Out of all the cooking methods available, frying is probably among the easiest. But have you ever looked up a recipe online and got confused between sautéing, searing, and frying? What’s the difference? And is one technique healthier than the other?
Well, that depends on the amount and type of oil you’re using. Don’t worry, you can still make your food healthier with the right technique. Here’s our clear-cut guide to these three techniques, including tips on how to health-hack your food.
Pan-frying & deep-frying
It’s true, not all fried foods are bad. Pan-frying (or shallow frying) requires filling a skillet with oil that’s at least ⅓ full and then heated at a certain temperature. Deep-frying, on the other hand, is when your food is completely submerged in oil.
Make it healthy: Make sure your oil stays hot enough the next time you’re frying something. This prevents the food from bubbling, making the outgoing steam prevent excess oil from seeping in.
Searing
Searing is the method of cooking something hot and fast to ‘brown’ the surface and seal in the juices. According to leading cooking experts, searing doesn’t do much when it comes to sealing the juices although it adds a delicious deep flavor and crunchy texture to the meat.
Make it healthy: Be careful not to burn the meat. According to the National Cancer Institute, scorching your food may introduce it to carcinogens.
Sautéing
Probably the most common technique of the three, sautéing involves heating the skillet over medium-low heat with a few teaspoons of oil and then stirring gradually. This method is low-fat because you only need little oil to work with. It’s important to coat the pan lightly to prevent your food from sticking.
Make it healthy: Nonstick pans! Recipes that require butter to lightly grease the pan can work just as well with a mix of butter and oil, or you can just use oil alone, depending on how you’d like your dish to taste.
Read more:
I tried making “boy bait” cake for Valentine’s
