Grandma's trick for frying without splattering: a simple tip that keeps your kitchen spotless

The villain in this story has a name: water.

When a wet ingredient comes into contact with hot oil, the water instantly turns to steam, expanding and pushing the oil out of the pan. It's basic physics and very dangerous.

Summary: fat + water = splatter explosion.

Here are the right steps for safe and peaceful frying:

1. Dry the ingredients well

This is the most important step.

• Dry meats with paper towels before frying
• Vegetables? No washing and throwing straight into the oil
• Even potatoes need to be wiped dry if they're too wet

The drier, the less sneezing.

2. Use the right pan

• Prefer deep pans, such as casseroles or tall frying pans
• Shallow pans increase the chance of oil escaping
• If possible, use an anti-splash net (that metal mesh designed for this)

3. Don't overheat

If the oil is smoking, it's too hot - and any drop of water turns into explosive steam.

Ideally:

• Heat the oil over medium-high heat
• Test it with a small piece of the ingredient: if it bubbles gently, it's ready.

4. Place food carefully

• Never throw pieces of meat or potato from above.
• Use tongs or a slotted spoon and gently place them in the oil.

5. A pinch of flour helps

This is a grandmother's trick that works:

Sprinkling a little wheat flour or cornstarch over the food (especially meat) absorbs the moisture and makes the crust crispier.

If you want an even cleaner kitchen:

• Use aluminum foil on the sides of the stove
• Have cloths or paper towels at the ready
• And, of course, don't fry in a sleeveless shirt!