This method of frying food in a pan keeps the shape and slows down aging: what is its particularity?

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Frying food in oil, regardless of the type of oil we have, is very harmful. Especially in the state of an appetizing golden crust! The fact is that at temperatures above 180 degrees (and a frying pan can heat up to 250), any vegetable oil begins to break down and produce glycation elements – carcinogens that harm our health.

Can’t you see your morning without fried eggs? Or do you like to treat yourself to a steak once in a while? Yes, yes, we understand: you don’t trust non-stick pans, to which food still sticks. But don’t rush back to oil again and put up with the glycation problem! Try replacing it… with plain water.

Judging by the comments of the hostesses on the forums, frying on the water at first seems to be a very unusual activity – and more like stew. But if you give the technique another chance, the result promises to surprise. Without a drop of excess fat!

The main difficulty in frying with water is to find the optimal amount of liquid. The water should quickly evaporate from the pan and be replaced by the juice from the produce – which means that in most cases a few tablespoons of liquid will suffice.

Another reason for trying to fry food in water is the taste of the cooked food. Mistresses claim that this method is ideal for cooking fatty meats. As a result, the meat is very tender and light. And not dry at all!