How does the temperature of frying fat affect the absorption of fat into foods?
List 4 ways to decrease the amount of fat used in cooking. Sautéing and stir-frying use the least amount of fat and for stir-frying a pan is held stationary while the food is stirred and turned over with utensils, a very popular method in Asian cooking. For sautéing eggs or pancakes, use a frying pan, sauté pan, or a griddle. Pan-frying is placing meat in a hot frying pan with a small amount of fat, the fat is not poured out as it accumulates, and is wonderful for an Alaskan Halibut dish. Deep-frying involves completely covering the food with fat. My favorite example of deep-frying is the deep-fried Twinkie my brother and his roommates concocted during college. Normally the higher the temperature of frying fat, the more absorption of fat in the food. There are several ways to reduce the amount of fat in preparation including draining the fat from the food, using better fats such as olive oil, patting foods down with a paper towel, and using cooking methods such as sautéing and stir-fry
