On 5/13/2011 10:41 AM, Storrmmee wrote:
> or lay the food on a cookie sheet, spray with a misto, turn it over spray
> again, shove it under the broiler for a quick cook or in the oven for a
> longer one, you might turn it once, Lee

That's an interesting idea. I've never had much luck with broiler
cooking, I must be jinxed or something. One of the last appliances I got
was a cheap deep fryer. It's a pretty cool appliance and takes away much
of the muss and fuss of deep fry cookery. I don't mind the fuss so much
but can't stand even a little muss! :-)

> > wrote in message
> ...
> On May 11, 5:51 pm, Filip > wrote:
>> Instead of frying any given food, if I were to spray with a light
>> coating of oil and
>> then bake in an oven or convection oven, would this produce a result
>> similar to frying? I am trying to find a lower-fat alternative to
>> frying which would produce a similar result. Any item, could be
>> french
>> fries, chicken, etc.
>> thanks
>
> There's probably a way to do something like this. My guess is that it
> would involve suspending food in a stream of dry, hot, air. The first
> problem would be to get an air blower that could keep the food
> balanced and stable without much tumbling. You'd also want to be able
> to control the hot air temperature - up to 500 degrees F would
> probably be about right.
>
>