because water does not fry, it 'boils'.
Instead of using oil to sauté or stir-fry your veggies, try using water or a vegetable broth: 1. Put a skillet/pan with a small amount of water or vegetable broth (say 4-6 Tbsp.) on the stove on medium to medium/high heat.
Sautéing and stir-frying—The most common question I get on this topic is how to sauté or stir-fry without butter or oil. The trick is to use small amounts of water or broth, adding just a small amount (1 to 2 tablespoons) at a time. Do this as often as needed to cook and brown the food, without steaming it.
One can't fry food stuffs like vegetables for example, with water because the boiling point of water is less than that of the oil. Usually all food stuffs will have water content. In fact, we fry food stuffs to remove this water for which they should be heated beyond the boiling point of water (100°C).
Even a small amount of water dropped into a pan or deep fryer filled with burning oil will sink to the bottom, become superheated and erupt. According to the Scientific American, the reason oils do not mix with water is related to their properties. Water molecules are polar, and oils are nonpolar.
Water will sink to the bottom of oil pan due to density difference. Sinking water will vaporize instantly into steam and expand rapidly in volume. Then, oil is explosively expelled in all directions. If there is a fire source, the small oil droplets are then ignited to give a big fire.
Here's where hot water shines: Grease and oil congeal into solids with high bonds, meaning that they stick to containers instead of naturally floating on top of water. These bonds can be easily broken with heat. The melting point for bacon fat is around 35 degrees, and dairy fat is not much higher.
Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil. This ensures that the fries are cooked all the way through before getting crisped up in the fryer.
You start by adding a small amount of oil to the skillet and cracking in the eggs, just like you normally would. Then, about 30 seconds in, you add hot water to the pan, basting the eggs until the whites are set and the yolks are still runny. It creates tender, soft fried eggs with no overdone edges in sight.
It's a great way to cook pork chops, steaks, and more. The water soaks into the cooking meat and keeps it very moist. The trick to getting good color on the meat is to allow dry cooking time in between the additions of water.
Frying without oil: Meat options
In the pan: You can easily fry meat with no cooking oil in a griddle or a normal, nonstick pan. The natural fats of the meat are enough to cook it, but if you want to add a little something to help it on its way, try a splash of sparkling mineral water.
To fry foods without oil, you can use glucose powder (or dextrose) a natural sugar perfect for frying as it melts at 150 degrees and caramelizes at 190 degrees. It is easily available in supermarkets, patisseries and pharmacies.
It's easy to cook without oil: you can pan fry with water or broth, you can use fruit purees when baking, can roast veggies on parchment paper, or whip up oil-free salad dressings.
Here's the water-sauté method I use for most situations. Add the chopped vegetables and two tablespoons of water to a skillet or pan and turn the heat to medium or medium-low. It will take a few minutes for the vegetables to start sizzling. Use more than two tablespoons if you have a large pan.
A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling.
Overall, shorter and lower-heat cooking methods cause less cholesterol oxidation and help retain most of the egg's nutrients. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat. These cooking methods also don't add any unnecessary calories.
To fry an egg without oil or butter you need a good quality non-stick pan, which can be made of Teflon or ceramic. This will allow you to cook without needing to use any extra fat or oil without the egg sticking to the pan.
The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.
The secret to perfect fried country potatoes that are crispy on the outside, and soft and creamy on the inside is to boil them in salt water briefly before frying them in butter and oil.
We all know that oil does not mix with water and the latter has a greater density too. So when a drop of water sits in the bottom of boiling oil, it is destined to boil itself, transforming from liquid to vapour. We may not experience this stage as it moves pretty fast, and happens in a blink of the eye.
Water: Water and oil do not mix and if water gets into your cooking oil, it can breakdown the oil. The steam that escapes during frying from excess water can cause foaming of the oil which will negatively impact the quality and flavor of the food. Make sure you protect your cooking oil from water and ice.
Do NOT pour water on the fire! Since oil and water do not mix, pouring water can cause the oil to splash and spread the fire even worse. In fact, the vaporizing water can also carry grease particles in it, which can also spread the fire. 4.
Oil is less dense than water so when water is thrown in a burning pan full of grease, it immediately goes under the grease to the extremely hot surface of the pan. This turns the water to steam instantly, not before rapidly expanding to 1700 times its original size. “That very quickly pushes all the oil out of the pan.
Besides gasoline and lighter fluid, things like rubbing alcohol, nail polish remover, hand sanitizer and wart remover can easily catch fire.