The oil used to fry food must not be reused because its reuse increases the formation of acrolein, a substance that increases the risk of diseases such as irritation of the intestine and cancer. In case of repeated frying, special care must be taken to reduce the production of acrolein.
The formation of acrolein occurs when the oil is subjected to very high temperatures, as the fat undergoes changes and loses quality. This degradation happens even with the most beneficial oils for health, such as olive oil and fish oils.
Care that should be taken during frying
The following are some precautions that must be taken during the frying process to reduce the decomposition of the oil, increase its useful life and decrease the formation of substances toxic to health:
- The maximum temperature that the oil must reach is 180ºC. A sign that the temperature is too high is when the oil gives off smoke; It is better to fry for long periods of time than to do several small fries; At times of frying pause, the fryer / frying pan / pan should be covered with oil not to be in contact with the air; You should avoid mixing old oil with new oil; The oil should be filtered at the end of each frying to remove the pieces of food that come loose. To filter the oil, you can use a coffee filter or gauze, for example; Between one frying and another, the oil should be stored in covered containers and protected from light, and if the interval between uses is long, the oil should be placed in the refrigerator;
Fryers / pans / pots must have rounded corners, as this facilitates cleaning and prevents the accumulation of leftover food and old oil.
Signs that oil should be changed
The time that oil can be used depends on the amount of frying that was done, the temperature that the oil reached and the time that it was heated. The signs that the oil needs to be discarded are:
- Formation of foam or smoke during frying; Intense darkening of the coloring of the oil or food; Strange smell and taste of the oil or fried food.
Even when care is taken during frying, this process adds fat to the food and forms substances that are harmful to health, avoiding the ingestion of fried foods and giving preference to grilled or baked foods.
Olive oil is the ideal fat to put in salads and finish culinary preparations, so here's how to choose a good olive oil.
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