Instagram/@casanaf_
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.
(brl/lut)
