The custom of frying slices of vegetables in boiling fat came from France. Vegetables, including potatoes, were deep-fried there, which is where their name “fries” came from.
Deep-fried (friture) is translated from French as "roasting, ghee or fat."
Features of frying oil
Such oil differs from ordinary sunflower oil in that it can be used 3-5 times longer, and it will not lose its properties. That is, delicious golden french fries can be fried in the same amount of oil for up to 5 days without the risk of degrading the quality of the products.
What kind of oil should not be used for frying
Oils with a high content of polyunsaturated fatty acids, especially α-linolenic acid, namely: soybean, rapeseed, corn.
Do I need to salt potatoes before deep frying
Therefore, the dish will keep its presentation longer, and excess oil will drain. If there is no such drive, then you can use paper towels or a perforated gastronorm container, at least to absorb excess oil or glass.
Where to put deep fat oil
Therefore, you can collect the oil in a plastic container and take it to a collection point for later disposal. The processed oil will be used in the production of lubricants, paint coatings, and an alternative to conventional oil - biodiesel fuel.
