Sometimes housewives encounter the problem that oil starts to “shoot” during frying.
As a result, splashes can stain surfaces or even get on the skin.
Chef Yulia Arkhipova suggested what to do to prevent oil from “shooting” in the frying pan.
Possible reasons
Oil splashes may occur if moisture remains on the surface of the cookware.
Oil and water do not mix. Moreover, they evaporate unevenly.
As a result, oil "cannonade" may occur as the pan heats up.
In addition, the reason may be in poor quality oil. It should also be taken into account that some products contain a lot of moisture.
For example, this applies to meat. When it gets into the frying pan, it starts releasing moisture. Because of this, the oil can also "shoot".
How to avoid splashes
To prevent oil from splashing in all directions while frying, you need to follow a number of rules.
First, you need to heat up the frying pan and wait until the moisture evaporates. Only then can you pour in the oil.
You can avoid splashes by adding a little salt to the oil.
When cooking semi-finished products, a lot of moisture may be released. Therefore, it is advisable to fry them in a dry frying pan first.
Previously, we wrote about which products should not be stored next to each other in the refrigerator.
Expert: Arkhipova Julia
