When it comes to savory snacks, most Pakistani kitchens are prone to overdoing it with samosas/ pakoras/ chicken rolls and the likes of these. And while the fried grub is yummy to the tummy, it does tend to make use of copious amounts of frying oil. The best part for all you fried food lovers out there is that, yes, you can reuse frying oil! It is an economical budget friendly solution that works for the pocket without compromising your health.
A Simple Method
Follow this simple four step method by Tasting Table:
- Use the oil.
- Let it cool.
- Strain it to remove those flaky bits.
- Store the oil in a cool, dry place.
In an experiment conducted by Cook’s Illustrated, fried chicken and crunchy kettle potato chips were fried with 2 quarts of Canola oil under identical conditions. The results that were derived indicated that for items coated in batter, the oil can be reused up to 3-4 times. For items such as chips it can be reused up to 8 times.
According to an article in Serious Eats the more particles of food get assimilated in the oil, the quicker it breaks down. Let us break it down. If one fries french fries in a vat of oil the potatoes will barely leave any residue in the oil. The structure of the oil will remain more or less intact making it eligible for multiple uses. However, fishcakes might produce a different result. More particles or crumbs will enter the oil causing it break down pronto, limiting its re-usage.
Make Your Oil Last
Observing the following practices will extend the life of your frying oil:
Ensure that moisture has not been introduced to the oil which you are using. This might ignite the oil to boil over or make deep sputtering and hissing noises. Use a wire basket to lower the food into the oil. Also, coat the items in batter or egg and breadcrumbs before frying. This prevents the flavours of the food from seeping into the oil.
Maintain a Consistent Temperature
In all likelihood, the concept of a thermometer is non- existent in most Pakistani kitchens. However, in order to maintain the quality of your food and oil while frying it’s best to maintain a consistent temperature. If you are frying a large batch, try to fry a few pieces at a time. This will stop the temperature of the oil from dropping. Also, do take the food out once it acquires a golden brown hue.
Separate Your Oils
Keep separate batches of oil for separate purposes. For instance, you don’t want to use the oil that you reserve for frying samosas to fry sweet treats like doughnuts or churros. It will spell a complete disaster on the flavor front!
Speaking of Churros check out our article on the Disney Churros Recipe.
Dunn, S. How Many Times can You Reuse frying Oil? May 28 2019.
Lopez. J.K. Ask the Food Lab: How Many Times Can I Reuse Fry Oil? Sep 26 2013.