Why is my grease foaming?
When food is dropped into the hot oil, the moisture in the food rises to the surface to evaporate.
This causes the characteristic bubbling of the oil, and when the associated moisture, starch, and impurities are left behind, they may create a foam on the surface.
Use an oil specifically designed for deep frying..
Why is my bacon bubbling?
As you can see in the picture, this bacon is just about ready to be removed from the heat.
How do you stop oil from foaming?
We have put together some top foam-busting tips:Make sure your vat is thoroughly rinsed and dried before you use it. … Avoid using any copper or iron vats or utensils. … Minimise the amount of air in your oil when it’s hot. … Avoid excessive water on the surface of food. … Turn off your frying vats when they are not in use.
Why is my bacon grease white?
Basically, that residue is mostly water, along with denatured proteins from the meat. When meat is cooked and the cells expel moisture, there are a lot of dissolved proteins which sometimes make the liquid light-colored and thick. People tend to notice it more with certain meats than others.