Probably throws the oil fried oil too soon

Home deep baking gets a bad rap, mainly because it is considered uncomfortable and wasteful. Freeschers of walls painted with fat and lasting oil smells are frightened and then there are All oils.

But the deep baking deserves a place in the home cook's repertoire-nothing is not freshly fried onion rings or chickenAnd it does not become fresher than straight from the oven and into the mouth (of course, cool after a few punchs). However, if you are planning a home-baking at home, it is crucial to understand how much and how long you can and use the oil. The reuse of oil is not just okay; This is a clever method of saving money and reducing waste until you handle this shiny gold oil carefully. (Kenji wrote a very detailed article reuse oilSo check it out if you haven't done it yet.)

With the right oil, constant temperature control and some cleansing tips, keep it fresh for a longer period of time while enjoying crisp fried foods without regret.

Choose the oil wisely

Some oils are more suitable for baking than others, and choosing the right kind is the first step in ensuring the long life of fried oil. Lightly flavored oils high smoke points (The temperature on which the smoke appears on the oil surface) is the most common and versatile choice. Usually we recommend that you choose an oil with a smoke point above 400 ° F (205 ° C), which includes peanut oil, corn oil, rapeseed oil, grape oil and Baked in olive oil If you can stomach the costs). Many of these options are relatively affordable, which is a good thing if you buy a lot.

Check the oil temperature

Preparation of oil begins for the long journey before the first baking. If you have enough time and exposure to heat, light and air, the oil will decompose, and this breakdown will happen even faster if you exceed the oil's smoke point. The hit point also reduces it, making it difficult to reuse the oil in the future.

In fact, it can smell and taste the effects of overheating oil, as greasy molecules degrade and release the chemical called acrolein, which has a coarse and bitter taste. The oils heated above their smoke also begin to release the fragments of fish, even if there is no seafood fried.

To prevent this, it is essential to pay attention to the oil temperature during baking and control the whole heat.

Clean the oil well (including while baking)

Oil cleaning also plays a huge role in its long life. Mathematics is simple: the more particles left in the oil, the faster it breaks down. Tiny pasta and bread crumbs left in the oil remained every time they were heated. With every further baking, these particles will eventually burn, release acrolein and other polymer compounds that accelerate oil decomposition and oxidation, leading to fried flavors, darkness and lower temperature smoking. The repair? Clean your oil well and are likely to use it several times.

Koichi Endo, who specializes in the art of sub-baking at the Michelin-starred New York Restaurant Tempura MatsuiHe recommends that they dry the ingredients before baking (anyway, it is a good idea to avoid hot oil from water) and avoid too heavy or poorly applied excavator, which is more likely to slide. Of course, the amount of particles varies depending on the coating used. Struck food such as pace or Korean roast chickenIt leaves less dirt than fried or flour foods such as chicken slices.

To avoid crumbs in the oil, it is also a good idea when cleaning food particles, which further extends the life of oil: fine filterCarefully rotate the oil in one direction, then turn the spider and move the opposite (into the current) to catch stray bits. After baking, let the oil cool to room temperature and then use a fine mesh filter lined with a cheese cloth or paper towel to displace the remaining waste.

How to store oil between baking

Place the cleaned oil in a repackable air -free dish or saved oil jug, screw the lid and put it in a cool, dark space such as the refrigerator for several months or until the deterioration signs appear. If the refrigerator has a limited space, storage in the chamber is also perfectly suitable.

For long -term storage, freezer is a great option if you have a place; Freezing temperatures slowly slow down oxidation and can significantly extend the shelf life. Just make sure you make it clear and let it completely melt at room temperature. Avoid oil storage near the stove as the heat speeds up the jerk. When you want to use the oil again, simply add to your container and heat the baking temperature.

Maintaining old oil is a good idea for future fried sessions: Add a little used oil to a fresh item in fact Improve Browning. As the oil breaks down, it will be less hydrophobic, which is easier to interact with water. In the short term, this promotes oil to better contact with moisture -containing foods, promoting more efficient baking and better tanning. However, if the oil becomes too It is demolished and therefore no longer hydrophobic, can lose its ability to completely suppress the water, so the food is absorbed to excess oil and become wet instead of crisp.

Warning about the reuse of oil

Obviously, oil reuse is good, economic practice. It is best to avoid re -use of roast oil when you smell something with a strong smell, especially when baking other types of food. For example donutTo churrosand cakeBecause the oil can keep the taste of the food and then pass it on to the next item it bakes. (Who wants to eat a fishy donut? No we!)

When and how to sow old oil

So he shipped the submerged with the same oil several times, produced some nice mixed roast and Poppers jalaland cleaned his mess – except for the remaining fried oil. How do you know it's still good to keep your next baking seat, or is it time to throw it? And how should you get rid of it when it's time to take part?

First, check that the oil looks dark or sticky, shows steam bubbles (a sign of moisture known in oil called foam) or has a rare scent. If you check any of the above boxes, it is best to destroy it. Even if the oil passes through a dozen use of visual and smell checks after a dozen use, it is best to throw the oil and start with a fresh item.

Whatever you do, do it not Pour the channel. Instead, move the oil into a repackable container and throw it with the usual trash or use solidifiers such as gelatin or “waste cooking oil” for disposal without clutter. (More information can read about ours A Guide to Oil Disposal Here.)