Avoid Repeated Heating Of Frying Oils

The role of frying oils in transforming raw food to an aesthetically pleasant treat is profound. This indispensable ingredient facilitates smooth cooking, infuses nutrient values in food and is the backbone of the booming fast food industry. From snacks to traditional offerings, fried delicacies are an inherent part of Nepali cuisine. Piping-hot savouries like roasts, nuggets, pakoda, tempura, and spring rolls serve as irresistible appetizers. Many festive sweets like Lakhamari, Khajuri, Selroti, Malpuwa, Ghewar, Jhilia roti, Thekuwa, Jalebis, Buniya and Gulabjamun are all made by frying. Oil quality is a crucial component that impacts product shelf life. Prolonged heating of oil can accelerate the formation of free fatty acids and polar materials, which gradually degrade its quality.