Tips for frying with olive oil: use a large, deep skillet, heat oil to 180°C, fry small portions of food, and filter and store used oil in a cool, dry place.
There are several tips for frying with olive oil which should give the best cooking results. A large, deep skillet and large amounts of olive oil are best. The oil should be heated to the correct temperature and only fry medium to small portions of food at the same time. Olive oil can be reused several times by filtering it before storing it in a suitable place where it is cool and dry.
When frying with olive oil, it’s best to use a large, heavy skillet that is deep and wide. A pan like this distributes the oil evenly, which leads to better results. Each type of olive oil has a different and distinct flavor.
Olive oil is much healthier than its vegetable oil counterpart, so it’s acceptable to use large quantities of it to cook with. In fact, it’s best to use a large amount of oil because the food will float and not stick to the pan. The fat absorption rate will also be lower and the food will not become soggy.
For frying, olive oil must be heated to a temperature of approximately 180 degrees Celsius (356 degrees Fahrenheit). Frying with olive oil that exceeds this temperature causes the oil in the pan to smoke. The best way to measure temperature correctly is by purchasing a cooking thermometer. Alternatively, a small piece of bread can be placed in the oil. If it turns golden brown in less than 60 seconds, the oil is ready to use.
Only small amounts of food should be cooked in the pan at a time. Too much food in the pan will affect the temperature of the oil. A combination of too many items in the pan and a temperature that isn’t hot enough results in mushy food.
After frying with olive oil, the remaining oil can be saved. Olive oil is expensive but can be reused four or five times. The oil should be cooled and then strained to remove any particles, as they could affect the flavor of the food fried in it later. The remaining particles can also burn when fried. The oil can be poured through a clean cheese cloth into a bowl or jar, which should then be sealed and stored in a cool, dry space.
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