If the classic deep fryer is still a regular tool in your kitchen, we recommend that you read this article so that you don’t go broke buying oil. Because you are going to keep it in good condition for longer, which will allow you to reuse it at least three times.
The oil you use for frying food, whatever it is, olive, sunflower, olive pomace (these would be the most recommended) is degraded by:
-High temperature,
-Exposure to air
-Light
-Dregs from fried food
You would only have to keep the oil away from these elements to keep it in good condition. And how to do it? Here are the steps on how to reuse frying oil:
Do not store oil in the fryer, let alone in the frying pan. The more it is exposed to oxygen and light, the worse. Oxygen, as the word itself indicates, oxidises the food and therefore the oil.
Although the fryer has a lid, it is best to store the oil in opaque containers, which do not allow light to pass through, and should remain closed.
Once the frying is done, the oil should always be strained. Any food, especially if it is coated in batter, releases residues that leave residues and degrade the oil.
Always place food well dried in the fryer. Water spoils the oil.
How many times can the oil in the fryer be reused? If you follow these recommendations, you can use the same oil up to 3 times without it spoiling and without noticing any change in taste.
As for the best oil for the fryer, try to use good quality oil, as it is the most resistant to high temperatures. Starting with all the olive oils, such as extra virgin olive oil, olive oil, olive pomace oil, high oleic sunflower oil and sunflower oil.
And remember to put fried foods on absorbent paper, so that they are not so greasy.
Here are a few more tips for perfect frying, so you use less oil:
-Cut potatoes into large wedges. They absorb less oil than thin slices.
-Do not put too much food in the fryer at once. Lower the oil temperature and they absorb more oil. Always bear this in mind and even more so if they are frozen.
-Do not salt the food before frying. They release water and will be dry.
Put these tips into practice to get the best performance from your fryer and your oil, check it out and let us know!
