Does sauetee/stir frying coat all parts of food in oil like frying or not?

by James Wilson   Last Updated March 13, 2018 03:17 AM

I sauteed some 200g of spinach with about 1/2 tblspn of oil and at the end it didn't taste very oily.

On the other hand I immersed some spinach in quite a bit of oil and fried it and it tasted noticeable oily, maybe even got overcooked.

In the case of sautee and stir fry, does the oil fully coat the spinach, only there is less of it so it doesn't taste oily, or is there just more water than oil in the process, hence u r steaming and the oil gets diluted with the water coming out?

If I want to get the oil to coat the spinach, what is the best method to use?

Tags : oil spinach

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