See how moisture and oil temperature lead to splattering issues.
1 Answer
Ginger-garlic paste splatters in hot oil primarily due to its high moisture content. The water in the paste rapidly turns to steam when it comes into contact with the hot oil, causing it to splatter.
Detailed Explanation:
Ginger and garlic naturally contain a significant amount of water. When you grind them into a paste, this water is released. When this paste is added to hot oil, the water quickly heats up and vaporizes, turning into steam. This rapid conversion from liquid to gas causes the oil to bubble violently and splatter. The intensity of the splatter depends on the amount of water present in the paste and the temperature of the oil. A higher water content and a hotter oil temperature will result in more splattering. Furthermore, the presence of small particles in the paste can also contribute to the splattering effect, as they provide nucleation sites for steam formation.
Pro Tip:
To minimize splattering, pat the ginger-garlic paste dry with a paper towel before adding it to the hot oil. You can also add a pinch of salt to the paste, as salt helps to draw out some of the moisture.