Overloading the Frying Pot? Chefs Warn: It Can 'Cool' the Oil

Frying is one of the most beloved and well-known cooking methods. The result of correct frying is food crispy on the outside, soft on the inside, and bursting with flavor. However, to achieve this result, you must follow a few rules, one of which is not to overload the pot or pan during frying. Chefs warn that excessive load during frying may cause the oil to cool down, negatively affecting the texture, taste, and quality of the dish.

Why does the oil cool when you overload the pot?

When you add too much food to hot oil at once, the temperature of the oil drops sharply. The reason is simple — the oil loses the heat it accumulated when it comes into contact with a large amount of cold food or even food at room temperature. This temperature drop affects the entire frying process.

Instead of the food frying properly, it results in the food absorbing a large amount of oil before it starts to brown and become crispy. The result is greasy food, less tasty, and often less healthy.

How does cooling the oil affect the food?

Soft and greasy texture instead of crispy
Hot oil wraps the food in a crispy layer immediately upon entering the fryer, preventing oil from penetrating the food itself. When the temperature drops, this layer does not form properly, and the food absorbs oil instead of cooking on the surface.

Uneven cooking
When the oil temperature is unstable, the food does not cook evenly. Some parts may be overcooked, while others remain uncooked or too soft.

Less appealing taste
Oil that isn't hot enough prevents the proper caramelization of the food, which is what gives fried food its special and crispy taste.

Nutritional value damage
Unstable oil temperature can break down and create harmful compounds. Furthermore, food that absorbs a lot of oil becomes less healthy.

How to fry correctly and prevent cooling of the oil?

Do not fill the pot to the brim
Be sure to fry in small batches. If necessary, divide the amount into several rounds. This way, the oil will remain at a stable temperature throughout the frying process.

Use a thermometer to monitor the oil temperature
Oil should be at a temperature between 160 and 190 degrees Celsius, depending on the type of food. If you don't have a thermometer, check with a bread cube — place it in the oil and see if it starts to brown within 10-15 seconds.

Remove excess oil from the food
After frying, place the food on absorbent paper to remove excess oil.

Avoid excessive stirring during frying
Allow the food to cook evenly before flipping or stirring it.

Do not overheat
Too hot oil can cause food to burn on the outside and remain uncooked on the inside. Additionally, overheating can break down the oil and release toxins.

The conclusion is that less is more. Instead of overloading the pot in an attempt to save time, it's better to fry in small rounds, maintain a stable oil temperature, and enjoy a perfect result — crispier, tastier, and healthier food. Keeping the correct frying principles not only improves the taste of the dishes but also ensures a quality culinary experience. Next time you fry, remember that hot oil is your best friend — take care of it, and you can produce amazing dishes from your kitchen.