How To Deal With Foamy Oil When Used For Frying
Not only because it makes it difficult for us to see if fried food is cooked enough or not, but it also makes us worry whether foamy oil is harmful or not for the body. In fact, not infrequently, foamy oil also causes less than optimal cooking results and the color is less attractive.
So what causes cooking oil to foam? This foamy oil is caused by various things, including the following.
1. Oil used
The first reason is to use used oil. We sometimes forget what used cooking oil is used for frying, and sometimes we just mix it with new oil so it can be used again. Well, this could be the reason the oil is foamy.
2. Oil is too hot or not hot enough
Do you know why it's important to wait for the oil to get really hot before frying food? Because it turns out that if you put it in before the hot oil can actually cause the oil to foam. But if frying with very hot oil it can also make the food burn quickly while making the oil foam.
3. Oil contamination
Foaming is caused by degradation or contamination of the oil, which is often caused by frying with oil at too high a temperature, using too much oil or frying with poor quality oil that is contaminated with impurities. So as much as possible use clean and new oil.
4. Fry the eggs
Ever wondered why oil becomes foamy when frying eggs? That's because the egg white content causes the oil to foam. Foaming occurs because air is trapped within a thin layer of hardened egg whites. The foam can even rise and cover the oil underneath as long as it's continuously heated.
5. Poor oil quality
Do not try to mix two types of oil with different qualities in the same frying pan to fry food because there is a possibility that the oil will foam. For example, you try to mix palm oil and coconut oil to fry tempeh. Because the hot points are different, there will be a foaming effect when heated.
Then how to solve it?
Fimela's friends are advised to always use new cooking oil if you want maximum and fresh cooking results. The taste of food fried in new cooking oil will be maintained in quality. If you want to use used oil, make sure it's still fit for use and doesn't smell bad and don't mix different types of oil.
Next, make sure to use the right programming interface temperature. The temperature is not too small and not too big will be very fitting to cook food more evenly. Temperatures that are too high will cause the food to burn and make it look unattractive.
Well, I hope these cooking tips are useful for you.