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 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.
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… tasted the oil?
You… tasted the oil?
You… tasted the oil?
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