pouring water on hot fat does it produce steam or smoke?

Answer 1

Hot fat is at a temperature above the boiling point of water. Typically when frying in a deep fat fryer, the temperatures are in the range 170 - 230°C. By adding water, the water generates steam almost instaneously. This bubbles vigorously and generates small particles of oil, as it does so (This process is known as atomisation). These particles are then in a form that they can receive sufficient oxygen to enable combustion, so if there is a source of ignition (such as the heating element), they will catch fire. (This process can be helpful, for example in oil burners and diesel engines). The heat from the fire then raises the surface temperature of the oil to such an extent that the fire can be maintained. If a fire does occur, then you will get the byproducts of combustion (smoke).
Adding more water atomises more particles, so the fire becomes more widespread. The only solution is to deprive a fire of oxygen by placing a fire blanket or wet tea-towel over the pan, turning off the heat and leaving it to cool down.
While a fire is a possible outcome, it is by no means definite. For example, most products fried, such as potatoes, fish etc. contain a lot of water, but we don't have a fire every time we cook. It depends on the quantity of water added. You will, however, always get the steam generated from vaporising the water.
So the answer is: you will always get steam, you will also always get some other volatiles (fat vapours, and from the products you add), and you may also get smoke (or products of combustion) if the pan catches fire.

Answer 2

warm fats is at a temperature above the boiling element of water. oftentimes while frying in a deep fats fryer, the temperatures are interior the style a hundred and seventy - 230°C. via including water, the water generates steam very almost instaneously. This bubbles vigorously and generates small debris of oil, because it does so (This technique is common as atomisation). those debris are then in a type that they are able to acquire sufficient oxygen to enable combustion, so if there's a source of ignition (such because of the fact the heating element), they're going to seize fire. (This technique may well be powerful, as an occasion in oil burners and diesel engines). the warmth from the fire then will improve the outdoors temperature of the oil to such an volume that the fire may well be maintained. If a hearth does ensue, then you definately gets the byproducts of combustion (smoke). including extra water atomises extra debris, so the fire will become extra conventional. the only answer is to deprive a hearth of oxygen via putting a hearth blanket or moist tea-towel over the pan, turning off the warmth and leaving it to quiet down. jointly as a hearth is a achieveable consequence, that's via no potential particular. as an occasion, maximum products fried, including potatoes, fish etc. contain an excellent style of water, yet we do not have a hearth each time we cook dinner. It relies upon on the quantity of water extra. you will, in spite of the indisputable fact that, continually get the steam generated from vaporising the water. So the respond is: you will continually get steam, you will additionally continually get another volatiles (fats vapours, and from the products you upload), and you additionally can get smoke (or products of combustion)

Answer 3

Water boils at 100 degrees C (212 degrees F). Fats in the body would typically ignite at much higher temperatures (several hundred degrees C). Therefore, hot fat can be much hotter than water's boiling point. If you dump water onto this hot fat, the water will immediately begin abosrbing this heat and boiling off. You will not see smoke from a pure water-on-hot-fat, but instead you will see steam.

I am assuming that the fat is very hot - above the boiling point of water - which is possible when cooking.

Answer 4

Steam

Answer 5

It will only produce steam. The water mixture will not be hot enough to produce fire smoke.

Answer 6

I poured water on my Aunt once while she was laying on the beach soakin up too much sun and talk about smoke, steam, and fire!

Not to mention a string of obscenities I hadn't heard before....

Answer 7

Steam. unless the amount of fat is extremely high and the water is boiling past what is expected, then there will be smoke.

Answer 8

steam... the fats at around 450 degrees, water boils at 100c fat smoke at around 650-850...

oh and if any of you want to check it, ask dont try it..youll get very badly burned and i will have to say, what do you expect, i told you not to.... didnt i?

Answer 9

smoke, there is no smoke without fire, what happens if you pour water over a chip pan full of boiling fat ,,, well 999 springs to mind.

Answer 10

Pouring water onto hot fat causes the fat to bubble and spit, if there is a flame nearby this will cause a fire, so I suppose the answer is smoke. PLEASE DON'T TRY IT!