Frying - Oil foams

  • Frying - Oil foams BaffledCook

    I am relatively new to deep-frying. Having seen the questions about oil reuse and conservation, I'm still at a loss about what's going on with my oil...

    My sunflower oil foams like crazy. I've been reusing this oil for a while now and was going to discard it, however a friend of mine told me this oil was still looking good. Relatively clean (I filter it regularly), no off smell and it doesn't smoke (in my fryer, that is). I only fry potatoes in this batch of oil to avoid flavor transfer. These are cut into French fries, chips or straw potatoes. Specially the chips and straws retain a lot of water, and I guess that has something to do with it.

    Also, I noticed the frying takes longer with the foaming oil.

    Edit: I've tried poaching(?) the French fries, but they foam during poaching. Then when frying, they really foam. I have to keep an eye on it or the oil spills over the top. Anything I can do about it, or should I just go ahead and discard the oil altogether?

    Edit: Serious Eats has an article about frying oil.

  • You are right that the moisture in the potatoes are what's causing the oil to 'foam'. If you don't dry your potatoes sufficiently they can quite easily cause the oil to 'boil' explosively out of the frier; this is why you never pour water on a deep-fat pan fire.

    There are various ways to dry out your chips/straws, but one of the most effective ways to is to lay them out on a tray or plate and put them, uncovered, in the fridge for a couple of hours, making sure there are no strong odours in there first. Not only will this prevent too much foaming, it will result in really crisp chips!

  • The foaming is the moisture in your fries boiling off, with the starch in the fries making it foamier. You can solve this problem by blanching them briefly in boiling water to remove some excess starch, then pre-frying them at a much lower temperature to remove some moisture (draining off excess oil).

    The pre-frying keeps the fries from getting soggy as fast (less core moisture), lets them fry faster, reduces foaming (less moisture to remove), AND (bonus) helps achieve better browning. It's one of the secret tricks that restaurants use (including the one I work for).

Related questions and answers
  • Possible Duplicate: How can I bake normally fried foods? I usually cut my potatoes into sticks that are slightly bigger than your generic frozen fries. I've tried baking the sticks... or crispy but dry and unchewable. I tried baking the sticks with a bit of oil, or a bit of oil mixed with butter to get some browning going, but that didn't achieve the same results. Question: What are some of the cooking techniques involved to produce quality baked potato sticks to make them taste similar to fried potatoes (French fries)?

  • ) is jelly (UK, AU) jelly (US) is seedless jam (UK) (see answer below for details) fries (US, abbr. for french fries) are chips (UK); both terms work in AU, as does hot chips chips (UK) are steak fries (US... from French meaning 'eat everything'). Mange tout (UK) also includes sugar snap peas (US). Peanuts (US, AU) may sometimes be sold in the UK as monkey nuts, especially if unshelled. And Peanut Oil may be known in the UK as groundnut oil. Legumes (US) are pulses (UK). 'Legume' may refer to the plant and not the seeds (lentils, beans, etc). Boiling potatoes (US) are waxy potatoes (UK, US). This refers

  • Most professional cookbooks tell me to fry french fries two times. First at a lower temperature of about 150-170°C and then at a higher temperature about 180-190°C. Reference: Related: What varieties of potato would be good for chips / french fries? What are the advantages of frying the potatoes two times?

  • accomplish. Plus if you blanch in salted water you pre-salt the fries. My question is, what does that initial lower temperature fry do? Cook the inside? Why should I do it instead of just blanching and frying once? The accepted answer to this question says the initial fry is to cook the fries, which it seems blanching already does. It seems to have something to do with starch molecules...I love good fries fries. I've made them with some success at home using the Steak Frites recipe originally developed by Cooks Illustrated/America's Test Kitchen. In their recipe cut potatoes

  • -by date). Perhaps there is some psychological effect going on and I am paying more attention to my technique now, though. If in fact this success is due to the aging, can anyone explain why? What...I froth my milk using the steam wand on my espresso machine. With a national-brand organic whole milk, I am able to get a perfect micro foam nearly 100% of the time. However, when I instead use a local, grass-fed, organic whole milk (whose flavor I prefer to the national brand), I am only able to produce a perfect micro foam about 20% of the time. What could be causing this? Could

  • Possible Duplicate: How can I make McDonald’s type French Fries I have prepared french fries couple of times in my home. But I couldn't get the same kind of spongy fries as I had in Mc donalds. I want to prepare a delicious spongy french fries. In some blogs I read that we have to put cut potatoes in cold water before frying. But that too doesn't work. Help me

  • Possible Duplicates: How can brown stains be removed from pots and pans? How to keep my stainless steel skillet clean? A couple of times I've left things cooking a drop too long - and all the water evaporated and the food started to burn. Once it was potatoes; once apples. Both times I caught it pretty quickly and most of it came off, but now I'm left with slight scorch marks on the bottom and one of the sides of my pot - small burnt-looking black patches. Is there anything to do to get rid of them? (The pot is made of stainless steel.) I've tried cooking water and dishwashing soap

  • I live in a country where there is no chemical engineering done on the plants, so everything is completly organic. But i noticed the biggest difference in the potatoes here vs. in America is that the ones here will never crisp. They become rubbery and very wiggly. That's very difficult to deal with when you're from America and you love french fries and hashbrowns. I fry them the same way as i usually do, i deep fry them in a pan. The potatoes are different, the ones i used to use were dark brown idaho potatoes, the ones here are light colered with a very thin peel. What's the reason behind

  • but not airtight, however. The new deep fryer has a cold zone, which means the oil won't become dirty due to particles over-frying. I don't overheat the oil either. So, in principle, I'm frying correctly, I think. So, how long can my oil safely sit in the deep fryer, if I ensure it's thouroughly heated next time I fry? Should I be allowing the oil to cool and store the fat in (sealed) containers instead, if there's going to be this long a gap between uses? Edit: yes, I've seen this question and answers: Frying Oil Reuse

Data information