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Does “greasy tasting” equate to “more grease?”
I thought so, but was I wrong?!
***
“If you look at a French fry under a microscope, you’ll see that while it’s being fried, the water inside the food is rapidly expanding and converting to steam.
Much of this water escapes, leaving small, steam-filled cavities in the food.
As soon as the food is removed from the oil, it rapidly drops in temperature. The steam inside condenses back into water, leaving large vacuum-filled holes in its structure. What comes in to fill those holes?
The only thing that can: the oil on the surface of the food.
In fact, the amount of oil that a piece of food absorbs is directly proportional to the temperature it is cooked at.
So the sensation of greasiness you get when eating poorly fried food? It’s the combination of oil and the moisture left on or near the surface of the food that causes that.
Well-fried food should be nearly water-free on its surface, giving it a cleaner, less greasy mouth feel.” (Source: Serious Eats . com)
Spread the word … not the icing!
Janice
Life & Wellness Coach, Author
Self-Help / Weight Loss Artist
wise * fun * utterly useful
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