Good question, I'm interested in this myself as I know that flour is a fuel and its combination with heat causes this erratic behaviour.
The frying machine should have to be clean & free from fat deposits. Over heating the oil above the smoking point. Re-using the oil. Topping up with re-used oil.
Frying oil.
Oil foaming can be caused by several factors, such as water contamination, high oil levels, or mechanical issues in the engine. When water mixes with oil, it can create foam due to the agitation of the oil. High oil levels can also lead to foaming as the oil churns excessively. Mechanical issues, such as a malfunctioning oil pump or excessive air entering the system, can also cause foaming. It is important to address the root cause of the foaming to prevent damage to the engine.
Yes, salt can damage deep fryer cooking oil. When salt is added to the oil or to food being fried, it can cause the oil to break down more quickly, leading to a decrease in its quality and lifespan. Additionally, salt can promote the formation of harmful compounds and increase the likelihood of foaming and splattering during frying. To maintain oil quality, it's best to season food after frying rather than adding salt directly to the oil.
Yes, people commonly use soy oil for frying.
The food you are frying is covered in oil. It is also deep frying like you would for fish and chip's.
The ideal temperature for frying donuts in oil is around 350-375 degrees Fahrenheit.
The recommended oil temperature for deep frying a turkey is 350 degrees Fahrenheit.
Seldom. Sunflower oil is not part of traditional Italian cuisine, dominated by olive oil; it is mostly used for frying (olive oil is not good for frying).
Is when you are frying chicken you let the chicken sock in the oil and then you cook it down slowly.
No, that is not recommended at all.
The best oil to use for stir-frying in a wok is one with a high smoke point, such as peanut oil or vegetable oil. These oils can withstand the high heat needed for stir-frying without burning and impart a neutral flavor to the dish.