Why Should You Not Add Salt To Cooking Oil With The Food?
Posted by: RiceCookersSteamers.net
December 13th, 2009 >> Cooking tips
I have heard that the salt will break down the oil faster. I researched that adding salt to cooking oil will decrease the smoke point, causing the oil to burn faster. Is this true?
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3 Responses to “Why Should You Not Add Salt To Cooking Oil With The Food?”
December 14th, 2009 at 12:08 am
Yes it is true. It will breakdown the oil, making the life of the oil shorter which means less frying or it will burn like your research said.
December 14th, 2009 at 2:31 am
Salt does break down the oil in a fryer faster. Always salt the food after your remove it from the oil to your draining paper.
December 14th, 2009 at 8:30 am
I’d have to put this question into and internet search engine like http://www.ask.com to get an answer. I’ve never heard of any of this before. If you want to decrease the smoke point, use peanut oil if you are not allergic or grapeseed oil. They have a higher cooking point.