As a result of the ever increasing popularity of household deep fryers, good cooking oil has become a critical factor of the frying procedure. To be able to achieve the right results from deep frying a very good oil needs to be utilized. You'll find various choices readily available, for example, corn, cottonseed and vegetable oils. When using a turkey fryer or other similar deep frying device it is not uncommon to be using two or three gallons of oil.
Naturally nobody would purposely wish to spoil these special oils but it could happen relatively easily if proper care is not used. These oils are not inexpensive and because of this they need to be used meticulously to obtain the perfect life while maintaining the quality. Alas it is pretty simple to spoil these oils early if attention is not taken in their usage. There do exist quite a few areas in which it is critical to work with proper care.
The first way to damage your oil is adding any water to it. This can happen really easily if your turkey or alternative product placed in the fryer isn't completely dried first. Any residual water remaining on the turkey will contaminate the oil. It is also good practice to fully thaw any frozen product you're planning to fry before placing it into the oil and make sure your deep fryer is thoroughly dried prior to including the oil. Water will dilute the oil and reduce its frying capacity.
Salt is the next guaranteed method to spoil your oil. Salt mixed with cooking oil could cause a chemical reaction which might lead to a substance much like soap. Although this is a sure way to ruin your oil it's one of the easiest errors to prevent. Basically do not salt any product just before putting it into the fryer and carry out the salt seasoning well away from your fryer.
An additional oil killer is sediment still left in the oil after frying. Residual food items will cause the oil to go a dark brown color and may transmit unwanted tastes to your product. Furthermore the darkened oil can impart a dark brown color to the turkey for instance and cause it to seem correctly cooked while it stays uncooked within.
The answer to getting rid of this sediment is simply just filter the oil frequently. A variety of filtering techniques are available from a strainer which includes a filter screen to electric pumps that will strain the oil as it is pumped from the pot.
The final concern is overheating. In an attempt to cook your food more rapidly you might be tempted to over heat the oil. The moment your oil has overheated it's going to smoke and quickly turn rancid. This can be an awful waste of expensive frying oil.
In conclusion, whilst you'll at first think that keeping your oil fresh can be a chore a little research will show that it's simply a case of following good frying techniques. Once you check out the benefits of deep frying a turkey in forty five mins or less compared to a number of hours in the oven you'll then fully grasp the popularity of deep frying.
Author Resource:
A Bonson is a passionate cook and likes authoring articles about his adventures with food. If you're in the market for a new slicing tool, Arthur highly recommends you order a matfer mandoline slicer which makes it possible for you to create an assortment of slices to your vegetables.
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