You probably throw frying oil too early too early

Home Falling gets a bad blow, mainly because it is considered annoying and useless. The fears of the walls stained with fat and persistent oil odors scared a lot, then there is All this oil.

But the Falling deserves a place in the repertoire of the cook at home – nothing freshly fried rhythms or chicken cutlets, and it does not become fresher than any straight out of the fryer and in your mouth (after a few beats to cool, of course). If you plan to fry at home, however, it is crucial to understand how – and how long – you can store and reuse oil. The reuse of the oil is not just OK; It is an intelligent way to save money and reduce waste, as long as you treat this brilliant gold oil carefully. (Kenji wrote a very detailed article on the reuse of the oil, so check if you have not already done so.)

With the right oil, regular temperature control and some cleaning tips, you can keep it fresh longer while enjoying crisp fried foods without regret.

Choose oil judiciously

Some oils are better suited to frying than others, and the selection of the right type is the first step to ensure the longevity of the fry. Oils slightly flavored with high smoke points (the temperature at which smoke appears on the surface of the oil) is the most common and most versatile choice. We generally recommend selecting an oil with a smoke point greater than 400 ° F (205 ° C), which includes peanut oil, corn oil, canola oil, seed oil and avocado oil, among others (although there is one case to fry in olive oil if you can abandon the cost). Many of these options are relatively affordable, which is a good thing when you buy a lot.

Look at the oil temperature

Prepare your oil for the long road starts before your first frying. Given enough time and exposure to heat, light and air, the oil will decompose and this failure will occur even more quickly if you exceed the smoke point from the oil. Hitting this smoke also lowers it, which makes oil reuse more difficult in the future.

You can really feel and taste the effects of overheated oil, as oily molecules degrade and release a chemical called acroleine, which has a hard and bitter flavor. The oils that are heated above their smoke point also start to release fragrant vapors, even if there are no fried seafood.

To avoid this, it is crucial to keep a watchful eye on the temperature of the oil whenever frying and controlling heat everywhere.

Clean the oil well (including during frying)

The cleanliness of the oil also plays a huge role in its longevity. The calculation is simple: the more particles in your oil, the more quickly it will decompose. Tiny pieces of dough and breadcrumbs left in the oil continue to fry each time you warm it up. At each additional AFRAT, these particles eventually burn, releasing acroleine and other polymer compounds which accelerate the degradation and oxidation of oil, leading to rancid flavors, darkening and smoking at lower temperatures. The corrective? Clean your oil well and you can probably use it several times.

Koichi Endo, who specializes in the art of frying at the New York Star York restaurant by Michelin Tempura Matsui, recommends typing the dry ingredients before frying (a good idea anyway to avoid splashes of the water to knock on hot oil) and to avoid a dredge too heavy or poorly applied which is more likely to be unleashed. The amount of particles, of course, will change according to the coating applied. Food beaten, such as the tempura or Korean fried chicken, will leave behind less impurities than breaded or watered flour, such as chicken chops.

To avoid an accumulation of crumbs in oil, it is also a good idea to clean the food particles while you fry, which will extend the life of the oil more: using a fine mesh coland, will gently swirl the oil in one direction, then turn the spider over and move it in the opposite way (in the current) to catch bits of an interest. After the frying, let the oil cool at room temperature, then use a fine mesh coland bordered by a cheese or paper towels to wipe any remaining debris.

How to store oil between frying sessions

Transfer the cleaned oil to a rejuvenable air ship or an oil jug saved, screw the lid and place it in a fresh and dark space like the refrigerator for several months or until the signs of deterioration appear. If your refrigerator has a limited space, store it in the pantry is also perfectly suited.

For long -term storage, the freezer is an excellent option if you have space; The freezing temperatures below slow down oxidation considerably and can considerably prolong the shelf life. Just make sure to label it clearly and let it defly completely at room temperature before use. Avoid storing oil near the stove, as heat will accelerate randicidity. Whenever you want to reuse the oil, simply add it to your pot and warm up to the frying temperature.

Keep the old oil around is also a good idea for future frying sessions: adding a little used oil to a fresh lot can In fact Improve browning. As the oil decomposes, it becomes less hydrophobic, which means that it interacts more easily with water. In the short term, this helps oil establish better contact with foods loaded with humidity, promoting more effective frying and better browning. However, if the oil becomes Also Decomposed, and therefore more hydrophobic, it can lose its ability to completely push water, which absorb foods to absorb oil and become soggy instead of crisp.

A warning on the reuse of oil

Obviously, the reuse of oil is a good economic practice. However, it is preferable to avoid reusing frying oil if you have fried something with a strong odor, especially if you fry a different type of food. For example, the oil used to fry chicken or fish should not be used to fry pastries and candies such as donuts, churros and funnel cakes, because oil can keep food flavors, then transmit it to the next batch of food you fry. (Who wants to eat a fish flavor donut? Not us!))

When and how to throw old oil

So you have pulled the fryer with the same batch of oil several times, produces beautiful poppers Fritto Misto and Jalapeño and cleaned your mess – with the exception of the remaining frying oil. How do you know if it’s still good to keep for your next frying session, or if it is time to launch it? And how should you get rid of when it is time to separate?

First, check if the oil seems dark or sticky, has steam bubbles (a sign of humidity in the oil known as foam), or has a rancid odor. If it checks one of the above boxes, it is preferable to dispose. Even if the oil passes the visual and fragrant checks with flying colors after a dozen use, it is best to launch the oil and start with a fresh lot.

Whatever you do, do not Pour it into the drain. Instead, transfer the oil to a removable container and throw your ordinary trash can, or use a solidification agent such as gelatin or “waste cooking oil powder” for elimination without disorder. (You can find out more in our oil elimination guide here.)