Shortening Facts

Almost everyone knows that in the normal course of cooking, shortening breaks down.  There are many causes which affect the breakdown of shortening.  The 2 biggest causes are heat and insoluble impurities. 

First of all, you must make sure that your cooking temperature gives you the most efficient job of cooking, and at the same time, the longest shortening life.  The recommended temperature for cooking oils ranges from 325° to 350°, depending upon the product being cooked.

The second leading factor is insoluble impurities which are suspended in the oil.  An insoluble impurity is a microscopic particle which has broken away from foods cooked in the shortening.  These particles have the distinctive taste of the food from which they come.  Due to the length of time they remain in the fryer, these particles become burnt and saturated.

Take a french fry for example.  The french fry attracts microscopic impurities which are suspended in the shortening; with this attraction comes the tastes of other foods, burnt tastes, excess amounts of saturation and an unpalatable color.  It also loses particles which add to the impurity of the oil

Remember that when discussing insoluble impurities we are not concerned with large particles accumulated in the bottom of the fryer, but rather, with the microscopic impurities which will remain suspended in the shortening itself.

 

Shortening "Breakdown" 

A fat molecule consists of two basic elements, glycerin and acid, both connected as one unit.  As long as they remain connected, the shortening remains stable.  When they become separated, however the shortening is well on the way to "breakdown".  When this process takes place in a majority of the molecules, the shortening begins to foam and smoke easily.  It no longer can cook foods efficiently.

 

Shortening management is a combination of steps including:

1.    Do not allow residue in bottom of pot to accumulate towards the area of the heating element.

2.    Avoid cooking pre-salted food or adding salt directly to frying kettle.

3.    Always check fryer heat frequently and calibrate thermostats routinely.

4.    Keep frying pot and heat elements clean and free of carbon build-up.

5.    Turn the temperature down during slow periods.

6.    Keep frying fats away from sunlight.

 

Are You Fat Conscious?

You know that fried foods are high profit items and are, for the most part, simple and quick to prepare.  Be fat conscious.  Keep your frying fats in tip-top condition.  You'll satisfy your customers with consistent high quality fried foods... while you realize those high frying profits.