I've read Kenji Alt-Lopez's piece on the science of double frying (http://aht.seriouseats.com/archives/2...) but still don't quite have a handle on what exactly is making it "work." I get the basics: The first fry is creating a starch gel and the second hotter fry is desiccating that starch gel. But the strange thing is that Cook's Illustrated recommends a second fry for their version of Korean Fried Chicken but at the SAME temperature as the first so temperature must not be the factor (or the whole factor). Is it possible that cooling and resting has something to do with it? Thanks!