How to clean fried oil with these 5 easy tips: Read more…

We are spoilt for choice when it comes to Indian cuisine. Every day, we prepare a variety of recipes. And oil is the one ingredient that we use in all of the recipes. Cooking oil is essential, whether you use it to enhance the flavour of your gravies, pan-fried anything, or deep fry those crispy nibbles.

 

Cooking oil that has been contaminated can harm us in a variety of ways. It can cause trans-fat to form in oils, raise blood pressure, release large amounts of pollutants, and even cause the oil to become rancid. While we may not be able to replace our cooking oil on a daily basis, we can surely make it cleaner and safer to consume. In order to help you clean your cooking oil, we have put together a list of tactics and suggestions.

Straining with Mesh

Allow the oil to cool completely before filtering it using cheesecloth, a fine-mesh sieve, a paper coffee filter, or even paper towels. The goal is to get all of the fried particles out of the oil. These food particles might cause the oil to burn if it is reused, so get rid of them as quickly as possible.

Combine the oil and cornstarch in a mixing bowl.

Over low heat, cook the oil and corn-starch combination, being careful not to let it boil. Stir continually with a heatproof spatula for about 10 minutes, or until the corn-starch mixture has solidified, then drain.

Lemons should be added.

Bring the oil to a high temperature. The lemons should then be sliced into small pieces and placed in the oil. The residual black particles will cling to the lemon. You can strain them for greater usage if you pull them out.

Keep it out of direct sunlight.

Cooking isn’t the only process that causes oil to break down. It can also be divided down according to how it is stored. Maintain the oil away from dampness, light, and heat to keep it in ideal cooking condition. Light and heat will deteriorate the oil as it remains in storage, increasing the possibility that you won’t be able to reuse it.

Keep it away from the heat.

Keep the oil away from the stove, where it will be subjected to secondary heat from other dishes. Instead, put it in the refrigerator and use it once it has solidified.