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Ou Services Exchange rates Weather forecast. Read more. Online Users Total users online. GIJC Journalists denounce growing threats against investigative journalism worldwide. Incidentally, the folk wisdom that oil that's too cool will cause foods to absorb more oil is bunk. In fact, because oil tends to move into spaces that were formerly occupied by water, the amount of oil a piece of fried food absorbs is directly related to the amount of moisture that is driven off, which in turn is directly related to the temperature you cook at, and the temperature to which you cook your food to.
The hotter you fry, the more oil food will absorb. The perception of greasiness is what increases with lower frying temperatures. Because soggy fried foods that contain a mixture of oil and leftover water in their crust taste soft and greasy on the palate, even though the actual amount of oil they contain is lower than that of properly fried food.
Does oil freshness really affect its ability to fry, and if so, how and why? Oil's freshness largely affects its hydrophobic nature. We all know that oil and water don't want to mix, and this is one of the reasons deep frying works so effectively. You can submerge a piece of food in a pot of hot oil and not much oil will get absorbed—at least, not until enough moisture has been driven out of the food.
The more oil breaks down, the less hydrophobic it becomes. At first, this can actually be an advantage. Less hydrophobic molecules in your oil means that it can come into closer contact with foods, allowing them to fry just a bit more efficiently. This is where the wisdom of those tempura chefs comes in— adding a bit of degraded, old fry oil to the new batch will improve it. Eventually, as this breakdown continues, your oil becomes less and less hydrophobic, and eventually it'll start entering your food too rapidly, causing it to turn greasy and ruining its crispness.
At this stage, your oil needs to be replaced. Some telltale signs of old oil is foam on the top surface, an inability to reach frying temperatures without smoking, and a dark, dirty look and musty, fishy aroma. The rate at which your oil will reach this stage depends on a number of factors. Let's talk about those. So what factors will affect the number of times you can reuse your oil?
Sad reality: frying at home will ruin your oil faster than frying at a restaurant. It has to do with the heating arrangement. In a dedicated restaurant deep fryer, the heating elements are raised above the bottom of the oil chamber. This creates a pocket of relatively cool oil at the very bottom underneath the heating element.
As small bits of debris fall off of the foods being fried, they sink to the bottom of the chamber where they rest underneath those heating elements. With a home setup, on the other hand, you end up frying in a pot or a wok placed over a burner. Particles of food fall to the bottom of the pan, coming in direct contact with a heat source and burning, imparting their flavor to the oil and hastening its breakdown.
Unfortunately, there's no real way to avoid this unless you decide to purchase a dedicated electric deep fryer for your home kitchen. If you fry a lot, this is not a bad idea. Basic rule of thumb: the more particulate matter you introduce to oil and the finer those particles, the faster your oil will break down.
Battered foods like onion rings or bare foods like french fries will leave behind very little detritus after they're done frying. Breaded foods like chicken cutlets will leave crumbs that fall off when the food is added to the oil. And foods dredged in flour like these Fried Fish Sandwiches will introduce a ton of particles. So while oil in which you are cooking battered foods may last through a dozen or more batches, oil used for flour-dredged foods may break down after only three to four uses.
With battered and breaded foods, what's inside doesn't matter all that much as it doesn't come into direct contact with the oil. But for foods that are fried bare, the type of food can affect the overall quality of the oil. Vegetables tend to dry the cleanest, imparting very little to the oil. On the other hand, fatty meats like chicken wings or bacon will render fat as they cook.
Tossing it seems like a waste. We try not to waste things at Epicurious, and fryer oil is no exception. Before we even start talking about reusing it, though, we need to chat about frying oil in the first place.
If your fry technique is off, your oil won't be reusable. Here's what you need to know. Oil choice is crucial to making a deep fry work. Every oil has a specific smoking point, the temperature where the oil starts breaking down and starts, well, smoking.
Because frying occurs at high temperatures, use oils with a high smoking point that won't easily break down. These include canola, peanut, or vegetable oils. We don't recommend using olive oil—its high cost, low smoking point, and dominant flavor make it a bad choice for deep-frying in the first place.
Temperature control may just be the cause of most deep frying disasters. Carefully maintaining the temperature prevents the food from getting too soggy when the oil is too cold or blitzed on the outside and raw on the inside when the oil is too hot , but it also preserves the longevity of your oil. If the oil gets too hot, it'll start breaking down. A "broken" oil is unstable and will turn your food greasy and nasty long before even cooking it.
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