Frying cutlets, chebureki, nuggets and other products is often accompanied by a fountain of splashes from hot oil.
This is not surprising - it is assumed that the workpieces should be placed on the frying pan when its surface is sufficiently hot, and the slightest drop of water causes splashes to fly in all directions.
You can’t protect yourself from hot fat using a lid – the food in the frying pan will stew rather than fry.
This means that the cooking result will not meet your expectations.
What should you do to protect yourself from burns, and your walls and kitchen furniture from greasy drops and subsequent cleaning?
The answer is simple - if you can't use a lid, use a colander.
Of course, it should not be plastic, which will immediately melt when placed on a hot frying pan, but metal.
This way, the dish will continue to fry in the pan, but the splashes will not be able to escape the pan.
