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Frying meat with 0 or absolutely minimum fat

post #1 of 14
Thread Starter 

Like what type of pan do I need? Ceramic breaks down. Stainaless steel tend to stick, likely.

 

I want to fry stuff like turkey breast, chicken cuts and legs and beef. And lamb.

post #2 of 14

Frying would by definition imply that you are cooking the meat in fat. So, I think that's a zero starter. You will never get fried chicken from a dry pan. If you are simply wanting to saute these meats I think you can achieve that but I would recommend browning the meat on direct heat and then finishing it in the oven.Your mileage will vary based on the type of meat you are cooking. Many meats have enough fat present that you wouldn't need to add any additional fat for a good release. For non oily fish I would at least spray a light coating of oil.

 

I don't care for the ceramic non-stick pans. I just don't feel that they perform as well as teflon style non-stick surfaces. I have a calphalon non-stick saute pan and it has performed very well. Eventually the surface will wear down some, so I figure if a pan that costs $30.00 and lasts me two+ years it's a decent return on investment.

post #3 of 14

You can saute  in a little stock or water.  With beef and lamb especially the meat has enough fat in it to not need anything at all.  But with chicken and fish a little oil will go a long way but stock and water work fine too albeit they will create  steaming.

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post #4 of 14
Thread Starter 

Okay water is good.

 

Sounds like its stainless steel after all.

 

Ty

post #5 of 14

Careful putting meat in stainless steal without fat.  It will stick.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 14

When I do chicken thighs I put them skin side down in a dry skillet and let them render their fat and crisp up nicely.  They will come loose when they are ready.  I got that from Pepin and damned if it doesn't work like a charm.  After they are ready to turn, or remove and you are left with a nice layer of pure rendered fat.  Great for sauteing some veg, or browning potato, or toasting rice in.

post #7 of 14


Sorry you cannot fry without some sort of fat lubricant. If you do, it is not frying. When you do chicken thighs you are rendering fat from within , therefore you are cooking in it.. To cook in a little water is called pouling

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 14
Quote:
Originally Posted by Koukouvagia View Post
 

You can saute  in a little stock or water. 


No you can not!!!!!!!

 

Water will never get hotter than 100 C (212 F).  Oil, on the other hand can go as far as 450 F before smoking and breaking down.

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...."This whole reality thing is really not what I expected it would be"......
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post #9 of 14

well seasoned cast iron pan, it has some oil that will come to the surface and help brown but it is minimal. But for no fat cooking you really can't beat broiling, I would skip the pan and toss it under the broiler!

post #10 of 14
Quote:
Originally Posted by foodpump View Post


No you can not!!!!!!!

Water will never get hotter than 100 C (212 F).  Oil, on the other hand can go as far as 450 F before smoking and breaking down.

You're correct. But it is also impossible to "fry meat" without oil the way the OP wants but I am reading the gist of what he means. He wants to cook in a pan without oil and water or stock is the way to go. For example I just made a stir fry but I don't like using a lot of oil. So I use just a little to sautée the zucchini and then add a little water to steam them until cooked through.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #11 of 14
Quote:
Originally Posted by chefedb View Post
 


Sorry you cannot fry without some sort of fat lubricant. If you do, it is not frying. When you do chicken thighs you are rendering fat from within , therefore you are cooking in it.

 

To be technical I didn't say I was frying I simply said I do thighs in a dry pan and let them render their fat Ed.  

post #12 of 14
Quote:
Originally Posted by Thebeloved View Post
 

Like what type of pan do I need? Ceramic breaks down. Stainaless steel tend to stick, likely.

 

I want to fry stuff like turkey breast, chicken cuts and legs and beef. And lamb.


carbon steel

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Wisdom comes with age, but sometimes age comes alone.
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post #13 of 14

You can fry with the absolute bare minimum of fat in pans like this one with the best result ever. I know, I own a few of these Demeyere 7-ply pans, also available in this non-stick version;

 


In fact, meat doesn't absorb fat when frying, or if it does, the amount will be minimal if you use a higher heat. I would say, sear as usual in a tsp of sunflower oil, then let the meat rest in absorbing kitchen paper if you want most of the fat out.

If you need to continue frying a larger piece of meat in the oven, take it out of the searing pan and transfer to a small ovendish first without the pan fat.

 

Frying in water? Yeah,... right.

post #14 of 14

A lot of the low fat health oriented techniques use the water or stock method mentioned above. As to whether it's a saute in the traditional sense, probably not. But the use of the term in the low fat cooking community is established as well and it does describe actions that are similar though the results are not the same.  To the extent that saute means "to jump", I'm satisfied, but I'm not a pro. 

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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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