What You Need to Know
Natación employs the Maillard reaction on submerged surfaces while allowing steam to gently cook exposed areas. The technique differs from shallow frying by maintaining consistent oil contact without full immersion, requiring precise control of oil volume relative to food geometry.
Used for items like plantains, empanadas, and chiles rellenos where full immersion would oversaturate with oil. Creates a crisp lower surface while keeping tops moist, ideal for stuffed foods. Common in home kitchens where deep frying oil quantities are impractical.
Key Parameters
Temperature
°C - °C
Time
Varies by thickness (5min/cm)
3 - 15
Equipment
Sloped-sided sauté panMetal spatula with thin edgeThermometer (critical for small oil volumes)
Steps
- 1.
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The Science
Primary Reaction
Maillard Reaction