In article
>,
Filip Houdek > wrote:

> Instead of frying, if I were to spray with a light coating of oil and
> then bake in an oven or convection oven, would this produce a result
> similar to frying? I am trying to find a lower-fat alternative to
> frying which would produce a similar result. Any item, could be french
> fries, chicken, etc.

"Similar" maybe -- depending on how picky you are. Frying makes use of
the very high heat transfer capability of a liquid (the oil), which
baking, which transfers heat through air, can't begin to match.

Isaac