It’s a good idea to clean out your frying vessel every time you use it. That way, you can avoid an oil buildup that could get smelly and gross.
Leftover soap can also make your oil smoke, leading to strange-tasting food and wasted oil.
Bubbling oil is very dangerous, especially when it heats up. The less water you introduce to hot oil, the better.
Using the wrong oil can also make your food taste slightly off. Peanut oil and canola oil don’t add any flavor to your food, so the natural taste shines through instead of the greasy oil.
This will also prevent large chunks of batter breaking off and floating around in your oil, which can make your oil last longer and taste better.
This is especially important for starchy foods (like potatoes) that can hold a lot of water.
To track your oil temperature, put a deep fry thermometer in your oil to make sure it’s hot enough to cook with. Fry small quantities of food to prevent foaming.
Big chunks of floating batter can also lower the temperature of your oil over time, so it’s best to just get them out of there.
Cooking food in rancid oil can make you really sick. In general, it’s best not to reuse your oil more than 2 to 3 times.
Getting your oil up to temperature can take a while, so only turn off your fryers if you’re absolutely sure you’re done!
Straining your oil can take a long time. If you’d like a speedier method, mix together 1⁄4 cup (59 mL) of water and 1 tbsp (14 g) of cornstarch for every 1 c (240 mL) of fry oil you used. Stir the mixture into your oil and heat it slowly for 10 to 12 minutes, then pour it through a fine mesh strainer before storing. The cornstarch helps to trap the solids in one place, making it easier to strain and pour.
