Tips For ReUsing Deep Fried Oil:
You can reuse oil in deep fat frying but the number of times you can re-use depends on the types of food you are frying and how long you are using the oil. You can refrigerate used oil or freeze it for no more than one month. The smoking point for the oil is the temperature at which the oil produces smoke or the color of the oil gets darkened. Each time the oil is heated the smoking point reduces slightly. Sunflower oil, corn, canola, groundnut, safflower oils have smoke points above 230°C whereas most of the foods we fry around 180-190°C. So these oils can be re-used again than animal based fats.
But there are some tips to follow while re-using oil:
1) After frying you have to scoop out the large chunks that are left in the pan.
2) You have allow the oil to cool down to normal temperature (65-75°C).
3) Filter the oil with a coffee filter or a cheese cloth.
4) Store your oil for your next cooking.
5) Store the oil in the refrigerator as it produces anaerobic environment that will enable bacterial growth.
You can reuse oil in deep fat frying but the number of times you can re-use depends on the types of food you are frying and how long you are using the oil. You can refrigerate used oil or freeze it for no more than one month. The smoking point for the oil is the temperature at which the oil produces smoke or the color of the oil gets darkened. Each time the oil is heated the smoking point reduces slightly. Sunflower oil, corn, canola, groundnut, safflower oils have smoke points above 230°C whereas most of the foods we fry around 180-190°C. So these oils can be re-used again than animal based fats.
But there are some tips to follow while re-using oil:
1) After frying you have to scoop out the large chunks that are left in the pan.
2) You have allow the oil to cool down to normal temperature (65-75°C).
3) Filter the oil with a coffee filter or a cheese cloth.
4) Store your oil for your next cooking.
5) Store the oil in the refrigerator as it produces anaerobic environment that will enable bacterial growth.
No comments:
Post a Comment