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During the preparation of cutlets, the hostess may have to deal with such an unpleasant process as the appearance of foam. This can be the "reaction" of vegetable oil. As a result, the roasting process becomes less qualitative and efficient.
Details
This is a mistake that cooks often make. However, you should not worry about this: the error is very easily corrected.
Some housewives prefer to use unrefined sunflower oil for frying, which has a specific smell.
It is believed that this product is distinguished by the preservation of a significant number of important components and a low cholesterol content.
However, such oil is far from always more useful. Its disadvantage is the formation of the same foam during frying.
Therefore, unrefined product is better to dress salads. But it is not worth exposing it to high temperatures.
Foam may appear because the hostess forgot to check the expiration date of the oil.
If the product has been stored for too long, it cannot be used for cooking cutlets.
Another mistake can be getting "foreign" liquid on the pan. Most often it is about ordinary water.
Another wrong action is frying in vegetable oil that has already been used. Housewives should never reapply this product.
And it's not so much about the formation of foam as about the danger of this action due to the formation of carcinogens.
