This degradation process, known as polymerization, creates thick, sticky compounds that make the oil cloudy and increase its viscosity. Frying often occurs between 350°F and 375°F (175°C to 190°C), so you need a fat that can withstand these high temperatures without degrading.
Canola Oil Deep Frying Secrets for the Perfect Crisp</answer_end
Why Oil Choice Matters for Your Fryer The primary factor in selecting an oil for deep frying is its smoke point, the temperature at which it begins to break down and smoke. Conversely, oils with a distinct taste, such as unrefined coconut oil or olive oil, can clash with delicate ingredients, making them better suited for specific cuisines rather than universal frying applications.
When the oil becomes too viscous or retains flavors, it must be discarded properly. Neutral oils like canola, vegetable, and peanut oil are the standard because they do not impart their own taste, allowing the natural flavor of the chicken, fries, or tempura to shine through.
Canola Oil Deep Frying Secrets for the Perfect Golden Crunch
Achieving consistently excellent results depends on understanding the specific properties of cooking fats, from smoke point to viscosity. Stability at high heat is non-negotiable for achieving that perfect golden crust without compromising the oil's integrity.
More About Oil for deep frying
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