Culinary term for frying in water (without oil)?


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    A French term, “a la meuniere” (pronounced: ah lah muhn-YAYR), is used to describe a way of cooking fish that involves dredging it in flour and then frying it in butter. The fish is usually served with browned butter sauce and lemon. This method can also be used for chicken, veal, and other meats.

    The word “meunière” (muhn-YAY) refers to a miller’s wife. In France, this term is used to describe someone who is unmarried. It is also used to describe a way of cooking food.

    To cook à la meunière, first flour the food item lightly. Next, heat some butter in a skillet over medium-high heat until it becomes foamy.


    Culinary term for frying in water (without oil)?

    Fry-bathing is a culinary term for frying in water (without oil). It’s a simple and quick method that results in crispy, golden fries. Fry-bathing is an excellent choice when you want to avoid the high fat content of deep frying. Here are four easy steps to fry-bathing: 1) Fill a large pot or Dutch oven with enough water to cover the potatoes. 2) Add the potatoes and turn up the heat to high. 3) When the water begins to boil, add the fries and cook for 10 minutes, or until they are crisp and golden brown. 4) Drain the fries and serve immediately. Enjoy!

    Frying in water

    Frying in water refers to cooking food in a small amount of oil or fat in hot, salted water. It is a fast and easy way to cook foods, and is often used for quick snacks or as an appetizer. Frying in water can be done with any type of food, but is most commonly used for potatoes, chicken, and seafood.

    To fry food in water, first heat the oil or fat in a large skillet over medium-high heat. Add the food to the skillet, and cook until browned on both sides. Carefully add enough hot water to cover the food by 1 inch, and bring to a boil. Lower the heat to low, and simmer until the food is cooked through. Carefully remove the food from the boiling water with a slotted spoon, and serve hot.

    Frying in oil

    There is no single word for frying in oil, as the act of frying can be performed in a variety of ways. The most common term for this type of cooking is “frying in oil,” but other terms include “frying in fat” and “frying in lard.”

    Frying in oil is the most common way to cook food, and it involves heating oil until hot and then using it to fry food. This method is often used to cook foods such as French fries, chicken wings, and onion rings.

    Another way to cook food without using oil is to fry it in water. This process works best for items that don’t need a lot of grease or oil; for example, onion rings or fritters. To fry food this way, you will need some kind of vessel that can hold a lot of water (e.g., a Dutch oven). Once the water is boiling, you will add the food and let it cook until tender.


    Deep-frying is a cooking technique that uses hot oil or fat to cook food in a large pot, usually over medium–high heat. Deep-fried foods are often prepared by first coating them in a batter or breading, and then deep frying them until they are golden brown.

    French frying

    French frying is a culinary term for frying in water (without oil). It is also known as “bathing” or “steaming.” This technique is used to cook foods quickly and evenly without the use of oil.


    Crisping is a culinary term for frying in water (without oil). It is most commonly used in Chinese cuisine, where it refers to Stir-Frying.

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