Glucose Frying

Glucose frying is a technique devised by Davide Cassi. Instead of oil, anhydrous powdered glucose is used, melted at around 160 °C.

Fish cooked in glucose retains a flavour and texture close to raw: the constant temperature does not cause the loss of juices or steam from the flesh. To neutralise any residual sweetness, two leek leaves added to the cooking bath are sufficient.

How it works

At 160 °C molten glucose has higher viscosity and density than oil. These physical properties create a barrier that traps moisture inside the food and prevents fat from entering during cooking. The result is fat-free cooking with cooking times halved compared to conventional frying. Unlike oil, glucose does not penetrate the food structure: juices remain inside, and the crust does not form through lipid absorption but through surface caramelisation.

Technique described in Il gelato estemporaneo e altre invenzioni gastronomiche (Davide Cassi, Ettore Bocchia — Sperling & Kupfer, 2005) and in La ciencia en los fogones (Ediciones Trea, 2005).