December 2002 Issue
Out of the Frying Pan and Into the Fire? Restaurant vs. Home Fried Foods
Q. I rarely eat fried food, but when I do, am I better off eating it home-cooked rather than in a restaurant? A. Probably. Home frying has the advantage of allowing you to directly monitor the type of oil, its freshness and the temperature to which itís heated. All of these factors affect the formation of deleterious compounds and the amount of oil a food absorbs. But whether at home or in a restaurant, you should eat as few
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