Surely many housewives have encountered one extremely unpleasant problem when frying cutlets and steaks.
During the process, the unruly oil suddenly starts to “kick up” and start splashing.
As a result, there are traces on the stove, clothes, and various surfaces. Sometimes these splashes lead to burns.
What is the reason for the oil "riot"
The problem can be solved in an effective and proven way.
An expert of the online publication BelNovosti, chef Yulia Arkhipova , spoke about this approach to working with oil during frying.
But first, let's figure out why the oil actually splashes?
Mainly because it comes into contact with the liquid that the food releases during cooking.
In addition, this effect can be caused by moisture remaining in the pan after washing.
Thus, these factors determine the conditions for an oil “revolt”, after which the kitchen, like a battlefield, is covered with greasy stains.
Vinegar
What can be done to curb the oil? Replace salt with vinegar.
Salt, as a rule, is used by housewives to pacify the “rebel”, but here the risk is that the dish may turn out to be oversalted.
A much safer option, experts say, is vinegar.
What to do? Before frying, wipe the bottom of a dry frying pan with a paper towel, previously moistened (lightly) in vinegar.
Due to the properties of this product, the surface is stabilized, which will lead to a significant reduction in spatter.
By the way, if you are afraid that vinegar will affect the taste of the dish, then in vain. In no way - you do not add it to the dish, but only wet the towel.
But it has another advantage - it quickly evaporates. That is, no unpleasant odors.
Expert: Julia Arkhipova