EVEN THE STOVE IS ON LOW HEAT
2006-09-19 20:56:02 · 20 answers · asked by JOHANN L 3 in Food & Drink ➔ Cooking & Recipes
first buy a splatter guard, you can get these pretty much anywhere.
second lowering the temp will accomplish nothing except to make the food absorb a LOT of oil. splatter is from water hitting the hot oil.
third use cool running water for burn, not ice.
fourth adding salt to the oil makes it break down faster and turn black.
2006-09-20 00:47:19 · answer #1 · answered by ph62198 6 · 0⤊ 1⤋
3 things:
Be sure the food you're frying is relatively DRY. Excess moisture makes oil splatter more.
Be sure to place food in the oil away from you. For example, if you're frying a breast of chicken, put the end nearest to you into the oil first, and lay it so that the end facing furthest away from you goes into the oil last. This directs the initial splatters away from you rather than toward your hand.
Splatter guards really do work, but only after all the food is placed into the oil. If you follow the first two hints first, then put on the splatter guard, you'll fry virtually splatter-free.
2006-09-20 04:03:06 · answer #2 · answered by Dani 1 · 0⤊ 0⤋
Oil splatters only when
1. there is water in the item you are frying. If you get something out of the refrigerator make sure you thaw it completely before you fry. This way there will be no water and no splattering
2. Instead of gently lowering the item to be fried may be you are dumping it in the oil. Why don't you try and slide each item in the oil from the side of the pan/wok into oil which has been heated to smoking point and the heat lowered when you add the items to the pan. Use a slotted spoon to lower the items instead of your hand .
Good Luck!
2006-09-20 04:14:26 · answer #3 · answered by Anonymous · 0⤊ 1⤋
sprinkle a pinch or two of rock salt on the heated oil before frying the food. it minimizes the splatter. it really works! it's also good to maintain a medium heat when frying so that the oil won't burn.
2006-09-20 04:57:01 · answer #4 · answered by blue e 2 · 0⤊ 1⤋
Like carol_g says, but without the question mark. Its round, flat, stainless steel, fly screening. I don't think the net shaped ones are good to place on frying pans. Flat ones are better.
2006-09-20 04:12:36 · answer #5 · answered by Simple 8 2 · 0⤊ 0⤋
You can buy splatter guards. They look like nets that go over the pan. You can find that at most major grocery stores.
2006-09-20 03:58:22 · answer #6 · answered by jen 4 · 1⤊ 0⤋
<>Try a different oil. Olive oil usually will not splatter too badly. Also, watch your temperature; you may still have it too high, even though you have lowered it.
2006-09-20 04:04:05 · answer #7 · answered by druid 7 · 0⤊ 0⤋
if the utensil has moisture/ a drop of water, u pour oil, and when it gets heated, it will start splattering... utensil should be completely dry
2006-09-20 04:07:40 · answer #8 · answered by pali@yahoo.com 6 · 0⤊ 0⤋
Buy a splatter guard?
2006-09-20 03:59:00 · answer #9 · answered by carol g 3 · 0⤊ 0⤋
Dry your pan before you put any oil in it. It has small droplets of water on it which make the oil "pop". Remember, oil and water don't mix.
2006-09-20 04:12:23 · answer #10 · answered by coorissee 5 · 0⤊ 0⤋