All people who regularly cook food in a frying pan have at least once encountered a situation when hot oil splashes in all directions. There is nothing pleasant about it: the stove and clothes get dirty, and you get burns on your hands.
Oil starts “shooting” when it comes into contact with water. The thing is that the water and oil evaporate unevenly, which causes a violent reaction. You can protect yourself while frying by removing moisture from the pan, the product, or the oil itself.
Heat the frying pan
Before frying, heat the frying pan well so that all the moisture evaporates from it. Only when there is not a drop of water left on the surface of the frying pan can you pour in the oil?
Change the oil
If the oil begins to “shoot” even in a dry frying pan – perhaps you got a low-quality and water-diluted product. In this case, it’s worth buying a different brand of oil, preferably a more expensive one.
Salt the oil
A pan is well heated and the oil is of high quality, and still, it shoots? Try pouring a little salt in the hot oil. This method was used by our grandmothers to fry food without splattering.
Reduce the heat and use a lid
If the oil “shoots” violently after adding food – perhaps there is a lot of water in the product. If this is the case, a violent reaction cannot be avoided. Try reducing the fire on the burner, cover the dish with a lid, and wait until the oil “calms down”.
Use flour or breading
Foods such as fish or juicy cutlets usually contain a lot of moisture and “shoot” when fried. To keep water out of the oil, coat the meat in flour or breadcrumbs before frying.
Properly fry uncooked meats.
When cooking frozen convenience foods, a lot of water is released from them, which mixes with the oil and begins to “shoot”. Therefore, you can first fry semi-finished products in a dry pan so that the liquid evaporates, and then pour the oil.