Teacher:Given the background description of some cooking related query, summarize the question into a title
Teacher: Now, understand the problem? Solve this instance: I am relatively new to deep-frying. Having seen the questions about oil reuse and conservation, I'm still at a loss about what's going on with my oil...My sunflower oil foams like crazy. I've been reusing this oil for a while now and was going to discard it, however a friend of mine told me this oil was still looking good. Relatively clean (I filter it regularly), no off smell and it doesn't smoke (in my fryer, that is). I only fry potatoes in this batch of oil to avoid flavor transfer. These are cut into French fries, chips or straw potatoes. Specially the chips and straws retain a lot of water, and I guess that has something to do with it.Also, I noticed the frying takes longer with the foaming oil.Edit: I've tried poaching(?) the French fries, but they foam during poaching. Then when frying, they really foam. I have to keep an eye on it or the oil spills over the top. Anything I can do about it, or should I just go ahead and discard the oil altogether?Edit: Serious Eats has an article about frying oil.
Student:
Frying - Oil foams