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weigh it before and after?

15 years ago

I wonder if you could calculate the accreted oil on the food by careful weighing it before and after on an accurate gram scale that read in tenths? Or would the fries have also lost moisture (as steam) during cooking which loss would serve to mask a portion of added oil?

L.

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Comments (5)

liriodendron
Original Author
15 years ago
Sorry this was a reply to johnliu's post re deep frying. How it ended up as new thread is a mystery to me!
L
sushipup1
15 years ago
Problem would be weight of other moisture lost in cooking. IOW, if the food lost water weight and added oil weight, you could not tell.
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foodonastump
15 years ago
Don't weigh the food, weigh the oil. Weigh the pot of oil and the plate with paper towels (or whatever your draining method) before cooking and then after. The difference is how much oil was absorbed.
puzzlefan
15 years ago
You could do an experiment making oven "fries" two ways. Weigh out two portion of potatoes. On one half of the sheet pan, put very lightly salted and peppered potato fries. Spray with a good pan spray. On the other half, place potatoes lightly coated with oil (easiest to do by using a plastic bag and shaking potatoes in that) Bake at 400 degrees until crispy. Weigh each side again and compare. We never fry anything in our household but do find these potato "fries" acceptable. I like using a garlic spray on mine and I also use parchment paper for eay clean up.
John Liu
15 years ago
I will do this (measure the oil absorbed in deep fried food) but right now we are on a slimming effort. While it is not actually non-winter in Oregon yet - that will be in July, or maybe August, or maybe 2012 - the sun has come out for a day or so, and we have crawled, groundhog-like, from our Gore-Tex burrows to look at our shadows. And what, err, mighty shadows they were. So, unless someone can tell me how to deep fry carrot juice, the deep-frying experiments will wait just a bit. You see, I don't really want to weigh myself before and after.

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