For health reasons, possible economic reasons, and preparation planning reasons, I'm experimenting on cooking with less oil. In short: braise with bullion instead of an acid based fluid, drain, and follow up by browing or actually 'rebrowning' what is being cooked as this requires less cooking oil or butter. I prefer olive oil, which is a bit pricy, but not burdensome, NOW, but I always imagine things might be scarce. Cooking oil is often an item which sometimes comes up short during bad periods and while I've got various forms of short to medium storage cooking oil and shortening, I've only so much long-term storage butter, shortening and such. So, my experiment is a combination of pseudo braising and reverse braising. I saw this technique when looking at a means of making celery a cooked vegetable side dish. With braising a food item is first browned with high and dry heat, and liquid, often acidic like a wine or tomato based fluid is added and the item is then cooked. Instead of an acidic base, that recipe called for a broth. The method is to begin with a hint of butter or cooking oil, to brown, then add broth, either chicken or beef, it can simply be water with bullion cubes tossed in. But here is where it changed it, and perhaps there's a term...I'm using the heat and broth to cook and flavor the meat, but you drain that off and then finish it in the same pan with again, just a hint of oil with items like zuccini, celery, potatoes, and even some meats. The original 'browning' is just to keep the food item from getting too mushy in braising portion of the cooking. (This 'broth' which consists of the actual beef or chicken broth, seasonings, fluid from the veggies or meat, and a bit of oil can be used for a variety of things such as one for one replacement with water for rice or as a starter for adding flavor to the next dish cooked.) I suspect this might be more fuel efficient. This requires less oil. No, it doesn't have that full, rich, wonderful taste of the same item fried completely in oil but it's not like it's boiled. It's in between.