Purdue professor cooks up healthier way to 'fry' food: Invention could make microwaves seem like crock pots

A new cooking technology under development at Purdue University could please both dieters looking for lowercalorie meals and food retailers seeking lower costs. It has the potential to produce "fried" foods using vastly less oil, and to cook them at speeds that make microwave ovens seem as slow as crock pots. A Purdue professor is working with Anderson Tool and Engineering Co. in Madison County to create advanced prototypes of the device, called a "radiant fryer." The first off the...

 

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