rodzaj obróbki cieplnej, w temperaturze do 260°C, w bardzo krótkim czasie. Ten rodzaj obróbki pozwala uzyskać potrawy o obniżonej kaloryczności w porównaniu z produktami smażonymi w tłuszczu. W ten sposób można smażyć mięsa i ryby (o małej zawartości tkanki łącznej), gofry.
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