When I'm cooking chicken, steak or fish, I normally sprinkle on the spices first and then add the oil. Is this the right order, or would it be better to add the oil and then the spices? Also, does it make a difference if I rub in the spices as opposed to just sprinkle it on? What I'm aiming for is to try and have the spices stay on and not get rinsed off from the oil, or the juice seeping out of the meat.
I noticed some recipes actually say to add the oil onto the chicken. Does it matter if the oil is added to the meat or the pan? If relevant I usually use extra virgin olive oil and grape seed oil.
Best Answer
Well, this is rather complex. Let me break it down in two parts:
There are two advantages to oiling your meat instead of pouring oil in the pan: Less splattering and typically less oil used overall.
But keep in mind which oils you use: For frying / searing you want something with a high smoke point. Leave your extra virgin for cold or only slightly warm uses.
Your meat should be dry before you put it in the hot pan or you will end up with possibly painful splatters, or at least a lot of extra cleanup (see 1.). So you should always dry your meat, e.g. with paper towels. This will mean your spices are less likely to stick to the surface. Oiling the meat first helps the spices to adhere better, rubbing them in or just sprinkling doesn't make much of a difference.