I used a strainer.
By ingrid
@ridingbet (66857)
Philippines
February 18, 2017 3:40am CST
This morning, I cooked our breakfast- boiled water, cooked rice, fried the leftover rice last night, then fried jumbo hotdogs as well. My son is attending his masteral classes every Saturday and I do not want him to go to class hungry.
For lunch, my brother asked me to fry the smoked fish, so that was what I did. I deep-fried the 10 pieces of smoked blackfin scad (tinapa) and sliced 5 pieces of tomatoes to go with the dish; I however prefer to dip the smoked fish with vinegar and eat with my bare hands.
Frying the smoked fish causes the boiling oil to splash out. How many times that I get hurt with this, so I used this strainer to cover the frying pan while I put the fire of the stove to low, or minimum.
My late mother told us that when there is no more sound from the pan, it means the fish is already fried. Also, the strainer helped me to not have any burn bruises again.
Do you cover your pan when you fry something?
13 people like this
17 responses
@nottoooldtowrite (2715)
• Philippines
18 Feb 17
I am frying milk fish now. No cover. It actually depends.
2 people like this
@ridingbet (66857)
• Philippines
20 Feb 17
oh, so you just set the range on low fire and maintain that until the milk fish is fried well?
@nottoooldtowrite (2715)
• Philippines
20 Feb 17
@ridingbet yes. Sometimes medium to high fire and then I ran away from the range. Lol.
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
@nottoooldtowrite having high fire may also cause fire at home
@brokenbee (11090)
• Philippines
18 Feb 17
Yes, Ate. We cover it with splatter screen. It is a little similar to that, but it is flat.
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
@brokenbee like the one in my picture?
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
does you splatter screen look like that one in my picture?
1 person likes this
@brokenbee (11090)
• Philippines
20 Feb 17
@ridingbet No, Ate... It's flat... A round flat screen with metal frame and handle...
1 person likes this
@LadyDuck (458091)
• Switzerland
20 Feb 17
@ridingbet I never use non-greasy type pans, I prefer old fashioned pans.
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
that is good to know. so, is the pan you use for frying a non-grease type? do you put some oil to fry?
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
@LadyDuck rreally?we had one Tefal brand non - greasy pan but a housekeeper vigorously brushed the inner side of the pan because she thought that was a stain of the soot.
1 person likes this
@bluesa (15023)
• Johannesburg, South Africa
18 Feb 17
@ridingbet . I do put a net lid on the pan when frying. Good that the strainer helped to protect you from burns.
1 person likes this
@bluesa (15023)
• Johannesburg, South Africa
20 Feb 17
@ridingbet , it seems no matter how one tries, frying is a quite painful way to make food. Sorry you still get scalded.
1 person likes this
@ridingbet (66857)
• Philippines
21 Feb 17
@bluesa yes,that is true. i guess when one wears the elbow-length gloves, that person won't get scalded when frying,right?
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
yes thank you. but seeing the fish being fried can cause the oil to splash out when i remove the strainer out from the pan,. and i still get bruised with scalds
1 person likes this
@ridingbet (66857)
• Philippines
21 Feb 17
@JustBhem oh, then i imagine you using the lid of the pan to shield you with your left hand, and your right hand is holding the ladle, then you will look like a musketeer or one who is fencing.
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
yes, and you should be extra careful when you deep-fry my friend. remember, our immune system is always low.
1 person likes this
@JustBhem (70555)
• Davao, Philippines
20 Feb 17
@ridingbet
Yes, thanks. I sometimes hold the cover and usenit as a shield. Lol
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
but there is no fish in the picture, how did it make you hungry?
@ridingbet (66857)
• Philippines
21 Feb 17
@kingwriter007 you have a very imaginative mind then. include a plate of rice in your imagination to satisfy your hunger
@allknowing (130066)
• India
19 Feb 17
We always fry stuff on medium flame to avoid oil spurting all over.
1 person likes this
@allknowing (130066)
• India
20 Feb 17
@ridingbet Anything that involves oil needs to be done on low fire as overheating of oil is bad for health
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
i do too,and the cooking takes a longer time because of that low fire thingy
1 person likes this
@SIMPLYD (90722)
• Philippines
20 Feb 17
@ridingbet Before yes. But know I know what's better to do.
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
do you take note if the fish you fry is still hissing, or you turn the fish even if it is still half-fried? i too have some small burns that is why when i have one, i immediately put my hand under the faucet with free-flowing cold water until the pain is reduced
1 person likes this
@averygirl72 (37716)
• Philippines
18 Feb 17
I have never tried using strainer. We have a big cover enough to cover the pan to protect us from splashing hot oil
1 person likes this
@averygirl72 (37716)
• Philippines
20 Feb 17
@ridingbet I think that's a good idea. I will buy a metal strainer and use it when I fry something
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
i use the strainer so i can see the frying fish or meat. i don't need to open or uncover the lid because i can see right through the pan
@ridingbet (66857)
• Philippines
21 Feb 17
@averygirl72 yes, and it is good too to cover whatever we fry but we must still see if it is fried, with the screen of the strainer, or splatter, as mentioned by @brokenbee
2 people like this
@hereandthere (45651)
• Philippines
19 Feb 17
we used to have a splatter screen (it's like a big flat strainer), but now i just cover it with the cover that we use for the wok (kawali) but not completely. i leave a small gap.
i like tomato with patis (fish sauce) when we have tinapa (smoked fish).
1 person likes this
@hereandthere (45651)
• Philippines
20 Feb 17
@ridingbet we seldom have tinapa, daing, tuyo anyway so it's okay.
i remember once i was served very bitter pinakbet so i ended up pouring some vinegar on it so i can bear the taste.
i cover the pan because it also helps minimize the splatters of oil all over the stove, counter tops and even the floor to be cleaned up later. but i make sure there's a small gap so i can hear and smell what's cooking inside.
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
@hereandthere true. we have to have an open ear to listen if the fish is already cooked. i clean the range and the wall after cooking, or before i close the tank of LPG
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
fish sauce and tomatoes? i like that too but i still prefer the vinegar so the saltiness of the smoked fish is removed by the vinegar. patis is already salty.
for our lunch, my sister cooked langgonisa and she covered the frying pan until the aroma of the cooked sausage is already strong.
1 person likes this
@just4him (306177)
• Green Bay, Wisconsin
25 Feb 17
@ridingbet Mostly baking. I also use the microwave a lot for simple things.
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
oh, so you cook your dishes by sauteing, boiling,or roasting?
1 person likes this
@Morleyhunt (21737)
• Canada
18 Feb 17
I don't fry many foods.m when I do I have used a splatter screen to contain the splatter. I hate cleaning up after deep frying anything.
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
we also throw the used cooking oil when fish is deep-fried. the oil is already dark, and sometimes, the pan is difficult to clean, that we have to put water and let it stand for sometime
1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
so, would this mean that you don't fry at all, my friend?
@ridingbet (66857)
• Philippines
20 Feb 17
i agree with you. besides, the fish won't look 'dismembered' when one side is cooked well before turning it over to the other side
@ilocosboy (45157)
• Philippines
18 Feb 17
I don't really use strainer cause there's no strainer in the kitchen 
, I just slowly put the fish so the oil won't spill in my hands.
, I just slowly put the fish so the oil won't spill in my hands.1 person likes this
@ridingbet (66857)
• Philippines
20 Feb 17
i do that too. i slowly put the fish, upper part first then towards me, and the fire should be slow. still i use a strainer
1 person likes this
