why do peanut oil foam while deep frying.?

Answer 1

Its not just peanut oil, all oils foam while frying. All foods contain moisture. When even a small amount of moisture on the surface of a food come into contact with hot cooking oil, it foams or boils up somewhat. So, for safety, never fill a skillet or deep fryer more than 1/3 full with oil. Make sure food is as dry as possible before adding to hot oil by patting food pieces dry with paper towels or coating food pieces with flour or breadcrumbs. Always use tongs or a fry basket to carefully add foods to the oil.

Answer 2

OK I can buy the STP theory, but I have been cooking for 50++ years and I have never encountered this much foam when I am frying; especially in oil which I have used only once or twice. This foam will roll up and over the side if I do not remove the product from the fryer. When we were in the food service business we only changed oil in our fryer once a week, straining nightly. Never had a problem. This foam is is extreme, almost like soap foam. I am frying fresh food, not frozen and not a purchased product, but freshly caught fish.
Of course in the food service business the oil was labeled "frying oil"

Answer 3

All oil will foam when food is placed in it.

Therefore, the importance of placing the proper amount of
oil in the container you are frying in.

(like oil and water)

Follow manufacturers directions or you will really have a big
problem


good luck

Answer 4

To a degree the others are right in regards to the moisture content of the foods being fried. However a lot of processed product these days have moisture added to them by injecting a chemical called Sodium Tripolyphosphate, otherwise known as STP. This acts as a binder; the chemical when injected grabs on to the protein molecules and acts as a bridge or binder allowing the protein molecule to grab on to H20 molecules ultimately allowing the item to hold much more water than it normally would naturally. The chemical STP causes excessive foaming in protein products when fried in any kind of oil. It also causes excessive foaming when introduced to water as well.

Answer 5

All oil will foam because of moisture in the food you are frying. Do your best to pat dry and be sure the food is thawed before you put it in the fryer and it will reduce this problem.

Answer 6

Because all foods contain moisture and we all know water and oil don't mix, so at such a high temp it just foams up.

If you are afraid of the foam add some salt and it won't do it as much.

Hope this helps

B

Answer 7

Because of water or ice crystals on the food you are frying.