Michael Odom wrote:

On 17 Jun 2004 19:05:31 -0700, (Al) wrote:

2. Can mixing water and oil help in reducing oil absorbed by the food
to be fried.

I suppose you never had a few droplets of water on a utensil you stuck
into frying oil. The effects can be almost volcanic.

I feel if we have a easy process of removing absorbed oil in fried
foods, then it would be one more best practice to reduce substantially
the amount of oil consumed and hence have a lesser health impact...

A centrifuge, maybe?

modom

ROTFL! Was envisioning one of our lab ultracentrifuges being put to use
to remove oil from fried foods. Probably end up with a dense pellet and
a layer of oil floating on top.