Storing, handling and reuse

 

Not all cooking oils can be used interchangeably. Each option has a variable shelf life, nutritional value and is best used at different temperatures. While they are very similar, their intricate differences can lead to an unintended culinary error. Oil is a widely used ingredient in the kitchen, especially for frying food. If you are used to frying, you will know that different oils leave a different taste and smell when frying, not to mention the effects on our health.

Regardless of the oil used, it is worth remembering that over frying is harmful to our health. To escape some of the harmful effects of frying, avoid very high temperatures, use a moderate amount of oil as the recipe demands and try to eliminate excess oil from the food after frying, using a paper towel, for example. Refrain from using oil that has already been heated multiple times. Use in moderate amounts so as not to compromise your health. In our day-to-day cooking, regardless of the oil used, careful considerations are to be followed as to not let the oil get too hot beyond its smoking point.

Reuse of cooking oil? The current prevalent advice is not to reheat what has already been used. Factors such as the type and quality of oil and the properties of the food that goes into the pan influence the reactions during frying. They reduce the lifetime of the oil and affect the final preparation quality. The smoke or burning point is the temperature at which the oil begins to burn, oxidize and decompose. When it reaches that point, it starts to release continuous smoke and the food starts to have a smokier flavor due to a substance released in the process, acrolein, carcinogenic in nature.

According to professionals, cooking oil should not always be reused, precisely because its reuse increases the formation of acrolein. So, in order to reuse the oil and prolong its quality, it is important to keep an eye on the temperature, which will ensure that your oil lasts longer. Although the degradation is greater if the oil is reused, the following procedures help to prevent the oil from releasing toxic substances:

·         Covering the cooking utensil during frying breaks to prevent the oil from coming into contact with the air.

·         Do not mix new oil with used oil.

·         Filter the used oil at the end of each frying session as soon as it cools down to remove food residues.

·         And to find out when the oil has lost its quality and should no longer be reused, pay closer attention to its color, taste and smell.

These steps retain the oil's potency and decreases the transfer of flavors and smells from one food to another. Please do take note that when the oil goes beyond the smoke point, it loses its quality and releases toxic substances. As for storing, most edible oils should be stored in a cool environment. Avoid sunlight as light can quickly degrade an oil and store them in your kitchen cabinets that have little or no light.