If you are choosing to fry your food, why not choose the best oil using these simple rules…
1. Always keep your fryer clean
Your fryer should always be cleaned once a week and be clear of any soap or detergent residue. Lemon juice has proven to be very useful in the final rinse of all traces of soap.
2. Do not use copper or brass equipment
This speeds up oxidation and affects the frying life of your oil.
3. Avoid ice crystals on frozen food
Be vigilant to always clear ice crystals on your food. They usually cling easily to food and this will cause foaming and rather annoying spattering and a breakdown of the oil particles.
4. Fry at the correct temperature
Heat your oil slowly, always checking the temperature. Remember if the temperature of the oil is too low, more oil will be absorbed by the food. If the temperature is too hot, food will darken too quickly and oil will burn.
5. Uniform cooking for best results
Cook similar portion sizes together and avoid mixing a variety of fast food.
6. Use the correct volume
Always use the correct food-to-oil ratio – it would be 1 part food to 6 parts oil. Top up with fresh clean oil to extend and rejuvenate the frying life of your oil.
7. Skim milk regularly and filter daily
Filter daily while the oil is still warm but not hot. Remember to skim the surface often to get rid of the leftover particles.
8. Salt after frying is complete
Do not salt food while it is still in the fryer as it will break down the oil.