| 摘要 |
A method for cooking low or zero fat potato chips, for hot serving and immediate consumption, which uses zero or minimal amounts of cooking oil or fat. These chips may be known as "fries" in some regions. The cooking takes place in oxygen free gas instead of cooking oil. Higher temperatures than with oil and elevated pressure are used to avoid slower heating and cooking that might otherwise follow without oil. Particular care is taken to monitor moisture content and achiev e an external crispy layer which does not become soggy before the chips can be reasonably consumed, to compensate for the absence of sealing oil which slows the sogging process. A searing phase may optionally be added to thicken the crisp outer layer and further defer the onset of sogginess, to a dd desirable brown or bronze or golden colour, to make the low fat chips more competitive with conventional oil cooked chips. Pizzas, sea food, and other foods can be cooked, to advantage, in oxygen fre e gases, at higher temperatures, yielding accelerated cooking times, and without extraneous and possibly not most healthy auxiliary ingredients added for convenience of the cooking process. Coffee, and other food substances needing to be stored after opening, can be kept fresher in storage for a longer time, by storing them in compressedoxygen free gases, such pressure being sufficient to prevent the backflow of atmospheric air, bearing oxygen and moisture. |
