The desire to look good, to be active and to live a long life makes many maintain healthy lifestyles. One of its main areas is a balanced diet without excess oil. This is absolutely a “healthy” and right decision, but sometimes you still want to have fried pieces of meat and vegetables in your diet. A special frying pan for frying without oil can do this. You just need to know how to use it and some secrets of preparing such a dish.
1 Types of pans to fry without oil
1.1 Steel pan
1.2 Grill pan
1.3 Non-stick pan
1.4 Frying pan with ceramic coating
2 Secrets of frying without oil
Types of pans to fry without oil
Almost any pan is suitable for frying without oil if it has a thick bottom and its inner surface is clean. In the case of a non-stick coating, it should be free of scratches and damage, otherwise, the non-stick qualities will decrease significantly.
The ideal option is a steel pan for frying meat without oil. The main conditions are a thick bottom, a clean surface, and the product itself (meat or vegetables) dried with a paper towel. For the first time, you need skill.
The pan is very hot, an indicator of readiness, when drops of water “dance”. The product is laid out on the frying surface, the fire is immediately reduced to average. The meat in this case always sticks, and the housewives often begin to try to turn it over. It is not right. If the steel pan was well warmed up, then the meat will depart on its own in 3-4 minutes and easily roll over to the other side, “showing” its toasted side. The other side will prepare in time as much.
As for vegetables and fish, a few drops of oil will be needed here, otherwise, the products may burn. Although professional chefs do this without oil. But in both cases, it is necessary to heat the pan well before the frying process. Before laying the fish, heat and cool slightly, otherwise, the product will burn.
The ribbed bottom of the grill pans is specially made so that you can comfortably fry food without oil. The principle is simple: in the process of cooking meat (fish, vegetables), the juice is secreted that drains into the grooves, “nourishing” the cooking dish from below with moisture. From this, it turns out juicy and tender.
The only drawback: no crust. Although outwardly the sides of the product are always with a ribbed pattern of golden brown color, with a slight smell of haze, which causes additional appetite. In a frying pan, you can cook without oil, both meat and vegetables with fish.
Also copes well with the task. But all non-stick frying pans for cooking without oil must have a thick bottom. It is unlikely that it will be possible to fry a piece of meat in a frying pan with a bottom thickness of less than 3.5 mm. After all, the main task is to have a fried and juicy product “at the exit”. This requires a uniform, stable heat, which can only provide a massive bottom. The second condition is a coating with effective non-stick properties.
The frying process is simple, the pan heats up slightly and the product is laid out on its surface. The degree of toasting is regulated by the fire mode.
As for the non-stick material itself, safe polytetrafluoroethylene, which is the main one in any type of coating (except ceramic), is currently used for its production. If its surface is scratched or damaged, this will only affect the functional qualities of the pan, but in no way on health. The time of “harmful” pans has passed (if you buy in specialized stores).
Ceramic coated frying pan
The advantages of the ceramic coating are obvious: a product with it can withstand very high temperatures (up to + 430 degrees) but does not have strongly pronounced non-stick properties. You can fry meat without oil, but to make it tasty, the product must have streaks of fat. In the process of frying, it is better to use a lid so that the dish does not turn out too dry. You can add a little water.
Products with a ceramic coating are more suited for extinguishing; they cannot be fried until golden brown.
The secrets of frying without oil
In order to deliciously fry a product without oil, you need to take into account a number of points:
- Make it a rule to “dry” all products before frying with a paper towel, removing all the water after rinsing.
- If the meat is completely non-greasy, then to add juiciness at the end of the frying process, a little water or broth is added to the bottom of the pan. When the meat is saturated with moisture, the fire is turned off.
- It is always tastier that meat that has streaks of fat. For a more “tasty” result, it makes sense to pour a few drops of oil when frying a breast of chicken, fish and vegetables. If oil is completely excluded, then it is better to dampen these products. They turn out more juicy and tender.