date:Dec 05, 2012
nt of the oil, while potatoes and pizza absorb only 5 per cent due to their starch content.
A fundamental rule is that starch plays an important part in sealing the food being fried and reducing the oil absorption. The starch in potatoes . . . is particularly effective, The Sydney Morning Herald quoted Mr Fogliano.
But he added that the quantity of oil absorbed increases if the food is frozen or a pre-fried product, which is how 95 per cent of how French fries and chips are cooked in Australia