Thread: Re-using Frying Oil

* Strain it through a few layers of cheesecloth to catch any food particles. Be careful with hot oil, though, because you can easily get burned.
* Shake off excess batter from food before frying it.
* Use a good thermometer to fry foods at 375°F.I use a inf-red temp gun.
* Turn off the heat after you are done cooking. Exposing oil to prolonged heat accelerates rancidity.
* Don't mix different types of oil.
* Store oil in a cool, dark place.
* Avoid iron or copper pots or pans for frying oil that is to be reused. These metals also accelerate rancidity.

HTH

Originally Posted by jig rig

* Strain it through a few layers of cheesecloth to catch any food particles. Be careful with hot oil, though, because you can easily get burned.
* Shake off excess batter from food before frying it.
* Use a good thermometer to fry foods at 375°F.I use a inf-red temp gun.
* Turn off the heat after you are done cooking. Exposing oil to prolonged heat accelerates rancidity.
* Don't mix different types of oil.
* Store oil in a cool, dark place.
* Avoid iron or copper pots or pans for frying oil that is to be reused. These metals also accelerate rancidity.

HTH

I learn something new everyday....good comments, thanks JR.....turned 74 Monday.....you would think I learned it all.....hold on JR, no shiner comments....

Thanks! I really appreciate the input (as does the wallet). I'll give peanut oil a few tries, although it is a little more expensive, I agree that it is a better oil. I've only used it once while trying to recreate Chick-fil-a chicken nuggets (with limited success, but still very good).

Hey UL,

Dad use to fry chicken on Saturdays and anything we could drag home growing up. It gave Mom a break and he would experiment with temp, oil, batter and such.
Guess who got to strain and put up the oil.