I like deep frying but a lot of times it uses up a lot of oil and oil is not cheap. How many times could oil be re-heated, re-used again ? (Chemistry suggests that repeated heating up of oil could release harmful substances... is that true?)
It depends on what kind of oil you use, what you are frying and how well you clean the oil after each use.
You need a high smoke point oil. Corn oil is one example of an inexpensive oil that has a high smoke point.
Frying lots of meats will cause the oil to deteriorate faster than onion rings or french fries. Fish can flavor the oil so it's only good for fish.
After each use, cool the oil then strain it into an opaque container and store it in a cool dark place. I use a clean cotton men's handkerchief in a mesh strainer to catch all the solid matter because cheese cloth is a pain in the butt.
I can't say how many times I reuse the oil. After cooking and cleaning there is less oil than I started with. Next time I fry, I reuse that oil and add some fresh oil to get the amount I want. So Some of the oil has been used several times and some a few times and some is new.
Can't speak to the harmful substances and don't worry about them. After all, I'm eating fried foods.
I am thinking if I can always use less oil for deep frying but more oil for
pan frying? In that case I don't need to use too
much oil while at the same time it's not just pan fried, but I take longer
to fry the food. Will it be a better "middle" way to take advantage of both cases?
Hi Kenny. I don't deep fry anything mainly because I don't want to deal with the trouble, expense and mess of all that oil. In a skillet, if you add enough oil to come half way up the thickness of the food, you can accomplish the same thing with turning.
...You know, all oil accumulates in the center of the curved shape wok and that will not need that much oil as a skillet
I know my memory isn't all that good sometimes, but I thought I remembered you asking a similar question not all that long ago. Sure enough, here is your previous thread on this subject:I like deep frying but a lot of times it uses up a lot of oil and oil is not cheap. How many times could oil be re-heated, re-used again ? (Chemistry suggests that repeated heating up of oil could release harmful substances... is that true?)
Surely it would be better (and easier) to cut down on fried food generally.I am thinking if I can always use less oil for deep frying but more oil for
pan frying? In that case I don't need to use too
much oil while at the same time it's not just pan fried, but I take longer
to fry the food. Will it be a better "middle" way to take advantage of both cases?
Surely it would be better (and easier) to cut down on fried food generally.
It probably would - but not nearly as much fun!
I do have a pan fried southern chicken coating recipe thats working well for me though.
I would be interested in seeing your recipe..
Ross