Fried food hurts? Science says NO!

"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

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