Why Cold-Pressed Oils Foam (and a Crazy Simple Trick to Stop It!)
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Have you ever noticed that cold-pressed oils, especially in the rainy season, sometimes foam up when cooking? While it might seem unusual, this foaming is completely normal and it indicates that the oil you are using is cold pressed.
What Causes Cold-Pressed Oils to Foam?
Cold-pressed oils are made using a method that preserves their nutrients and flavor by avoiding heat during extraction. However, because no heat is used, a small amount of moisture remains in the oil. When you heat the oil, this moisture turns to steam and causes the oil to foam.
If your cold-pressed oil doesn’t foam at all, it could indicate that anti-foaming chemicals like dimethylpolysiloxane have been added.
While these chemicals can prevent foaming, they aren’t natural, and one should avoid them.
How to Prevent Foaming in Cold-Pressed Oils
If you want to reduce foaming without having to use refined oils that contain chemicals, here’s an easy, natural solution: Just Add a small piece of tamarind to the oil for a few minutes before cooking. The tamarind will absorb the excess moisture, reducing the foaming effect.
Why Choose Natural Solutions?
It’s always better to use natural solutions and keep your food healthy. Avoid refined oils with added chemicals and instead just use my grandma's trick to manage foam to ensure that you’re cooking with pure, unadulterated ingredients.