Zima
Girls, tell me, please, the answer, to this question:
I have met the term "fry in water" several times, and something in my head does not fit: how is it?
set a high temperature, but add not oil, but a little water?
What's the point?
Vilapo
Quote: Zima

Girls, tell me, please, the answer, to this question:
I have met the term "fry in water" several times, and something in my head does not fit: how is it?
set a high temperature, but add not oil, but a little water?
What's the point?
It is understood that when frying, a little water is added to the oil, which evaporates during the frying process.
Zima
thanks, can you tell me more?
the ratio of water to oil?
and how, as a result, the product fried in this way differs from the product fried in pure oil to taste,
Why do nutritionists recommend frying in water, if oil is still present, why is such a product considered more dietary?
why not then fry in a dry frying pan?
Vilapo
Quote: Zima

thanks, can you tell me more?
the ratio of water to oil?
and how, as a result, the product fried in this way differs from the product fried in pure oil to taste,
Why do nutritionists recommend frying in water, if oil is still present, why is such a product considered more dietary?
why not then fry in a dry frying pan?
Apparently, nutritionists advise this method of frying as it is more gentle, the water does not allow a crust to form. Think ratio 1: 1


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