What should I do if deep frying produces a lot of foam?

Many people really love fried food, but it is best to eat less fried food in daily life to avoid gaining weight and affecting human health. When cooking fried food, a lot of foam may appear, making it look not so good. There are some ways to avoid it, such as using oil that is not easy to foam. You can also use other methods to avoid it. What should I do if a lot of foam appears when frying food? Let’s take a look at it next.

1. Change to suitable new oil

1. Change to oil that does not foam easily. Refined oils substantially free of phospholipids may be used. Lecithin easily absorbs water and is itself a good surfactant that can emulsify oil and water to produce rich foam that overflows. However, since refined oil has basically removed lecithin, this phenomenon almost does not occur.

2. Change the oil. Oil cannot be used after being used for a long time, as it will foam and is not good for your health.

2. Treat the oil

1. Remove excess water from the oil. Stir the oil while heating to prevent it from overflowing, and wait until the oil starts to smoke and there are no bubbles.

2. Remove impurities from oil. (1) Allow the oil to settle before using it for frying. (2) Use a spoon to skim off the foam. (3) Add salt, pepper or ginger slices to calm the foam. (4) If there are still residues in the oil, put a piece of white radish with many small holes in it into the oil pan. The white radish will absorb all the residues onto the surface.

3. Preheat the oil. You can heat the oil for frying in advance. After it smokes slightly, let it cool down slowly. Then start heating it up to fry food, and there will be no foam.

4. Fry the onions first and then the oil. After heating the oil, put in a scallion and fry it, then fry the food that needs to be fried.

5. Increase the oil temperature. If the oil temperature stays in the low temperature zone for a long time, it will easily foam. Properly raising the oil temperature can reduce the foam.

3. Processing of food

1. Drain the moisture from the ingredients. If there is too much water in the ingredients, it will turn into water vapor when fried. Water vapor is insoluble in oil and will cause foaming. Therefore, we need to drain the moisture from the ingredients before frying.

2. Do not coat with egg yolk starch. If the ingredients are coated with egg yolk and starch, foam will form when they are put into the pan, unless they are not coated.

4. Is it really better than fried food?

In fact, there is not much difference between non-fried foods and fried foods. Taking fried and non-fried instant noodles as an example, in terms of production technology, the pressing and cutting processes of these two types of instant noodles are basically the same, except for the final drying method. Fried instant noodles can remain dry for a long time. Many small holes are formed on the surface of the noodles, which can quickly absorb moisture after being injected with water, that is, they have strong rehydration properties.

Non-fried instant noodles are made using a hot air drying process and have poor rehydration properties, so they were often eaten as boiled noodles in the past. At present, many companies in my country are also using high temperature, microwave, freezing or vacuum drying methods to improve the rehydration capacity of noodles so that they can be brewed and eaten immediately.