Which method should be chosen instead of pan frying?
Grilling, the oven, steaming in its own juices and sautéing cook the same ingredient with far less oil. What decides is whether the ingredient sits in oil.
What separates frying from the other methods is the kind of contact: the ingredient sits in oil and takes oil from its surface. In grilling, baking, steaming in its own juices and sautéing, the ingredient meets hot air, steam or a small amount of oil. The portion measure changes in none of them; what changes is the oil that arrives on the plate beside that portion.
Sources
- TÜBER 2022 — Türkiye Beslenme Rehberi Bölüm 5, s. 86 Kırmızı ve beyaz etlerin görünür yağları ayıklandıktan sonra kişi başı 1 tatlı kaşığı (5 g) yağ eklenmesi yeterlidir; etsiz sebze yemekleri için bu miktar 15 g olmalıdır accessed: 2026-08-15
- TÜBER 2022 — Türkiye Beslenme Rehberi Bölüm 9, s. 155 Suda pişirilen sebze ve makarna gibi yiyecekler az suda pişirilmeli ve haşlama suları dökülmemelidir accessed: 2026-08-15
- TÜBER 2022 — Türkiye Beslenme Rehberi Ek 2.1.7, s. 268 6 kupa çiğ ıspanaktan 1 kupa ıspanak yemeği elde edilir accessed: 2026-08-15
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