"PurdueUniversity" news and stories

Photo: thebittenword.com, Flickr.

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]

By day, I am a corporate trainer. In the world of training, we try to say things as concisely and clearly as possible. We avoid stating any extra steps that could possibly confuse our classroom participants. The world of Rube Goldberg is quite the opposite. A Rube Goldberg machine, as stated on Wikipedia, is "an incredibly overengineered apparatus that performs a very simple task in very indirect and convoluted fashion."

Each year, there is a competition held to find the team that best masters the art of inefficiency. This year's task at the Rube Goldberg competition was to assemble a burger consisting of no less than one precooked meat patty, two vegetables and two condiments, sandwiched between bun halves. The rules required that this task needed to take 20 or more steps.

The winning team was from Purdue University and made their burgers in 156 steps! I hope no one was too hungry.

For more on the event, including some more photos, check out the article on Gizmodo.

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