The Earth is not necessarily the best environment in the known Universe to fry chips, however. A few years ago, chemists John Lioumbas and Thodoris Karapantsios of the Aristotle University of Thessaloniki in Greece used a centrifuge[离心分离机] facility in the Netherlands to show that chips cook best at three times Earth’s gravity – roughly the sort of conditions you might experience if you could live on Jupiter’s “surface”. The reason is that the water vapour produced inside the chip as it cooks behaves differently depending on the strength of gravity: at three times Earth’s gravity the water escapes in smaller clumps[丛]that accelerate the transfer of heat from the oil to the potato, contributing to a perfectly thick and crispy crust. Blumenthal – famous for using scientific equipment in his cooking – might want to consider incorporating his centrifuges into his formula in the future.
1）几年前，希腊塞萨洛尼基阿里士多德大学的化学家约翰·里尔巴斯（John Lioumbas）和梭多李斯·卡拉潘特西斯（Thodoris Karapantsios）在荷兰使用离心机时
This all goes to show that the key to the perfect chip, whether you fry twice or thrice, on Earth or in space, is getting rid of the moisture at the right speed. Then, that magic dance of crispy and soft has a chance to develop its perfect rhythm.