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Purdue University scientists have created a healthier alternative to frying with an oil-free fryer that, they claim, still manages to achieve a deep-fried flavor. Their radiant fryer eschews oil for elevated temperatures to create "fried" food with fewer calories and lower fat content.
A demo of the prototype will be performed Wednesday at the Indiana campus by associate professor Kevin Keener, who will be cooking up chicken patties and hash browns in the invention as well as in a traditional fryer for comparison.
In the vein of Shakespeare's rose adage, foodies are left to wonder if no-fry "fried" food will taste as sweet -- and many argue that deep-fried food cannot be dubbed "deep-fried" at all without the fundamental addition of oil.
What do you think about the concept of a no-fry fryer? Spill it in the comments.
[Via Associated Press]
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10-05-2009 @4:58PM totoro said... I don't care what they call it; as long as it has the mouthfeel/texture/crunch of fried food, I'm in.
(Note: Baked potato chips, etc. all fail the test)
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10-05-2009 @5:13PM Michael Schmitt said... Now to wait 10 years while they commercialize it and 15 years before I can afford it.
Anyone have an induction range at their place? I saw that technology about 10 years ago in the lab...
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10-05-2009 @5:32PM Induction Junction said... Yes, I have been using induction for two years and I love it. I would never have tried it except the building I live in doesn't have gas and traditional electric sucks.
It has prefect temperature control and doesn't heat up the kitchen nearly as bad as traditional heat sources.
Personally, they should outlaw regular electric and force everyone onto induction.
That said, cookware makers are as much to blame for the slow pick-up on induction. NONE of the majors have an induction package and most don't even make induction capable pots. They are oblivious.
I was lucky, my Italian pans were already induction ready.
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10-06-2009 @10:13AM Orville said... This thing hardly has a recipe attached to it
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10-06-2009 @4:17PM trisha said... I think it's a great idea! I agree with totoro, as long as it tastes/feels the same, I don't care if it wasn't really fried. Although I'm not sure if I'd want it to be called "deep fried" or identified as "*just like* deep fried" or something..
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