What are the best tips for frying with olive oil?

There are some tips for frying with olive oil that should provide the best cooking results. The best is a deep, wide pan and a large amount of olive oil. The oil should be heated to the right temperature and at once only the middle or small part of the food. Olive oil can be reused several times by filtering before storing at a suitable location where it is cold and dry.

When frying with olive oil, it is best to use a large, heavy pan that is deep and wide. Such a pan distributes the oil evenly, leading to better results. Each type of olive oil has a different and clear taste.

Olive oil is much healthier than its vegetable oil counterpart, so it is acceptable to use a large amount of its cooking. In fact, it is better to use a large amount of oil because the food floats and will not stay in the pan. The rate of fat absorption will also be lower and the food does not become wet.

For frying, olive oil should be heated to a temperature of approximately 180 stuCelsius (356 degrees Fahrenheit). Frying with olive oil, which exceeds this temperature, causes smoking oil in the pan. The best way to correctly assess the temperature is the purchase of cooking thermometer. Alternatively, a small piece of bread can be placed in the oil. If it becomes golden brown in less than 60 seconds, the oil is ready for use.

In the pan, only a small amount of food should be cooked. Too much food in the pan affects the oil temperature. The combination of too many items in the pelvis and temperature, which is not warm enough, results in undulating food.

After the olive oil is harvested, the remaining oil may be stored. Olive oil is expensive, but can be reused four or five times. The oil should be cooled and then filtered to remove any particles because they could affect the taste of food in it later. The remaining particles can also burn when frying. The oil may be poured through a clean cheese cloth into a bowl or container that should then be sealed and stored in a cold drythe space.