Oil the food - not the pan!!

Kitchen Witch · #1 (**permalink**) August 13th, 2007, 06:55 PM

Heat the pan, then oil only the food you are cooking.

Your food will get just as crisp and brown, but you won't have the extra oil swimming around the pan.

You will also reduce the consumption of the unhealthy free radicals released when oil is heated to smoking!

SeansMom · #2 (**permalink**) August 14th, 2007, 03:15 PM

Wouldn't that be kinda hard if you were frying chicken or eggs? Just a thought.

Kitchen Witch · #3 (**permalink**) August 14th, 2007, 07:25 PM

Of course - it is not for EVERY food! But many drizzle too much oil for frying steaks, etc.

cooksRus · #4 (**permalink**) August 28th, 2007, 03:44 PM

I like this idea because my food ends up drenched in oil other times I put to little oil and burn the food!

Kitchen Witch · #5 (**permalink**) August 28th, 2007, 04:27 PM

cookRus - it is so much easier to oil the food! When making roast potatoes, I toss in a bowl with a bit of oil and it works very well also. Heat the pan first, then place the "oiled" meat, chicken, veggies - whatever (I don't oil eggs!) in the hot pan. Works fine for me!

dee1111 · #6 (**permalink**) March 26th, 2008, 03:09 PM

free-radicals...ahhh!!!

creampuffgoodness · #7 (**permalink**) November 17th, 2008, 01:58 AM

I find this very very true. I do the same thing everyday to every possible food, if not, I make sure that most of the oil is well drained.