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French Fry Oil Cut Via Microwave Frying

Source: wired.com

TL;DR

University of Illinois researchers developed a hybrid frying method using microwaves to cut oil absorption in french fries.
Microwaves create vapor pressure inside potatoes to block oil entry during cooking, while traditional frying keeps them crisp.
This lets people enjoy fries' taste and crunch with less fat linked to obesity and hypertension.

The story at a glance

University of Illinois researchers led by Pawan Singh Takhar published studies on a cooking method that mixes traditional frying with microwave heating to make french fries absorb less oil. The approach keeps the familiar taste and crunch but lowers fat intake. It's being reported now after the papers appeared in Current Research in Food Science and The Journal of Food Science. Fried foods' health risks drive such work.[[1]](https://www.wired.com/story/scientists-have-made-french-fry-breakthrough/?_hsenc=p2ANqtz--5ukwfCGa-OEMlYNlnsa5PcptQUsDKG7Ei8-Eoc9ovlewP_xnHkgy_lJtFOdJ_z5FBkWSK5ujeWXSpX63ViIF8KY51sA&_hsmi=412496453#intcid=_wired-verso-hp-trending-bktb_b6878fe0-98c7-4531-a92b-7f8bb36e54ad_cygnus-personalized)[[2]](https://www.wired.com/story/scientists-have-made-french-fry-breakthrough)

Key points

French fries start with water-filled potato pores that block oil, but evaporation creates negative pressure sucking in oil as frying goes on.
Microwaves heat from inside out by oscillating water molecules, boosting vapor to extend positive pressure and limit oil uptake.
Microwave-only cooking makes mushy fries, so the team combined it with frying in a custom device tracking temperature, pressure, texture, moisture, and oil.
High oil adds flavor and calories but ties to health issues like obesity; this method aims to match crave-worthy taste with healthier results.
Two studies detail the process and propose a single device for both heating types.[[1]](https://www.wired.com/story/scientists-have-made-french-fry-breakthrough/?_hsenc=p2ANqtz--5ukwfCGa-OEMlYNlnsa5PcptQUsDKG7Ei8-Eoc9ovlewP_xnHkgy_lJtFOdJ_z5FBkWSK5ujeWXSpX63ViIF8KY51sA&_hsmi=412496453#intcid=_wired-verso-hp-trending-bktb_b6878fe0-98c7-4531-a92b-7f8bb36e54ad_cygnus-personalized)

Details and context

Traditional frying heats from outside in, letting oil penetrate once water leaves voids in the potato. The new method flips this by using microwaves to generate internal steam pressure early, crowding out oil.

Experiments tested potato strips in the hybrid fryer, confirming lower oil content without texture loss. Microwave alone fails on crispness, frying alone on health.

Past efforts sought low-fat fries, but this targets the pressure mechanics directly for better balance.

Key quotes

“Consumers want healthy foods, but at the time of purchase, cravings often prevail,” says Pawan Singh Takhar, author of one study.[[1]](https://www.wired.com/story/scientists-have-made-french-fry-breakthrough/?_hsenc=p2ANqtz--5ukwfCGa-OEMlYNlnsa5PcptQUsDKG7Ei8-Eoc9ovlewP_xnHkgy_lJtFOdJ_z5FBkWSK5ujeWXSpX63ViIF8KY51sA&_hsmi=412496453#intcid=_wired-verso-hp-trending-bktb_b6878fe0-98c7-4531-a92b-7f8bb36e54ad_cygnus-personalized)

"If only microwaving is used, the food turns out mushy," says Takhar.

"We propose to combine the two methods in the same device. Traditional heating maintains crispness, while microwave heating reduces oil consumption," the study concludes.[[1]](https://www.wired.com/story/scientists-have-made-french-fry-breakthrough/?_hsenc=p2ANqtz--5ukwfCGa-OEMlYNlnsa5PcptQUsDKG7Ei8-Eoc9ovlewP_xnHkgy_lJtFOdJ_z5FBkWSK5ujeWXSpX63ViIF8KY51sA&_hsmi=412496453#intcid=_wired-verso-hp-trending-bktb_b6878fe0-98c7-4531-a92b-7f8bb36e54ad_cygnus-personalized)

Why it matters

Fried snacks pack calories and fats that raise risks for obesity and hypertension, so cutting oil without losing appeal could shift eating habits. Home or restaurant cooks might adopt hybrid devices for crisp fries with less guilt, while food companies eye it for menus. Watch if commercial fryers integrate this or if labs quantify exact oil savings in real trials.