Frying is an art that can become a real test of patience. Especially when the grease starts splattering everywhere. It can be said that anyone who has not experienced a hot drop of oil on their own skin has not known culinary challenges. What can be done to prevent oil from splashing? There are ways.

Sizzling oil is the real enemy cooks, beginners and masters in the pan.

  • The reason is the temperature difference between the moisture of the fried product and the hot fat in the pan.

Upon direct contact, the water immediately turns into steam, which ejects oil particles like a geyser. However, this can be prevented. Two simple tricks will ensure that frying can be avoided without having to scrub the stove afterwards.

What can you do to prevent oil splatter? Try these two tricks and you won’t be disappointed

Before you pour the oil into the pan, put a pinch of salt on the bottom of the pan. It’s a trivial method that saves you cleaning up after frying.

  • The seasoning creates a thin protective layer that “washes” excess moisture from the meat before the water turns into shooting steam.
  • This will prevent hot fat from splashing all over the kitchen and staying in the pan.

Cuts can easily get dirty and you don’t have to worry about greasy stains.

An alternative, albeit somewhat unusual, trick is to wipe the pan with a paper towel dipped in a little vinegar just before frying. Although vinegar may not be associated with classic food processing, in this case it acts as a stabilizer.

  • It has hygroscopic properties, so the fat does not come into contact with the high moisture content of the meat.

The result? Fewer explosive reactions, which is reflected in the fact that the meat does not splatter. This amount of vinegar will not affect the taste of the steaks, but it will certainly help to keep the order. The hob stays clean and the fat stays where it should be.

What neutralizes the smell of frying? Build on proven methods

If an unpleasant smell spreads in your kitchen after frying pork chops, you would definitely like to get rid of it. But you don’t know how to do it? Try two proven methods that will get rid of it in no time.

The first is an aromatic mixture, which not only removes the smell of frying, but also fills the room with a refreshing touch of spice.

  • Pour water into a pot, add cinnamon and bring to a boil. After only a short while, a pleasant and fresh aroma will begin to spread through the kitchen, and greasy, suffocating aromas will slowly become a thing of the past.

The second method involves use of vinegar. It is an extremely effective ally in the fight against unwanted odors.

  • Just place a small bowl of this liquid on the worktop right next to the stove and its neutralizing properties will begin to work, absorbing odors and freshening the air.
  • If you want to avoid the strong smell of vinegar, use baking soda. Place a bowl of baking soda near the source of the odor and it will discreetly absorb what you don’t want to smell in the air.

No more long frying of steaks. From now on, only make pork chops this way! Less fat, more taste