Many people like fried foods because of their rich taste, but the cooking process can be problematic. So, in the process of cooking the oil shoots, it can start to “explode” on a hot pan or spew hot drops at the moment when other products are added to it.
Why does such a phenomenon occur, can it be avoided? Experienced chefs are ready to give advice on this matter, as well as talk about why oil tends to sprinkle in a pan.
In what situations does the oil start to shoot?
The vast majority of cases of sudden firing of oil are associated with water entering a red-hot environment. Moisture or water may be present in the product initially, be in a pan - microscopic volumes, barely noticeable by the eye, will be enough to start an unpleasant phenomenon. Therefore, it should be carefully removed by wiping the dishes, relying on high-quality oil, in which there are no impurities.
Shooting usually begins with a sharp, strong heating of the oil. To avoid it, experts recommend using a small fire that will warm the oil evenly, gradually. Also, a pan or other container should be covered with a lid to exclude an undesirable effect. When using the above measures, the water in the oil will evaporate evenly, there will be no violent explosions.
Interesting fact: If water gets into the oil, do not throw it away. By heating it over low heat, it is possible to achieve evaporation of the liquid, so that the product can then be used without the risk of unpleasant phenomena.
Why does water in oil cause "shooting"?
When the temperature reaches 100 degrees, the water passes from a liquid to a gaseous state. It expands greatly. When the heating process is very fast, the expansion also occurs intensively, explosively. The oil can be heated up to 160-180 degrees, under such conditions, water evaporates instantly, its drop creates a microexplosion due to a very fast, strong increase in volumes. Steam dramatically moves the oil, leaving the pan, creating excitement and spray. The process is relevant for all types of fats used in cooking - for vegetable, animal oils.
How to reduce the intensity of "shots"?
Boiling and evaporation of moisture from the oil can occur so intensively that the cook will be afraid to go to the stove, because splashing hot fat onto the skin is not just unpleasant - a burn may occur. However, to reduce the intensity of the process, to achieve a safe opportunity to cook food is still real.
By lowering the temperature in the pan, you can reduce the intensity of these processes - before you put the products in boiling oil, you should reduce the indicator, wait a while. After the products are in place, it makes sense to close the container with a lid. So you can get rid of the spray and provide steaming cooked food.
In professional cooking, special nets are often used to protect cooks, which serve as screens and prevent splashes. However, if the oil gets on the skin, if severe oil burns occur, you should immediately call a doctor.
Thus, shooting oil while heating the pan occurs due to the fact that water gets on it. It evaporates, at high temperatures creates the effect of a small explosion, which gives rise to numerous oil splashes. By placing products in a hot frying pan with oil, one can observe a similar effect that occurs due to the presence of water in them. As a rule, oil splashes fly away until the water evaporates.
You can cover the pan with a lid or slightly reduce the gas to reduce the intensity of the process, to protect people present in the kitchen. After all, a burn with boiling oil is dangerous, and red-hot spray may well cause it. In some cases, such incidents require medical attention, which once again emphasizes that in the kitchen you need to be careful.
