Many issues can make your frying experience cumbersome – from contending with bad vegetable oils out there in the market, to the splashing, fuming, foaming, Odour and overheating of the oils. Sometimes, we are even bothered about whether or not it’s still okay to reuse your vegetable oil, especially considering the days we are in. If you are a Grand Pure Soya Oil person, then you are spared these worries, as your heart friendly oil does not fume or foam, has no odour, and is not prone to overheating.
If you are bothered about how reusing your vegetable oil could be effective, the following tips will help you preserve your oil for reuse. It is important to note here that the first step to ensuring that you can effectively reuse your oil lies in how you use it the first time.
Make A Good Choice of Oil
Some vegetable oils are not reusable, so to speak. No matter how careful you are with them the first time you fry, you might not be able to reuse the oil for any functional meal the next time. Otherwise, you’ll get the sour, burnt or bitter taste, which you sure do not want in your food. Every kind of oil has its specific smoking point, and because deep frying occurs at high temperature, you might want to check out your oil’s smoking point; that is the point before the oil starts to break down and smoke. We recommend that you use oil that can take great temperature or that does not break down easily under heat.
Fry At Controlled Temperature
You have to master temperature control when you are deep-frying or using your oil the first time. Controlled temperature, when done carefully, helps you to ensure that the food is not soggy (when the oil is not hot enough), blistered on the outside and uncooked on the inside (when the oil is too hot). Ensure you know the right temperature for the food you are making; meat and dough cook at different temperatures. Controlling the temperature also ensures that the oil or the food itself is not burnt. When you do, you can fry with your oil the first time and then store it for another time.
Filter Your Oil
After frying with your oil for the first and consecutive times, you should filter it for food crumps and burnt onions.
You can use a drape cloth or sieve to filter the smallest crumbs of food from the oil.
Separate Your Oils
You should always separate and label your used oil differently; the reason is that the oil takes on the flavour of the first food fried. While fish-fried oil is fantastic with shrimps, it is not so great with doughnut and would be disastrous with pancakes.
Always use oil for the same kind or category of cooking – meat for meat or chicken, fish for shrimps and other seafood, and doughnut for pastries etc. To prevent flavour overlap, you might want to separate and label the bottles with masking tape.
Other Things To Consider
You can store your used oil in the refrigerator for as long as 2 months. Good oil should not congeal or decompose.
When your oils become acrid, starts foaming on top, or starts having its own smell asides the food-induced aroma, then know that is it time to throw it away.
Grand Soya Oil gives the perfect value for your money as it can take very high temperatures, and doesn’t foam, fume or smoke when it is hot.