Frying foods?

Question

Hi all,

I have a problem with frying foods in a pan like burgers, meat, potatoes, etc. The thing is, even if I use a very low heat setting, it still spreads out lots of oil during the fry process, not too much but in small drops. It happens even more when I change the food upside down after half the time.

So my question is, is there a way to prevent this?

Should I use a fryer? If so, wouldn't it be a problem to use an oil too many times, as fryer will need much more oil than a pan, so I can't dispose it all the time?




Thanks!

Answer 1

when u want to fry something make sure the oil is hot, this is how to test the hotness of th oil,
One of the main keys to successful stir-frying is preheating the wok before adding oil. Adding oil to a cold wok is a surefire way to guarantee the cooked food will stick to the bottom of the wok. (The food may also not be cooked through). Always preheat your wok on medium-high to high heat for at least 30 seconds.
Here are three easy ways to tell if your wok is hot enough to add oil:

* Check for the “Smoke Signal.” The wok should be just starting to smoke slightly. (You may also see a slight blueish tinge on the wok bottom).
* Do the water test. Throw a few drops of water into the wok. If the water sizzles immediately, the wok is hot enough.
* Test for Heat. Hold the palm of your hand about 2 - 3 inches above the wok's surface. You should be able to feel the heat.
* Or u have a chopstick use it stand the chopstick inthe middle the tip will have bubble around.

Because stir-frying involves cooking food at high heats, it’s important to choose oil that has a high smoke point. The smoke point is the temperature at which an oil (or other type of fat) begins to break down. Oil that is heated to its smoke point or higher will begin smoking and start to impart a bitter taste to the food. Furthermore, because the oil is breaking down at the molecular level, it can produce carcinogens.
Choosing a Stir-fry Oil

Chinese cooks normally use peanut oil, which has a high smoke point and a pleasant nutty flavor, for stir-frying (and deep-frying). Canola oil, which has a high smoke point and a neutral flavor, is also a good choice. So is pure olive oil (also simply called olive oil) but not the extra-virgin varieties. Other possibilities include corn, soybean, and coconut oil.

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Stir-fry Oils are Healthiest?

Both Canola oil and olive oil are low in unhealthy saturated fat, and high in healthy mono unsaturated fat. Scientists believe mono unsaturated fats help lower the bad cholesterol (LDL ) that can clog arteries, leading to heart disease or stroke, while increasing the level of good cholesterol (HDL) that removes cholesterol buildup from the arteries.

try using non stick pan if these tips wont work

Answer 2

You can't really pan-fry anything without the use of some kind of fat/oil. Even if you don't add any oil (or butter or whatever), there's enough natural fat in most meats to render out and cause splattering while cooking.

What's happening when your food splatters---and especially so when you flip the food---is caused by water, NOT by oil. As food heats (potato, ground beef, whatever), the moisture within it expands, and much of it rises to the surface. When you flip the food, you're actually dumping a lot of collected water into the hot pan. By the time the food is ready to be flipped (in other words, it's half-cooked), the pan is as hot as it can possibly get. When the water hits the pan, it vaporizes almost instantly, causing splattering.

There's really not much you can do about it; even "low" cooking temperatures are hot enough to boil water! Your best bet would be to invest in one of those flat, mesh "splatter screens", which sit on top of the pan as food cooks. The splattering will still occur, but it will be contained. And by the way, using a regular lid on the pan will only trap moisture; the food will be steam-cooked, not fried.

As for using a fryer: I assume you mean a deep-fryer (immersion fryer). I wouldn't recommend deep-frying burgers or other foods that are traditionally pan-fried. But if you do decide to use a deep-fryer, you can use the oil more than once. Up to three times is probably as far as you'd want to go; after that the oil will begin to break down chemically, no matter what you do to it. Also, depending on what you've cooked, the oil's life span can be affected. If you deep-fry some catfish, for example, the oil will add the flavor of catfish to everything else you cook in it.

A deep-fryer is sort of a commitment. The oil takes some time to become hot, and then it must be completely cooled before you can store it (or dispose of it), which takes a long time. In addition, deep-frying can be a bit messy; even if you're meticulous, you're going to spend some time cleaning up after using a deep-fryer.

Answer 3

You're talking about oil splatter? You can buy a round screen with a handle (splatter screen) at most grocery stores.. You place it over your skillet and it prevents the popping all over you and your stovetop.

If you did by a fryer you would remove the oil and strain it after each use and put the oil in a container in a cool place for future use. You can only use oil a few times before it's chemical composition is changed and it begins to burn your food. Never mix your frying oils. Fish oil, chicken frying oil, etc. should be kept in separate containers..

Answer 4

They sell splatter guards (frying pan screens). They come in handy. Never re-use heated cooking oil. Every time that you heat a cooking oil, it breaks down releasing carcinogens into the oil. Use it once and discard it. McDonald's may be causing more cancer than all the tobacco companies combined.

Answer 5

What do you mean by "spreads out lots of oil"?

do you mean it spatters out of the pan?

When oil gets hot and you put your food in and if the food has high water content it cause the "splatter"

There is not way around it. Get a cover.

Answer 6

when i cook bacon i put the extra grease in a coffee cup and save it for later. when i cook hamburgers i don't put any oil in the pan i know it makes its own grease. i only use corn oil when frying. try disposing the grease in a can.always try to drain out the extra grease in the pan. not good to cook in a lot of grease.

Answer 7

are you talking about grease spatters? when the hot oil pops and spatters everywhere? Try using a spatter screen. it is a hoop like screen that sits on top of your pan and keeps the hot oil from popping all over the place.

Answer 8

Just let is splatter and clean it up. Or you get a spalatter screen from most houseware shops. But you will find it is hard to clean and steams your food while you fry.

Answer 9

use a Foreman grill instead all the grease and juice comes out into a dripping pan