Question

Take a small quantity of fried food sample. Rubit gently
on a piece of paper. What do you observe?​

Answer 1

Frying temperature is a limiting factor in fat absorption in fried foods. The right temperature varies according to type of food, 160-180C . the lower temperture the more absorbed fat you get, the higher temperature the less oil absorption and the more crispiness you get but you at high risk of surface burning . So, try the one that fit tour products.