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, in a state of high temperature, suddenly changed and generated. 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 grease pan, at such a high temperature, the droplet immediately evaporates, 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, so the process of evaporation of water, once completed below the grease layer, steam bubbles begin to rise. Once up to the grease surface, the difference in in and out pressure of the air bubble 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!