You can make frying oil last longer by using these essential steps to ensure that you retain a good quality, healthy product. Reusing frying oil helps to save money and the environment.
6 Hot Tips to Make Frying Oil Last Longer
|1. Try and use battered or naked vegetables, because flour drenched or breaded foods will discard more impurities. Shake off excess coating before frying. Use a fine mesh strainer to skim floating crumbs and pieces off the oil|
|2. Use a food thermometer. Do not fry at temperatures higher than 200°C – this will also cause faster breakdown of oil.|
|3. Switch off the fryer between use, as keeping it at a high temperature for extended time without frying will lead to unnecessary breakdown of the oil|
|4. If you are planning to reuse oil, strain it through an oil filter, cheesecloth or sieve. Store in a marked, sealed container that is light-proof for up to 3 months. Refrigerate if possible|
|5. You can reuse frying oil, but need to know when to change frying oil and ensure that it has not degraded and is still legally safe for use. The NEW Atago® Frying Oil Monitor is an ideal instrument to measure the quality of frying oil.|
|6. Never pour oil down the sink to dispose of it, it will clog the system. Recycle cooking oil by searching for a recycler in your area on the internet (eg in SA: http://www.rosefoundation.org.za/). It can be used to make biodiesel fuel|
What is the best type of oil to use for deep frying?
New research on sciencedaily.com indicates olive oil vs seed oils, but this point is quite controversial and there are other studies that point to coconut oil, avocado oil and peanut oil.
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