Ghee and oil play an important role in cooking. The oil is used to fry vegetables from pur, kachuri and pakora. We all used different types of oil in our kitchen of course. For example, mustard, canola, coconut, peanut, olive oil and most refined or soybean oil are used. However, there are some techniques to use the oil, if we cook the oil for a long time, it can be harmful to our health. Today we will give you all the information related to this.
Check the oil temperature first
It is very important to heat the oil well before frying anything. To know its exact temperature, first you have to put a piece of chopped vegetable in the oil and check it.
Avoid smoke points
If smoke starts to come out of the oil, it should be understood that the oil has reached the path of combustion. In such a situation you either turn off the gas or gently leave the vegetables in the oil.
How to reduce the smell of oil
Mustard oil is used in many vegetables. Its heating temperature point is high, but sometimes the smell of vegetables is missed. In such cases, you can add some salt to reduce the smell. It can reduce its odor.
Fry some things
Don't leave too many things in the oil at once. In such a situation the temperature of the oil drops completely and the things you put in it absorb more oil. In such a situation, step by step put the vegetable or frying thing in the pan.
How to use old oil
If you have to reuse used oil, filter the oil after it has cooled and keep it in an air tight container. This will remove the food particles in the oil.
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