a dumpster).
Asking the groups what they used to cook the kropeks there were four different mediums used: canola oil, vegetable oil, canola oil, and butter. All of the groups, except for the one that used butter to cook the kropek, used canola, vegetable, or canola oil, and the kropeks that they cooked mostly tasted the same. In my opinion, the difference in the tastes resulted from two factors.
1. The brands that were used varied. With varying recipes, the taste will naturally differ from one another
2. The process in which the kropek was cooked differed from group to group. The time and temperature have an immediate effect to the crispiness, size, and taste of the kropek, resulting in some kropeks tasting undercooked, overcooked, or just right.
The tastiest kropek, for me, was the ones made by our group. This result in taste was due to the temperature of our oil being extremely hot resulting in our kropek to cook immediately, achieving that perfect crisp.
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