Scientists have unveiled an innovative approach to making French fries significantly less greasy without compromising their beloved taste and texture. This novel method integrates traditional frying with microwave heating, effectively reducing the amount of oil absorbed during the cooking process.
The core of this breakthrough lies in managing internal food pressure; microwaves generate steam pressure that actively pushes oil away from the food’s surface, preventing it from seeping in. The outcome is not only a faster cooking time but also French fries with substantially lower fat content that remarkably retain their desirable crispiness.