I use to fry potatoes reusing the same (olive) oil several times (about 5-6 times), and I salt them while frying. But the the oil doesn’t get salty. What’s the reason for that?
In: 2000
You… tasted the oil?
You… tasted the oil?
You… tasted the oil?
using oil that is repeatedly heated to high temps is carcinogenic, aka all commercially deep fried foods are not safe long term. in restaurants, the deep fryer is changed depending on usage, and that can vary from 2-3 days to 7 days.
using oil that is repeatedly heated to high temps is carcinogenic, aka all commercially deep fried foods are not safe long term. in restaurants, the deep fryer is changed depending on usage, and that can vary from 2-3 days to 7 days.
using oil that is repeatedly heated to high temps is carcinogenic, aka all commercially deep fried foods are not safe long term. in restaurants, the deep fryer is changed depending on usage, and that can vary from 2-3 days to 7 days.
You should absolutely not be adding salt to the oil while frying. Why on earth would you? Salt is one of the “enemies” of oil. The list includes water, and ice. Ice makes frying oil explode. Salt deteriorates the quality of the oil and darkens it, as it “burns”. Which means you’d have to change your oil more frequently because it tastes bad.
And you also don’t effectively season your fries/food this way anyways.
-A Le Cordon Bleu cuisine graduate, and line cook/sous chef for over a decade.
You should absolutely not be adding salt to the oil while frying. Why on earth would you? Salt is one of the “enemies” of oil. The list includes water, and ice. Ice makes frying oil explode. Salt deteriorates the quality of the oil and darkens it, as it “burns”. Which means you’d have to change your oil more frequently because it tastes bad.
And you also don’t effectively season your fries/food this way anyways.
-A Le Cordon Bleu cuisine graduate, and line cook/sous chef for over a decade.
You should absolutely not be adding salt to the oil while frying. Why on earth would you? Salt is one of the “enemies” of oil. The list includes water, and ice. Ice makes frying oil explode. Salt deteriorates the quality of the oil and darkens it, as it “burns”. Which means you’d have to change your oil more frequently because it tastes bad.
And you also don’t effectively season your fries/food this way anyways.
-A Le Cordon Bleu cuisine graduate, and line cook/sous chef for over a decade.
When we cook potatoes in oil and add salt, the salt sticks to the surface of the potatoes and doesn’t dissolve in the oil. Think of it like adding sprinkles to ice cream – the sprinkles don’t mix with the ice cream, they just sit on top. In the same way, the salt just stays on the potatoes and doesn’t mix with the oil. That’s why the oil doesn’t get salty even when we add salt to the potatoes.
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