Why does frying oil foam? Is it possible to deal with this situation? Is it happening when we use olive oil for foaming frying? Does the foam of the oil indicate that the oil is broken? Let’s take a look at the answers to these questions!
Why does frying oil foam? Frying oil may cause multiple causes to foam when heated. Here are some of the most common reasons:
Water: If there is water on the surface of the food to be fried, it evaporates when it falls into hot oil and forms vapor bubbles. These bubbles cause foam formation on the surface of the oil.
High temperature: If the frying oil is not hot enough, it cannot evaporate the water on the surface of the food. Therefore, bubbles do not occur on the surface of the food that falls to fat and do not foam. However, overheating of oil may also cause foaming.
The ideal frying temperature is in the range of 175 and 190 degrees.
Quality of oil: Frying oil tends to foam if it is used in poor quality or excessively. Poor quality fat contains more unresolved substances, which can cause foaming. Likewise, the composition of over -used oil changes and becomes less stable, which can cause foaming. This is known as the most common cause of frying oil showing excessive foaming.
Ideally, oil is used more than 3 times in any case. This number may be less than fried food, but should not be more.
https://egepazarindan.com/en-saglikli-kizartma-ygi- Frying oil foam, exacerbation and fire risk. Therefore, care should be taken when frying. It is important to check the temperature of the oil and to purify the water thoroughly from the waters when frying the food.
In addition, the quality of the oil should be considered and frying oils should not be used over and over again. Both sunflower oil and olive oil and all other oils used for frying may tend to foam in certain cases. This is independent of the type of oil.

What to do for foaming oil? We briefly mentioned the measures that can be taken to prevent the oil from foaming. So what should we do if we encounter such a situation while frying?
Foaming oil, exacerbation and fire risk is a condition that needs to be intervened immediately.
In this case, close the bottom of the stove. This prevents further warming of the oil and reduces the tendency to foam.
Then close the oil with the lid. The lid will reduce the risk of exacerbation by cutting the contact of the oil with oxygen.
Reducing the temperature of the oil can prevent foaming. To do this, you can let the oil cool or transfer it to another pot.
Never use water to extinguish foaming oil. Water can cause oil to foam and even exacerbate.
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