It happens that when trying to fry meat, fish or cook a simple omelet, housewives encounter stress.
This is because the food starts to stick to the frying pan. The frying pan is clean, but the food stubbornly does not come off and breaks into pieces. The root of the problem is in chemical processes and physical phenomena.
What does science have to do with it?
Food sticks because of temperature differences. There are at least three elements involved: the pan, the oil, and the food.
If the problem is with the frying pan, then a sheet of parchment paper can help out; place it on the bottom of the pan and you can fry fish or meat.
But if the frying pan is in order, then the problem should be looked for elsewhere.
What is the mistake?
Often in such cases the fault lies with the oil, which has not warmed up to the required temperature.
Cold vegetable oil has a different viscosity. After heating, it spreads better in the pan and fills the pores better, which reduces contact between food and metal.
Some tips
1. To prevent food from burning, you need to heat it almost to the smoking point, but do not overheat it.
2. It is best to use a frying pan with a thick bottom. It retains heat better.
3. Before placing meat, fish or vegetables in the pan, you need to dry them on paper towels to remove any remaining moisture.
