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Thread: Cooking utensils or method that we can use to cook without/less oil?

  1. #1
    wingmark Guest

    Default Cooking utensils or method that we can use to cook without/less oil?


    Hi,

    I've watched a tv programme(Spore) some years ago....The couple shows
    how to cook food by using only the fat from the meat. Is it b'cos of the
    cooking utensils or the method that allows cooking without adding oil?

    Regards




    --
    wingmark

  2. #2
    Jerry Avins Guest

    Default Re: Cooking utensils or method that we can use to cook without/less oil?

    On Jul 22, 3:22*am, wingmark <wingmark.86ef1c8.337...@foodbanter.com>
    wrote:
    > Hi,
    >
    > I've watched a tv programme(Spore) some years ago....The couple shows
    > how to cook food by using only the fat from the meat. Is it b'cos of the
    > cooking utensils or the method that allows cooking without adding oil?


    Don't believe everything you see in the movies. If a piece of meat is
    fatty enough, you don't need extra frying fat *provided* you have the
    heat low enough to avoid scorching and sticking before enough fat is
    rendered to work with. I do that with the first few pieces of bacon,
    but I wouldn't waste a steak that way.

    Jerry
    --
    Engineering is the art of making what you want from things you can get.

  3. #3
    sf Guest

    Default Re: Cooking utensils or method that we can use to cook without/less oil?

    On Fri, 22 Jul 2011 03:11:06 -0700 (PDT), Jerry Avins <[email protected]>
    wrote:

    > On Jul 22, 3:22*am, wingmark <wingmark.86ef1c8.337...@foodbanter.com>
    > wrote:
    > > Hi,
    > >
    > > I've watched a tv programme(Spore) some years ago....The couple shows
    > > how to cook food by using only the fat from the meat. Is it b'cos of the
    > > cooking utensils or the method that allows cooking without adding oil?

    >
    > Don't believe everything you see in the movies. If a piece of meat is
    > fatty enough, you don't need extra frying fat *provided* you have the
    > heat low enough to avoid scorching and sticking before enough fat is
    > rendered to work with. I do that with the first few pieces of bacon,
    > but I wouldn't waste a steak that way.
    >

    That's what I do when I cook chicken with it's skin on. No need for
    extra fat, it renders plenty.


    --

    Today's mighty oak is just yesterday's nut that held its ground.

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