How do you keep frying oil longer without health damage?

Many people mistakenly believe that there is no harm in the repeated use of frying oil, but when the oil reaches the boiling point, the vitamins are broken down, and a number of chemical reactions occur that result in the formation of other compounds that are harmful to health.

In the following paragraphs, we explain to you the signs confirming the corruption of frying oil, ways to get rid of it, and how to preserve it for the longest appropriate period.

Frying oil and 6 enemies

There are enemies of frying oil that contribute to changing its color and taste and cause spoilage in foods, and here is a look at the six enemies of frying oil:

Limit exposure to air by covering the pan when not in use and during the cooking process (pixels)

air

When edible oil reacts with atmospheric oxygen, it forms hydroperoxides through the oxidation process. When this compound decomposes, it negatively affects the flavor and reduces the quality of the oil. Therefore, it is necessary to limit exposure to air by covering the pan when not in use and during the cooking process.

carbon accumulation

The build-up of carbon from food particles is one of the most important factors preventing the longevity of the oil. Pieces of food are likely to crack and fall to the bottom of the fryer. If you keep using the same oil to fry different amounts of food, the previous leftovers will transmit different odors, besides, they burn more Every time you reuse the oil, the best precaution is to always clean the pan of crumbs so it doesn't transfer unwanted flavours.

the salt

Salt is the main ingredient in making delicious food, but it is one of the most common enemies of frying oil. During frying, salt acts as a catalyst and speeds up oxidation, which leads to the oil becoming darker in color and affecting the taste of food.

The salt acts as a catalyst and speeds up oxidation, causing the oil to become darker in color (pixabi)

water

We all know that water and oil don't mix. Water breaks down the oil during frying, and heat causes food to get wet and break down the oil. You can remedy the situation by cooking high-moisture foods at lower temperatures, and then cooking them at higher temperatures.

the light

Store the oil out of direct sunlight, as light speeds up chemical reactions, including decomposition of the oil.

To extend the life of your frying oil, avoid those stored in transparent containers. If your favorite oil comes in a clear bottle, store it in a cool, dark store, and keep the lids tight.

the heat

Extreme temperatures break down the frying oil faster, the solution is to keep the oil at the ideal frying temperature.

Signs confirming the corruption of frying oil

Frying oils undergo chemical changes during heating and exposure to light as well as during storage, and the “HYGIENE FOOD SAFETY” website shows signs of oil that are easy to notice by the eye to identify the extent of the spoilage of frying oil or its usability, such as:

• The oil acquires a dark color and turns black, due to the burning of food residues in it or leaving it in the oil for long periods.

• The appearance of an unpleasant and pungent smell of oil.

• The spread of the smell of cooked food.

• The frying oil has reached the melting point, and it can be identified by the bluish smoke that appears before the oil reaches the boiling point.

• A change in the viscosity of the oil.

Disposal of cooking oil

Cooking educator Jennifer Hill Booker explains with Insider 3 ways to properly dispose of cooking oil so it doesn't harm the environment.

Avoid canisters of oil stored in transparent bottles (Getty Images)

Disposing of the oil the wrong way can attract pests and damage your home, says Bower, and using the right methods ensures that you get the most out of your cooking oil, and it can be disposed of in the best way for your home and environment by:

Freeze oil in a bowl

Allow the oil to cool and then place it in an airtight container.

Hill Booker adds another method, which is to freeze the oil before putting it in the trash, thus preventing the container from leaking or spilling.

Store and reuse

If the oil is used only once, you can clean it up, store it and reuse it for cooking. This extends the life of the oil before it must be disposed of.

Clean the cooled oil by filtering it 3 times, and put the oil in a clean, airtight container and store it in the refrigerator. Never store used oil at room temperature, as it spoils quickly. Cooled and stored cooking oil lasts intact for 30 days.

When it is time to use the stored oil, take out the required amount, and allow it to slowly reach a warmer temperature on the counter for 30 minutes or overnight.

Booker also highlights

:

Bottom Sediment:

If the filtered oil contains a coal dust-like sediment, it is no longer suitable for reuse. This sediment may not be visible in the cooled oil, although it is visible in the room temperature oil.

Gelatinous material at the bottom:

If the filtered oil stored in the refrigerator appears to have gelatinous material at the bottom, the oil is no longer suitable for reuse.

Odor:

If the bad smell of the used oil is weak, do not reuse it, as the oil acquires the taste and smell of the food it is cooking.

recycling center

Some recycling centers take cooking oil, process it into fuel, and nowadays there are many recycling centers that come to your home to take the oil.