Had a dream there was a cooking process that was completely the opposite of frying called brinting. It was the new trend and everyone was really upset about people frying their food and not brinting it, but I had no idea what it was. I have been googling it since I woke up to see whether it's real.
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in reply to @josephgribbin's post:
I'd be really interested to know what "opposite" is here! Frying is cooking quickly at a high temperature in oil, so the complete opposite in that sense seems like it would be slow-roasting: slowly at a low temperature without oil (or other liquid)
I'm with you all the way up to "or other liquid". If you are frying something and any water-based liquid enters the pan, it 100% changes the result.
I almost feel like brinting could be exactly that; take something that WAS frying, and stop the process by adding water/broth?
For example, the recipe for Spanish Rice starts by frying the dry grains of rice, but just before they start to burn, you fill the pan with enough broth and tomato sauce to cook the rice AS rice.
Ah, what I meant by "other liquid" is just that since oil is a liquid, brinting should be free of any liquids--I would think that braising is not brinting
If deep frying is submerging in hot oil for a shortish period, I propose bringing is sous vide, putting food in lukewarm water for a long time while in plastic bags that keep it from getting wet.
