There are fries tasty, but notoriously unhealthy. However, a research team at the University of Illinois has developed a deceptively plain method for maintaining satisfying flavor and crunch without having to employ so much oil.
The cooking method combines customary frying and microwave heating. Adding this microwave step can reduce the amount of oil used in the process, which means you’ll absorb less fat with each bite. All the secrets of cooking french fries in this way were presented in two studies published in Current research in food science AND Journal of Food Science.
French fries and health
Although popular, fried foods contain high amounts of fat, which has been linked to several health problems, including obesity and high blood pressure. “Consumers want healthy food, but the moment of purchase is often dominated by cravings,” says Pawan Singh Takhar, author of one of the two studies. “The high oil content adds flavor, but is also high in energy and calories.”
Precisely to lend a hand consumers make better food choices without feeling disadvantaged, researchers are trying to figure out how they can cook healthier French fries, achieving lower fat content without changing their taste and texture.
Research shows that one of the main difficulties in frying is preventing oil from getting into food. In fact, in the early stages of the frying process, the potato pores fill with water, leaving no room for oil.
However, during cooking, the water evaporates, creating voids that allow the oil to be sucked in under the influence of negative pressure. Much of the frying process takes place under vacuum, which essentially increases the tendency for oil to be drawn into the fries.
Modern wavelength
So in the modern study, scientists tried to figure out how to raise the time spent in positive pressure and shorten the period of negative pressure. “When we heat something in a traditional oven, the heat transfers from the outside to the inside, but a microwave oven heats from the inside out because the microwaves penetrate the entire surface of the material,” Takhar says.
In particular, microwaves cause water molecules to oscillate, which causes increased steam formation and thus shifts the pressure profile towards positive values that prevent basic absorption of the oil.
However, frying in a microwave oven alone will not provide the desired texture. “If you only use a microwave, the food will turn out mushy,” says Takhar. To obtain crispiness, combine frying and heating in the microwave.
To achieve the right balance, the researchers conducted an experiment in which they specially designed a microwave fryer by monitoring the temperature, pressure, volume, texture, moisture and oil content of the chips. “We propose combining both methods in the same device. Traditional heating preserves crispiness, while microwave heating reduces oil consumption,” the study concluded.