Why Hot Oil Spits And Splatters When You Add Food - Chowhound
Source: Chowhound
Dusanpetkovic/Getty Images It never fails: The oil in your skillet is nice and hot — shimmering, slightly smoking. You add your steak (or chicken, or veggies, or whatever you're making), and you're suddenly pelted with splatters of hot oil. You soldier through it, flinching as your forearms get hit with little spurts of heat. Your oven's backsplash is a greasy mess, and don't even mention the stovetop. Why does…
This is aggregated or syndicated coverage. Reporting and media belong to the original publisher.
Read the original source at Chowhound