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
When we cook potatoes in oil and add salt, the salt sticks to the surface of the potatoes and doesn’t dissolve in the oil. Think of it like adding sprinkles to ice cream – the sprinkles don’t mix with the ice cream, they just sit on top. In the same way, the salt just stays on the potatoes and doesn’t mix with the oil. That’s why the oil doesn’t get salty even when we add salt to the potatoes.
When we cook potatoes in oil and add salt, the salt sticks to the surface of the potatoes and doesn’t dissolve in the oil. Think of it like adding sprinkles to ice cream – the sprinkles don’t mix with the ice cream, they just sit on top. In the same way, the salt just stays on the potatoes and doesn’t mix with the oil. That’s why the oil doesn’t get salty even when we add salt to the potatoes.
You know how oil and water don’t mix? It turns out everything is either like oil or like water or somewhere in the middle. Salt is like water, so it mixes with water and not with oil.
You know how oil and water don’t mix? It turns out everything is either like oil or like water or somewhere in the middle. Salt is like water, so it mixes with water and not with oil.
You know how oil and water don’t mix? It turns out everything is either like oil or like water or somewhere in the middle. Salt is like water, so it mixes with water and not with oil.
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.
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.
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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