Quick kitchen hack: Stop oil splatters with just a pinch of salt
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 likely already have in your kitchen cupboard.
1:03 PM EDT, August 26, 2024
Frying is one of the quickest methods for cooking food. Just pour oil into the pan, heat it up, and place your chosen product in it. It will be ready to eat in a few minutes.
Sometimes, while frying, the heated fat begins to splatter everywhere, landing on the stove, tiles, countertop, or 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 use sunflower oil, canola 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 enters the pan. However, there is a way to prevent the oil from splattering.
Just sprinkle salt into the hot oil, and the splattering will stop immediately.
What is the best fat for frying?
During frying, many chemical reactions occur that affect the prepared dish's color, texture, and nutritional value. For this purpose, it's worth choosing a fat with the highest smoke point. This indicator is expressed in degrees Fahrenheit. 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 the best for frying? Avocado oil, because it starts to burn only when it reaches 518°F. Second place goes to apricot kernel oil, and third to almond oil. The worst choices are flaxseed oil and butter. These fats start to burn as soon as they reach 212°F.
