According to scientists, this method can be used for many types of food.
Scientists from the Tokyo University of Technology Research found that during the roasting, the structure of the molecules of the test changes. If you change the amount of water and time of roasting, it is possible to achieve a crust with a low amount of fat.
It turns out that during roasting in the test are formed microscopic pores that absorb the fat and affect the final structure of food. The water evaporates during frying, forming holes that make the crust crispy. When residual moisture in the crust may be undercooked.
Based on the obtained data of experimental researches of Japanese scientists have created a special recipe batter (tempura) for frying fish and other foods. According to scientists, this method can be used for other types of food. This can lead to the emergence of low-calorie chips.
