How to safely fry without the mess of splattering oil
Frying is one of the most popular methods of cooking meat, vegetables, and fish. Everyone knows that they should be placed in hot oil. Unfortunately, the oil often splatters, which can be dangerous. Luckily, simple methods can help avoid this problem.
26 October 2024 17:11
Cutlets, croquettes, fish, or vegetables—no matter what ends up in the pan, the oil can splatter. Greasy droplets not only dirty the stove but can also cause burns. At the same time, it's important to remember that the oil should be adequately heated before placing food in it. So how can you prevent oil from splattering and avoid possible burns?
Why does oil splatter?
The reason for oil splattering is the evaporation of water contained in the prepared ingredients due to high temperature. Water can also be present in the oil itself, for example, if it remains in the pan from previous frying. When the water evaporates, its volume increases, and as a result, the oil may splatter. Before starting to fry, it's best to ensure that the meat is thoroughly dried and the pan is well wiped of any water remnants before adding oil.
What to do to prevent oil from splattering during frying?
When oil starts to splatter, some people instinctively reach for a lid. However, this solution is only temporary: water vapour settles on the inside of the lid, and when lifted, it condenses and returns to the surface of the pan, which can lead to even more intense splattering of the oil.
A simple solution is to use table salt. When the oil reaches the desired temperature, sprinkle it with a little salt, spreading it evenly over the entire surface of the oil. The amount of salt should be adjusted to the size of the pan. Salt absorbs moisture from the air, which reduces the amount of water vapour that can reach the oil. Then, you can gently place the meat in the pan. It is also important not to overload the pan and to fry only until the dish is ready.
