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Old 03-28-2010, 12:32 PM   #11
Assistant Cook
Join Date: Dec 2009
Location: durango, co
Posts: 7
Cool Cooking with oil

Greeting and welcome Kylie

When a recipe calls for something like 2 tbs oil it means you are not DEEP FRYING but pan frying or sauteing.
The purpose of the oil is to conduct heat from the pan to the food you are cooking, it forms a smooth layer over the rough surface of the food and pan. If you have ever roasted peppers over a flame you first rub the pepper with oil and then hold over the flame, same principle.
The high heat seals the food and cooks it quickly while keeping the texture, flavor, and moisture. If you need to add more oil you may not have the pan hot enough when you start so the food absorbs all the oil. The oil in the pan should be beyond shimmering and just about to smoke.


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Old 03-28-2010, 02:03 PM   #12
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
The amount of oil given is to start. If you are searing a second panful, and you may well need to as the TV cooks over crowd their pans which really prevents good browning, you may need to add moreoil. However, if you are browning meat with some fat content, say chicken with bone and skin, you won't need to add any more.

Contrary to popular belief, searing the meat does not seal in anything, but it does add flavor profiles.

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