You will probably throw away with roast oil much too early

Front board at home gets a bad reputation, especially because it is considered impractical and wasteful. Many frighten fears of fat stained walls and continued oil smells, and then there is All the oil.

But Frittiebrief deserves a place in the repertoire of the home cooking not fried freshly fried Onion rings or Chicken schnitzelAnd it does not become fresher than just from the deep fryer in the mouth (of course after a few blows to cool down). However, if you plan to fry at home, it is important to understand how long-sie oil can keep and reuse. Return oil is not only okay; It is a smart way to save money and reduce waste as long as you treat this shiny golden oil with care. (Kenjis wrote a very detailed article about it Reuse oilSo take a look at it if you haven’t done it yet.)

With the right oil, constant temperature control and some cleaning tips, you can keep it fresh longer while you enjoy crispy fried foods without regret.

Choose oil carefully

Certain oils are better suited for roasting than for others, and the selection of the right way is the first step to ensure the durability of Fry oil oil. Slightly flavored oils with high Smoke points (The temperature in which smoke appears on the oil surface) is the most common and most versatile choice. We generally recommend selecting an oil with a smoke point above 205 ° C over 400 ° F, which includes peanut oil, corn oil, rapeseed oil, grape oil and avocado oil, among other things (although it is to be done Roast in olive oil If you can endure the costs). Many of these options are relatively affordable, which is a good thing when you buy a lot of it.

Watch the oil temperature

The preparation of your oil for the long street begins before the first roast. If there is enough time and dealing with heat, light and air, oil decomposes, and this collapse will happen even faster if you cross the smoke point of the oil. The beating of this smoke point also lowers it and makes it more difficult to reuse the oil in the future.

You can actually smell and taste the effects of overheating oil, since fat -rich molecules are reduced and released a chemical called Acrolein, which has a hard and bitter taste. Oils that are heated above their smoke point also begin to release Fischy smelling vapors, even if no seafood is fried.

To prevent this, it is important to keep an eye on the temperature of the oil when roasting and to consistently control the heat.

Clean the oil well (including roasting)

Oil cleaniness also plays a major role in its durability. Mathematics is simple: the more particles left in your oil, the faster it will collapse. Tiny dough and bread crumbs that are left in the oil fry every time they warm it up. With every further surf, these particles finally burn, and release acrolein and other polymers compounds that accelerate the dismantling and oxidation of the oil, which leads to rancid flavors, darkening and smoking at lower temperatures. The fix? Clean your oil well and you can probably use it several times.

Koichi Endo, who specializes in the art of deep-frying in the New York restaurant, which was awarded Michelin-Stern Tempura MatsuiRecommends the ingredients to do the ingredients dry (a good idea to avoid water from water that hits hot oil), and to avoid an excessive or poorly lined excavator that is more likely to drop. The number of particles naturally changes depending on the coating used. Beated foods like Tempura or Korean fried chickenleaves less contamination than breaded or flour -protected foods such as chicken schnitzel.

In order to avoid building crumbs in the oil, it is also a good idea to clean food particles during the roast, which further extends the lifespan of the oil: Use one Fine mesh sieveCarefully whirl the oil in one direction, turn the spider and move it in the opposite direction (in the current) to catch stray bits. After roasting, let the oil cool down to room temperature and then use a fine mesh sieve, which is lined with cheese lines or paper towels to flow away remaining waste.

How to save oil between frying sessions

Transfer the cleaned oil to a re -lockable airtight ship or a saved oil jug, screw in the lid and put it in a cool, dark room for several months, e.g. If your refrigerator has a limited space, it is also perfectly suitable to save it in the pantry.

For the long -term memory, the freezer is a great option if you have the space. The under -free temperatures slow the oxidation dramatically and can significantly extend the durability. Just make sure that you clearly label it and let it thaw completely at room temperature before use. Avoid keeping oil near the stove because the heat accelerates the rancid. If you want to reuse the oil, just add it to your pot and heat it with the frying temperature.

Keeping the old oil nearby is also a good idea for future fire meetings Strictly speaking Improve browning. When oil collapses, it becomes less hydrophobic, which means that it interacts more easily with water. In the short term, this helps the oil to get better contact with moisture -related foods, which promotes more efficient roast and better browning. But when the oil becomes to Break down and therefore no longer hydrophobic, it can lose its ability to fend water completely, which means that food absorb excess oil and become wet instead of crispy.

A warning of the reuse of oil

Obviously, the reuse of oil is a good, economic practice. However, it is best to avoid reusing frying oil if you have fried something with a strong smell, especially if you fry a different kind of food. For example, oil that was used should be fryed to fry chicken or fish DonutPresent ChurrosAnd FunnelHow oil keeps the flavors of food and then convey food to the next batch that you fry in it. (Who wants to eat a donut with fish taste? Not we!)

When and how to throw old oil away

So you have cheered the deep fryer out with the same group of oil several times, some beautiful produced fried And Poppers JalapeñoAnd cleaned up your chaos – all apart from the remaining oil. How do you know whether it is still good to think for your next roast session or whether it is time to throw you? And how should you get rid of it when it is time to separate?

First, check whether the oil appears dark or sticky, steam bubbles (a sign of moisture in the oil, which is known as foam) or has a rancid smell. If one of the boxes mentioned above checks it, it is best to dispose of it. Even if the oil carries out the visual and odor controls with flying colors after about a dozen uses, they best throw the oil to start with a fresh batch.

Whatever you do, you do not Pour it down the drain. Instead, transfer the oil into a reclassable container and reject your normal garbage or use a suffocating agent such as: gelatin or “waste-bare oil powder” for chaotic disposal. (You can read more about it Guidelines for oil disposal here.))