cheflivengood
Senior Member
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- Nov 28, 2013
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Sorry but my logic is based on science not estimates... the only way to stop water boiling at 100C is to either raise the pressure (aka how a pressure cooker works) or to break the water apart (but that again just gives you gases at atmospheric pressure and temp.
Can I ask what do you think is happening when the butter is bubbling in the pan? That is the water boiling and evaporating.
Sorry but its science.
Fat Bubbling and Foaming are different. Bubbling is the water yes, but foaming at high temperatures I think has to do with the small amount of protien stabilizing the expanding fats. If you deep fry enough garlic in a pot of oil eventually it foams like crazy(even after it has been strained), but it does not pop and spit like it would if you dribbled water into it. Also when you low temp oil blanch enough french fries, say at 275, if you remove all the fries the oil is still with little activity, but once you crank it back up to say 375, it has a **** fit and bubbles very loudly untill what I can only think is the starch remaining dormant at the bottom is carbonized. Its a mystery to me.