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Why does vegetable oil foam when frying: experienced chefs have revealed the main reasons
10.04.2023 09:00
Updated: 15.04.2023 04:26
Any housewife will doubt the quality of vegetable oil if it suddenly starts foaming during heat treatment.
If you notice such a reaction, it is better not to cook with such a product.
However, it is important to identify the cause that could lead to such a result.
Why does oil foam?
Reuse
You should not skimp on vegetable oil, as it is not intended for repeated use. If you ignore this recommendation, you can significantly worsen your health.
If used repeatedly, harmless vegetable oil will become a source of carcinogens and will foam when trying to heat it up.
Low quality product
Not all products that we can find on sale meet high quality standards. If the oil is too cheap, then in most cases you will hardly be satisfied with its quality.
Such a product may contain water, which makes the final cost of the oil cheaper.
However, the presence of liquid in the composition leads to the appearance of foam during the frying process.
Presence of water on the dishes
Sometimes the appearance of foam is explained by a completely harmless reason: you did not completely dry the frying pan before starting the cooking process.
In this case, you will simply need to sprinkle the butter with a small amount of salt.
