Everything good comes at a cost — at least when it comes to french fries. The ubiquitous fast food item is one we’ve been trying to duplicate in healthier ways for decades.
One of the main reasons fries wreak havoc on our hearts is how much oil they absorb during their, well, frying.
Now, a new study from the University of Illinois seeks to keep the crispy part of the potato’s cooking process by involving a well-known household appliance — the humble microwave.
Researchers measured the potatoes’ internal pressure, volume, moisture, temperature and — most importantly for us and our cardiologists — the oil content during blanching and frying. These measurements let the team track how water left the potatoes, and how oil seeped in. When the potatoes’ moisture content is still high, there’s no room for oil molecules to sidle in. But as the water vaporizes, space frees up, and the negative pressure results in a vacuum that pulls the oil in.
Researchers said most of the frying process occurs during this window.
Now, a microwave heats from the inside out, causing the water molecules to move quickly and generate extra vapor. This means more pressure in the food item. For fries, this could prevent as much oil being absorbed throughout the cooking process — and would cut down on cooking time, too. The downside, however, is that notorious microwave sog.
The solution? Researchers propose a hybrid fryer. One that combines microwave technology with that of a conventional fryer.
Like most gadgets of the future, it could be some time before we see it. Until then, it’s nice to know there’s research being conducted on all sorts of things that matter … including french fries.