Frying Oil Control
Fryer oil plays a very important role in your kitchen. Multiple factors impact the performance of cooking oil including types of food being fried and amount and duration of filtration activities, to name a few.
The type of food fried has the most influence on the darkening or colorization of the oil. For instance, you would see less color production from frying french fries than you would breaded chicken wings. The reason is the components that are released from the food. Things like sugar, proteins, and crumbs all contribute to color development.
Food is a large variable in cooking oil performance since each type impacts how long oil can last and how fast it breaks down proteins for example, such as chicken or fish, are harsher on oil than starches, such as potatoes.
Another variable that impacts cooking oil is consistent filtration which can impact quality and flavor if the oil isn’t being properly cared for. If filtration activities aren’t being routinely completed the oil flavor and profile suffers.
Well-managed, properly filtered oil, used in conjunction with regularly maintained equipment, helps reduce kitchen costs and waste while increasing operational efficiencies and productivity.
When you filter, it’s important to be mindful of the following guidelines:
1. Filter for a minimum of five minutes
2. Filter oldest oil first
3. Use fryer filter paper
4. Clean fryer vat while filtering to remove any food particles
For every day that you properly manage your oil with consistent filtration, it gains two days in functional oil life. The life of your oil depends on the type of oil, quality of filtered oil and the kind of food fried, as well as the frequency with which you use the fryer. For example, medium-durability oil can generally be used for at least seven to 10 days if the oil is properly managed and filtered.
Oil testing
Oil testing should be performed after each filtration activity. Testing can also be done to determine if you are using the correct oil. Below are the four testing criteria:
Taste – the oil should have a light intensity and pleasant aroma that doesn’t mask the food’s flavor
Texture – the food should not be too limp or too crunchy. It should have a crispy, tender bite
Appearance – food should not appear too light or too dark, but have a golden color
Durability – the final product should not crumble or fall apart after being fried.
Frying oil indicator
The test strips are designed to measure FFA (free fatty acids), which are long-chain carboxylic acids. The more free fatty acids in the oil, the higher the acid value (AV), which is the number of milligrams of potassium hydroxide needed to neutralize the fatty acids in 1 gram of oil sample. By immersing the indicator in the oil for 2 seconds, the oil is absorbed and the fatty acids in the oil react with the potassium hydroxide in the reagent.
After a 2-minute delay, the color-forming chemical in the reagent changes to mg/KOH/g, which is needed to neutralize the free fatty acids in the oil. The resulting color then corresponds to the color scheme that determines the condition of the oil (see photo).
1- new
2- in good condition
3- in good condition
4- Almost ready to change
5- change the oil immediately
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