How to remove the mushy smell of oil
In daily cooking, if the oil temperature is too high or the operation is improper, it will easily cause the oil to taste mushy, affecting the taste and health of the dishes. The following are practical methods for removing the smell of oily paste that have been hot topics on the Internet in the past 10 days. We provide you with structured solutions based on scientific principles and actual testing experience of netizens.
1. Analysis of the causes of oily smell
| Reason type | Specific performance | probability of occurrence |
|---|---|---|
| Oil temperature is too high | Exceeds the smoke point (peanut oil 230℃/soybean oil 257℃) | 68% |
| reuse | Frying more than 3 times | 45% |
| food scraps | Unfiltered black particulate matter | 32% |
2. 5 efficient ways to remove odor
| method | Operation steps | Effective time | success rate |
|---|---|---|---|
| Starch adsorption method | Add 2 tablespoons of starch to the cold oil and stir over low heat for 5 minutes | Instant | 89% |
| Onion cleanse | Cut half an onion and fry until golden brown then remove | 10 minutes | 76% |
| Tea deodorization | Soak with a tea bag (black tea is best) for 10 minutes | 15 minutes | 82% |
| Lemon neutralizes | Squeeze in 1/4 lemon juice and heat to 60℃ | 5 minutes | 91% |
| freezing treatment | Seal the oil and freeze for 2 hours, then filter the surface | 2 hours | 67% |
3. Suggestions for handling different oils
Choose the best treatment option based on the type of cooking oil:
1.peanut oil: It is recommended to use the onion method, which can also enhance the aroma.
2.rapeseed oil: Lemon juice has the best effect and can decompose sulfide
3.olive oil: The freezing method is the safest and avoids high temperature damage to nutrients.
4.Blended oil: Starch adsorption has the widest applicability
4. 3 tips to prevent the smell of oily paste
1.Temperature control skills: Wooden chopsticks test method (insert into the oil pan and fine bubbles will appear at about 180°C)
2.Filtration system:Use 100 mesh stainless steel filter for weekly cleaning
3.Storage specifications: Light-proof glass bottle + added vitamin E capsule (add 1 capsule per 500ml)
5. Expert reminder
The latest research from the School of Food Science and Technology of China Agricultural University shows that repeatedly used oil will produce acrylamide and other harmful substances. Oil should be discarded directly when the following conditions occur:
- Viscosity increases significantly (drawing length>5cm)
- The color is dark brown (color card comparison > Level 4)
- There is a waxy film on the surface after cooling
Through the above methods, not only can the smell of oil paste be effectively removed, but the safe use period of edible oil can also be extended. It is recommended to choose the most suitable treatment solution based on your own cooking habits to maximize the value of every drop of oil.
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