"The fried foods hurt? That’s non true. "This is the assertion of Professor Vincenzo Fogliano, who with Chef Peppe Daddio and Aniello Di Caprio has carried out a series of small experiments at the Maddaloni’s cooking school "Dolce e Salato". A trial aimed to evaluate the differences between different oils and different ways of frying and the absorption of different products such as potatoes, pizza and eggplant. "If they’re fried properly -Fogliano goes on -fried potato or a montanara become products nutritionally excellent. While vegetables such as eggplant or zucchini can absorb up to 30% of oil, potatoes or fried pizzas only 5% and therefore are not different in composition from a spaghetti with garlic and oil. The proper use of batters in frying reduces the absorption of oil ".
Friday 21 December 2012
