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Kitchen Tips: Fat From Frying
One of the main problems with shallow frying is the tendency of the fat to 'spit' and cover everything with a thin film for a considerable radius. I have couple of tricks I use to reduce this effect. The first is to add a good pinch of salt to the pan before adding any fat. Heat it and then add the cold oil (or any other fat you choose). This works well except when what you are about to cook contains a lot of water. To reduce the mess in this case I invert a colander or sieve over the skillet. This still allows moisture to escape, but reduces the amount of errant fat. I find a colander much easier to clean than a stove, work top, apron and anything else within range. |
PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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