Does anyone know what is happening here? This is a sliced shallot which I was cooking in vegetable oil until it went golden. This is something I've done hundreds of times. But on this occasion the oil almost immediately frothed up. I know this happens with butter but it shouldn't happen with oil.
I tasted in case something odd had got into the pan but it was just standard sweet onion taste. Could it be the natural sugars in the shallot?
I tasted in case something odd had got into the pan but it was just standard sweet onion taste. Could it be the natural sugars in the shallot?