Depends on what we’re frying. If it’s breaded chicken, too little oil will result in uneven browning. Little to no oil on many veggies will cause parts to be burned whilst the rest is still raw.
I beg to disagree, at least the breadcrumbed chicken! I do not use excessive heat though, and turning gently every minute or two or so Guess it all depends on your type of cooking, veggies goes in water for me for example.
Well, those are boiled veggies, sure. I’m not using oil when steaming either, so that not very relevant. That said, I’m pretty sure you do get better results with oil (surface layer, not a pool) when baking veggies.
But this is science and I’m definitely no expert!
Use less oil ffs!! Or is this some special recipe where you boil stuff in oil?
This is called “frying”
When I fry I don’t use much oil. 🤷🏼♀️
Depends on what we’re frying. If it’s breaded chicken, too little oil will result in uneven browning. Little to no oil on many veggies will cause parts to be burned whilst the rest is still raw.
I beg to disagree, at least the breadcrumbed chicken! I do not use excessive heat though, and turning gently every minute or two or so Guess it all depends on your type of cooking, veggies goes in water for me for example.
Well, those are boiled veggies, sure. I’m not using oil when steaming either, so that not very relevant. That said, I’m pretty sure you do get better results with oil (surface layer, not a pool) when baking veggies.
But this is science and I’m definitely no expert!