This is how many baking times you can get rid of the frying fat (and it’s less than you think). to eat

Bernard Lefebvre begins: “How long the frying shortening or the frying oil lasts depends on various factors.” He is the president of the National Association of Freetourists. “It might be a little dirty, but I like to compare it to a full bathroom that you might use several times in a row,” he laughs. “You can also at least check how many times it’s actually been used and who has used it.”

“If in doubt, I recommend first baking a bread crust in the fat. Does it taste sour or rancid? Then you know you need to change your fat. If you immediately notice that your fat is sticky and has large air bubbles, discard it immediately. By then It’s usually too late.”

“The first important element is the temperature at which you bake something. If you fry something too hot, you’ll burn the fat. So I recommend not frying above 170 degrees. Would you do it anyway? Then not only will your fat last longer, but You also risk darkening your fries or croquettes.”

It is also important to keep an eye on what exactly you are baking. “If you fry snacks like meat croquettes or bitterballen, the bits of breadcrumbs are lost. Those little grains keep cooking, and after a while they get ruddy black. Something that doesn’t really benefit the shelf life of the fat. So if you bake croquettes regularly, I recommend substituting the fat More quickly than French fries. Filtering after baking is also recommended. Although this is not always easy with an average individual.”

In addition to the temperature and type of snack, the time between the number of baking cycles also plays an essential role. “This is something many consumers don’t know, but fat and oil will react with air just like butter. The longer your fat is exposed to air, the more it will oxidize. If you leave your fat for too long, it will turn sour and rancid. So it’s also important to change your fat regularly, even If only you used it once a month.”

You should also not lose sight of the number of baking cycles. “In private households, the fat is more expensive than it is in making pies. This is partly because consumers use frozen products, often in very large quantities. They are ice-cold, which means that the fat has to go through a lot of effort to get it to the right temperature. So it’s really important to keep track of how often you’ve eaten something, in order to prevent bad fats.”

“If the family really does bake frozen French fries every week, I recommend replacing the frying fat after six to eight times. Are you a fan of croquettes more? Then I recommend changing the grease after three or four times. And definitely don’t open the bag of croquettes on top of the fryer, otherwise the More breadcrumbs will end up in the fat. In addition, always make sure not to fry too many french fries or croquettes at the same time. Otherwise, the fat will have to work a lot to keep the temperature stable and therefore go bad faster.”

Does one fat stay good longer than the other? “Make sure you’re always using a spread or oil that can withstand high temperatures,” Lefebvre says. “On a vegetable basis, such as peanut oil, sunflower oil or rapeseed oil. All of these are suitable for frying. The main reason for preference is mainly taste. Some people prefer the meaty flavor of their fries, while others prefer vegetable products for the sake of animals.” This is really a personal choice.”

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