Brilio.net - Frying food is a cooking technique that is often used to get a crispy texture and savory taste. However, some foods tend to leave dirt and unpleasant odors after being fried, such as a fishy smell or yellow stains. These ingredients often come from the sea, such as fish and shrimp, which contain natural compounds that cause a fishy odor. In addition, the use of certain spices and chemical reactions during the frying process also contribute to changes in the color and odor of the oil.
Fish is one of the foods that often leaves a fishy smell and yellow color in oil , containing trimethylamine oxide (TMAO). When fish is cooked, TMAO is converted to trimethylamine (TMA), a compound that causes a strong fishy odor. In addition, the oil used to fry fish often turns yellow, due to the presence of natural pigments in fish and marinades such as turmeric or curry, which dissolve in the oil during the frying process.
Used cooking oil that has been used to fry fish or spices containing turmeric usually cannot be used again. Not without reason, the fishy smell and yellow color can contaminate the food that is fried afterwards. If so, the quality of the food's taste and appearance can decrease.
But don't worry, there is a trick that can be done to overcome this problem. This oil can be "cleaned" in an easy way like what Instagram user @ummubalqishaura did. Through one of the videos uploaded, she admitted to using only one kitchen ingredient to reduce the fishy smell and yellow color in used cooking oil.
photo: Instagram/@ummubalqishaura
As reported by BrilioFood from Instagram @ummubalqishaura on Monday (16/9), the kitchen ingredient in question is potatoes. How to use it, simply heat the oil first. Then put the cut potatoes into a frying pan filled with cooking oil.
photo: Instagram/@ummubalqishaura
Next, fry the potato pieces until cooked. After that, remove and drain the potatoes. Well, potatoes that have been fried in used oil can basically still be consumed or processed again, you know. On the other hand, the used oil can be reused to fry other foods.
"Potatoes contain starch which can absorb the fishy smell and turmeric color in used cooking oil," explained Instagram @ummubalqishaura.
photo: Instagram/@ummubalqishaura
Basically, potatoes are a natural ingredient that has microscopic pores and the ability to absorb various particles and compounds in oil. When potatoes are fried, they absorb compounds that cause fishy odors, such as trimethylamine, which is produced from frying fish or shrimp.
This process reduces the intensity of the fishy smell that often sticks to used oil. In addition, potatoes can also absorb small particles and food residue that may still be in the oil, making the oil clearer and cleaner.
Potatoes can also reduce the yellow color caused by spices such as turmeric. Turmeric is a highly pigmented ingredient and is soluble in oil, giving it a strong yellow color. When the potatoes are fried, this ingredient absorbs some of the pigment, helping to reduce the intensity of the yellow color in the oil. The result is a more neutral oil in terms of odor and color, which can be reused for frying, without affecting the taste and appearance of subsequent dishes.
Since it was uploaded on September 7, this video about tricks to reduce the fishy smell and yellow color of turmeric in used cooking oil has immediately attracted the attention of netizens. Among the more than 132 thousand times, there are many other Instagram users who then flooded the comments column with various responses. Most expressed gratitude for getting new, useful knowledge.
"Auto save... thanks, um," said Instagram @sarahpuspita1709.
"Just found out, umm, thanks for the tips, umm," said Instagram @novaarkan_20.
"This is what often happens in the kitchen, right? I wonder," said Instagram @inspirasi__masak.
"Wow, cool, thanks for the tips, Umma," wrote the Instagram account @emiraashraf_.
"Nice information, so far I know it's only to reduce the salty taste if you make salty vegetables," commented the Instagram account @andhini_han.