Deep Fryer Oil Tips for Best Tasting Fried Foods!
If you are a restaurant that makes any fried food dishes, the key to producing high quality fried foods is knowing what oil to use and how to maintain it. You need to select the best oil, change it on an appropriate schedule, filter it, and properly dispose of it.
Which oil to use?
Peanut oil is a popular choice as the best oil for using in a deep fryer, with canola oil as another. Some may say that peanut oil may cause a higher occurrence of allergy reactions since raw peanuts do, however, highly refined peanut oil is safe for people with peanut allergies.
Both of these oils are lower-fat alternatives to lard or shortening, and they are also more affordable. Other choices for use in deep fryers include: grapeseed oil, lard, corn oil, coconut oil, soybean oil, and cottonseed oil.
In determining which oil to use, there are two considerations: taste and smoke point.
Because deep frying means totally immersing your food in the oil, the taste of the oil can affect the taste of your resulting food dish. Those oils with a more neutral taste is usually great for frying such as the peanut or canola oil mentioned above.
Frequency of oil change
What you have been frying, how much you have used the oil, how clean your fryer is, and the quality of the oil you have been using all affect how often you should change your oil.
If the oil you are using has a lower smoke temperature, if it has darkened in color or smells, or if it has thickened and is foamy at the surface, it is a sign that you should change the oil. The oil is breaking down and is no longer usable. It is best NOT to wait until you see these signs as at that point, it could already be unsafe to use. It is always best to keep the oil fresh.
The oil in your deep fryer may be kept in the fryer for short periods if the oil is filtered to make sure that any food particles do not cause spoilage. While the oil is sitting in the fryer, it should be kept covered because light and heat also cause spoilage. Ideally, storing filtered oil in a dark, cool and airtight place will extend the life of the oil.
Cleaning Deep Fryer Oil
First, make sure the oil is cool. Use a skimmer on the oil’s surface to remove floating food particles. A simple way to filter a small batch of oil is to drape some cheesecloth over a chinois and position over the funnel. Pour the oil slowly through the chinois and cheesecloth. (The chinois ensures that even small bits of food will be trapped.) Once funneled through the filter, the oil is clean and may be re-used.
Electric fryer oil filtration systems are available for larger batches of oil. They are also more efficient.
Disposing of the Oil
Do not dump oil down your drain! The fat particles may solidify and block your pipes, causing major plumbing problems.
Call Grease Lightning at (209) 552-9091 to provide you with a free oil disposal container with free pickup for convenient disposal of your used kitchen oil!