We fry stuff in oil because oil has much higher boiling point in comparison to water. So after heating when oil reaches temperatures greater than the boiling point of water (100 C) it instantly vaporize the water present in food into steam.
One can't fry food stuffs like vegetables for example, with water because the boiling point of water is less than that of the oil. Usually all food stuffs will have water content. In fact, we fry food stuffs to remove this water for which they should be heated beyond the boiling point of water (100°C).
But did you know you can also deep fry water? Yes, a liquid. A chef just invented a way. Water can be deep-fried through a process known as spherification.
Sautéing and stir-frying—The most common question I get on this topic is how to sauté or stir-fry without butter or oil. The trick is to use small amounts of water or broth, adding just a small amount (1 to 2 tablespoons) at a time. Do this as often as needed to cook and brown the food, without steaming it.
Even a small amount of water dropped into a pan or deep fryer filled with burning oil will sink to the bottom, become superheated and erupt. According to the Scientific American, the reason oils do not mix with water is related to their properties.
You've probably heard that heating oils can result in the “production of oxidized compounds and free radicals detrimental to your health.” But there's a simple healthy way to cut out oil whenever you're stir frying veggies or sautéing greens, and it's called the water sauté method.
You start by adding a small amount of oil to the skillet and cracking in the eggs, just like you normally would. Then, about 30 seconds in, you add hot water to the pan, basting the eggs until the whites are set and the yolks are still runny. It creates tender, soft fried eggs with no overdone edges in sight.
Never put wet food in the fryer.
Excess liquid will cause the oil to splutter which can cause injuries. Particularly wet foods should be patted dry with kitchen paper before frying.
Basic water-sauté method
Here's the water-sauté method I use for most situations. Add the chopped vegetables and two tablespoons of water to a skillet or pan and turn the heat to medium or medium-low. It will take a few minutes for the vegetables to start sizzling. Use more than two tablespoons if you have a large pan.
At its most fundamental level, sous vide cooking is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water.
Notably, it was first introduced by YouTuber and chef Jonathan Marcus where he used flour, egg and panko crumb and fried 12 globules to coat and fry water.
DEEP FRIED WATER
Believe it or not, someone figured out how to deep fry water. By using a series of steps called spherification, calcium alginate can create a membrane that surrounds a liquid, which allows that liquid to hold its shape and basically become a solid.
No, this is entirely inappropriate. An electric kettle was not made for for cooking, but was made for boiling water only.
Because deep fat frying involves using extremely hot oil to cook foods, it is a fast process and helps to kill any bacteria in the food — when done properly.
If you want to sauté onions without oil, use a nonstick pan, and add a small amount of water or vegetable broth to help keep onions from sticking. Add chopped or sliced onions and cook for 5 to 7 minutes or until tender, stirring frequently with a wooden spoon or heatproof spatula.
This is very dangerous. Water and oil do not mix. The water expands and at some point has to find a way past the oil. Like the trapped magma of a volcano, the boiling water can suddenly explode past the oil and blow bits of hot oil everywhere.
If you rinse or soak in water, be sure to dry well
Drying the potatoes after rinsing is crucial. Water on the potatoes' surface causes the temperature of the cooking oil to drop. This means a longer cooking time and more fat absorption.
it turns into steam instantly, and can violently explode. hot oil in many directions.
A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling.
Place the chicken in a well-greased skillet. Cook lightly on both sides. Cover the chicken completely with water. Wait until the water is completely gone and an orange crust forms over the chicken.
Overall, shorter and lower-heat cooking methods cause less cholesterol oxidation and help retain most of the egg's nutrients. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat. These cooking methods also don't add any unnecessary calories.
The best way to cook
The cooking methods that are the healthiest for us and that retain the most nutrients are steaming, boiling in just a small amount of water or very quick blanching.
Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil. This ensures that the fries are cooked all the way through before getting crisped up in the fryer.
Leave the egg in the kettle for cooking. Depending on how long you leave the egg in the kettle, it may come out as a soft egg or hard-boiled egg. Leave the egg in the hot water for about 15 minutes. Take the egg out of the kettle.
All you need is THREE simple ingredients, milk, corn starch, and sugar. You can deep-fry with just corn starch on the outside or make it extra crispy with panko. Make Deep Fried Milk this weekend, and I promise you will be shocked by how delicious it is!