Master oil splatter: Simple tricks for a cleaner kitchen
"Popping" oil during frying can effectively ruin the mood and leave us with a lot of cleaning to do. We often forget that it's easy to avoid. There are a few simple ways to prevent it. Just remember one thing.
19 October 2024 18:52
Frying meat, fish, or vegetables in a pan is hard to avoid in the kitchen, and it almost always involves oil splattering. Why does this happen?
Why does oil in the pan splatter?
The reason for oil splattering is the evaporation of water contained in the fried products. Water turns into steam under high temperatures, which increases its volume. Water vapour can break through the layer of oil in the pan, causing it to splatter. Oil also splatters when water is left in the pan from previous frying. So, the cause of oil splattering from the pan is the water. Strong splatters occur when water gets trapped under a layer of oil. Therefore, everything should be done to get rid of it.
How to prevent oil splattering?
The first step is to thoroughly dry the pan after washing it. It's best to use a paper towel, which absorbs moisture well, to wipe the pan's surface. However, this alone does not completely prevent oil splattering.
Salt can help remove moisture from the pan. Simply sprinkle a small amount on the bottom (about 5 mL), pour in the oil, and heat everything. Salt acts hygroscopically, meaning it absorbs water and prevents oil splattering. Another tried-and-tested home method is vinegar. Before frying, dampen a piece of paper towel with vinegar and wipe the pan. Like salt, vinegar effectively absorbs water, which reduces the risk of oil splattering.
Preparing the meat, vegetables, or fish for frying is equally crucial as drying the pan. They should be thoroughly dried beforehand. Paper towels effectively absorb excess moisture and will work well for this. It's a simple yet highly effective method that significantly reduces the amount of oil splatter in the kitchen.
Another idea to prevent splattering is to use a mesh guard on the pan. It resembles a lid, but instead of a full surface, it has a dense mesh. It allows moisture to evaporate while preventing oil from splattering, so fried dishes don't lose their crispiness. Traditional lids don't work. They trap steam, which collects under the lid and can even enhance oil splattering.
