How do I avoid splatter when frying ginger garlic paste?
I see in all cookery shows that they use ginger garlic paste with ease. When I bought a sachet of the same and put it in oil, it spluttered so much that all of my stove surface ended up oily. How do I avoid that?
Best Answer
Have you considered using a splatter screen? You place it over the frying pan while cooking and it will prevent any oil or other substances from splattering out of the pan and onto the stove. Something like this: http://ecx.images-amazon.com/images/I/81D4-YeDBtL.SL1500.jpg
Alternatively you could try lowering the temperature you are cooking at.
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How do you keep garlic from splattering?
Sacrifice the sizzle. It's a trick I learned from the wise words of Italian food legend Marcella Hazan. Instead of hurling your garlic into hot oil, start cooking your garlic and oil in a cold pan. Turn on the heat, and wait a minute or two.Can you fry garlic paste?
You can cook the garlic paste in the oil along with some base ingredients. Once the raw smell goes off, you can add other additional ingredients required for the recipe.Why is my garlic sticking to the pan?
\u200bRemove pan from the stoveIf you have dropped the garlic in too hot oil, it is best to quickly remove the pan from heat. Give the pan a gentle shake to ensure the oil temperature comes down and the garlic doesn't stick.How do you neutralize ginger garlic paste?
How to Fix Too Much Garlic: Step-by-Step GuideThis Secret Trick Will Stop Splattering Oil Forever
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Images: Eva Elijas, Nataliya Vaitkevich, Nataliya Vaitkevich, Nataliya Vaitkevich