Which cooking methods do not cause meat to fry in oil\their own oil?
It seems to me besides boiling/simmering everything requires oil or causes a food to fry in their own oil.
Deep frying obviously doesn't work however I have noticed that when grilling, baking etc the oil comes out of the meat and although it may eventually go to the bottom of the grill rack/skillet, before falling it fries these foods in their own fat on the way down.
I have noticed this same scenario occurs even with steaming i.e. fat comes out and fries food on it's way down. If the food is a flat piece then the fat fries at the top for longer . there is a combination of steam and oil.
Would you agree with me on above observation, are there other cooking methods where food does not need to fry in oil or fry in its own oil besides boiling\simmering?
Best Answer
I think you're misrepresenting this as frying. Frying requires sustained contact with oil, and little to no contact with water.
If meat ends up cooking in its own juices, sure, there's oil in there, but there's water too, so it's not really frying. Sure, if you cook something long enough you'll cook off the water, and if it was fatty enough there'll be enough fat released to fry it. But that's more for things like bacon and sausage, or skin-on chicken. Common cuts of meat like skinless chicken, pork chops, or steaks don't have anywhere near enough fat to seriously fry the meat in its own fat.
And if the fat is able to drain out fully, like in steaming, there's really no frying going on. The contact isn't sustained long enough, and there's enough steam around that it's the primary method of heat transfer. Droplets of oil being released and dripping off don't constitute frying.
Anyway, you'd probably be better suited by focusing on your actual goals. Are you trying to avoid browning? Just use gentle heat and don't overcook. Are you trying to avoid eating the fat? Use any method that lets it drip out.
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Quick Answer about "Which cooking methods do not cause meat to fry in oil\their own oil?"
Sous-vide cooking allows meats to cook without the high-intensity heat levels that would amount to "frying in it's own juices." You might want to explore that possibility. Serious Eats has a decent selection of sous-vide instruction, including information about getting started down at the end of the list.Which method of cooking is frying?
frying, the cooking of food in hot fats or oils, usually done with a shallow oil bath in a pan over a fire or as so-called deep fat frying, in which the food is completely immersed in a deeper vessel of hot oil.How do you fry meat without oil?
It's a time-honored tradition used by home cooks and chefs to salt and slowly cook an ingredient in fat. A confit is a technique traditionally used to preserve meats by cooking them in their own fat. The best-known example is duck confit.Can you fry meat in its own fat?
From the method using the most oil to the least, the types of frying are: Deep frying (also known as immersion frying) Pan frying. Stir-frying.Most Dangerous Cooking (Avoid these Completely) 2022
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Answer 2
Sous-vide cooking allows meats to cook without the high-intensity heat levels that would amount to "frying in it's own juices." You might want to explore that possibility. Serious Eats has a decent selection of sous-vide instruction, including information about getting started down at the end of the list.
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