There is a myth that having fried foods is bad for your health. But recent studies have shown that having fried food has no impact on heart diseases and cholesterol levels. The only advice received from this study was to consume fried foods prepared at home and to use fresh and pure vegetable oil for frying. So it is clear that oil and fresh food items are vital for preparing healthy fried food.

What Kind Of Oil For Deep Fryer image
The Best Oil For Deep-Frying image

The US people found to consume five ounces of fried foods a day on average. These foods were cooked mostly in olive oil, sunflower oil, canola oil, and other vegetable oils. So it is obvious that everyone likes fried food and they prefer to eat more fried ones than baked or regular cooked food. Here, I would like to share some tips for preparing fried food and What Kind Of Oil For Deep Fryer is more hygienic way.

What Kind Of Oil For Deep Fryer?

Canola oil and peanut oil are best for deep frying as both the oils have a higher smoking point and can be used many times for deep frying the food. The smoke points of the oils are around 450 ⁰F, and they remain stable throughout the frying process. Smoking point is very important for oil as after that temperature, the oil breaks down and causes fumes with bad taste and odor. Both canola and peanut oil can be used 6-8 times for frying turkey.

Other oils used in deep frying are sunflower oil, cottonseed oil, safflower oil, olive oil, corn oil, and soybean oil. For fresh vegetables and fries, it is always advised to use pure vegetable oil for deep frying.

Which is the Best Temperature for Deep Frying?

 If you want to fry your food, make sure to heat the oil between 350 and 400 ⁰F. This temperature range is most suitable for preparing crispy and juicy food. Between these temperatures, the food is made crispier outside and juicier inside. Similarly, food is prevented from absorbing oil. The smoke point of rice bran oil and safflower oil are higher than other oils, as they can withstand nearly 500 ⁰F. Peanut oil, sunflower oil, canola oil, and mustard oil can be used for frying at 410 – 450 ⁰F. 

When the oil reaches the smoke point, it starts to break down and releases harmful compounds that are carcinogenic to our human body. So we must use a thermometer to occasionally check the temperature of the oil and reduce the power to maintain a particular temperature.

Modern deep fryers have a thermostat with temperature settings. So you can set the temperature of the oil and work peacefully in the deep fryer. 

When Should I Change the Oil?

You can reuse the oil 4-6 times, depending on the color and taste of the oil. If the oil becomes very greasy or changes its color after reuse, you can discard the oil. You have to discard the oil if it is stored for more than 3 months without usage. Oil should filtered and stored properly after using it if it is not filtered and stored; the food particles present in the oil may make the oil rancid and unfit for use.

Disposing of the Oil

The oil in the deep fryer will be very hot after use, so you must allow the oil to cool down completely. It may take around 2 hours for the oil to cool to room temperature. After the oil has cooled, filter the oil with a proper strainer and store it in a container for reuse. If you are roasting a turkey in the deep fryer, you can roast up to 6-8 turkeys before disposing of the oil. 

If you want to dispose of the oil properly, pour the oil in a resealable bag and throw it in the trash. There are recycling centers in many parts of the country, where they collect the recyclable oil and use it for the production of biodiesel. Some centers even pay for the oil you supply.

Never pour the oil in the drainage. The fat particles in the oil will solidify and will cause clogging problems in the drainage.

Final Words

Choosing the right oil and knowing how to maintain it properly for reusing it is very important. These tips will help you to save money and serve good quality food.

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