Keep an eye out for:Įxcessive foam, even when cooking at the right temperatureĮvery restaurant or commercial kitchen has different needs when it comes to how often to dispose of used cooking oil. However, there is a limit to what filtering can do, so look for signs that it’s time to get rid of used cooking oil. When Should You Dispose of Used Cooking Oil?Ĭooking oil can be filtered and used several times before it needs to be disposed of. Overheated oil will burn the outside of the food without cooking the center, and it will cause excessing foaming due to the protein breakdown at the molecular level. However, even if oil doesn’t reach its smoke point, it can still be too hot. The best oils for frying have quite high smoke points, usually 400☏ or higher. All oil has a smoke point, where it burns and smokes, and can even result in a grease fire. This ensures that the food will be thoroughly and safely cooked without burning the outside. The optimum temperature for fryer oil is between 350☏ and 375° F. However, even common frying oils like vegetable oil and peanut oil can become too hot to function properly. Any splatter from water in oil grease indicates that it’s hot enough to cook food properly.
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