Quote:
Originally Posted by TomBrooklyn  Sounds good.
* What's the best kind of oil or grease to use for general deep frying? I'm most interested in making onion rings and vegetable tempura.
* If I strained the oil and put it in a sealed container and into the frig when I'm done, how long would the oil last? |
IMHPO peanut oil is the most suitable and as far as the refrigeration goes... That would substantially increase the shelf life. But this doesn't mean it has a half-life. Just be prepared for the oil to be cloudy when it's cold. Doesn't mean it's bad.
Headless, Hate to say it but.... Your managers?
I don't eat fried stuff often but when I do I'd like to think that the food wasn't swimming in something that looks like it'd be coming up in Ole Jed Clampetts back yard.
