What to do if the oil pan foams?

In our daily life, many people like to eat fried foods, such as fried dough sticks, twisted dough sticks, fried cakes and other fried foods. Although fried foods are delicious, it is best to eat less to avoid gaining weight and affecting your health. When cooking fried foods, the oil will foam. This phenomenon can be avoided by some methods. What should I do if the oil pan foams? Let’s take a look at it next.

1. Why does frying produce foam?

There are two factors: one is the oil quality, and the other is the oil temperature. Some oils produce heavy foam because of their complex ingredients. When heated at high temperatures, remove them directly or use them to fry small things.

If the oil temperature stays in the low temperature zone for a long time, it is easy to foam. The solutions include adding fire, not adding materials until the oil is hot, adding less materials, controlling the moisture in the materials, and increasing the initial temperature of the materials.

2. What to do if foam appears when frying

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.

That is because there is water in the oil. Put the oil on the fire, stir while heating to prevent it from overflowing. Someone should watch it until the oil starts to smoke and there are no bubbles. Then it can be used again. When you use it next time, heat the oil until light smoke comes out, and then frying will not cause this phenomenon.

3. What is the difference between deep-frying with flour and deep-frying with starch?

If only starch is used, the batter will be thin, the skin will be crispy after frying, and the toughness will be insufficient, and the color will be golden and shiny. It is suitable for soft frying and deep frying. For example, the commonly used gouache batter is often used for soft frying, stir-frying, etc. Potato starch is generally used, and corn starch is slightly worse. If wheat starch is used, it will have a translucent feel and strong adhesion.

If flour (mainly low-gluten flour) is used, the outer coating will be fuller and thicker, darker in color, tougher, and not crispy enough. It is usually improved by mixing flour and starch, and sometimes baking powder is added to make it crispy, such as crispy paste, foaming paste, etc. Others use foamed egg white to mix to make the fried layer more fluffy and crispy.