Cooking oil quality

Testo’s 270 allows you to determine within seconds whether cooking oil needs changing. To do so, it measures the ‘Total Polar Material’ (TPM) content in the oil, which is a sure indicator of its quality. It will then provide you with a reading and based on the colour of the screen display you will know the current state of the oil. Testo’s 270 allows you to determine within seconds whether cooking oil needs changing. To do so, it measures the ‘Total Polar Material’ (TPM) content in the oil, which is a sure indicator of its quality. It will give you a reading and based on the colour of the screen you will know the current state of the oil. Using the 270 couldn’t be simpler, just insert the tip into the oil and you will get a reading. Depending on the screen colour you will know if the oil needs changing or not. Green means the oil is perfectly fine, amber is when it’s on the brink, and red means the oil needs changing immediately. The Dangers of using old, used cooking oil There are a number of risks associated with a company using cooking oil that is past its best. A recent Testo study looked at the Frying Oil Quality Curve, which explains each step of the process. As the oil begins to get older, the fried food becomes darker and could feature spotty surfaces. In addition, the fried shell is less crisp and the food absorbs much more oil than usual. This can leave a bitter, unpleasant taste and is also unhealthy because of a higher content of saturated fats.