Asiya Naaz Being a medical professional i am holding key of writing skills. I revel in writing on scientific subjects for the duration of my spare time. My aim is to bridge the space among a physician and a layman to sell information that can be beneficial in better conversation.

How To Deep Fry Safely?

2 min read

Each oil has its own flavor and smoke point, which can really effect the output of your deep fry foods.

Smoke points at which oil begins to break down. The higher it is, the longer your oil will last.

Flavors are also really important to consider when choosing oils, as they can completely change the taste of a menu item.

For example, Soybean has a very high flavor transfer on foods. While canola oil has much less in flavor, it has a very strong smell while frying.

All of these add up to make for a very important decision, so think it all over thoroughly when buying a oil!

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How to Deep Fry Safely

Cooking with hot oil can be daunting, but if you follow our top tips for deep-frying safely, you can avoid accidents in the kitchen.

While deep fry foods is always popular, cooking using this method leaves a margin for error that can be disastrous. By following a few rules, you can deep-fry safely and confidently.

Deep Frying

1. Oil With High Smoke Point

Smoke point is the temperature an oil can be heated to before it smokes and burns. Saturated and monounsaturated oils are stable for frying.

Oils that are rich in polyphenols or antioxidants are also easier to work with, because they appear to become less damaged at high temperatures oils like olive oil and rapeseed oil.

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2. Use a Large Pan

Never fill the pan more than two-thirds full with oil as it may bubble up when food is added, and can spill over.

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3. Close The Lid

Make sure you have a well-fitting lid close to hand in case the oil caught fire.

If your pan doesn’t have a lid that fits, a large, flat baking sheet will be great.

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4. Check the Temperature of Your Oil

If you have a food thermometer heat the oil to 160⁰ C for low, 180⁰ C for moderate and 190⁰ C for high.

Avoid heating the oil at higher than this, as it may catch fire. If you don’t have a thermometer then test the oil with a cube of bread.

It should brown in 30-40 seconds when the oil is at normal heat.

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5. Never Put Wet Food in The Fryer

High liquid will cause the oil to splutter which can cause injuries. Hence wet foods should be patted dry with kitchen paper before frying.

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6. Never Leave Hot Oil Pan on Stove

Hot oil pan

Never leave a pan of hot oil unattended. It can take just 1-2 minutes for the oil to overheat and catch fire.

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7. Avoid Knocking

Turn pan handles away from the front of the cooker to avoid knocking the pan off the hob.

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8. Keep the Kitchen Cool

Keep the kitchen a child-free zone while deep-frying. Little hands can lead catastrophes when dealing with hot oil.

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9. Remove Left Over Food From Oil

Remove food with a large slotted spoon or sturdy tongs, something that allows the oil to drain as you lift the food out.

Clean the oil regularly by skimming at the end of each day, to remove the tiny pieces of burnt food which might accumulate.

Clean the utensils by scrubbing with an approved cleaner and avoid the use of water wherever possible this should be completed at least once per week.

Remove all leftover from the fryer as any remaining cleaning residues or products of the cleaning process will cause catalytic degradation of the oil.

Don’t use iron, mild steel or copper strainers and utensils, as these metals accelerate the breakdown of any oil.

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10. Disposing Oil

To dispose of the oil safely, leave it to cool completely first, pour into a jug, then back into its original bottle.

Don’t pour the oil down the sink, unless you want blocked pipes!

Asiya Naaz Being a medical professional i am holding key of writing skills. I revel in writing on scientific subjects for the duration of my spare time. My aim is to bridge the space among a physician and a layman to sell information that can be beneficial in better conversation.
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