What are some tips for preventing oil from foaming?

People cannot live without oil in their daily life. Oil is an indispensable seasoning when people cook. Fried things are delicious, but it is best to eat less fried food in daily life. When cooking fried food, oil foaming may occur. Oil foaming can be avoided by some methods. As long as you master the methods, you can avoid oil foaming. What are the tips to prevent oil foaming? Let’s take a look at it next.

1. There may be several reasons for the foaming of fried food.

1. Oil type. After checking the information, I found that soybean oil foams more often, especially crude oil, secondary oil and other oils with high phospholipid content, which are prone to foaming when exposed to high temperatures and affect normal use. The principle is: lecithin easily absorbs water, and lecithin itself is a good surfactant, which emulsifies oil and water to produce rich foam that overflows. This phenomenon is almost non-existent in refined oils because the phospholipids have been basically removed.

2. The number of times the oil is used. If the oil is used many times, a lot of foam will be produced when you fry food.

Solution:

1. Use a spoon to skim off the foam.

2. Add pepper or salt. If there are still residues in the oil, put a piece of white radish {poke many small holes in the radish} into the oil pan, and the residues will be absorbed onto the surface. There is another method: use water starch and put some in the oil pan.

2. Reasons for peanut oil foaming:

1. Peanut oil is not refined well during pressing, that is to say, peanut oil contains impurities, which we usually call "oil residue"

2. Peanut oil is just squeezed out and has not been allowed to settle for a long time.

3. The water is not completely evaporated during the frying process

3. How to remove peanut oil foam:

1. Pour the oil into the pot and put a few green onions before it starts to smoke to remove the oil foam.

2. Pour the oil into the pot, and the high temperature can remove the oil foam. If there is a container, you can take the oil to the pot and pour it into the container, and there will be no oil foam next time.

3. Sometimes when discussing with friends, they suggest using something called defoaming agent. I personally do not recommend using it. Try not to use such chemicals for food, because these chemicals may not be suitable for daily life but industrial products, so try not to use them to avoid affecting your health.

4. You can throw in ginger slices when bubbles appear, which may help a little, but if there are too many bubbles, the effect is not very obvious. For the sake of convenience in the future, it is better to burn peanut oil paper and put it in a container to settle.

4. Precautions

Be careful not to get burned during the cooking process.