Despite fat and oil: You can cook healthier with these tips

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A dish usually needs a sufficient amount of oil to get nice and crispy, as this creates a nice crust. However, it is also possible to fry it deliciously with little oil.

You need: Coated frying or grill pan with undamaged coating.

Here’s how it’s done: First, heat the empty pan briefly. The correct temperature has been reached when a drop of water begins to “dance” or “hiss” in the pan. Now brush the pan with some oil or frying oil and add the food to be fried. Fry over high heat until desired level of browning is reached, then reduce the temperature to medium. It should not be fried over full heat for a long time, otherwise the food will quickly burn and, above all, dry out.

Big plus point: It is an ideal alternative for preparing dishes that need to be crispy.

Here’s how it’s done: Preheat the oven to 150 – 180 degrees and bake the food on a tray lined with baking paper or in a lightly greased gratin tray. With this method, heat affects the food equally from all sides; This means mixing or turning is rarely necessary.

Alternative variant: Using a roasting bag. The seasoned food is placed in a roasting bag containing vegetables, herbs and possibly 1 tablespoon of liquid, tightly closed and roasted in a preheated oven at 180 – 200 degrees.

Hot tip for french fries: In order for the fries to be truly crispy, the surface of the potatoes must be roughened. If you prepare a small amount, you can cross the potatoes several times with a fork after cutting them. For large quantity this is very time consuming. In this case, it is best to cook the potatoes for about 2-3 minutes after cutting, this will make the surface a little softer. Then place the potato wedges in a coarse sieve and shake vigorously back and forth. This provides a similar effect to scoring.

Salt the potatoes additionally before cooking. You may need to brush them with a little oil to get the salt to stick well. This is trick number two in the “crispy story” because its moisture-binding properties remove liquid from the surface and dry it at the same time.

Big plus point: Poultry, meat or fish dishes become incomparably delicious in clay pots without any added oil. The relatively long cooking time of 1.5 to 2 hours contributes to this.

Here’s how it’s done: Once all the ingredients are poured into the Roman pot, the cooking process is completed and does not require any further supervision.

Source : Blick