Frying Oil

Frying fat is fat used for cooking food by frying in a large amount of oil.

Frying fat is poured into a deep container with thick walls: a pan, pot, or casserole. A special rack is used for frying in a deep fryer, where the product is immersed in the fat.

Almost all products can be prepared in a deep fryer: meat, fish, vegetables, and fruits.

The quantity of products and fat should be in a ratio of 1:10. The temperature of the deep fryer should not exceed 190°C; otherwise, the fat will overheat, start to decompose, and acquire an unpleasant taste. Frying fat can be used several times, but no more than three. Before each use, the fat should be filtered. The fat in the deep fryer is changed when it starts to boil during frying, darkens, or acquires a rancid taste.

Refined vegetable oil, animal fat, or poultry fat are used as frying fat. Refined oil is used very rarely - it should not be heated too much, and an insufficiently heated deep fryer makes the finished dish too greasy. Butter or margarine are not used for frying because their burning temperature is lower than the temperature at which a crust forms. Such fat would burn during frying.