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A cooking novice’s complaint that stir-fried vegetables and pork miso soup keep turning out greasy — despite using only a small amount of oil — drew a wave of responses on 5ch’s Nyusoku VIP board.
Posters offered a stream of practical advice: measure oil precisely with a measuring spoon, don’t crank the heat too high, blot excess oil with paper towels. Partway through, the thread even veered into a lively price comparison between rice oil and canola oil.
What people said
I've barely used any vegetable oil ("salad oil" in Japan) but my stir-fried veggies come out greasy,
and my pork miso soup turns out greasy too.
and my pork miso soup turns out greasy too.
Maybe just… don't use any oil?
Re: #3
If I don't, it burns/sticks to the pan though…
If I don't, it burns/sticks to the pan though…
What a beginner thinks is "a little" might actually be way too much by normal standards.
Re: #6
So you're saying I should cut back on the oil even more?
So you're saying I should cut back on the oil even more?
First, actually measure things out properly — a tablespoon or a teaspoon.
Adding ingredients before the oil's properly heated is also why it gets greasy/sticky.
Adding ingredients before the oil's properly heated is also why it gets greasy/sticky.
Re: #10
I add the oil while heating the pan, and once it's melted I swirl it around the pan,
then cook the meat and add the vegetables.
I add the oil while heating the pan, and once it's melted I swirl it around the pan,
then cook the meat and add the vegetables.
Re: #10
A teaspoon of salt is the kind of amount that makes you nervous, like "is it really okay to add this much? Isn't that too much?"
But a teaspoon of oil makes you nervous the opposite way — "wait, that's it? There's no way that's enough!"
Getting the measurements right really matters.
A teaspoon of salt is the kind of amount that makes you nervous, like "is it really okay to add this much? Isn't that too much?"
But a teaspoon of oil makes you nervous the opposite way — "wait, that's it? There's no way that's enough!"
Getting the measurements right really matters.
Re: #7
Your heat's too high.
For stir-fried vegetables, low-to-medium heat is plenty.
Your heat's too high.
For stir-fried vegetables, low-to-medium heat is plenty.
Re: #11
So the idea is: use as little oil as possible and keep the heat low?
So the idea is: use as little oil as possible and keep the heat low?
If you're using pork belly, the meat itself renders enough fat that you barely need any oil.
Re: #14
That doesn't apply if you're using a really crappy pan.
That doesn't apply if you're using a really crappy pan.
Re: #14
All I can afford is scrap-cut pork… pork belly's expensive…
All I can afford is scrap-cut pork… pork belly's expensive…
Aren't you using a Teflon pan?
If so, you can go easy on the oil.
If so, you can go easy on the oil.
Re: #20
What's that, mahjong?
Just a cheap pan, like 1,000 to 2,000 yen.
It warps and becomes useless pretty fast.
What's that, mahjong?
Just a cheap pan, like 1,000 to 2,000 yen.
It warps and becomes useless pretty fast.
If it seems like there's too much oil, soak it up with a paper towel.
Re: #21
Re: #22
So blotting up as much oil as possible with a paper towel makes it less greasy?
And less greasy tastes better, right?
Re: #22
So blotting up as much oil as possible with a paper towel makes it less greasy?
And less greasy tastes better, right?
Why not spread the oil in the pan, then wipe off the excess with a paper towel?
For stir-fries or soups, unless it's Chinese cuisine, even a teaspoon per serving is on the high side for some people.
If you're using pork, the fat renders out of the meat anyway — without it, well, a little oil is barely even necessary.
If you're using pork, the fat renders out of the meat anyway — without it, well, a little oil is barely even necessary.
Re: #23
So you're saying it's better not to add any oil at all?
So you're saying it's better not to add any oil at all?
Pour off the fat that renders out when you cook the meat.
And buy a non-stick pan.
And buy a non-stick pan.
Re: #24
You go that far, huh…
Like wiping the oil off with a paper towel after cooking the meat?
You go that far, huh…
Like wiping the oil off with a paper towel after cooking the meat?
Re: #28
I only put in a little, but it still comes out greasy…
I only put in a little, but it still comes out greasy…
Re: #31
How much is "a little," exactly?
For a meat-and-veggie stir-fry, even 15cc (about a tablespoon) is more than enough for two servings — some people use way less than that.
How much is "a little," exactly?
For a meat-and-veggie stir-fry, even 15cc (about a tablespoon) is more than enough for two servings — some people use way less than that.
With pork, oil that spreads to about the size of a 10-yen coin is plenty.
The rest comes from the fat the meat itself renders.
The rest comes from the fat the meat itself renders.
Re: #33
That's about all I'm putting in though…
That's about all I'm putting in though…
With a cast-iron pan, pouring in oil generously actually makes things tastier,
but a cheap pan is probably Teflon-coated.
You should use less than the recipe calls for.
but a cheap pan is probably Teflon-coated.
You should use less than the recipe calls for.
Re: #34
It's just a cheap pan from the supermarket.
Using it daily, it warps out of shape within a few months.
It's just a cheap pan from the supermarket.
Using it daily, it warps out of shape within a few months.
Isn't heating a cheap pan until it smokes basically forbidden in the first place?
Re: #39
Teflon coating peels off if you dry-heat the pan (heat it empty).
Teflon coating peels off if you dry-heat the pan (heat it empty).
Re: #39
What I always do: turn on the heat, add the oil,
once the oil's heated through, swirl it around the pan and add the meat,
once there's no more pink, add the vegetables and turn the heat down,
once the vegetables are cooked through, add salt and pepper, dump on some shichimi (Japanese seven-spice chili pepper), and it's done.
What I always do: turn on the heat, add the oil,
once the oil's heated through, swirl it around the pan and add the meat,
once there's no more pink, add the vegetables and turn the heat down,
once the vegetables are cooked through, add salt and pepper, dump on some shichimi (Japanese seven-spice chili pepper), and it's done.
Rice oil, for example, has a nice light, clean taste.
Re: #69
Rice oil's great, right?
Rice oil's great, right?
Re: #69
If it's cheap, maybe I'll give it a try.
If it's cheap, maybe I'll give it a try.
My canola oil is 900ml for 200 yen.
But rice oil runs close to 900 yen for the same amount, doesn't it?
But rice oil runs close to 900 yen for the same amount, doesn't it?
Re: #97
Well, different stores probably carry different brands, so hard to say.
Well, different stores probably carry different brands, so hard to say.
Re: #97
With 700 yen you could buy a beef sirloin steak instead lolololololol
With 700 yen you could buy a beef sirloin steak instead lolololololol
My memory was pretty off.
On the left, canola oil, 800g for about 200 yen — that was such an insane bargain I had to buy it lol.
On the right, rice oil, 1300g for probably around 900 yen — and I think that's still on the cheap side for rice oil.
Re: #109
Personally I'd just buy regular vegetable oil (salad oil) and get a beef sirloin steak with the difference lolol
Personally I'd just buy regular vegetable oil (salad oil) and get a beef sirloin steak with the difference lolol
*This article is excerpted and summarized from the 5ch (Nyusoku VIP) thread “I’m new to cooking but everything comes out greasy — what do I do?“
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