Researchers at the University of Illinois might have figured out how to use microwave heating to make the perfect French fry.
My first thought is that microwaved French fries usually come out soggy and sad, but this is different.
The idea is simple: You’d start off by frying it traditionally to get that crunch, and then you use microwave heating to control how much oil gets inside.
Since microwaves heat from the inside first, it creates pressure that actually pushes oil out instead of letting it soak in. Which should result in fries that cook faster and absorb less oil.
And they think this could be added to existing fryers, so it shouldn’t disrupt the food industry too much.
(Meanwhile Steak ‘n Shake sells French fries and tater tots fried in beef tallow. Do you think people would want a healthier French Fry?)
