This month’s issue of Cooking Light magazine debunked several myths about the foods that we eat. For example, eggs are not our enemy. You can eat them without fears of raising your cholesterol. Another of the myths concerned fried food.
As points out, there is a right way and a wrong way to fry foods. Temperature is critical, with 375 degrees being optimal. Your ingredients to bread or batter your food are critical as well. You want to use a gluten-containing flour as well as baking soda or a carbonated liquid to reduce fat absorption.
The article is well laid out, with clear explanations about many of the myths that continue to persist. Definitely, worth a look.
Tonight, we had fried cod, using the magazine’s recipe. It was delicious. Best of all, it was not greasy. We didn’t have that feeling of a coated tongue after eating our fish and hush puppies. It was outstanding.
The take-home message is you can have fried foods if you prepare them. You can make sure that oil absorption is minimal. Break out the peanut oil! It’s time for fish and chips!
