I'm trying to reduce the amount of oil used to cook products such as flatbread or Pierogi where oil is used to produce a crisp texture on the surface of the foodstuff rather than purely to cook it.
My aim is to reduce the amount of oil that is consumed when the foodstuff is eaten. This comes on top of separate efforts to reduce or substitute oil as an ingredient.
My question is this, if I brush a small amount of oil onto the surface of the foodstuff before cooking, as opposed to using a larger amount applied to the bottom of a pan, will this mean that the finished foodstuff will have less oil in it when it is consumed due to less oil being used during cooking, or more oil in it due to the oil being applied directly to the surface of the foodstuff?
For example, if I use brush 1-2 teaspoons of oil onto a batch of Pierogi before frying it, as opposed to 1-2 tablespoons in a pan. Will this mean that less of the oil is consumed when the Pierogi are eaten?
The type of Pierogi that I will be preparing quite large and are fried rather than boiled as their filling is pre-cooked. The flatbreads are typically pan fried in oil.