Quote Originally Posted by Sergey View Post
This quote is hidden because you are ignoring this member. Show Quote
The point is, water and oil split and it's not a route to go down. A drizzle here and there really doesn't matter a jot, but including them both in quantities on a plate is a recipe for disaster.

Vinegar is where the secret lies as that cuts through the oil and is a flavour enhancer. Water is just water AND DOESN'T MIX WITH OIL
Think you're splitting hairs to be honest with regards to chips being cooked in oil and then removed and served with gravy that is water based! No different to a couple of my examples where cooked in oil/water and removed. Yes potato will of course absorb some of the oil but that's it. In general your water and oil doesn't mix of course is correct but chips and gravy as an example of that is just daft.

And you've never heard of roast potatoes being drizzled with oil while they're cooking!