Let's assume that I have two identical pans, with equal amounts of oil in each, and two practically identical slices of tofu (or whatever else, but I'm referring to items that would be more spongiform like tempeh, seitan, etc). Further, I would like a crisply browned, non-oily filet to come off the pan.
In this experiment, the independent variable is that one is heated to medium (a generally specified temperature for frying tofu), and one is nice and heated up for searing;
- If I apply the tofu to both pans and let each one stay on the heat for as long as it takes to brown equally, will one absorb more oil than the other?
For further detail;
- Does the moisture level impact oil-aversion?
- If so, will a wetter block cause less oil absorption?
- Would a dusting of flour or quick rub of salt benefit one or the other method?