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Oil / fat is slow to evaporate. It is designed for high boiling and smoke point. Yes you smell fat and it condenses on surfaces but if you leave a fryer on for 24 hours very little fat will evaporate.

Leaching is the process of extracting substances from a solid by dissolving them in a liquid. There is no leaching going on heating fries in a microwave.

After a fry is cooled it will shrivel a bit and not hold as much fat but the fat is trapped (depending on the fat could even be in solid form). When the fat melts some escapes. I know it is weird looking at the potato as a solvent but that is kind of what is going on here.

Microwave targets water molecules that do evaporate. You may be sensing a less moisture as less fat.

Slow heating in the oven may have less fat loss. I suggestingsuggest if you heat to temp X you are going to have about the same fat loss.

If you really want fat then re-fry in fat to reheat.

Oil / fat is slow to evaporate. It is designed for high boiling and smoke point. Yes you smell fat and it condenses on surfaces but if you leave a fryer on for 24 hours very little fat will evaporate.

Leaching is the process of extracting substances from a solid by dissolving them in a liquid. There is no leaching going on heating fries in a microwave.

After a fry is cooled it will shrivel a bit and not hold as much fat but the fat is trapped (depending on the fat could even be in solid form). When the fat melts some escapes. I know it is weird looking at the potato as a solvent but that is kind of what is going on here.

Microwave targets water molecules that do evaporate. You may be sensing a less moisture as less fat.

Slow heating in the oven may have less fat loss. I suggesting if you heat to temp X you are going to have about the same fat loss.

If you really want fat then re-fry in fat to reheat.

Oil / fat is slow to evaporate. It is designed for high boiling and smoke point. Yes you smell fat and it condenses on surfaces but if you leave a fryer on for 24 hours very little fat will evaporate.

Leaching is the process of extracting substances from a solid by dissolving them in a liquid. There is no leaching going on heating fries in a microwave.

After a fry is cooled it will shrivel a bit and not hold as much fat but the fat is trapped (depending on the fat could even be in solid form). When the fat melts some escapes. I know it is weird looking at the potato as a solvent but that is kind of what is going on here.

Microwave targets water molecules that do evaporate. You may be sensing a less moisture as less fat.

Slow heating in the oven may have less fat loss. I suggest if you heat to temp X you are going to have about the same fat loss.

If you really want fat then re-fry in fat to reheat.

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source | link

Oil / fat is slow to evaporate. It is designed for high boiling and smoke point. Yes you smell fat and it condenses on surfaces but if you leave a fryer on for 24 hours very little fat will evaporate.

Leaching is the process of extracting substances from a solid by dissolving them in a liquid. There is no leaching going on heating fries in a microwave.

After a fry is cooled it will shrivel a bit and not hold as much fat but the fat is trapped (depending on the fat could even be in solid form). When the fat melts some escapes. I know it is weird looking at the potato as a solvent but that is kind of what is going on here.

Microwave targets water molecules that do evaporate. You may be sensing a less moisture as less fat.

Slow heating in the oven may have less fat loss. I suggesting if you heat to temp X you are going to have about the same fat loss.

If you really want fat then re-fry in fat to reheat.