Frying food until it is crispy and crunchy is one of the most popular cooking techniques. However, have you ever found that cooking oil suddenly foams a lot when used? This condition not only interferes with the cooking process, but also makes the oil spoil quickly and is difficult to reuse.
One of the main causes of foaming oil is the high water content in the food. For example, foods such as tofu or potatoes that are not dried properly before frying can cause the oil to react with the water contained in them, resulting in foam. In addition, foods that contain a lot of starch, such as flour used to coat fried foods, can also contribute to the formation of foam.
Not only water and starch, but also burnt food residue or leftover spices stuck in the oil can cause foam. These residues can change the composition of the oil and reduce its quality, making the oil foam faster and turn black.
But don't worry, there is a trick that can be done to reduce the foam in this cooking oil . Some ways that can be applied are by inserting sliced garlic. But there are also other ways that are no less effective, such as those practiced by Instagram user @casanaf_ through one of the videos uploaded.
Instagram/@casanaf_
As reported by BrilioFood from the Instagram account @casanaf_ on Tuesday (8/10), he admitted to using one kitchen spice to reduce foam in cooking oil. Well, the kitchen spice in question is salt. Using salt is more practical and effective than garlic, you know.
Instagram/@casanaf_
You can directly sprinkle salt into the cooking oil used. Well, this salt will help reduce the foam in the cooking oil by itself. Therefore, the frying process also becomes easier.
Instagram/@casanaf_
When you add salt to foaming cooking oil, the spice helps to bind to dirt particles and food residue trapped in the oil. These particles are often the main cause of foaming. By binding and settling these particles, salt helps to reduce the amount of foam that forms. On the other hand, adding salt to cooking oil can also help to stabilize the temperature of the oil. A stable temperature can prevent an overreaction between the oil and the food, which can lead to foaming. By keeping the oil at a more consistent temperature, salt helps to reduce the likelihood of foaming.