Generally speaking, the higher the smoking point of an oil, the more stable it is. Once an oil has reached its smoking point, its flavor will grow drastically worse. Most canola oils have a smoking point of around degrees Fahrenheit.
Most deep fryers operate at a temperature between and degrees Fahrenheit, making canola oil a highly stable choice. Furthermore, canola oil tends to be one of the most affordable oils on the market, making it a popular choice for restaurants that require large volumes of oil and frequent oil changes. Peanut oil tends to be slightly more costly than canola oil, yet it has a smoking point of degrees Fahrenheit — in other words, about 50 degrees higher than the smoking point of canola oil.
This gives peanut oil an extra degree of stability, especially when used in fryers that regularly operate at temperatures closer to degrees. Unfortunately, peanut oil has a couple of unfair stigmas attached to it. First, many foodservice professionals mistakenly assume that peanut oil will cause foods to taste like peanuts. This simply isn't true. Peanut oil actually has a light neutral flavor not that different from canola oil, although some people say that it has a faint sweetish quality.
Second, many restaurants avoid peanut oil for fear of triggering peanut allergies in customers. So long as you invest in highly refined peanut oil, however, you should not worry about this. Peanut allergies are triggered by a certain type of protein in peanuts. However, there is no shortage of options. Before you start choosing an oil, have you chosen the right deep fryer? Countertop deep fryers are a great place to start — as they are easy to add to any commercial kitchen.
When choosing which oil to use, there are a few things to consider, including flavor, smoke point, and price. However, specific recipes can call for frying in avocado or peanut oil to create a particular flavor profile.
The smoke point is the temperature at which oil starts to burn and create smoke. If your oil gets too hot, it will fill your kitchen with smoke and could potentially create a dangerous situation. Every oil has a different smoke point, so consult the chart below before you start frying!
For more information on smoke point, check out this informative article from Serious Eats. Deep frying requires a large amount of oil, as food needs to be covered entirely to fry effectively. Due to the high volume — most restaurants and home cooks choose to deep fry with cheaper oil to keep costs down. When you take these three factors into account, you are ready to choose an oil for deep frying. There is no right answer for everyone but here are a few recommendations from your friends at Central Restaurant Products.
If this is your first time deep frying, we recommend you start with old faithful — vegetable oil. You may wonder, what exactly is it? Vegetable oil is typically a mix of different plant-derived oils that are blended to create an affordable, neutral oil. It starts with a high smoke point, which makes it easy to use in any kitchen.
The high smoke point, combined with a neutral flavor and low price, make it the go-to oil for deep frying. Deep frying with canola oil If vegetable oil is option 1 for deep frying, then canola oil would be option 1A.
Similar to vegetable oil, canola oil has a very high smoke point, neutral flavor, and is more cost-effective than other oils. Canola oil also has the added benefit of being low in saturated fat, which makes it a healthier option for making typically unhealthy fried foods! Deep frying with peanut oil The first thing to consider when using peanut oil is that some peanut oil can be an allergen. Highly-refined peanut oil is considered safe for most people with a peanut allergy.
This is usually a mix of different plant-derived oils blended together for maximum cost-effectiveness. It's neutral in flavor, and while it's not the oil we would reach for if we were, say, dressing a salad , we love it for frying. Great question. Here are three reasons:.
Every oil has a smoke point, the temperature at which the oil will start to burn and create smoke. So we want a neutral oil, one without any strong flavor. You use a lot of oil to deep-fry something, and last time we checked, oil costs money. There are definitely other neutral, high-heat oils that work for frying—canola, sunflower, peanut, and rice bran, to name a few—but they tend to cost a whole lot more than our trusty generic vegetable oil.
And because it has such a high smoke point, it can be reused—just let it cool after you fry in it, strain through a sieve to get any bits out, and decant it into a bottle for later use.
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