We love deep fried foods although they are very bad for us.
We love the taste of fried fat and the crisp crust that is formed on deep fried foods.
I tried thinking how we can get similar texture without deep frying in oil.
I will try to ignore solutions I know about and try to come up with something creative-even if not practical.
Some immediate ideas:
1) Use a combination of a torch and water spray. The water spray will cover the food item with a thin layer of mist and the torch will evaporate the water from the surface and stop just short of burning the food item. After a few minutes and 10-20 cycles the food item should be pretty crispy…
2) A special material that is nano-thin can be applied to the food item and stick to it via some method and then deep fried. After the frying is over an electric current / magnet or any other form can remove the material and leave a food item that has been deep fried but with no oil on it.
3) A similar idea can be to deep fry and then apply two processes. One to remove the fat using nano-technology to shave it off and another with antioxidants to remove damaged food bits that are unhealthy because of mutations caused by the frying.
4) Another idea is a chemical process that will cause the food surface to crisp with contact. The food will be cooked as usual and crisping of the surface will be done later by spraying or dusting a non toxic agent.
5) Someone can also manufacture a crisp powder. The powder contains very small but hard bits. The food item will be coated with the material and when a reaction agent is applied such as a spray of water or short pan fry without oil will join the bits together to create a crisp exterior.
6) Adding a chemical to water to change its viscosity and allow it to get to higher temperature without evaporating. Deep flying in a gel like substance made from water or other liquid.
7) Using very hot air and possibly mist spray to create the same texture. This is almost the same as number 1 but with hot water instead of a torch with direct fire.
8 ) Deep fry as usually and then put the food in a special nano-shaver that will peel the top layers of atoms to remove oil traces.
9) Creating a special paper towel that includes agents that bond with oil. Much like it is done with soap that bonds to the oil molecules. The paper towel will not only absorb the extra oil but also will bond with and remove more of the oil than is possible with a regular paper towel.
10) Deep Frying in sand like material. Small bits that can be heated to 300 degrees and poured on the food items. After a few seconds or a minute the sand like bits can be removed (vacuumed? poured out?).
11) A chain rug created from small interconnected metal rings covered with some heat conducting material that will not burn the food can be wrapped around or placed on a food item.
Using a rolling pin for flattening dough usually comes with specific instructions about the desired thickness of the resulting flattened dough.