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
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.
Latest Answers