Splatter when frying

BabysCoffee

Any tips to keep splatter down when frying steak in beef dripping?

Or where can I buy a splatter guard/screen?

Mrs Fox

Got my splatter guard from a pound shop. Dirt cheap.

moc moc a moc

I've seen them going cheap in TK Maxx.

The other option is to use a non-stick or well-seasoned pan and less fat, or cook at a lower heat. If you baste as you fry you can still get a nice crust even at relatively low heat

the beer revolu

Patting your meat dry with kitchen paper will reduce splatte, as will using less oil.

Miaireland

Most euro stores have splatters guards, and also the household sections of supermarkets are a good bet.

Dizzyblonde

I put a sheet of tinfoil on the pan, tucking it in around the edges.

BaZmO*

Dizzyblonde wrote: »

I put a sheet of tinfoil on the pan, tucking it in around the edges.

How do you turn the steak?

BabysCoffee

Dizzyblonde wrote: »

I put a sheet of tinfoil on the pan, tucking it in around the edges.

Is this like a lid?

Loire

I used a glass lid from a large sauteing pan that fits over my frying pan.

messrs

you should get them in most €2 shops

BabysCoffee

Cheers boardsies - got one in the euro store

Dizzyblonde

BaZmO* wrote: »

How do you turn the steak?

BabysCoffee wrote: »

Is this like a lid?

Sorry, I wasn't clear enough - I tuck in around the inside of the pan, otherwise the condensation/splatter would run down onto the hob.

tampopo

Loire wrote: »

I used a glass lid from a large sauteing pan that fits over my frying pan.

yeah, I do this too. Two chopsticks across the pan and a glass plate on top. You can watch and see how things are going along...

the beer revolu

Putting a lid on the pan changes the frying process quite a bit - not good if you're looking for crispy.

Photo-Sniper

the beer revolu wrote: »

Putting a lid on the pan changes the frying process quite a bit - not good if you're looking for crispy.

Was just about to post this.

Get yourself a splatter guard in a pound shop. Putting a lid over a frying pan is madness because your effectively turning your cooking process from conductive to convective. Frying turning to steaming.

rubadub

I fry steaks in a thick based stainless steel saucepan. Most pans I have have non-stick surfaces, or rather had non-stick until people ruined them by having them too high a temp for the coating, usually while doing steaks.

I also like woks as they have a high side to catch spattering too.

Are you putting your fat in the pan or on the steak?

Rubbing it directly onto the meat should reduce splatter to almost zero.

BabysCoffee

Deleted User wrote: »

Are you putting your fat in the pan or on the steak?

Rubbing it directly onto the meat should reduce splatter to almost zero.

When I used oil I oiled steaks

But now I am using beef dripping so I put it in the pan

Mellor

the beer revolu wrote: »

Putting a lid on the pan changes the frying process quite a bit - not good if you're looking for crispy.

+1 for this.

I do salmon with the tinfoil "lid", as I want the fry the skin and lightly steam the sides and top. But I don't want a steamed steak.

Mellifera

Or where can I buy a splatter guard/screen?[/quote]

Splatter screens can be found in dunnes, two etc.

Qualitymark

Horses for courses, but when i fry steak I sear it on each side, then turn the heat right down and cook for a long time, so it's cooked but pink. Tastier too.

If your pan is splattering, that means there's liquid on it. A friend of mine who was a tramp for some time said he had a magic trick to get to the pan with all the hungry guys surging around it watching their own rasher: he'd wet the rasher and put it on and the pan would start splattering like crazy…