Deep frying is a cooking technique that has been around for centuries, and it’s still widely used today in many different types of cuisine. Whether you’re making fried chicken, French fries, or doughnuts, the type of oil you use is crucial for achieving the perfect taste and texture. While many people swear by using shortening in their deep fryers, others claim it’s not the best option. But can you use shortening in a deep fryer? And if so, what are the benefits and drawbacks of doing so?
What is Shortening?
Before we dive into the world of deep frying with shortening, let’s first take a look at what shortening actually is. Shortening is a type of solid fat that’s often used in baking and cooking. It’s usually made from vegetable oils, such as soybean or cottonseed oil, that have been hydrogenated to make them solid at room temperature. Shortening is often used to add flavor and texture to baked goods, like cakes and cookies, and it’s also commonly used in pie crusts and other pastries.
One of the most well-known brands of shortening is Crisco, which has been around since the early 20th century. Crisco is made from soybean oil and is often used in baking and cooking. Other brands of shortening are also available, including Spectrum and Earth Balance.
Using Shortening in a Deep Fryer
So, can you use shortening in a deep fryer? The answer is yes, you can. However, it’s not always the best option, and we’ll get into the reasons why later. Shortening has a relatively high smoke point, which makes it suitable for deep frying. The smoke point of a fat is the temperature at which it begins to break down and smoke. Shortening has a smoke point of around 375°F (190°C), which is hot enough for most deep frying applications.
To use shortening in a deep fryer, you’ll need to melt it first. This is because shortening is a solid at room temperature, and you’ll need to heat it up before you can use it for deep frying. You can melt the shortening in the deep fryer itself, or you can melt it in a separate pan and then transfer it to the fryer. Once the shortening has melted, you can use it just like you would any other type of oil.
Benefits of Using Shortening in a Deep Fryer
There are a few benefits to using shortening in a deep fryer. Here are a few:
- Long Shelf Life: Shortening has a long shelf life, which makes it a convenient option for deep frying. Unlike some types of oil, shortening won’t go rancid quickly, even if you don’t use it right away.
- Crispy Texture: Shortening can produce a crispy texture that’s similar to lard or other animal fats. This makes it a good option for deep frying foods like fried chicken and doughnuts.
Drawbacks of Using Shortening in a Deep Fryer
While shortening has its benefits, it also has some drawbacks. Here are a few:
- Lack of Flavor: Shortening doesn’t have much flavor, which can be a drawback if you’re looking for a deep frying medium that adds taste to your food. Other types of oil, like peanut oil or avocado oil, have a richer flavor that can enhance the taste of your food.
- Not as Healthy: Shortening is often made from partially hydrogenated oils, which contain trans fats. Trans fats have been linked to heart disease and other health problems, making them a less healthy option for deep frying.
Comparing Shortening to Other Types of Oil
So, how does shortening compare to other types of oil when it comes to deep frying? Here’s a brief comparison of shortening to some other popular deep frying mediums:
| Fat/Oil | Smoke Point | Flavor | Health Benefits |
|---|---|---|---|
| Shortening | 375°F (190°C) | Neutral | Low |
| Peanut Oil | 450°F (230°C) | Nutty | High |
| Avocado Oil | 520°F (271°C) | Mild, buttery | High |
| Lard | 370°F (188°C) | Rich, savory | Medium |
As you can see, shortening has a relatively high smoke point, which makes it suitable for deep frying. However, it lacks flavor and has some unhealthy properties. Other types of oil, like peanut oil and avocado oil, have a higher smoke point and more flavor, making them a better option for deep frying.
Alternatives to Shortening for Deep Frying
If you’re looking for a healthier or more flavorful option for deep frying, there are several alternatives to shortening. Here are a few:
Peanut Oil
Peanut oil is a popular choice for deep frying because it has a high smoke point and a rich, nutty flavor. It’s also relatively healthy, with high levels of monounsaturated and polyunsaturated fats.
Avocado Oil
Avocado oil is another healthy option for deep frying. It has a high smoke point and a mild, buttery flavor. It’s also high in heart-healthy fats and antioxidants.
Lard
Lard is a type of animal fat that’s often used for deep frying. It has a rich, savory flavor and a relatively high smoke point. It’s also relatively healthy, with high levels of saturated fats.
Conclusion
While shortening can be used in a deep fryer, it’s not always the best option. It lacks flavor and has some unhealthy properties, making it a less desirable choice for deep frying. Other types of oil, like peanut oil and avocado oil, have a higher smoke point and more flavor, making them a better option for deep frying. Ultimately, the choice of oil or fat will depend on the type of food you’re frying and the flavor you’re trying to achieve.
Q: Is shortening a healthier alternative to deep frying with oil?
Although shortening is often perceived as a healthier option for deep frying, the reality is more complex. While it has a higher smoke point and a lower polyunsaturated fat content, making it more stable at high temperatures, shortening also tends to contain more saturated and trans fats than many types of oil.
However, the choice between shortening and oil ultimately depends on various factors, including the specific type of shortening or oil in question and the individual’s dietary needs. For instance, some shortenings are now made from healthier fats and have fewer trans fats, while some oils can be high in polyunsaturated fats that may be less stable when heated.
Q: Can I reuse shortening for deep frying?
Reusing shortening can be an effective way to save resources, but it should be done with caution. Shortening can be reused multiple times if it’s properly strained, cooled, and stored after each use. However, it’s crucial to monitor its quality and discard it once it starts to break down or develop an unpleasant smell and taste.
It’s also essential to note that shortening can degrade over time due to the accumulation of debris, moisture, and fatty acid breakdown products. Regularly testing its smell and appearance is vital to prevent the growth of bacteria and other contaminants, and to ensure that it remains safe for consumption.
Q: What’s the best way to store shortening for deep frying?
Proper storage is crucial to extend the shelf life of your shortening. Shortening should be cooled to around 70-80°F (21-27°C) before being strained through a cheesecloth or a paper towel to remove any debris. Then, it should be transferred to an airtight container and stored in a cool, dry place away from direct sunlight and heat sources.
When storing shortening, it’s also essential to keep it away from strong-smelling foods, as it can easily absorb odors. The container should be tightly sealed to prevent air exposure, which can lead to oxidation and spoilage. It’s also recommended to label the container with the date and contents, so you can easily keep track of its age and usage.
Q: Can I mix shortening with oil for deep frying?
Mixing shortening with oil can be done, but it requires careful consideration. The key is to blend the two in the right proportions. A mixture of shortening and oil can help to achieve a balance between the desired flavor, texture, and frying performance. However, you should be aware of the different smoke points, viscosities, and flavors of the shortening and oil, as they can affect the overall outcome.
For instance, adding a small amount of oil with a high smoke point to your shortening can help to stabilize the mixture and improve its overall frying performance. On the other hand, adding a large amount of oil can make the mixture too thin and affect the texture of your fried foods.
Q: How often should I change my shortening for deep frying?
The frequency of changing your shortening depends on various factors, including the type of shortening, the frequency of use, and the food being fried. In general, shortening should be changed when its quality starts to degrade or it develops an unpleasant smell and taste.
For a moderate-level frying operation, shortening typically needs to be changed every 3-7 days. However, this timeframe can vary depending on the specific usage and storage conditions. It’s also essential to monitor the shortening’s appearance, smell, and performance regularly to determine when it needs to be changed.
Q: Is shortening suitable for deep frying delicate foods?
Shortening can be suitable for deep frying delicate foods, but it’s crucial to choose the right type of shortening and adjust the frying temperature and time accordingly. A high-quality shortening with a mild flavor and a high smoke point can help to preserve the delicate taste and texture of the food.
When frying delicate foods with shortening, it’s also essential to maintain the right frying temperature, usually around 325-375°F (165-190°C), and avoid overcrowding the fryer basket. This will help to prevent the shortening from breaking down and promote a light, crispy exterior and a tender interior.
Q: Can I use shortening for deep frying at high altitudes?
Yes, shortening can be used for deep frying at high altitudes, but it may require some adjustments. At high altitudes, the air pressure is lower, which can affect the frying performance of shortening. To compensate for this, you may need to adjust the frying temperature or use a shortening with a higher smoke point.
It’s also essential to consider the specific type of shortening being used, as some may be more suitable for high-altitude frying than others. Additionally, the fryer’s equipment and design may also need to be adjusted or modified to accommodate the unique conditions of high-altitude deep frying.