Overcoming the Fear of Frying; Foods Need Not Be Heavy or Greasy From: The Washington Post | Date: October 21, 1987| Author: Bruce Cost | Copyright 1987 The Washington Post. This material is published under license from the Washington Post.  All inquiries regarding rights should be directed to the Washington Post.Copyright information

The term "frying" (or worse, "deep-frying") conjures up images of soggy, greasy foods and cholesterol-clogged arteries. And the thought of doing it in your own kitchen sounds dangerous-a giant cauldron of boiling oil lying in wait to cause third-degree burns.

First, there's no reason that fried foods need be greasy. If properly cooked, they should be light, crisp and more fat-free than saute'ed foods, or for that matter, any dish that calls for loads of butter and cream. It just see...

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