In dry frying and griddling, the term "dry" refers to the cooking method where little to no additional liquid or oil is used during the cooking process. Instead, fat is used solely to grease the pan, which helps prevent the food from sticking to the cooking surface.
There are a few reasons why fat is used only to grease the pan in these cooking methods:
Non-stick properties: Greasing the pan with fat creates a thin barrier between the food and the cooking surface. This reduces the chances of the food sticking to the pan, making it easier to flip or remove without tearing or breaking.
Minimal added moisture: By using fat to grease the pan instead of additional liquids like oil or water, you prevent the food from coming into contact with excess moisture. This is particularly important when you want to achieve a seared or crispy texture on the food, as excess moisture can hinder browning.
Flavor and browning: Using fat to grease the pan can add flavor to the food, especially when using fats like butter or oil. Additionally, the fat aids in the Maillard reaction, which is responsible for browning the surface of the food and developing delicious flavors.
Health considerations: Dry frying and griddling are often considered healthier cooking methods since they use minimal fat compared to methods like deep frying. By greasing the pan with fat, you can control and reduce the amount of fat added to the food.
Simplified technique: Greasing the pan with fat is a straightforward and efficient method. It requires less preparation and cleanup compared to using additional liquids or sauces.
It's essential to note that while these cooking methods use less fat than some other techniques, the type of fat you use can still impact the nutritional content of the dish. Opting for healthier fats, such as olive oil or avocado oil, can be beneficial for your overall diet.