How to prevent oil from splattering in the pan
When you’re browning a steak or chicken breast in the pan, it can sometimes happen that the oil suddenly splatters out of the pan. That’s not only painful, but it also causes nasty spots on your clothes. With these tips, you’ll be safe from splattering hazards from now on.
The splattering is caused by moisture getting into the hot oil. Moisture in the form of water that has been left behind in that freshly washed pan, or moisture from the juices of meat, poultry and fish. Either way, if either one comes into contact with the hot oil in the pan, you’re in trouble.
The solution
The solution to prevent this is actually very simple: pat it dry. So before you fry that duck breast skin-side down in the pan, first make sure that a piece of kitchen paper soaks up all the moisture. This way, you won’t get splattered and the meat will develop a crispy crust. It also helps to add a little salt (not too much) to the pan beforehand. Salt absorbs moisture, which means your oil will splatter less.
Also read:
- Gordon Ramsay’s 10 tips for the best steak
- Unbelievable but true: a steak from the dishwasher
- Insane: who cooks their steak like this?
