I live in a small 800 sq ft. apartment and will occasionally deep fry food. Any time I do, everybody in my household experiences a burning sensation in their eyes.
I'm monitoring the temperature of the oil the entire time, and I'm positive it never goes above it's smoke point.
What is / is there a way to avoid this?
Best Answer
Right so a couple things here.
That hood doesn't vent outside. It filters the air and blows it back into the kitchen. Ok, not ideal but get some charcoal, and keep the intake clean.
Cooking with peppers, including black pepper can gas a room. When my girl friend cooks with Montreal steak seasoning I have to vacate. I can't breathe while its cooking.
Reusing oil is fine, but it's going to retain what's already been cooked in it. So it that means pepper oils are in the oil, you could be gassing yourself.
Try using fresh oils with a high smoke point, filter them and reuse them a few times but when they noticeably discolor, then renew. This will reduce your buildup of material burning in the oil.