A kitchen question, please

Updated on Kitchen 2024-07-19
3 answers
  1. Anonymous users2024-01-24

    The hot and cold phase excites the water molecules to bring the oil to the air, and the steam will burn when it encounters high temperature, and it will be better to change the hot water, and the chef generally uses the stock instead of cold water.

  2. Anonymous users2024-01-23

    Because adding water will make the oil rise (one cold and one hot), and there will naturally be flames when you see a fire.

  3. Anonymous users2024-01-22

    Maybe it's because of the alternation of hot and cold.

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