How to stop oil splattering: A kitchen hack using salt
26 August 2024 15:47
During frying, the fat splatters, settling on the stove and walls. This can be prevented. All you need to do is use a product you already have in your kitchen cupboard.
Frying is one of the quickest methods of cooking food. Just pour oil into the pan, heat it up, add your chosen ingredients, and it will be ready to eat in a few minutes.
Sometimes, while frying, the heated fat begins to splatter everywhere. It settles on the stove, tiles, countertop, or on your skin. Fortunately, there's a simple way to completely eliminate this problem.
Sprinkle into the pan. The fat won't splatter
Fat is an essential part of frying. We most often reach for sunflower oil, rapeseed oil, or lard. The amount of fat should be adjusted to the type of food being prepared. We use much less for vegetables than for frying meat, like pork chops.
During frying, the fat reaches such a high temperature that it starts to "splatter". This effect intensifies if even a small amount of water gets into the pan. However, there is a way to prevent the oil from splattering at all.
A popular Instagrammer showed how to reduce fat splattering. You only need one product, which you surely already have at home: salt.
"Just sprinkle a bit of salt into the hot oil, and the splattering will stop immediately," reads the Instagram post, which has received over 500 likes.
What is the best fat for frying?
During frying, many chemical reactions occur that affect the colour, texture, and nutritional value of the prepared dish. For this purpose, it's worth choosing a fat with the highest smoke point. This indicator is expressed in degrees Celsius. Once the fat reaches a certain temperature, it starts to burn, losing all its nutritional properties. Fats with a high smoke point are suitable for long frying, while those with a low point are only for salads or cold foods.
What fat is best for frying? Avocado oil, because it starts to burn only when it reaches 270°C. Apricot kernel oil is second, and almond oil is third. Flaxseed oil and butter are the worst choices. These fats start to burn as soon as they reach 100°C.
