Frying banes

[Corzhens]

When frying, the main problem is the oil that gets out of the pan. You normally get burns or scalds from the jumping oil. When frying pork, we always use the lid so the oil cannot escape. But there are cooks that I see who do not care about that jumping oil. They just say that it's part of the cooking... to be scalded once in a while.

 

[Morning Glory]

Do you mean deep frying? I don't think I've had this problem...

 

[Berties]

One of the first tests for many cooks is controlling the temp of different oils whether deep or shallow frying,I don't want to get burnt at the best of times ,nor make my stove tops smoke with spitting oil,keeping foods dry and placing them in oil in a away motion ,all helps!

 

[Bakemehappy]

I pat the meat dry with paper towels before I do my shallow frying. This minimizes the dangers scalding. Other than that I think I still enjoy cooking with oil. It was not easy for me because I learned everything in the kitchen on my own. I was never afraid to experiment but I use my common sense too to save me from trouble