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Microwave-assisted frying could make french fries crispier and far less oily
Researchers have proposed a two-step cooking method combining microwave heating with conventional frying to produce crispier french fries that absorb significantly less oil. The microwave phase drives out moisture without submerging the fries in fat, while a brief conventional fry delivers the expected crunch. The technique could make french fries a considerably healthier food without sacrificing texture or taste.
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