Does anyone reuse the cooking oil after deepfying
- Thread starter georgevan
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
I do. After the oil cools, I filter it and store it for future use. I use corn oil because it's inexpensive and has a high smoke point.
https://www.discusscooking.com/threads/can-cooking-oil-be-reused.109423/
https://www.discusscooking.com/threads/reusing-and-storing-used-cooking-oil.108281/#post-1665150
https://www.discusscooking.com/threads/how-many-times-i-can-reuse-the-oil-for-deep-frying.101932/
Here are 3 different links on the subject. LOL The first one was started by you, georgevan!
https://www.discusscooking.com/threads/reusing-and-storing-used-cooking-oil.108281/#post-1665150
https://www.discusscooking.com/threads/how-many-times-i-can-reuse-the-oil-for-deep-frying.101932/
Here are 3 different links on the subject. LOL The first one was started by you, georgevan!
Aunt Bea
Master Chef
I rarely deep fry food and it’s not worth the bother to salvage the oil for future use.
IMO, when cooking for one or two people shallow frying in a heavy skillet or pot is the way to go.
I’m old and lazy so I usually oven fry using a sheet pan with a squirt of canola oil cooking spray on the pan and again on the food.
Don’t be afraid to experiment and see what works best for you and your situation.
IMO, when cooking for one or two people shallow frying in a heavy skillet or pot is the way to go.
I’m old and lazy so I usually oven fry using a sheet pan with a squirt of canola oil cooking spray on the pan and again on the food.
Don’t be afraid to experiment and see what works best for you and your situation.
Sir_Loin_of_Beef
Chef Extraordinaire
It depends on what I fried in it. French fries, yes. Fish, not only no, but HELL no!
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,936
I learned a new use for cooking oil. Put it on weeds to kill them, like in your driveway.
As Andy said, I let it cool and then strain it through a coffee filter and store it in a canning jar in the refrigerator. No problems so far.
Roll_Bones
Master Chef
I have two Fry Daddy's. One is always at the ready. After use, I unplug it and allow to cool until the next time. I will strain it if there are many particles.
I might use the same oil several times. The Fry Daddy has a plastic lid you can use to cover it when not in use. My first MIL would put it in the fridge covered. I don't.
When the oil needs replacement, I pull out my second one. If the oil is still good, I will strain the old oil into the new FD and add more oil if needed.
I know I am the minority on this practice. But it works for me and I do not have to buy as much oil.
We do a lot of deep-frying.
This brings up an issue for me.
Frozen things like fries and chicken nuggets/tenders do not have any instructions as to deep-frying. They only give a recommended way to prepare them. The oven.
These things/products do not come out as good in the oven. Deep-frying them is the very best way and how I do it. No matter what the package says.
Not everyone has concerns with using oil. I see zero issue with it and will continue to deep-fry anything that will benefit from it.
I might use the same oil several times. The Fry Daddy has a plastic lid you can use to cover it when not in use. My first MIL would put it in the fridge covered. I don't.
When the oil needs replacement, I pull out my second one. If the oil is still good, I will strain the old oil into the new FD and add more oil if needed.
I know I am the minority on this practice. But it works for me and I do not have to buy as much oil.
We do a lot of deep-frying.
This brings up an issue for me.
Frozen things like fries and chicken nuggets/tenders do not have any instructions as to deep-frying. They only give a recommended way to prepare them. The oven.
These things/products do not come out as good in the oven. Deep-frying them is the very best way and how I do it. No matter what the package says.
Not everyone has concerns with using oil. I see zero issue with it and will continue to deep-fry anything that will benefit from it.
Sir_Loin_of_Beef
Chef Extraordinaire
I have a holding tank on the bottom of my deep fryer into which I can drain and filter the oil and place anywhere I please (cupboard, refrigerator, top of refrigerator, etc.). If it's time for an oil change, the fryer holds about 4 Ovaltine jars worth of oil, which is close to a gallon. I try not to change the oil too often.
I have no problem with deep frying - I just never liked the smell that would linger for ages.
Linda0818
Head Chef
Wholeheartedly agree with this.
As for whether or not I reuse oil, it depends on what has been fried. I don't deep fry often, but if I fry things like fish or other types of seafood, I normally pitch the oil after one use.
My favorite thing to deep fry on occasion, however, is Tempura. And that's usually all veggies. Sliced sweet potato, bell pepper strips, fresh mushrooms, etc. That oil I will save for another use or two.
Old Airborne Dog
Assistant Cook
I don't deep fry often, but when I fry it's days of frying because of the hassle of preparation and dealing with the lard I use for oil. Our house layout allows me to have the deep fryer just outside the kitchen on the deck because I also avoid the heavy smell of frying oil in the house.
I have a batch of oil that only sees french fries and other things that don't include fish i.e. twice fried Korean chicken. The other batch gets used for anything resembling fish: deep fried fish fillets, prawn tempura, salt and pepper squid, and my wife's favorite, calamari.
I've learned to pay close attention and remove stray bits of food from the oil before they burn and not to get the oil too hot. Then strain when done into containers made for that purpose (found on Amazon)and then into the deep freeze until the next time. Minimize those chemical processes going on in the oil...
When a taste test of the oil says it's done, it's done, no matter how many times it has been used. Where we live, Chefstore sells pails of lard for frying cheap like borsch.
I have a batch of oil that only sees french fries and other things that don't include fish i.e. twice fried Korean chicken. The other batch gets used for anything resembling fish: deep fried fish fillets, prawn tempura, salt and pepper squid, and my wife's favorite, calamari.
I've learned to pay close attention and remove stray bits of food from the oil before they burn and not to get the oil too hot. Then strain when done into containers made for that purpose (found on Amazon)and then into the deep freeze until the next time. Minimize those chemical processes going on in the oil...
When a taste test of the oil says it's done, it's done, no matter how many times it has been used. Where we live, Chefstore sells pails of lard for frying cheap like borsch.
Andy M.
Certified Pretend Chef
I reuse frying oil regularly. After cooking I let the oil cool them strain it through a men's cotton handkerchief into a bottle for used oil.
I make an exception for smelly foods like fish.
I make an exception for smelly foods like fish.
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