If we are used to frying, we have to take care of the good conservation of the oil so that it does not lose too much quality as we use it for frying. We are going to help you with several tricks.
A basic notion is that if the oil starts to smoke it is burning. That oil acquires a "singe" flavor that seeps into all the food that we are going to fry in it. In addition, the properties of liquid gold will have been quite degraded. We must discard it to throw it into the appropriate container and put a new one.
If we are to fry from time to time, by leaving the oil in the frying for a long time we can do something to preserve it better. We have to add a sugar cube so it doesn't go rancid. This excess oil should be stored in a wide-mouthed container and drizzled with brandy, which will form a layer that will preserve the flavor of the oil.
So that the oil will last you more clean time and without foam, when you fry food you can add two eggshells. There is another grandmother trick which is to take a new and washed hardware nail. Will it work?
Y so that the oil does not impregnate the flavors of the different ingredients of the fried foods and these end up knowing the product that we fried previously, especially if it has been fish, try putting a peeled potato and taking it out when it is golden brown or a lemon peel.
Image: Olive Oil