Greetings, Infoods friends:
I am looking for guidelines/formulas for calculating oil
picked up in deep-frying. I know many factors are involved (composition of the
food, water content, temperature of oil and food—and likely many more). Ideally
such foods should be analyzed but…are there ways to make a plausible (not
necessarily accurate) estimate?
Best regards,
Barbara Selley
Food Intelligence