Deep-fried foods have ever been popular. They’re part of several traditional cuisines, and are, besides, a staple of the fast-food business.
Sadly, deep frying isn’t precisely the healthy cooking process. It mostly comes to the kind of oil you use and the way you use it. What oil is best for deep frying?
The 3 Best oil To Use in Deep Fryer
Over 90% of the fatty acids in coconut oil are saturated, making it quite resistant to heat.
Saturated fats used to be not considered healthy, but new studies show they are a benign source of energy for people.
Also, coconut oil has numerous health benefits. As an example, it might even allow you to lose belly fat and can help kill dangerous bacteria and viruses.
Coconut oil is full of saturated fats and is proven to manage hours of constant deep frying with no changes in quality.
Besides, it has numerous health benefits, making it the best choice.
They do not damage readily when fried, add crispness, and taste fantastic.
Most fatty acids in animal fats are saturated and monounsaturated, making them quite resistant to high heat.
On the other hand, the fatty acid content can change, determined by the creature’s diet.
Creatures that were fed grains, as opposed to pasture-raised or grass-fed creatures, might have polyunsaturated fatty acids in their fat stores.
Thus, only animal fats from creatures that were fed ought to be considered great options. You can get ready-made tallow or lard from the shop, or save the drippings from meat to utilize at a subsequent time.
Butter is not an excellent option for deep frying. It includes trace quantities of protein and carbs that burn when warmed. Clarified butter and ghee are not far worse.
Animal fats are mostly composed of monounsaturated and saturated fats, making them appropriate for high temperatures.
Olive oil is just one of the most healthy fats in the world. It’s full of monounsaturated fatty acids, which have just one double bond. Like saturated fats, monounsaturated fats are exceptionally resistant to heat.
One study found that olive oil may be utilized in a deep fryer for over 24 hours before it oxidizes excessively. In theory, this makes it an excellent option for deep frying.
When heated for quite a long time, but, the flavor and aroma of olive oil may well not hold up nicely.
Why does old fryer oil get foamy?
There is a long-standing debate among Electric Deep Fryer owners about when to change used frying oil. Some say that fryer oil should be changed after every use.
Others say that old deep-frying oil lasts for several months of use before it needs to be changed.
So who’s right? And why does old fryer oil get foamy?
The answer to this answer depends on how you use your Electric Deep Fryer and how clean you keep your fryer oil. If certain directions are followed, then your fryer oil should not spoil.
Just follow several simple rules to keep your deep-frying oil fresh as long as possible, and you will save money, help the environment, and save on clean up and washing.
The number one thing you can do to keep your deep fryer oil from spoiling is never to heat your oil over the maximum recommended temperature.
This is usually 375 degrees Fahrenheit for most types of frying oil. Of course, your oil won’t stay fresh forever as vegetable oils do turn rancid as it oxidizes, but depending on how often you use your fryer, keeping the temperature from reaching the frying oil’s smoking point will keep it fresh the longest.
The longest-lasting fryer oils are soybean, canola, and corn oil since they have a higher smoking point.
Never use oils such as olive oil, almond oil, or even grapeseed oil in your Electric Deep Fryer. These oils have a very low smoking point and turn rancid and oxidize before your oil can reach a high enough temperature even to fry your food.
Once your oil turns rancid and oxidizes, eating this bad oil will cause cancer and other nasty diseases such as lipid build up inside your arteries. However, for the very best oil to deep fry your food with, use coconut oil.
Coconut oil is extremely stable and has an incredibly high smoking point. It also doesn’t oxidize rapidly when exposed to heat and light, unlike other vegetable oils.
For example, leaving canola oil exposed to high heat, light, and air will turn the oil rancid in just days, while coconut oil will still be good for months!
If you want to deep fry with coconut oil, be sure to get pure virgin coconut oil. Do not buy a hydrogenated coconut or palm oil! Hydrogenated oils cause heart disease and are extremely bad for your body.
Healthy pure virgin coconut oil can be expensive if you buy it at your grocery store, though. The best prices I’ve found have been on two-pack tubs of coconut oil online at Amazon.
Next, the number of times you heat your oil will affect how long you can use your deep fryer oil before it goes bad. You can usually tell if your deep-frying oil has broken down just by looking at it.
First, the number one sign that your oil is bad is if it is a dark amber color. If your oil has darkened from light yellow to a dark golden color, then it’s time to throw it out.
The second sign of rancid oxidized vegetable oil is if it has turned thick and syrup-like. Thickened oil is an oil that has oxidized and should be changed.
The third sign that your Electric Deep Fryer needs to have its oil changed is if the frying oil foams when you heat it or deep fry food in it. And finally, if your fryer oil has a funny smell, throw it out!
Although it may be tempting to reuse the oil in your electric deep fryers, the risk to your health and your family’s health is not worth the few cents you’ll save by using bad rancid vegetable oil.
If you want to save money but love making deep-fried foods at home, you should look into an Electric Deep Fryer that uses very small amounts of oil.
There are now home deep fryers that cut down on the cups of oil used by employing a rotating basket technology.
For example, the DeLonghi D28313UXBK Roto Deep Fryer spins food as it fries, so the food absorbs less oil as it is cooking. The amount of oil reduced by frying with a spinning basket fryer can be as much as 55%!
Electric deep fryers like George Foreman’s lean mean deep fryer are great if you love indulging in deep-fried comfort foods but are worried about your weight and heart health.
Not only does a spinning basket cut down on the cups of oil used and absorbed by your food, but by constantly moving your food around as it fries, you’ll get better results.
Your food will be fried much more evenly and quickly, with a lighter and crispier outside and moister and tender inside.
Plus, the best benefit to this is that you won’t have to heat your oil to too high of a temperature, so your deep-frying oil will be less likely to go rancid.
So if you’re wondering why does old deep fryer oil gets foamy, stop asking and just throw out that nasty grease!
Then come back and think about your health and your family’s health and safety and consider switching to coconut oil instead or even getting a better Electric Deep Fryer.
How Often Should You Change Deep Fryer Oil?
Due to the high temperatures of deep frying food, the cooking oil used in your Electric Deep Fryer will, over time, become stale tasting. Several factors cause rancidity.
They are oxidation, the formation of polymers, and acrylamide formation from starchy foods exposed to high temperatures (french fries, bread, potato chips).
These substances are toxic, and for the health of your family, you should change your oil every three months or as soon as your oil starts to become rancid, whichever occurs first.
You can tell if the following tests spoil your oil.
- Color: your oil turned from a light golden color to a dark brown
- Texture: your oil is thick and has a syrup-like consistency
- Cooking: When you heat your oil, you get smoke or foam at the surface
- Taste: your oil has a rancid odor and taste
If any of the above is true, then it’s time to change the oil in your Electric Deep Fryer. Of course, you can make your oil last longer and avoid rancidity by using an Electric Deep Fryer with a cover and periodically filtering your oil to remove leftover bits of starch.
The Equilibrium of Cooking Oils is An Integral Variable. Some oils can withstand higher temperatures than many others. We should select oils that have a high smoke point, and we additionally need when heated oils that are secure and do not react with oxygen. When warmed, the more saturated the fats in the oil are, the more secure they’re.
Because of this, oils that are mainly saturated and monounsaturated are best, but we should prevent cooking oils that contain considerable amounts of polyunsaturated fats.
Polyunsaturated fats include two (or more) double bonds within their chemical structure. These double bonds often react with oxygen when subjected to high heat and form dangerous compounds. The flavor matters. When deep-frying, oils that have an “inert” flavor are normally favored.
You must select oils that consist mainly of monounsaturated and saturated fats because all these are the most secure at high heat.
It’s true that with the incorrect oils, including dangerous vegetable oils, deep-fried food is most undoubtedly bad for you.
However, with the proper oils, you may take pleasure in the occasional deep-fried treat with no guilt. For specific foods, the flavor can be taken by it to an entirely new level.