Claire Corlett

Fish Food, Fish Tanks, and More
How to Reduce Oil Splatter | Cucina Moderna

How to Reduce Oil Splatter | Cucina Moderna

We received a question asking how to reduce
or eliminate oil splatter while pan frying, and if different pan materials and thicknesses
produced more or less splatter. Oil splatter is the result of meat and vegetables
releasing small amounts of liquid into hot oil. When these small droplets of liquid hit
the oil, they instantly vaporize into a gas. This rapid expansion is like a tiny explosion
in your pan, and it propels the surrounding oil out of the pan as splatter. This happens
hundreds of times within a second, producing the iconic sizzle. So unfortunately when browning meat or vegetables,
a small amount of oil splattering is unavoidable. This is partly why chefs wear long sleeves.
There are however ways to reduce splattering, including using proper pan materials and thicknesses
for high heat searing. Use a skillet that has even heat distribution.
Cheap stainless steel skillets that are light bottomed or lack an inner conductive metal
will have extremely poor conductivity. The hot spots can result in burnt food, smoke,
and of course excess splatter. Good quality Stainless steel skillets thickly
bonded with a layer of conductive metal such as aluminium will be lightweight, easy to
clean, produce proper sucs for pan sauces, react relatively quickly to temperature changes,
and will evenly distribute heat without hot spots to burn and splatter oil. Cast iron is usually credited with fairly
good heat distribution. But this is only true when the pan has been heated to temperature
very slowly on a large burner, or in the oven. Cast-iron is also very slow to react to temperature
changes, so a cast-iron pan that is too hot, will remain too hot for far longer than bonded
stainless steel, copper, or aluminium. That is not to say cast iron is an inferior choice,
but it does have properties that need to be considered to reduce burning and oil splatter. Other tricks to reduce oil splatter are to
always thoroughly dry ingredients as much as possible. Do not place very cold or partially frozen
ingredients in hot oil Pan fry only thin food by either thinly slicing
or compressing cuts of meat. If cooking thicker cuts of meat, use a skillet
to sear the outside of the meat, and then finish in the oven, or cook sous vide and
then sear. Finally, to guarantee minimal oil splattering
while pan frying, use a splatter screen that will allow vapours to escape, but will catch
oil from splattering out.

23 comments on “How to Reduce Oil Splatter | Cucina Moderna

  1. Poor audio from the voice over with the slightly loud music makes for a hard time in really understanding what was being said.

  2. Dude did you even watch this video back yourself before posting?! I can barely understand a single word you're saying over the backing music.

  3. What's up with the noisey back ground. This world is getting noiseyer every where I go. Go buy clothes. Go eat. Noise noise and more noise.!

  4. Maybe the worst video I've ever watched where the music level over the voice level was annoying to say the least. I watched long enough to type this then gone.

  5. could've been a great video if not for the extremely loud background music, could barely hear the words being said

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