Is ‘water-cooking’ truly a healthy and pleasant alternative to oil?

“Water-cooking,” sometimes known as water sautéing or water frying, is the process of cooking food using water rather than oil. It is frequently marketed as a healthier alternative to oil since it considerably decreases the calorie and fat content of the food. It may also appeal to folks who eat a whole-food, plant-based, or low-fat diet.

Some potential benefits of water-cooking:

1. Reduced Calories and Fat: Since water has no calories or fat, using it instead of oil significantly reduces the calorie and fat content of the dish.
2. Healthier Option: For individuals trying to reduce their intake of added fats or those with heart health concerns, water-cooking can be a healthier alternative.
3. Preservation of Nutrients: Cooking with water can help preserve the natural nutrients in foods, as it doesn’t subject them to the high temperatures that can degrade certain vitamins and minerals.
4. Less Risk of Burning: Water-cooking can be less prone to burning compared to cooking with oil, which can sometimes become too hot and smoke, resulting in burnt flavors.

However, there are also some considerations to keep in mind:

1. Flavor: While water-cooking can be a healthier option, it may not provide the same flavor as cooking with oil. Oil adds richness and flavor to dishes that water cannot replicate. However, you can compensate for this by using flavorful herbs, spices, and seasonings.
2. Texture: Cooking with water may affect the texture of certain foods, especially those that rely on oil for crisping or browning. Foods cooked with water may end up softer or less crispy compared to those cooked with oil.
3. Cooking Techniques: Some cooking techniques, such as sautéing or frying, may be more challenging with water-cooking because water evaporates quickly and doesn’t provide the same frying effect as oil.