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How To Choose Oil For Deep Frying

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 Most of us enjoy gorging on deep fried food items since they make up a sumptuous snack or a meal. But be cautious of the oil that you use to make deep fried dishes as all oils are not good for deep frying so let me tell you How To Choose Oil For Deep Frying.


The most essential point to be kept in mind is that the oil used for deep frying should have high smoke point. Smoke point of any oil is the temperature where the oil starts disintegrating and you can notice fumes coming up from it. Once theoil breaks down, many compounds such as trans fats build up in the oil. Hence once the oil is used for deep frying it is best not use it again.


Oils in decreasing order of smoke point:  


 











Oil


Smoke Point


Safflower


265 degrees C


Sunflower


246 degrees C


Canola


241 degrees C


Corn


236 degrees C


Peanut


231 degrees C


Sesame


215 degrees C


Olive Oil


190 degrees C


Lards


183 to 205 degrees C


 


Safflower, Sunflower, Soybean and Canola are best for deep frying. Olive oil and butter should never be used for deep frying as they have low smoking point and will burn quickly.


When deep frying, it is advisable to maintain a temperature of 190 degrees C. If the oil is not hot enough, it will penetrate through the food making it greasy.If the oil is too hot, the coating will burn from the direct heat of the oil before the food has had time to cook.


Frozen foods such as potato chips are best to fry in frozen form, as they limit the fat absorption.


Avoid preheating the oil. The longer the oil is heated, more quickly it gets decomposed. Turn off the heat as soon as you are done frying. When the oil has cooled down, then discard it safely. If you want to strain it and reuse it, make sure you don’t mix it with unused oil.


Storing the oil correctly is very important. Most oils are sensitive to heat and light. Hence it is important to store the cooking oil in a dry cool place. Olive oil is a oil that will actually keep for a few years where as oils that are high in monounsaturated fats will keep for up to a year. Oils that are high in polyunsaturated fats will keep for approximately six months. You can attempt storing less frequently used oils in the refrigerator. Though the oil will harden, but once kept at room temperature for few hours, it will turn back into liquid.


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