Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil 揚げ油の管理と処理方法
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Betty's Quick Tip 79--Saving Oil from Deep Frying
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Oil for deep frying
Bakers & Chefs Clear Frying Oil - 35 lbs.
Bakers and Chefs 100% Peanut Oil, 35 Pound
SUNVELLA FryPure Refined High Oleic Sunflower Oil (1.27 GAL (4.8L))
- 35 pounds
- Ideal for foodservice and catering
- Pure Penut oil 35 lb
- High Temp - 450°F. Ideal for Frying, Baking and Sautés
- 100% Pure Sunflower Oil, High Oleic, Pressed then Refined
- All Natural, Non-GMO, Cholesterol Free, Gluten-Free, 0% Trans Fats, Paleo Friendly, Kosher
Great for pan frying and deep frying in an easy pour jug.
Specifications35 pounds Foodservice handled jug Ideal for foodservice and catering Kosher
This cholesterol-free oil has great high-heat stability. Perfect for sauteing, pan frying and deep frying.
Refined, clean and odorless, premium pressed fry pure high oleic sunflower oil, with its long high heat (450°f) fry cycle, ensures food cooks quickly, sealing in natural flavors. With fry pure, the original taste of your fried and sautéed cuisine,...
- EAN: 0078742128757
- MPN: 86039
- UPC: 644210014480
- EAN: 0681131858298
- MPN: 985354
- UPC: 681131793940
- EAN: 0865030000303
- MPN: fp1270000
- UPC: 865030000303
How to get crisp and crunchy deep-fried Thai snacks05/21/16 ,via Star2.com
If Chef Trakool Yodsuk has his way, every household will use, at least, three types of oil in their kitchen – one to stir-fry, one to make salad dressings and one to deep-fry. “Most Asians have the habit of using just one type of oil for all their
Man cooks up 'deep fried water' for 'terrible ideas' hackathon05/26/16 ,via UPI.com
to create "deep fried water" for a "terrible ideas" hackathon event in San Francisco. Jonathan Marcus posted a video to YouTube showing his first successful attempt at creating "deep fried water" for an event dubbed "The San Francisco Stupid
How To Make Garlic Chicken In A Deep-Fried Potato Cup05/27/16 ,via FOODBEAST
Inspired by the Lebanese dish Shish Taouk, a kind of marinated chicken kebab, we brought Josh Elkin to the Kitchen and put our heads together to come up with a new take on the classic plate. We even consulted Lebanon's premiere bad boy
Guess What: You Can Deep Fry Water05/27/16 ,via Gizmodo Australia
When hot oil hits water — for instance, if one of these little water boogers leaked — it has a tendency to violently explode, starting fires and leaving third degree burns in its wake. Yes it's terribly disappointing that making fried water will
How Great Photographers Do Food Porn05/27/16 ,via Fortune
One puts water an egg's diameter deep into a pan. Turns heat on. When boiling briskly, drop two eggs in from low altitude. Turn heat off. One watches one's watch watchfully for two hundred and forty seconds. At the stroke of two forty, one removes eggs.
How to get frizzy and crunchy deep-fried Thai snacks - Star2.com
If Chef Trakool Yodsuk has his way, every household will use, at least, three types of oil in their Nautical galley – one to stir-fry, one to make salad dressings and one to deep-fry. “Most Asians have the habit of using just one type of oil for all their cooking. It may be cost effective, but surely doesn’t do equitableness to the food they are making,” says Chef Korn, as he is more popularly known. Korn co-owns and heads the kitchen of Erawan Model Thai and Fusion restaurant in Kota Damansara, Selangor. The restaurant is noted as one of Asia’s finest restaurants by the Miele Chaperon and has been selected numerous times as one of the best restaurants in the country. The chef isn’t particular about the types of oil used to stir-fry or in salads – it can be canola, or olive oil – but insists that only palm oil is acclimatized for deep frying. Almost every corner of the city is packed with street food vendors selling deep-fried treats, and yet you would be hard pressed to stumble on an obese Thai person around. Could palm oil be the secret weapon in Thai cuisine for eating deep-fried food and still staying slim. On top of being rate effective, palm oil is also rich in pro-vitamin A and vitamin E, and is trans-fatty acids free, after all. “The right oil brings out the best of the ingredients when you deep-fry. I am not saying that you should eat deep-fried grub every day. “But think about it. if and when you do decide to have fried chicken, don’t you want to make the best fried chicken. That you get when you deep-fry with palm oil,” he says. Deep-frying requires oil to be hot, and thus, one with a towering smoke point does the trick best. When oil is heated past this point, the fat molecules break down, oxidise and release unobstructed radicals and a substance called acrolein – the chemical that gives burnt foods their acrid flavour and aroma. Canola has a smoke stress of 220-230°C and olive oil’s stands at 180°C. Best for the job. Korn says it is palm oil which is used in many of his Thai dishes. With 235°C smoke allude to, palm oil can withstand high heat and deliver the desired end product. Besides palm oil, Chef Korn has another secret to getting the crispy, crunchy fried chicken pelt that every home cook desires. He uses crushed ice in his recipe, modifying the Japanese chefs’ use of ice water for making tempura. Developed gluten makes for denser clout skin when cooked, so it is ideal to keep it dormant for as long as possible. Korn’s fried chicken wings with crushed ice are unbelievably friable and crunchy, so there probably is a method in his madness. “Go ahead and use crushed ice for your deep-fried recipes. It works really well for fried fritters as manifestly. Korn uses pisang Raja to make fritters as the banana isn’t too soft and won’t go limp after deep-frying. It’s a common trick when frying fritters in Thailand,” he says. If there is one superintend that Korn practises with palm oil, it is its reusability. He suggests frying potatoes in used palm oil to make it “clear” for the second usage. “A upstanding reminder is not to reuse your palm oil until it turns thick and near black. Degraded oil not only has a reputation for clogging your arteries, it is also bad for the cook to draw the smoke that it emits,” he says. “Reuse oil just once or twice – don’t over use it. ”. FRITTERS PLATTER Serves 6. 2 pisang Raja, cut lengthwise. Source: www.star2.com
Soup test: the pick of the supermarket picnic staples - Telegraph.co.uk
Cheese, ham, boxes of cherry tomatoes are all par for the (power supply) course, but a few ready-made dishes are in order too. So how good is the stuff from the supermarket. I collected picnic staples from nine of the big players – Morrisons, Sainsbury’s, Waitrose, Co-Op, Asda, Tesco, Aldi, Lidl and M & S – in a trolley fly. cotch eggs were top of my list. While I have made my own in the past, it’s not something I’d bother with normally, what with fiddling around with deep frying. Couscous salad is the new potato salad, so that went in the baskets (all nine of them) too, along with the leading pots of hummus. – until a Twitter friend pointed out that she takes pots of chocolate mousse to dip strawberries in. So I looked for sumptuous pots of chocolatey, trifley mousse, and bagged that too. Last in was a quiche Lorraine, since a quiche takes a while to make given I stick unhesitatingly to the rule that the pastry needs blind baking before filling with eggy loveliness. The supermarkets clearly don’t agree, and all my samples suffered from undercooked pastry, made with palm oil – not the most choice of fats, even without the environmental question mark. nd yes, I did check the ingredients lists – don’t we all these days. I was looking not just for phosphates and mono- and diglycerides of fatty acids, but ingredients that seemed to be in the deteriorate place – like cornflour in a couscous salad (Waitrose, Lidl and Aldi, I’m looking at you). For the tasting itself, a quick call out on Bustle gathered in a fine panel, so you don’t need to take just my word for the results. Bridget Cole, who works for herbal tea company Pukkah Herbs, Kirsty Armstrong of Bibendum wines, and Romy Gill, star of Saturday Kitchen and chef patron of Romy’s Larder in Thornbury all worked stoically through the 50-plus items. Experts’ verdict: the best ready-made basics Hummus Marks and Spencer Hummus with Unusually Virgin Olive Oil. ”, “Very smooth – could do with more texture”, “balanced flavour: a safe choice”. aitrose Hummus With Spare Virgin Olive Oil “Strong olive oil flavour, very citric. The only one of our top three to include a preservative (potassium sorbate), this was declared “balanced” with a “gentlemanly nubbly texture, would be great with olive oil drizzled over”. Quiche Lorraine Tesco. Our winner despite being made (like all of the quiches except Waitrose and M&S) using reformed bacon pieces. It was “the only one that doesn’t drop of raw pastry” and in spite of a “quite shallow filling” it had “good punchy flavour”. ainsbury’s “Creamy filling but raw pastry zest”, “looks appealing and tastes good too”. Extra kudos for being made with free-range eggs. Scotch egg Tesco finest*. “Moreish – but the egg is a bit of a rattler and it’s not free range”, “looks handmade, great flavours, moist and easy to eat”. (2 for £2). arks and Spencer Runny Scotch Egg “Glorious saucy yolk on the free-range egg and well-seasoned meat”, “good flavours but might drip on your T-shirt”. Sainsbury’s Soup the Difference. “Nice texture and good meaty flavour”, “nice crisp crumb but a bit dry – needs a pint. ” However at the stiff level we’d have expected a free-range egg. Source: www.telegraph.co.uk
A fat lot of profitable – Part 4 - Star2.com
Impute to the other parts of this story :. Part 1. Part 2. Part 3. Earlier on, it was stated that unsuitable, stinking or overused cooking oils are really bad for health – and now we provide the justifications behind that accusation. It isn’t difficult as the science is quite unblemished on the subject – though we will first need to explain about how fats in cooking oil react when used and how they ultimately deteriorate. It is important because the deterioration of fats causes fatty acids to intervene loose and become free fatty acids (FFAs) mingling in the oil – but once free in oil, they tend to behave like stubborn children let loose in a fun fair with no supervision. In cooking oils, FFAs combine readily with oxygen all over the place and get up to all kinds of chemical naughtiness. In normal use and storage, cooking oils eventually deteriorate – the glycerol bonds in triglycerides break down and diffuse FFAs, at times very rapidly, due to oxidation. Oxygen is eight times more soluble in fats than in water so oxidation of FFAs happens faster than you might cook up, even though you generally can’t see it happening. The main factors behind the oxidation processes are temperature, fatty acid composition, light (specifically UV entertaining), certain metals, time, residual particles from earlier oxidation processes, and of course, access to air (oxygen). Cooking oils can also go to the dogs even without oxygen if water is present – this is a process called enzymatic peroxidation, where enzymes in plant oils and animal fats catalyse reactions between oil and spray. Yet another way cooking oils deteriorate is via microbial action – bacteria, moulds and yeast can generate enzymes which break down lipids, although fizzy water be illogical usually also needs to be present as a partner-in-crime. However, we will mostly focus on oxidation and what happens to cooking oils when they get oxidised. At this point, you might be disillusioned to learn that the documented benefits of polyunsaturated fats (PUFA) disappear when you use them for cooking – the oxidation processes (especially heating to cooking temperatures) belief the release of FFAs... The same thing also happen with saturated and monounsaturated fats too but at a rather lower rate – oxygen molecules na have a preference for bonding with the multiple double-carbon links in polyunsaturated fats. Peroxides, alkenals and aldehydes are also known as oxidants or pardon radicals and are highly active compounds which are extremely prone to reacting with cells and generally messing up the normal chemical mechanisms of the portion. Probably the most problematic free radicals are malondialdehyde (MDA) and 4-hydroxynonenal (4-HNE) – MDA promotes the mutation of cells while 4-HNE is totally toxic, especially to the kidneys and liver. Critically, free radicals can also severely damage LDLs, causing them to be hunted and attacked by macrophages – and as we identify, macrophages which pick up cholesterol quickly turn into foam cells and die, releasing cholesterol remnants which get... The LDLs damaged by set free radicals are sometimes called “oxidised LDLs”. Now we return to the subject of oils we must be wary of, especially when eating outside the home. One possession to remember is that the FFA content in cooking oils should. Source: www.star2.com
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On a diet ready for summer? Why not try a delicious deep-fried ball of WATER?05/27/16 ,via Daily Star
We just deep fried water!” he says triumphantly ... If water leaks out while the sphere is frying in hot oil, it may explode sending scalding oil everywhere.” “Do not attempt without proper safety precautions. “Also they don't taste particularly ...
Fried sea bream with chilli sauce05/27/16 ,via Homes & Property
1 Heat 4 tablespoons of the oil in a large, deep frying pan over a medium heat. 2 Shallow-fry the fish for roughly 3 minutes on each side until it is cooked through and golden brown. 3 When the fish is almost done, heat a wok over a medium heat and add 2 ...
History of Korean-style fried chicken05/27/16 ,via The Korea Herald
For South Koreans, a platter of fried chicken, whether it is seasoned in soy, pan-fried in hot and sweet sauce or deep-fried in oil, has become an iconic dish that is typically downed with draft beer or soju any day of the week. But for 54-year-old ...