When you are oil-frying something, you may confused with the foam on the oil.
Then why does your oil foam? Are you upset by that news?
In this article, we will discuss the various causes of frying oil foaming as well as some professional frying advice to help you keep your oil foam-free at all times.
Why Does Oil Foam When Frying?
Have you ever noticed that when using oil to cook, it can occasionally start to foam? Don’t worry if this is new to you. We’ll go over the science of why oil foams in this blog post.
Oil in your pan may begin to bubble for a few different reasons. When cooking, adding water or another ingredient to the pan frequently results in foaming. When these liquids are added, some of the proteins on the oil’s surface are broken down, which causes bubbles to rise through the frying food. These bubbles then hit other bubbles and form larger ones- making an even bigger mess!
Oil does not foam while frying for only this reason, though. This phenomenon is caused by a wide variety of additional factors. Continue reading if you’re curious.
9 Factors That Cause Oil to Foam While Frying
While frying, oil will foam for a variety of reasons. The top 10 reasons why oil foams are listed in this blog post.
Excessive Heat
Overheating could also be a contributing factor in this bubbling. This happens when you have a stove that’s too hot or cooking on an electric stovetop at high temperatures. Once more, this will result in the breakdown of some proteins and the formation of oil bubbles.
Additionally, the oil will begin to foam if the temperature is not lowered after heating it. For instance, some dishes need to be prepared in multiple batches before the entire meal is ready to be served. It is typical to use high heat for the first one or two batches before switching to low heat for the final few.
Therefore, there might be some bubbling in the oil if the temperature is not lowered.
Heat from Another Source
Like having excessive heat on your stove, there are times when the heat for the frying oil is coming from somewhere else- like fire! While cooking, some of the wood or gas you’re using might get transferred to your fryer and start bubbling the oil.
Oil Temperature above Smoke Point
It is important to keep oil below its smoke point when frying because doing so will cause more harm than good. This is why it is so important to know the smoke point of the oil you’re using.
Oil Temperature below Smoke Point
You might be dealing with bubbling as well if your oil isn’t heated sufficiently. In other words, the pan must be warmed up before adding food to fry. You might notice the food foaming if it isn’t heated sufficiently.
Wrong Type of Oil
Ensure that the oil you use for frying is the proper type. Some oils have lower smoke points than others, so it is essential that you know which one is best for your pan.
An excellent way to tell which operating temperature oil can handle before smoking is to look at its color. Having a high smoke point means the oil should be safe at high temperatures if it is clear or light.
Temperature Drop
Similar to how too much heat in the oil can cause foaming, if the oil is turned off just before you add the food, this will also cause the oil to bubble. Additionally, bubbles will result from frying food too quickly after the oil is turned off.
Oil Contact With Another Liquid
As was previously mentioned, if you add water to a pan that is cooking food, your oil may foam up. The same holds true for other liquids, such as beer or wine.
Oil Contact With Metal
When you cook, the oil comes into contact with the pan’s metal, which can cause it to foam up as a result of all the friction and scraping that takes place.
Oil Degradation
It’s true what you read. Bubbles and foam in oil can be caused by oil contamination or degradation. When oils are exposed to oxygen, it starts becoming rancid. This happens as a result of the oil’s reaction with oxygen to oxidize.
Oxidation occurs when you cook using oil that’s old or even when you don’t correctly clean/season your pan before cooking with it again- which is why you should always thoroughly wipe out your pans before reusing them.
The problem with oxidation is that the oil becomes less stable and therefore more prone to breaking down into foam or bubbling when it comes in contact with heat.
How Do You Minimise Oil from Foaming When You’re Frying?
We have put together some top foam-busting tips:
- Prior to use, make sure your vat has been thoroughly rinsed and dried. Water never plays well with oil and any detergent residues will degrade oil and encourage foaming.
- Use neither copper nor iron utensils nor vats. These metals are prone to oxidisation and rust – 50ppb of copper can reduce frying life by as much as 50%!
- When your oil is hot, keep as little air as possible in it. Be sure to cover vats when not in use and filter oil when the temperature is cooler (around 50°C).
- Don’t let food’s surface absorb too much water. For example, it’s good practice to dry chips before introducing them to the fryer.
- Whenever they are not in use, turn off your frying vats. Hot idle oil generally breaks down faster than when it is not in use.
See also: 5 Best Ever Oil to Fry Chicken
Conclusion
Foam in fryer oil can be caused by many reasons such as excessive heat and temperature drop. You can check the oil you use before and make sure there’s no water in your pot.
FAQs
Do I Need to Worry If the Oil Foams While Frying?
Absolutely yes. You should pay attention to bubbles in your cooking oil because it means that the oil has broken down and is no longer stable.
If this happens, there’s a possibility that the food will start to absorb the flavor of the rancid oil- which is why it’s always best to use fresh oils for frying instead.
How Should I Keep Oil Fresh to Prevent Foaming?
To avoid bubbling in the oil, make sure you are frying within the first week or two of buying it. Some people claim that you can use salt to purify your oil if it is old for frying, but others believe this will only slow down oxidation.
The best way to keep your cooking oil fresh and stable is by storing it in temperatures that are lower than room temperature and out of direct sunlight. If you need to, using a container with a lid would be the safest bet as long as you remember to put it back when you’re done frying.
