Oil is not only an indispensable condiment in Mediterranean cuisine: it also allows you to solve a very annoying problem!
Those who are used to cooking every day know perfectly well that, especially when you do many things together, it is very difficult to keep everything under control. For this reason, even the most expert chefs inevitably end up making the same mistakes over and over again but, fortunately, some of them can be avoided by knowing some small tricks.
One of the main problems you run into when working on multiple preparations at the same time is not being able to pay the necessary attention to all of them. The most frequent result is burn sauces, season food badly, forget the salt and, punctually, let the pot boil over in which we are doing boil the water for the pasta.
It wouldn’t be a big problem, if it weren’t for the fact that boiling water leaves many stains when it overflows onto the stove, especially if it is very calcareous water. For this reason it would always be better to prevent the water from overflowing, simply boiling inside the pan, but how can you do it?
The foolproof trick to prevent water from overflowing
As we have learned since we were children, they are there substances that never mix, even when they come into close contact with each other. A typical example of this phenomenon is the mixture of water and oil: in this case the oil, which is lighter than water, will settle on its surface and will never dissolve inside it.
This is why the oil or grease stains they are always very visible on most liquids and it is not possible to make them disappear by mixing them with other substances. By exploiting this particular relationship between oil and water we can make sure the water does not overflow from a pot placed on the stove to boil. It will be enough wet a napkin of paper with a small amount ofoil, Therefore carefully grease the inside edge of the pan. Obviously it is not necessary to grease the entire inside of the pan in question: it will be enough a few centimeters starting from the upper edge. In this way the water will be repelled by the oil and it will not be able to move up the walls of the pot.
The only drawback of a trick that works very well is that, if the pan remains on the heat for a long time the oil could burn, and the same could happen even if the pan were placed on a very high flame. The smell that would be released would not be the most pleasant and the pan could also become slightly encrusted, but it will be enough to rub it with a metal mesh.
