If the level of oil in my deep fat fryer goes up when I fry stuff does that mean it is getting the fat out of?

Question

the food and into the fryer? I'm trying to develop a diet plan where everything is cooked in my deep fat fryer, I have started by using Sunflower oil, is that the best? How many times a year (and number of fry ups) do you need to change the oil and wash the little beauty? Is there anything that would be better cooked another way and does anyone want to buy a used oven, microwave and hob?

Answer 1

Yes, you are right, the food has some oil itself which is what you are seeing. I know this because I used to work on Shortening & Oils for Foodservice at Procter & Gamble (Frymax, Whirl, Crisco brands). I know for French Fries that they are already partially fried (even though it may not seem that way when you put them in frozen.

I forget the name of this whole process (Prod Development explained it to me once), but this is why the deep frying oil breaksdown & needs to be replaced. Actually, I believe that Frymax has the longest life, and they usually provide oil testers that you can use so you know when you need to change the oil (you can tell by comparing the colors). If you use Frymax everyday I believe it lasts for 29 days (I can't believe I can remember this...it's been 6-7 yrs since I worked on it).

Regarding which oils are best, I forget that. I think Sunflower is one of the best calorie & fatwise.

Answer 2

no the fat is going up when you fry because when you put something down in there it moves to make room for the stuff you put in there. Canola oil and olive oil are better for you than sunflower oil but deep frying is really bad for your arteries. You would be much healthier baking in the oven or cooking in the microwave. I only deep fry for a special occassion fish fry or something like that. I went on a low fat diet a few years ago and ever since that even though i'm still overweight i just can't stand to eat a lot of grease plus all the grease hurts my stomach too. But in the summer time i like to have at least one fish fry especially if we went fishing and caught them ourselves. If i were you i would change the oil at least every third time you use it. If you are using it every day every three days. But if you do like i do and only deep fry once in a great while then you can't leave the oil in there indefinitely like that. My ex husband had a turkey deep fryer now if you want a good turkey try a deep fried turkey yum yum.

Answer 3

Well, I don't know if this is a serious question, but deep frying everything is definitely NOT healthy for you. The reason why the level of the oil goes up is because the food that you place in it displaces the oil (kind of like when you add ice cubes to a drink, it appears the level of the liquid is rising).

Answer 4

You are on the fast track to fitness, my friend. When you deep fry something, say a twinkie for example, all of the lard will exit the delicious processed pastry and leave you a tastey morsel with the nutrient equivalent to a hay stack of wheat grass or a handful of pecans. Keep up the good work and you should see results almost instantaneously. If that doesn't work, widen the doorframes of your house to make you appear thinner to the naked eye.

Answer 5

When you deep fry, the oil bubbles up. Also, food in the pot = more volume in the pot, so the oil level goes up. The oil isn't extracting fat from the foods, it just bubbles and raises up. That's what frying does.

Answer 6

From what Ive heard if you fry everything that is not too healthy, try baking instead

Answer 7

You'll be fat as a hog frying everything. And your poor arteries!

Answer 8

NO. the fat expands when it gets hot.

Frying everything. LOL, If it's not shiny it ain't food.
Oh don't forget to add the salt.