Steam Frying: Oil Or No Oil?

Steam frying is a Chinese cooking method that combines frying and steaming. It is typically done in a non-stick frying pan. You start by heating a small amount of oil, and when the fat is hot, you add the food items and sauté them for a few minutes. When they start to sizzle, you then add a small amount of liquid and cover the pan with a tight-fitting lid so the steam gets trapped. This method can be used to cook Chinese pot sticker dumplings. Some North Americans define steam frying as frying without oil or fat, but the Chinese, who invented the technique, do use oil.

Steam frying is a Chinese cooking method that combines frying and steaming

Steam frying is a versatile cooking method that can be adapted for various recipes. For example, when making potstickers, one side is pan-fried to achieve a crispy texture, and then the dumplings are steamed on the other side for a chewy contrast. Similarly, when cooking Asian-style dumplings, they can be initially pan-fried in oil before adding water to steam, and then fried again until crispy.

The use of steam in cooking has a long history, dating back thousands of years. In China's Yellow River Valley, early steam cookers made of stoneware have been discovered, dating as far back as 5,000 BCE. Steaming is considered a healthy cooking technique as it requires little to no oil, preserving the natural flavours and nutrients of the food.

In addition to its health benefits, steaming is also an efficient cooking method. It requires less water than boiling and takes advantage of the excellent thermodynamic heat transfer properties of steam, resulting in faster cooking times. This makes it particularly suitable for dishes that require longer cooking times when stir-fried, such as meats.

Steam frying is a unique blend of frying and steaming, allowing cooks to create dishes with a combination of crispy and moist textures, as well as retaining the nutritional value of the ingredients. It is a technique that showcases the ingenuity and flavourful possibilities of Chinese cuisine.

Oil conducts heat better by creating more opportunities for the pan to touch the ingredients more evenly

Oil is a better heat conductor than alternatives like water or butter. It creates more opportunities for the pan to touch the ingredients more evenly. This is especially important when cooking with a non-stick pan. Without oil, the pan will dry out and the food will stick.

Even in small amounts, oil helps to conduct heat better. It is recommended to add a quarter of a teaspoon of oil to a cold pan and rub it around to get a uniform sheen. Then, heat the pan until a single drop of water placed on it sizzles away immediately before putting in the food.

Oil also makes food taste better. It is the reason why fried food is so delicious.

You can poach in oil at a lower temperature so that the food doesn't fry

It is possible to poach in oil at a lower temperature so that the food doesn't fry. This technique is often used for fish and shellfish, and it helps to prevent overcooking. It involves cooking the food gently and patiently over low heat, usually in a warm bath of olive oil or butter. This method creates a protective layer around the food, ensuring that the edges do not dry out. Additionally, the low temperature provides a time buffer, reducing the risk of overcooking.

When poaching in oil, it is important to maintain a low temperature to avoid frying. Small bubbles should accumulate on the sides of the pan, indicating that the oil is at the right temperature. The food should be cooked slowly and gently, with regular basting to ensure even cooking. For fish fillets, a 1/8-inch layer of oil is typically sufficient, and a temperature of around 275 degrees Fahrenheit is recommended. The cooking time will depend on the thickness of the fillet, but for a 1-inch thick fillet, approximately 30 minutes should be allowed.

Poaching in oil can be done in the oven or on the stovetop. For stovetop poaching, place the food in a single layer in a saucepan and pour in enough oil to just cover it. Add aromatics such as thyme or garlic for extra flavour. Adjust the heat to maintain a low temperature, and baste the food regularly. For oven poaching, place the food in an oven-proof dish, cover with oil, and season before placing in the oven.

Poaching in oil is a great way to cook delicate foods that are prone to overcooking, such as fish. It results in a buttery texture and allows the food to retain its pure and clean taste. The oil can also be infused with aromatics, adding extra flavour to the dish.

Steam frying is best done in a non-stick frying pan

Steam frying is a Chinese cooking method that combines frying and steaming. It is best done in a non-stick frying pan. The process involves heating a small amount of oil—usually just a few tablespoons—in the pan. When the oil is hot, add the food items and sauté them for a few minutes. Once they start to sizzle, add a small amount of liquid and cover the pan with a tight-fitting lid to trap the steam.

If the liquid evaporates before the food is cooked, simply add a little more, replace the cover, and continue cooking. When the food is cooked, remove the lid and let any remaining liquid cook away. You can then let the food turn golden.

Steam frying is a lower-fat way of cooking, and it is the method used to cook Chinese pot sticker dumplings. It is also defined by some North Americans as frying without oil or fat, though the Chinese, who invented the technique, do use a small amount of oil at the start of the process.

Steam is liquid evaporating so it will also be wet, whereas smoke will be dry

Steam is created when water is heated to its boiling point, causing it to evaporate and turn into vapour. This vapour then rises and eventually condenses, transferring heat to the food being cooked. This process of evaporation and condensation results in moisture in the air, which leads to the perception of steam as a wet substance.

On the other hand, smoke is typically associated with dry combustion. When something burns, it releases gaseous products, such as carbon dioxide and water vapour, as well as solid particles that make up the smoke. These solid particles are often tiny droplets of liquid that quickly dry up as they rise and mix with the surrounding air.

In the context of cooking, steam is produced by boiling water, while smoke is usually generated by heating oil or other fats beyond their smoke point, causing them to decompose and release smoke. Steam is essential for certain cooking methods, like steaming vegetables, where the food is surrounded by steam, allowing the condensation of water vapour to transfer heat and cook the food.

Oil, on the other hand, is not typically used for steaming, as it has a higher boiling point than water and can be dangerous due to its flammability. Additionally, the smoke produced by overheated oil can impart an unpleasant taste to the food. While it is possible to cook food using hot oil vapour, it is generally not recommended due to safety concerns and the potential negative impact on the flavour of the dish.

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