®




Results 1 to 4 of 4

Thread: Cooking: Deep fryer oil

  1. #1
    jmcquown
    Guest jmcquown's Avatar

    Default Cooking: Deep fryer oil

    "Omelet" <ompomelet@..........> wrote in message
    newsmpomelet-85BC88.06161927102009@news-wc.giganews.com...
    > In article <1ppce555ru5eadrdkjj1442rh8u7c8tabv@........>,
    > rfdjr1@.............. wrote:
    >
    >> I bought a deep fryer a few yers ago, used it once, and never again, as
    >> it
    >> took
    >> so much oil and I didn't know if you could reuse it or how to store it.
    >> So,
    >> can
    >> you reuse th eoil, and how should it be stored? Thanks.

    >
    > My deep fryer only holds 4 cups and comes with a snap lid.
    > If I intend to re-use my oil, I let it cool first then filter it thru
    > one of those re-usable fabric coffee filters. Clean the deep fryer and
    > put the filtered oil back into it, put the lid on and put the whole
    > thing in the 'frige. It's small so it fits.
    >
    > Otherwise, I discard the oil, clean the fryer and put it away.
    >
    > You can store the filtered oil for re-use in any clean container in the
    > refrigerator.
    > --
    > Peace! Om
    >


    The caveat is if you cook something really strong (like fish or battered
    onion rings) it is best not to use it for something else (like fried
    potatoes) afterwards. But yes, simply cover it and put it in the
    refrigerator. Strain it before using again (even paper coffee filters
    work).

    Jill

  2. #2
    Becca
    Guest Becca's Avatar

    Default Cooking: Deep fryer oil

    jmcquown wrote:
    > The caveat is if you cook something really strong (like fish or
    > battered onion rings) it is best not to use it for something else
    > (like fried potatoes) afterwards. But yes, simply cover it and put it
    > in the refrigerator. Strain it before using again (even paper coffee
    > filters work).
    >
    > Jill


    Great advice, Jill. Also, I would not sprinkle salt the food before you
    cook it.

    Becca

  3. #3
    Mark Thorson
    Guest Mark Thorson's Avatar

    Default Cooking: Deep fryer oil

    rfdjr1@.............. wrote:
    >
    > On Mon, 26 Oct 2009 23:22:04 -0400, rfdjr1@.............. wrote:
    >
    > >I bought a deep fryer a few yers ago, used it once, and never again, as it took
    > >so much oil and I didn't know if you could reuse it or how to store it. So, can
    > >you reuse th eoil, and how should it be stored? Thanks.

    >
    > A couple of the replies got lost by my news server. How long can the oil be kept
    > covered in the fridge? When do you know it's time to get rid of it? Thanks.


    It won't prolong the life of the oil
    to keep it in the fridge, except that
    it's dark in there and keeping it in
    the dark will prolong the life of the
    oil. Shielding it from oxygen is even
    more important, so a putting it in a
    closed container with minimal headspace
    is more important.

    Rancidity proceeds by a free-radical
    chain reaction. Once it starts, it
    progresses very quickly. You'll know
    it by the smell. Most chemical reactions
    are sensitive to temperature, but this
    one is not very sensitive to temperature.
    If you filter your oil to remove stuff
    that might be food for bacteria, you can
    keep it at room temperature.

    No hard and fast rule can be given
    for how long it will keep. If it lacks
    the foul odor and taste of rancid oil,
    it's good.

    Saturated fats like coconut oil and lard
    keep the longest. Contamination with old
    oil can seed the reaction which causes
    rancidity, so it's important to clean
    all of the oil out of containers being
    reused and the fryer itself.

  4. #4
    --Bryan
    Guest --Bryan's Avatar

    Default Cooking: Deep fryer oil

    On Oct 27, 3:05.am, Damaeus <no-m...@damaeus.yahoo.invalid> wrote:
    > Reading from news:rec.food.cooking,
    > rfd...@.............. posted:
    >
    > > I bought a deep fryer a few yers ago, used it once, and never again,
    > > as it took so much oil and I didn't know if you could reuse it or how
    > > to store it. So, can you reuse th eoil, and how should it be stored?
    > > Thanks.

    >
    > One friend of mine, who's Italian, a professional musician, and comes from
    > a family of chefs, from whom he picked up much of his cooking knowledge,
    > told me that once oil has been used to fry once, it becomes carcinogenic
    > and should be discarded. .That gets expensive if you fry very much at all.
    > I just tend to use canola oil until it starts turning dark, then I pour it
    > over into an empty cat litter jug to be saved for discarding later.
    >
    > One thing I do want to do is get something that I can use to strain the
    > crumbs out of the oil so I can fry things without the little black crumb
    > speckles getting on things like french fries. .Oil won't flow through a
    > paper towel, and I think I remember trying a dishcloth once, but that just
    > let oil drip through slowly. .I have a strainer I use for draining pasta
    > and potatoes, but I think the screen mesh on it has holes that are too big
    > to keep the crumbs and allow the oil to flow through.
    >
    > As for buying a deep fryer, we have two of them: a Fry Daddy and some
    > other kind of fryer with a basket lever on it for lifting and draining.
    > Only problem with both of those is that they're not submersible in water,
    > which makes cleaning them sort of a hassle. .


    I use 91% Isopropyl alcohol to cut the gummy oil residue in my
    Frydaddy.
    >
    > Damaeus


    --Bryan

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •