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Double frying and fats

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Hi guys, I am sure most of you are aware of the technique of double frying (lower temperature and then frying at a higher temperature). I have been watching a number of food shows which pointed out to me that by double frying, the food in question will become less oily. The explanation being something about the oil absorbed in the first round of frying being purged out in the second round of frying. I am extremely tempted to dismiss it as pure rubbish but I feel I need to ask whether any one out there actually knows that it is actually healthier and can supply me with a bit of science for that.

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