Laurita, a Cuban content creator based in Tampa and known by her TikTok handle @_eslaurita, has sparked a lively discussion on social media with a domestic concern. While frying potatoes, she observed an unusual occurrence: the cooking oil began to produce excessive foam, which she described as "strange and annoying."
The video quickly amassed hundreds of comments offering explanations and advice. Some viewers suggested that detergent residue left in the pan might be the culprit, while others pointed fingers at the quality of the vegetable oil sold at major retailers like Walmart.
Among the most common tips was the suggestion to switch from sunflower oil to alternatives such as avocado oil, extra virgin olive oil, or even lard, a traditional frying method. Another frequent suggestion emphasized the importance of thoroughly washing sliced potatoes to remove starch that could cause foaming when fried.
Some more critical voices pointed out that many products in the United States contain additives or industrial by-products that can affect their behavior during cooking.
Laurita's experience highlights a common concern among immigrants: the noticeable difference in the quality of basic ingredients and how these can alter everyday cooking, often resulting in flavors distinct from those they fondly remember from their grandmothers' kitchens.
Understanding Cooking Oil Issues in the U.S.
Why does cooking oil foam when frying?
Cooking oil can foam due to residues in the pan, such as detergent, or because of the presence of impurities or additives in the oil itself. Starch from foods like potatoes can also contribute to foaming.
What oils are recommended for frying to avoid foaming?
To minimize foaming, it's often recommended to use oils like avocado oil or extra virgin olive oil. Some also prefer using traditional options like lard for frying.
How can one ensure potatoes are ready for frying?
Washing potatoes thoroughly after cutting them helps remove excess starch, which can prevent foaming when they are fried.