Why does canola oil pop

Lay the guard over your frying pan like a lid, while you're cooking. Steam can still escape, but the screen prevents popping grease from spattering you or your kitchen.

For safety's sake, keep pets and children away from the cooking area whenever you're working with hot fat. This article was written by a professional writer, copy edited and fact checked through a multi-point auditing system, in efforts to ensure our readers only receive the best information. To submit your questions or ideas, or to simply learn more, see our about us page: link below. Warning For safety's sake, keep pets and children away from the cooking area whenever you're working with hot fat.

References Mazola. How to Prevent Oil From Splattering. How to Keep Fried Fish Crisp. This is when you might have to make a few adjustments to the batter.

Yes, it is OK to reuse fry oil. Pops occur when moisture expands rapidly to steam in the hot fat, so even a tiny bit of water in the cooking fat can be problematic. Oil pops when moisture gets into it. Oil and water do not mix, and any leftover ice or slush can result in a dangerous explosion of hot oil.

If the oil spills over onto the burner, the entire mixture can ignite. The easiest and safest method is to stick the end of a wooden spoon into the oil.

If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If it is bubbling hard, the oil is too hot; let it cool a bit and check the temperature again. Overcrowding the oil will result in less than perfect crispy fried food. The fats pyrolise to gaseous components at these nucleation sites, and create the bubbles.

Of course, if the tongs were wet, you would have gotten steam bubbles too, just as michael explained. And even small amounts of water can create a vigorous foaming. But you will also get some bubbles with dry tongs, and I think that my explanation covers this.

Even if they were wet, you will get both effects nucleation sites for the oil and water turning into steam at once, rather than just the steam. Especially with you insisting that the tongs were dry, I think that this effect created a large proportion of your bubbles, if not all of them. From the practical side, splatter is expected and unavoidable with deep frying.

The bubbles you get with the tongs are nothing compared to what happens when the food which contains a fair amount of water hits the pan. Do it somewhere where you can clean well afterwards. Be on your guard for signs of overheating - if you notice a slight vapor above the pot, this means it already has reached its smoke point.

It is best to measure with an infrared thermometer or a candy thermometer, if yours can withstand the high temperatures. Be aware that it is very possible to reach the self-ignition temperature of oil and cause an oil fire!

Always leave at least three inches of the pot empty and keep a pot cover at hand - this way you will have the time to throw the cover on the pot at the first sign of a spark. As a nice side effect, the walls of a tall pot also contain lots of the splatter you'll still have to clean the stove afterwards, but maybe not the kitchen walls.

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Create a free Team What is Teams? Learn more. Heated up oil for frying, stirred it, tiny bubbles appeared and rose slowly but with very loud popping sound - why? Ask Question. Asked 9 years, 5 months ago. Active 6 years, 8 months ago. Viewed 32k times.

Last night I tried deep frying stuff for the first time. Why were they so loud and what is the science behind this happening? Improve this question. Matthew Matthew 1 1 gold badge 1 1 silver badge 5 5 bronze badges.