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How long will used lightly oil last?

post #1 of 6
Thread Starter 

How long will lightly used oil last?

 

Should I strain it before I store it?

 

TIA

post #2 of 6

It depends on what you're frying in it.  I only store oil that I fry in and only sometimes.

 

I have a mixture of oil that I use to cook french fries made up of peanut oil, safflower oil and olive oil.  After I use it I let it cool, strain and store in tupperware.  If you don't strain it then whatever little bits of food are in there are going to burn next time you heat the oil.  I never use this for anything other than cooking potatoes in.

 

I also have a similar mixture that I use for frying loukoumades (greek donuts) and I keep this in a separate container.  

 

Each time I pull these out I add a little fresh oil to them because they do deplete.

 

If I fry chicken or fish I throw that oil away.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #3 of 6
Thread Starter 

I made Turkey croquettes, should I toss that oil?

post #4 of 6

Not necessarily, I usually do but you don't have to.  In fact restaurants keep their fryer oils for days and sometimes weeks before changing it.  If you don't want to throw it away you can strain it well and keep it to fry other similar types of food.  Just be carefully because croquettes usually have flour in them, and remnants of flour do burn quite easily and you don't want to use oil that has a lot of sediment in it.

 

And remember when throwing out oil to dispose of it correctly according to your state's disposal guidelines.  I keep old empty bottles of drinks and oil around so that I can use them to dispose of used oil.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 6
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post
 

Not necessarily, I usually do but you don't have to.  In fact restaurants keep their fryer oils for days and sometimes weeks before changing it.  If you don't want to throw it away you can strain it well and keep it to fry other similar types of food.  Just be carefully because croquettes usually have flour in them, and remnants of flour do burn quite easily and you don't want to use oil that has a lot of sediment in it.

 

And remember when throwing out oil to dispose of it correctly according to your state's disposal guidelines.  I keep old empty bottles of drinks and oil around so that I can use them to dispose of used oil.


Cool!  I'll save it, I only fried a few, they were chickpeas and beans, no real flour.

post #6 of 6

I have a small deep fryer. I use lard(hey I use it once a week, why not!) and in between uses I put the lid on it and store it in the refrigerator. Fat lasts for 6-10 uses depending what I am cooking. I don't bother straining, never see a restaurant strain every use and they change oil when it turns almost black.

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