No matter Chinese food, Western food, or Eastern or Western, there are fried foods in cuisines around the world. Fragrant and sultry. Whether it's street snacks, tempura, tapas in a small restaurant, or various tonkatsu croquettes, or fried chicken on the party, there are actually a lot of fried dishes to use.
There are a variety of fryers on the market today, including electric fryers, and it is even more convenient to fry food at home. However, there are still few opportunities to open oil pans at home, because we often don't think how to choose oil and use oil to dispose of the oil, so let's look at common oils that can be used for frying and how to use them.
Which oils are suitable for frying?
The fried here is deep frying. The most commonly used is peanut oil, followed by canola oil. Peanut oil is rich in polyunsaturated fatty acids and monounsaturated fatty acids, and the content is above 80%. Various trace elements are also more beneficial to human health.
Note that when using peanut oil, cold-pressed unrefined peanut oil may contain allergens (some people are allergic to peanuts) and have a low smoke point. At 160, refined peanut oil is generally considered to be safer for people who are allergic to peanuts. The smoke point is high at 232. There is also a problem. Most peanut oil is chemically invaded and contains aflatoxin. Use peanut oil and choose carefully.
Canola oil is a relatively deep-fried oil (93%) with a very high unsaturated fatty acid content, with a smoke point of 215 ° C. It is also commonly found in home dining tables today.
There are many other common frying oils, such as:
Coconut oil Smoke point: Cold pressed 177, refined 232
Grape Seed Oil: Smoke Point 245
Rice bran oil: Smoke point 250
Soybean oil: smoke point 234
Lard: Smoke point 188
Corn oil: 234
For Chinese families, coconut oil is not currently popular, and the rest are common. The choice of which oil to use and the cost of the plan (such as avocado oil is good but expensive), the most important thing is to consider the smoke point and the flavor of the oil. For example, although lard has a high saturated fatty acid (about 50%), the saturated fatty acid of lard itself is also needed by the human body and is easy to absorb. Moreover, many foods are fried with pork. Since frying is an important cooking technique and has achieved How spicy are so delicious, don't be overly affectionate when eating them, the point is not to overdose.
Another example is olive oil, although it is very good, not all ingredients are suitable for frying, because olive oil itself has a strong flavor, which is excellent for pasta, salads, and some tapas, but for some light ingredients Maybe the flavor of olive oil is not welcome.
The smoke point of an oil is the lowest temperature at which the heated oil begins to produce smoke. When the oil reaches the smoke point, the flavor and nutrition of the oil begin to lose. The effect of smoke point on cooking is mainly that the oil composition changes at this temperature, and it starts to deteriorate and smoke. In particular, it will produce various harmful substances. Unsaturated fatty acids may also be converted into trans fats. Therefore, choose a high smoke point. Oil is still necessary. No matter what kind of deep-frying is used, it should not exceed the smoke point when frying to avoid damaging the flavor.
Because the food is completely immersed in oil when fried, a strong flavored oil will affect the flavor of the food. The neutral flavor of peanut oil, canola oil or grape seed oil, rice bran oil would be more desirable.
How often does the oil change?
How often does the oil of fried foods change? It depends on several factors: what was fried, how often, the quality of the oil, and the cleanliness of the fryer. So the timing of replacement is more important.
1. Even below the smoke point, the oil in the pan has started to smoke.
2. The color becomes darker.
3. The taste becomes worse.
4. Become sticky.
5. There is a lot of foam on the surface.
In any of these cases, the oil should be changed. It is important to keep the oil fresh. From this point of view, you can't think more about the oil in the fried dough sticks and fried dough sticks in the street shop.
What about the fried oil?
The fried food has run out of oil and is generally not left in the pan. Even if the fried oil is left in the pan for a short time, the oil must be filtered to remove impurities, and the fryer must be cooled and covered, because light and heat will allow The oil went bad. It is best to filter the oil and put it in a cool, dark, sealed container, so that the oil can be reused, provided that the various situations mentioned above need to be replaced. If it does, don't ask for oil. Used oil should not be left for long and should be used up in the near future.
During the festival or party, you use more oil and you can adjust it. Pictures from the web
Things to note:
1. Before filtering the oil, make sure the oil is cold, otherwise the spilled oil will burn you and damage the filtered container easily. If the oil is cold, you can skim the food residues on the surface with a hedge.
2. If filtering a small amount of fried oil, you can use gauze, fine sieve, funnel and oil storage container to do this: put the gauze on the colander, then put the colander on the funnel, and use the spoon to filter the oil slowly from the gauze , Into the container through the funnel funnel, filter several layers anyway. The container must be very clean and have a good capacity so that it does not overflow.
How to throw away the discarded oil
1. The cooled waste oil can be poured into a sturdy bag, tied tightly and thrown away. Make sure the bag is not damaged.
2. Do not pour directly into the pool. The oil may condense and block the pipes. Do not pour the water into the water channel even if it is hot water. The oil attached to the water channel is easy to cause trouble. This kind of metal container that can be sealed can also be used.