Why does water in the fat pan cause “crackling” sound?
When unintentionally letting a drop of water fall into the hot grease pan, the pan immediately gave off a burst of “crackling,” and greasy splashes shot out. If you get fat on your hands or in the face, it can cause blistering!
This type of explosion is completely caused by water, suddenly changed and generated in a state of high temperature. The first transformation is water that turns into steam. Generally, hot fat pans typically have a temperature above 200 ° C (boiling point of fat). When the water drops fall into the greased pan, the droplet immediately evaporates at such a high temperature, turning into steam. The second process is a small liquid droplet enveloping steam that explodes. Because steam is lighter than fat, and water droplets are heavier than fat, the evaporation of water, once completed below the grease layer, steam bubbles begin to rise. Once up to the grease surface, the difference in and out the air bubble’s pressure leads to an explosion of air bubbles, causing grease to scatter.
Understanding this principle, when we place the pan to fry the food, we must pay close attention!
