General Cooking
Tips for Oil
- When using butter for frying, add a bit of cooking oil to help prevent the butter from burning.
- Any utensils and equipment that come into contact with the hot oil must be thoroughly dried first. Moisture on the utensils will cause splattering, which can be dangerous. Food should also be as dry as possible before it enters the hot oil to prevent splattering.
- The hot oil should not be left unattended and children and pets should NEVER be allowed near the cooking area.
- After the cooking is completed, the oil should not be transferred to another container or disposed of until it has completely cooled. It is extremely dangerous to pour the hot oil from the cooking vessel.
- For the best results when deep-frying, choose refined oils with a smoke point higher than 375ºF.
- Most types of oil used for deep-frying may be used again. The oil can be filtered after it is used to remove any impurities. If a strongly flavored food was fried in the oil, the oil can be freshened by frying a piece of citrus fruit, such as lemon or lime, or pieces of potato, before the oil is filtered for reuse. Some oils may be used 3 or 4 times when cleansed and filtered between uses.
- Add a pinch of salt to oil in vessal when having deep fries or snacks to avoid them absorbing more oil.
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