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?
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Why would you salt the fries before they’re out of the oil? That makes no sense at all.
Salt as other commenters have pointed out is what’s called an ionic compound. That means it’s made out of something like little magnets all stuck to each other. They aren’t actually magnetic but it’s a good analogy. Each atom of sodium and chlorine are independent of each other. They cling together as the solid salt crystal you see when you sprinkle it on your food. If you put salt into water however, the water is able to pry apart the little “magnets”, the individual atoms of sodium and chlorine. This allows the atoms to mix into the water evenly and when you touch the water to your tongue the sodium and chlorine atoms interact with your taste buds to create the “salty” taste. But if the salt is put into oil, nothing happens. it stays a solid and sinks to the bottom of the oil. If you taste the oil, there won’t be any sodium atoms or chlorine atoms free to interact with your taste buds.
Why would you use olive oil to fry potatoes?
I thought everyone knows you salt fried foods after cooking. Most everything else during or before. Oh well salt is cheap
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Why would you use olive oil to fry potatoes?
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 as other commenters have pointed out is what’s called an ionic compound. That means it’s made out of something like little magnets all stuck to each other. They aren’t actually magnetic but it’s a good analogy. Each atom of sodium and chlorine are independent of each other. They cling together as the solid salt crystal you see when you sprinkle it on your food. If you put salt into water however, the water is able to pry apart the little “magnets”, the individual atoms of sodium and chlorine. This allows the atoms to mix into the water evenly and when you touch the water to your tongue the sodium and chlorine atoms interact with your taste buds to create the “salty” taste. But if the salt is put into oil, nothing happens. it stays a solid and sinks to the bottom of the oil. If you taste the oil, there won’t be any sodium atoms or chlorine atoms free to interact with your taste buds.
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