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In frying, the oil is purposefully consumed. In "heat transfer" cases, water-frying can be done. I do it all the time. Keeps calories low though it's less ta
by diydsp 6y ago
In frying, the oil is purposefully consumed. In "heat transfer" cases, water-frying can be done. I do it all the time. Keeps calories low though it's less tasty and satisfying. Also easier to clean!
- Mengkudulangsat 6y agoThe problem with water-frying (boiling?) is you can't get to the critical temperature (140C+) for Maillard reactions needed to brown the batter. I am by no means an expert in food science, but it's something I've wondered for a long time. It'll be great if we never have to throw away used cooking oil (when it isn't consumed of course, like when making fried chickens).