Using Vegetable Shortening In A Deep Fryer: Safe Or Not?

Vegetable shortening can be used for deep frying, but it has a lower smoke point than other oils, so it may not be suitable for cooking at high temperatures. It is made from oils such as oilseed, palm oil, and soybean, and is solid at room temperature. Shortening can be used to deep fry a variety of foods, including meat, frozen foods, and vegetables, and it is said to make food taste better. However, it is high in fat and has been linked to health issues.

Crisco shortening can be used in a deep fryer

Crisco is a popular brand of vegetable shortening commonly used in baking and cooking. It is made from a blend of vegetable oils, such as soybean and palm oil, and is known for its neutral flavour and high smoke point. While it is a popular choice for recipes that require a flaky or tender texture, such as pie crusts and biscuits, it can also be used for deep frying.

Benefits of Using Crisco Shortening in a Deep Fryer

High Smoke Point

Crisco shortening has a high smoke point of around 490°F (254°C), making it ideal for deep frying. This high smoke point ensures that the shortening can withstand high temperatures without breaking down or smoking.

Neutral Flavour

The neutral flavour of Crisco shortening won't affect the taste of the food being fried. This is especially useful when frying delicate foods that require a light and crispy coating.

Cost-Effective

Crisco shortening is generally more affordable than other types of oil or fat used for deep frying, making it a cost-effective option for those looking to save money.

Drawbacks of Using Crisco Shortening in a Deep Fryer

Not Suitable for High-Volume Frying

One of the disadvantages of using Crisco shortening is that it is not suitable for high-volume frying. It tends to break down and become greasy when used in large quantities, which can lead to a lower-quality final product and a messy cleanup.

Can Become Rancid

If not stored properly, Crisco shortening can become rancid, impacting the flavour and texture of the food being fried. To prevent spoilage, it is essential to store Crisco shortening in a cool, dry place, away from direct sunlight and heat sources.

Not Suitable for All Types of Food

Crisco shortening may not be the best choice for foods that require a light and delicate coating. For example, foods like fish and chicken may become greasy and heavy when fried with Crisco.

Tips for Using Crisco Shortening in a Deep Fryer

Choose the Right Type of Crisco Shortening

There are different types of Crisco shortening available, including all-vegetable shortening and butter-flavoured shortening. Select the type that best suits your needs and the specific food you're frying.

Heat the Shortening to the Right Temperature

Heat the Crisco shortening to the appropriate temperature, typically between 350°F (177°C) and 375°F (191°C). This ensures that the shortening is hot enough to properly fry the food.

Avoid Overcrowding the Deep Fryer

Avoid overcrowding the deep fryer, as this can cause the shortening to become greasy and the food to stick together. Fry in batches if necessary, ensuring each piece of food has sufficient space to cook properly.

Drain Excess Shortening

After frying, drain any excess shortening from the food to prevent it from becoming greasy and heavy.

Maintenance and Cleaning Tips for Your Deep Fryer

Regularly Filter the Shortening

Regularly filter the Crisco shortening to remove any debris or sediment that may have accumulated. This helps prevent the shortening from becoming rancid and affecting the flavour of the food.

Clean the Deep Fryer After Each Use

Clean the deep fryer thoroughly after each use to prevent food residue buildup, which can impact the flavour of future batches.

Change the Shortening Regularly

Change the Crisco shortening frequently to maintain its freshness and quality. The frequency of changing the shortening depends on how often you use your deep fryer.

Alternatives to Crisco Shortening for Deep Frying

If you're considering other options or are unsure about using Crisco shortening, there are several alternatives available:

• Peanut Oil: Peanut oil is a popular choice for deep frying due to its high smoke point and mild flavour. However, it tends to be relatively expensive.
• Vegetable Oil: Vegetable oil is a versatile, cost-effective option for deep frying, sautéing, and baking. It has a neutral flavour and a high smoke point.
• Lard: Lard, a type of animal fat, is commonly used for deep frying and has a rich, savoury flavour and a high smoke point.

Vegetable shortening has a lower smoke point than canola oil

Vegetable shortening can be used in a deep fryer, but it has a lower smoke point than canola oil, so there are some important considerations to keep in mind. Firstly, let's understand what a smoke point is and why it matters in cooking.

Smoke Point and Its Significance

The smoke point of an oil or fat is the temperature at which it starts to break down and degrade, sending out smoke signals. When an oil is heated past its smoke point, it can add an unpleasant burnt taste to food and create a strong smell in the kitchen. Additionally, the breakdown of the oil releases free radicals and acrolein, which is responsible for the bitter, burnt flavour in food. As the oil continues to degrade, it approaches its flashpoint, producing ignitable gases, which can be dangerous if there is an open flame nearby.

Vegetable Shortening vs Canola Oil Smoke Point

Vegetable shortening typically has a smoke point ranging from 350°F to 410°F (175°C to 210°C). On the other hand, canola oil, which is derived from rapeseed, has a smoke point of 400°F (205°C). This difference in smoke points is significant because it determines the suitability of the oil for various cooking methods.

Choosing the Right Oil for Deep Frying

When deep-frying, it is crucial to use an oil with a high smoke point to prevent it from breaking down and releasing unpleasant compounds. Canola oil, with its higher smoke point, is better suited for deep-frying than vegetable shortening. Vegetable shortening, due to its lower smoke point, may start smoking and degrading at temperatures commonly used for deep-frying. Therefore, if you are using vegetable shortening in a deep fryer, you may need to adjust the temperature setting to a lower level to prevent smoking and degradation of the oil.

In summary, while vegetable shortening can be used in a deep fryer, its lower smoke point compared to canola oil means that you may need to make adjustments to your frying temperature to avoid unpleasant flavours and aromas in your food.

Vegetable shortening can be reused a few times

When deep-frying with vegetable shortening, it's crucial to use the right amount. Fill your deep fryer with shortening within a half-inch of the fill line. This is important because using too much shortening can result in greasy food, while using too little will not allow the food to be properly submerged.

Now, let's talk about reusing the vegetable shortening. When frying battered foods, the shortening can be reused three to four times. This is because the batter may leave droplets of oil in the shortening, which can burn the next batch of food if not removed. However, when deep-frying solid items like frozen nuggets, the shortening can be reused up to eight times, as long as the melted shortening looks clean and clear.

To reuse vegetable shortening, simply skim any food bits from the oil after each use, or pour the cooled oil through a strainer to remove impurities. Store the reused oil in a sealed container in the fridge, and discard it when it starts to smell rancid, becomes dark, or gets foamy.

Keep in mind that while vegetable shortening can be reused, it is still high in fat, and consuming high amounts of fat is not healthy. Additionally, make sure to clean your deep fryer properly after using shortening, as the fat can stick to the appliance even after cleaning.

Shortening is cheaper and more heat-stable than other oils

Vegetable shortening can be used in a deep fryer, but it has a lower smoke point than some other oils, such as canola oil. This means that it will start to smoke at a lower temperature, which can set off fire alarms. To avoid this, the temperature of the deep fryer should be maintained within 410°F (210°C). If it is impossible to cook without exceeding the smoke point, it is better not to deep fry with shortening.

Shortening is also solid at room temperature, so it needs to be heated in the deep fryer at 68-70°F (20-22°C). It is important to use the correct amount of shortening, as using too much can result in greasy food. Typically, deep fryers have a fill line, and it is recommended to fill the fryer with shortening within a half-inch of this line.

Shortening is mostly made from vegetable oil, such as oilseed, palm oil, and soybean. It is a good option for deep frying meat, frozen items, and vegetables, as it can make food taste better and gives it a tender, crispy texture. However, it is important to note that shortening has high amounts of fat, especially those made with animal fat, and consuming high amounts of fat is never healthy.

Shortening can be used for deep-frying meat, vegetables and bread

Shortening can be used for deep-frying meat, vegetables, and bread. It is a good option for deep-frying as it has a high boiling point and is heat stable. This means that it can be kept at high temperatures for a long time without burning. It also enhances the texture of the food, making it tender and crispy. However, it is important to note that shortening has high amounts of fat, especially those made with animal fat, and should be used in appropriate amounts.

When using shortening for deep-frying, it is important to heat it to the right temperature. Shortening has a lower smoke point than some other oils, so it will start to smoke at a lower temperature. It is recommended to heat the shortening to around 360–410 °F (180–210 °C). If the temperature exceeds the smoke point, it is better not to deep-fry with shortening.

To use shortening in a deep fryer, fill the deep fryer with shortening, leaving a gap of about half an inch from the fill line. The amount of shortening will increase as it melts, so it is important not to overfill the fryer. Set the temperature to 365 °F (180 °C) and wait for the shortening to melt. Once it has melted, carefully place the food into the fryer using a slotted spoon or tongs. Make sure not to crowd the fryer, as this will cause the temperature of the oil to drop.

Shortening can be reused a few times, especially when deep-frying solid items such as frozen nuggets. However, it is important to clean the deep fryer properly after using shortening, as the fat can stick to the fryer even after cleaning.

In summary, shortening can be used for deep-frying meat, vegetables, and bread. It has a high boiling point and enhances the texture of the food. However, it is important to use the right amount of shortening and heat it to the correct temperature to avoid smoking. Shortening can be reused but should be properly cleaned after each use.

Frequently asked questions