Oil is used in every kitchen today. Some use it sparingly, such as a little olive oil over fries. Oil sometimes forms the base of a meal, such as when deep fryers make use of it.
A staple in the average Canadian diet, it is very, very important to strain the oil and store it correctly. Here’s why.
Who uses the most oil – restaurants. Do they strain their oil – absolutely, they do. It’s so cost-effective!
You can’t cook in bad oil. Well, actually, you can but it’s really not a good idea. Your food will taste terrible! Furthermore, oil isn’t on sale year-round. With this in mind, save a few bucks by extending your oil lifespan with a deep fryer oil storage and filter container.
Oil Degrades Over Time
Any kind of oil gradually degrades as it’s exposed to water, air, sediment, and heat. Water via frozen foods, for example, will disrupt the boiling point of certain oils.
There’s not much to do to completely avoid exposure to water but that’s not the case with air.
A large-capacity oil keeper minimizes exposure to air. Air degrades through oxidation which happens every time your oil sits out uncovered. Containing oil in a sealed pot means less oxygenation and a maintenance of oil particles which means they last longer.
Filter Your Oil to Remove Old Foods
Of course, every time you fry foods particles come off and remain in the oil. These particles become burnt, wreaking havoc on flavors and odors.
It also darkens the oil – a sign which inherently doesn’t mean the oil is bad but simply needs to be filtered.
An oil strainer and filter are simple to use. The kitchens who have them find them to be indispensable. You filter and strain the oil into a pot that is then put into storage. It’s 2-in-1 functionality is wholly necessary to the process of elongating the life of your oil.
Maximize the Life of Your Oil
Most oil has to be changed after 8-10 uses. This is, of course, assuming the oil’s being strained following every use and stored in a cool, dark place.
If you aren’t doing this, you are likely degrading your oil quicker than you have to.
If you do this, oil can sit in a sealed container for up to 3 months. Once the oil starts to foam, becomes cloudy, or has a foul odor or taste, it’s time to discard it. Depending on how often you use oil, this may mean switching it every few uses if you don’t have a strainer to reuse deep fryer oil.
Do right by your deep fryer oil and the people you’re feeding. Ensure you have the healthiest fry possible with good-quality oil. Visit Living.ca today and order your own deep-fryer filter and storage container.