What is the Best Oil for Deep Frying?

Friday, June 18, 2010 @ 01:06 PM
BetterCooking-BetterTasting

By now you’ve probably heard people touting the merits of deep frying—from the fact that it creates a crisp, delectable crust while locking in moisture, to the lightening-quick speed that it cooks food. But if you’ve never deep fried yourself, you indubitably have some questions about the process. And one of the first that always comes up is which oil to use with your Presto Dual ProFry deep fryer.

There is a general consensus in the culinary world that peanut oil is the gold standard when it comes to deep frying, although safflower, sunflower and canola oils are used as well, particularly when peanut allergies are an issue. The reason these oils are ideal for frying is that they have extremely high smoke points, so they can withstand the high levels of heat required. Some people may say that you can strain and reuse your oil, but this isn’t the wisest choice. Once oil has been heated, it begins to breakdown and its integrity is compromised.

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