Proper Selection, Maintenance Extend Cooking-Oil Life
October 18, 2010 Workhorse cooking oils, like premium cottonseed oil, may cost more upfront, but can result in long-term savings when properly maintained, says Executive Chef Philip Dorwart of CrEATe Catering & The Dining Studio in Minneapolis. According to Dorwart, when a restaurant’s fryer oil is properly maintained, it can achieve dramatically longer fry life – up to 40 percent.
To watch Chef Dorwart’s YouTube demonstration, see: www.youtube.com/cottonseedoiltour
For a technical paper on the Functional Properties of Cottonseed Oil, see:www.cottonseed.com/publications/Chapter%205%20CSO%20Book.pdf
“Economics weigh heavily on ingredients decisions, but choosing the right oil as that critical medium for transferring heat and producing desirable flavors, aromas and colors to foods has got to be about more than just price,” says the award-winning restaurateur and Culinary Institute of America-trained Dorwart. “In the commercial kitchen, fryer oil must go the distance, not only in performance, but in consistently producing flavorful, high-quality food. A highly stable, neutral-flavored oil, like cottonseed oil, is going to perform and save you money in the long-term.”
Craig Ghio, co-owner of the popular San Diego-based seafood chain Anthony’s Fish Grotto, says their restaurants have relied on the high performance and neutral flavor of cottonseed oil for 62 years, and have found it to be the most economical choice for delicious fish and chips. “We just finished testing a variety of oils, and cottonseed oil once again came out on top for flavor and longevity.”
To help chefs and foodservice operators extend the life of their fryer oil, thereby improving food quality and reducing oil and food waste, Chef Dorwart offers these three tips:
Tip #1: Choose the right oil
Selecting a sturdy oil that can stand up to high heat and continuous frying is the first step.
“The turnover rate of frying oils in foodservice can be up to 20-35 percent per day. Stable oils, like cottonseed oil, simply don’t break down as quickly in the fryer, meaning less oil and food waste, and more money in your pocket,” Dorwart says. “It is possible to get up to 40 percent more fry life when choosing an oil with a high smoke point.” Cottonseed oil has a saturated fat level of 23-28 percent and a smoke point of 450 degrees Fahrenheit.
Also consider it’s well known resistance to flavor reversion. “When using a premium frying medium, like cottonseed oil, your fries don’t taste like chicken.”
Tip #2: Protect your oil
There are a few things that don’t agree with cooking oil: water, salt and excessive heat. Each degrades the oil.
Soak up water: Water dilutes fryer oil, reducing its smoke point and inhibiting its frying capacity. Frozen foods should first be thawed to remove as much moisture as possible before immersing in the hot oil. “When frying batch after batch of frozen fries, for instance, the residual water can really add up if left unchecked.”
Keep salt at bay: Salt also degrades oil, yet all too often in the fast-paced commercial kitchen, fried foods are seasoned too close to or even over the fryer, Dorwart says. “Enforce the practice of salting foods well away from the fryer, and you’ll add life to your oil. Salt in the oil causes a chemical reaction that essentially creates soap, and nobody likes the taste of soap.”
Don’t overheat oil: “Even if you’re in a time crunch, resist cranking up the heat past 360-370 degrees Fahrenheit. Fryer oil performs best and lasts longer in this range; higher temps will wear out the oil, literally breaking down its chemical composition.”
Smoking is a sure sign that the cooking oil has been compromised, likely by water, oil or salt, and that it is time to be changed, he says.
Tip #3: Regularly filter
Filtering oil on a regular basis is the most fundamental practice for extending an oil’s fry life.
During frying, small pieces of food or breading remain in the oil. These pieces accumulate near the bottom of the fryer or become suspended, and char, appearing on the food as black specks. The result often is reduced smoke point and further deterioration of the oil.
“Whether using an automated filtering system or manually spooning out sediment, the goal is to leave zero sediment in the oil,” Dorwart says. “When left unfiltered, fry oil begins to smoke and turn a brownish color. Your food might appear fried because there’s enough brown color in the oil, but the food will not actually be thoroughly cooked.”
NCPA is the national trade association for the cottonseed processing industry. For more information, see:www.cottonseedoiltour.com
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