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Ok kids, a question for you.  Does anyone know the average rate of oil absorption into foods?  I ask for this reason:

I'm going out to a bar tomorrow night and I always order frickles.  They're deep fried pickles.  I can find a recipe for it, but it calls for 1 cup of oil for frying.  But...how much is absorbed??  Is there a standard ratio?  Does it depend on the food?  Anyone have a clue?  Are you tired of me asking questions?

Seriously, help me out or I'll have to shoot this puppy.
13 Replies (last)
That is a good question, but I don't really know the answer.

I guess to be on the safe side, you could assume that a good amount (70% or 80%) of the oil gets absorbed into the food, for the sake of calculation.
i disagree that it would be that much... think of deep fryers... you put in a batch of fries and take them out... the amount of oil left looks pretty much the same... sure, a lot of oil was absorbed, but not 70 or 80%. that would mean that his fried pickles had almost a cup of oil in them. hiiiiighly unlikly, i'd say. i would squeeze the hell out of them to get as much extra greese out as i could (are they breaded) and then estimate in the range of tablespoons...
Yeah, that makes sense. Thanks, elizadoodle.
Frickles?  *shudder*
if the oil is at the right heat, very little oil should be absorbed (and of course if its not, blot blot blot lol)
Okay, now that I past my horror at such an invention, my question is this....

are they breaded or coated in some batter?  That would make for more absorption....  I would think that some things would absorb more oil than others - specifically, batter or breading would soak up oil and be more saturated than say a deep fried vegie or something.....
FW, This recipe has nutrition info and it look like they guess about a tsp of oil per pickle.
How can I be the only one to be mortified at his threat against the puppy? 
If it was a snake or one of those dumb gerbil things, that would be a different story, but a man who threatens a puppy deserves to trip over his video game cord, causing the machine to fall off the shelf, smashing into little pieces... maybe then he'll learn that puppies are way higher up on the food chain.

I'm so... disappointed in you.
Kelly, sometimes you have to give people a little...motivation.  The puppy is in a safe place for now, but don't think I won't follow through ;)

I might do some experimenting at home, but I just don't think a whole lot of oil is absorbed.  Since the batter is a wet batter and not a flour coating, I would think less oil would be absborbed, as there is already moisture in the batter, yes?

I'm just going to assume that for an order of frickles, 2 tablespoons is absorbed.  I measured it out and it looks like a decent amount...but 3 tablespoons is around 1/3 of a cup and that is just impossible.  I remember seeing an episode of Good Eats where he deep fried some fish and then remeasured the oil.  From what I remember, very very little oil was absorbed (and yes, that's assuming the oil is hot enough and they're not left in too long).  I guess I just need to take my chances.

By the way, frickles are delicious.  Embrace them and LOVE THEM!!
Gerbils are extremely cute and fascinating to watch, and snakes are very useful in addition to being beautiful. How someone could worry only about the puppy and not these other vertebrates... well, I just don't understand that kind of limited compassion!
And frickles sound disgusting!
Only what would be considered "properly" deep fried food,doesn't absorb much of the cooking oil. To do it at home the so called "proper way" isn't worth the trouble. You need peanut oil, it has to be heated slowly to 365degrees, and not allowed to smoke, and it has to be strained after each use and only used a few times. 

Another thing, is when the coating absorbs too much oil, it indicates that the oil wasn't hot enough. The oil frying needs to take place at a high heat so that the water inside the pickle and the coating creates a steam layer to protect the dough from absorbing too much oil. The coating is what absorbs the oil more than anything, but if done right won't absorb much.

I'm not aware of any true  measurment of the amount it absorbs. I'm only aware of ways to keep it from absorbing much.
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It varies. But somewhere around 10%, even more if there is a batter.
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