The smart trick with table salt stops hot oil splatter mess
Frying is one of the most popular methods for cooking meat, vegetables, or fish. Everyone knows that food should be placed in hot oil. Unfortunately, oil often splatters, which can be dangerous. Fortunately, there are simple methods to help avoid this problem.
Cutlets, croquettes, fish, or vegetables—oil can splatter no matter what lands in the pan. Greasy droplets not only make a mess on the stove but can also cause burns. 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?
Oil splattering occurs due to the evaporation of water contained in the prepared ingredients when exposed to high temperatures. Water can also be present in the oil itself, for example, if it remains on the pan from previous frying sessions. When the water evaporates, its volume increases, which can cause the oil to splatter. Before starting to fry, ensure that the meat is thoroughly dried and the pan is wiped clean 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 vapor settles on the inside of the lid, and when it's lifted, the condensation returns to the pan's surface, potentially leading to even more intense splattering of the oil.
A simple solution is to use table salt. When the oil reaches the desired temperature, sprinkle a little salt 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 vapor that can reach the oil. Then, you can gently place the meat in the pan. It's also important not to overload the pan and to fry only until the dish is cooked thoroughly.
