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
It’s about solubility. Some substances, like salt, separate into their ionic components. Na+ and Cl-. These kind of substance easily dissolve in things like water, which has a Oxygen atom that pulls most of the electrons towards itself, making it slightly -ve charged, and the H atoms slightly +charged/ Oil however does not have this slight charge to it’s atoms. It just has carbons and hydrogens which share electrons roughly equally and don’t have +ve or -ve ends. Things that dissolve in water are called hydrophilic (love water) and things that dissolve in oil are called lipophilic (fat loving). Hydrophilic things don’t dissolve in oil. Other oils will, but not salt which is hydrophilic.
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