Will smoked-then-fried foods impart smoke flavor to cooking oil?
I am preparing for a chicken wing cooking competition later this month. One way I've been making wings lately is starting with a ride in the smoker to par cook and add a hint of smokey goodness (think apple wood smoked roasted garlic butter wings).
During the competition I plan to offer some smoked wings as well as some non-smoked wings.
I am worried my smoked wings will leech so much smoke flavor into my oil that I will have to either fry them all after I cook the non-smoked wings or use multiple fryers and designate one for each style.
I haven't had a chance to test this theory yet. Am I over thinking it or will this be a problem?
Best Answer
The smoke flavour will definitely impart into the oil and you will have to cook the wings separately to achieve the desired flavour difference. Cheers Dean
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How do you keep cooking oil from smoking?
try to use extra virgin and not to over heat the oil not only to avoid burning the oil but also to avoid undercooking the food. Regular vegetable oils degrade when heated beyond the smoke point and because of their low smoke point they start forming free fatty acids which are bad for health.What happens to oil when it smokes?
When an oil starts to smoke it will impart a burnt, bitter flavor thanks to a substance released called acrolein. During this process, harmful compounds called polar compounds may also be released as a byproduct of the breakdown of that oil as it's exposed to heat.Why does oil smoke in fryer?
A deep fryer smokes when the grease and moisture escape from the food being cooked. The heat generated by the cooking oil and fryer heats the food grease and moisture to create smoke. A deep fryer heats the oil before you place any food into it.What happens if oil is heated past smoke point?
When an oil is heated past its smoke point, it generates toxic fumes and free radicals which are extremely harmful to your body. When the smoke point is reached, you'll begin to see the gaseous vapors from heating, a marker that the oil has started to decompose.Is olive oil safe at high heat? Does it taste bad?
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