Pan-frying food is a common cooking method, but it is a cooking method that many people are reluctant to try compared to boiling, steaming, and stir-frying. That is because when pan-frying food, there is a risk of the food sticking to the pan, splattering oil and grease that can get on your body and increase the risk of burns, heat, and dirtying the kitchen. Pan-frying usually takes longer than boiling, steaming, and stir-frying. The requirement of a pan-fried dish is that it is golden and crispy on the outside but not dry on the inside.
Adding lemon to the oil pan makes pan-frying easier
Smart cooks use fresh lemons
Experienced cooks have a great tip for using fresh lemons to help their fried foods crisp up quickly and stay crispy longer, with less oil splattering.
They may squeeze a few drops of lemon juice into the oil pan before adding the food to be fried, or add a few slices of lemon to the oil pan when the oil is hot, then use chopsticks to hold the lemon slice and rub it around the bottom of the pan.
Lemon juice is acidic and has the ability to aerate food. Therefore, when lemon is added to the oil pan, it helps the fried food to crisp up quickly and become fluffier.
This trick not only makes your fried food tastier, crispier, and faster, but it also keeps it crispy longer. Especially for fried dishes with starch such as spring rolls, fried spring rolls, fried pho…, when you squeeze more lemon into the frying pan, it will help the dish become fluffier and the starch will puff up quickly, making the dish look delicious and beautiful. It will also prevent it from becoming soggy. So, take advantage of a few slices of fresh lemon.
Adding lemon to the frying pan also helps to reduce the amount of oil that splatters out.
The dish is more golden and crispy when using lemon or starch sprinkled into the oil pan
Smart cooks can use a little flour
Using a little bit of flour like wheat flour, rice flour, crispy flour, tapioca flour… in the oil pan before frying is similar to using lemon, which will help the fried food to crisp up faster and prevent oil splattering. However, remember that you only use the starch to prevent oil splattering, not to coat the fried food. So, you only need a little bit. When you add too much, it will burn and create a burnt smell.
Add a few grains of salt
Sea salt also has a similar effect, which will help to make fried food crispy and prevent oil splattering.
Applying these tips makes pan-frying easier
Rub a few slices of ginger into the pan
You can use a few slices of fresh ginger to rub on the surface of the pan before pan-frying, which will also help to make pan-frying easier. The ginger creates a layer to prevent food from sticking to the bottom of the pan.
Line the oil pan with banana leaves
A very interesting tip is to use a piece of banana leaf that is wide enough to fit the bottom of the pan and place it in before adding the oil. Placing the food to be fried on the banana leaf will make pan-frying easier because it will not stick to the pan and will reduce oil splattering. Fresh banana leaves also make the fried food more fragrant.
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