An Oily Business

What you need to remember before your start frying.

November 21, 2010 09:39
1 minute read.
Cooking Oil

Cooking Oil 521. (photo credit: Courtesy)


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1. Quality – Choose high quality oil, especially when frying. The high temperatures reached while frying may emit harmful materials from the oil, especially low-quality ones. High quality oils are rich with vitamin E and antioxidants that enhance the resistance to this harmful process.

2. Temperature – It is important to fry at the right temperature. When the oil is too hot, the food burns before it is cooked. When the oil isn’t hot enough, the frying time is longer and the food absorbs more oil. If you don’t have a thermometer, use this tested method: place the tip of a wooden spoon in the oil. If there are bubbles around the wood it’s hot enough.

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3. Small amounts – While frying, if you need to add oil do it in small amounts so as not to reduce the temperature of the oil.

5. Add carrot – Adding a piece of carrot to the frying oil and replacing it with a fresh one every once in a while, will help slowing the oxidation reduction rate and keep the quality of the oil for longer time.

6. Choose deep fry – Deep frying is better than regular frying. Frying in deep oil, at the right temperature, shortens the frying process and the food actually absorbs less fat.

7. Don’t recycle – It is highly recommended to avoid reuse of oil (see tip 1 for reasons).

8. Store closed tightly in a dark cool place – Exposure to light reduces its quality with time.

Tips courtesy of specialists from “Etz Hazayit.”

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