How long to reuse frying oil

That being said, it is important to first filter the oil to ensure that any food debris does not spoil while in the fryer. Reusing cooking oil without using a deep fryer is extremely harmful to your health, according to the nutritionist. For best quality, refrigerate used frying oil that you want to use again. If the oil is clouded or if the oil starts to foam or has a foul odor, taste, or smell, discard it.

Our recommendation: With breaded and battered foods, reuse oil three or four times. Another easy way to tell if there may be rancidity: If your bottle of oil feels sticky. To avoid it going rancid before you can use it keep it cool, out of the light, and tightly capped so it is not exposed to the air. Fry 0. For cooking, you. These include canola, peanut, or vegetable oils. We don't recommend using olive oil—its high cost, low smoking point, and dominant flavor make it a bad choice for deep-frying in the first place.

Temperature control may just be the cause of most deep frying disasters. Carefully maintaining the temperature prevents the food from getting too soggy when the oil is too cold or blitzed on the outside and raw on the inside when the oil is too hot , but it also preserves the longevity of your oil. If the oil gets too hot, it'll start breaking down.

A "broken" oil is unstable and will turn your food greasy and nasty long before even cooking it. How do you practice good temperature control? As you heat up your oil, keep a hand on the range dial. The temperature will drop as new batches of food are added, meaning you'll have to pause and raise the temperature of the oil between fry batches.

Keep watching the thermometer. After the first and each subsequent fry, you have to drain the oil and filter it. Make yourself a detective in finding and filtering out the nasty bits. Drape a few layers of cheesecloth in a metal strainer or chinois to filter out the smallest crumbs.

Bring the oil to room temperature, and then keep it refrigerated in an air tight container I keep mine in a 2 quart Cambro. Another option for reducing waste is simply to use less oil. Most local recycling centres take cooking oil waste, so they are your best and least messy bet. How often can I use the same frying oil — and how do I get rid of it responsibly?

Chris, Fakenham There is no denying that frying the likes of pakora and puri requires a lot of oil, so it makes sense to use it more than once. Topics Chefs Kitchen aide Food Waste features. Reuse this content.