Why boiling burns food once water evaporates but sauteing doesn't?
Suppose I cook a curry and add oil and water at the beginning, if during cooking all the pots water evaporates the food burns.
when I saute same meal without adding any water I notice the food doesn't burn.
The way I see it is when cooking the former method once all the water evaporates it turns to sauteing since the meat oil and added oil are still there, only the water has gone, therefore it shouldn't burn just like sauteing. However after boiled water evaporates despite oil from meat and added oil it does burn.
Can somebody explain why it burns in first method but not second?
Best Answer
The premise is false. If you overcook food when sauteeing it will definitely burn.
I can think of a few reasons why you might not notice this:
- You typically boil on high heat, so when you run out of water, things burn rapidly.
- Boiling softens things, possibly to the point of having lots of little bits broken off in the water, so when you do run out of water, there's a lot more food in contact with the hot pan, and thus again, you can burn more food more quickly. When you sautee, you usually have more solid, whole pieces of food with only smaller parts in contact with the pan, so it takes a lot more to burn.
- When sauteeing, you're more likely to be stirring.
- When sauteeing, you're more likely to be paying attention and stop in time.
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Quick Answer about "Why boiling burns food once water evaporates but sauteing doesn't?"
The way I see it is when cooking the former method once all the water evaporates it turns to sauteing since the meat oil and added oil are still there, only the water has gone, therefore it shouldn't burn just like sauteing. However after boiled water evaporates despite oil from meat and added oil it does burn.Why water boils things and oil fry things?
Reason: We fry stuff in oil because oil has much higher boiling point in comparison to water. So after heating when oil reaches temperatures greater than the boiling point of water (100 C) it instantly vaporize the water present in food into steam.Why does food burn in pan?
If your pan is too cold, you will not hear the sizzle \u2014 which is the reaction between the heat and the moisture. No sizzle means the food has not lifted away from the pan and will stick. If your heat is too high, food has a tendency to burn, and burnt articles will stick to the pan.How does water evaporate while cooking?
Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes\u2014that means the flavors become more concentrated, too.Can you burn a frying pan?
TRICKS TO REMOVE BURNT STAINS FROM NON-STICK FRYING PANS. Even the best chefs can get distracted sometimes and burn a frying pan as a result. They must do 1.000 different things at the same time and frying pans can suffer the consequences.BURN wound - HOME CARE - घरेलु उपाय Hindi\\English | Openconsult
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