Fried Dishes
– Many believe that using less oil when frying leads to less oily food. However, the opposite is true – food tends to absorb more oil when fried with less oil and is more prone to burning.
Pre-frying notes
+ Pat dry the food before frying, especially fish, to prevent it from breaking apart and absorbing too much oil.
+ For potatoes, after soaking them in water, drizzle some oil over the drained potatoes and toss to coat. This prevents the potatoes from wrinkling and absorbing excess oil during frying.
+ For larger pieces of food like chicken thighs, whole fish, or pork hocks, make shallow cuts on the surface to allow even cooking and prevent oil from pooling inside.
Post-frying notes
+ Place the fried food on a rack lined with paper towels to absorb excess oil.
+ Do not reuse old oil for frying other foods.
Stir-fried Dishes
– Blanch vegetables before stir-frying and cook over high heat. Blanched vegetables absorb less oil and retain their color better.
– When stir-frying vegetables with meat, seafood, or fish, cook the protein first, then blanch the vegetables and add them to the wok. Season, and give it a quick toss to coat the vegetables with a thin layer of oil.
See also:
When marinating seafood or fish before frying or stir-frying, add a splash of alcohol to eliminate any fishy odor and enhance the aroma of your dish. Good luck!
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