Does searing cause more or less oil to be absorbed than frying?
Let's assume that I have two identical pans, with equal amounts of oil in each, and two practically identical slices of tofu (or whatever else, but I'm referring to items that would be more spongiform like tempeh, seitan, etc). Further, I would like a crisply browned, non-oily filet to come off the pan.
In this experiment, the independent variable is that one is heated to medium (a generally specified temperature for frying tofu), and one is nice and heated up for searing;
- If I apply the tofu to both pans and let each one stay on the heat for as long as it takes to brown equally, will one absorb more oil than the other?
For further detail;
- Does the moisture level impact oil-aversion?
- If so, will a wetter block cause less oil absorption?
- Would a dusting of flour or quick rub of salt benefit one or the other method?
Best Answer
Higher temperatures, as a rule, mean less absorption of oil because the force of the steam trying to escape from the food pushes against the oil. Here is a link to a scholarly article discussing the mechanics of fat absorption in the production of french fries (complete with a table of results and diagrams). Interestingly, the author says that potatoes deep fried at more than ten degrees Celsius below the recommended temperature of 180-185C leads to 40% higher fat uptake. I expect pan-frying leads to a much lower total uptake of fat, but I am sure the principle is the same.
(For a fun explanation of the mechanics, here's Alton Brown in part II of the "Man Food" episode of Good Eats. Enjoy.)
Now, your question was aimed at tofu (or some spongy equivalent), and you asked about the effects of flour vs no flour. I could not find any articles with data on those exact elements of your question, but I suspect the answers will all derive from the same underlying principles. In other words, as a rule, cooking at low or medium heat means that the spongy and/or dredged product will tend to absorb more fat than at high heat.
So, then, why do the recipes you have seen typically call for cooking tofu on "medium" heat? My guess is that the recipe authors found that high heat makes the outside brown too much by the time the inside is "done" to the authors' preferences -- and perhaps a little extra oil in the tofu makes it taste better. I am not sure, however, because most of the recipes I've seen call for searing a crust onto the tofu using medium-high heat.
Pictures about "Does searing cause more or less oil to be absorbed than frying?"
What is the difference between frying and searing?
In all three, the idea is to cook food using relatively high heat with a little fat. Searing crisps fish skin and gives a pork chop and other animal proteins a deep layer of flavor in a short amount of time. Pan-frying relies on a little more fat and lower heat to brown food that may need a longer cooking time.When you deep fry how much oil is absorbed?
Foods deep-fried at proper temperatures typically absorb "no more than a couple of tablespoons per 2+1\u20442 cups of oil" used. This oil absorption rate is around the same as occurs with shallow frying, such as in a pan.Is it healthier to deep fry or shallow fry?
Which is Healthier Deep Frying Vs Shallow Frying. Fried foods have gotten a reputation for being unhealthy, however, since Shallow fried foods are exposed to less oil they are more likely to absorb less oil and thus can be considered the healthier of the two options.Is pan seared healthy?
Overall, pan-frying is considered healthier than deep-frying due to the smaller amounts of oil it uses. Additionally, it's best to choose an oil that's stable at high heat and will add healthier fats to your fish. Olive oil is one healthy option.This Secret Trick Will Stop Splattering Oil Forever
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Polina Tankilevitch, RODNAE Productions, RODNAE Productions, RODNAE Productions