I use to fry potatoes reusing the same (olive) oil several times (about 5-6 times), and I salt them while frying. But the the oil doesn’t get salty. What’s the reason for that?
In: 2000
Salt doesn’t dissolve in oil, so it just kinda settles at the bottom of the pan if it isn’t absorbed by food.
In general, things only dissolve in either oil or water; not both. The only way you get oil and water to mix is if you’re using an “emulsifier” like egg, or sodium citrate.
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