It would be great if there was a synthetic cooking oil for deep frying that just didn’t get absorbed into the food it is heating. Deep fried food contributes a lot to chloresterol levels, so why not find a completely harmless replacement so millions of people have better health?
It could be a non-oil substitute; perhaps a viscous liquid with vitamins occasionally microwaved to a high cooking temperature in a unit similar in shape to commercial deep friers with seven to ten gallons of oil
Garrison Gibson: books and blog 