Perishable Pundit
 
  Home | About | Archives | Sponsorship | Contact Us | Submit / Suggest
  Retail & Foodservice rss  
   
   French Fries' Oil Content: It's Lower With Infrared Heat
by Marcia Wood, USDA Agricultural Research Service
Posted: Wednesday, July 31, 2013 at 3:32PM EDT

No doubt about it. Americans love French fries.

But fries soak up a lot of oil while they’re turning a perfect golden brown in the deep-fat fryer.

Agricultural Research Service scientist Zhongli Pan and colleagues have tackled the challenge of lowering some of the fat from this favorite side order without skimping on the fries’ delicious taste and texture or their pleasing appearance and aroma.

Their idea?

After potatoes are peeled and sliced into strips, and just before the raw strips are dunked in the fryer, prep them with 3 minutes of infrared (IR) heat—just like that created in home or commercial IR ovens or grills.

To read the rest of the story, please go to: USDA Agricultural Research Service


print article
Print Article
send article
Send Article
Respond
Respond
Permalink
Permalink
Share Article
Share Article


Bakery Dairy Deli Floral  Meat & Poultry Produce Seafood Retail & Foodsvc
 Lowe Refrigeration    Walkers Oatcakes  Last Minute Gourmet    

mail to friend

Got News? Send your latest press releases and announcements to RetailPR@PerishableNews.com