Do any of you guys strain and re-use your cooking oil? How do you strain it and what do you put it in? Do you refrigerate it?
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Do any of you guys strain and re-use your cooking oil? How do you strain it and what do you put it in? Do you refrigerate it?
I always reuse my oil. strain it after every use, found the medium paper paint strainers work very good. after a few cookings you can just add some new oil to it. I put it back it the original plastic container and I never refrigerate
I reuse it all the time, after a little processing, as fuel for my Diesel car.
I usually reuse it for about 3 uses. Strain and refrigerate. Let it set at room temperature and it will get rancid.
Go to a restaurant supply house and get some paper filters and a filter holder. You will need a large pot to hold this combination. I can filter a pot full of grease in a very short time. After filtering I return to the orginal container. As to refrigeration it will depend what kind of oil you are using. Some will require refrigeration and others will not.
I re-use cottonseed oil 3 times. Strain it after each use through a fine mesh screen over paper paint filter. No refrigeration.
I reuse use it 3 times then, get new oil
Yep , always take care of your oil. I use Canola and strain out the meal after it cools. Store in the refridgerator. I even save left over meal or coating in the freezer till it gets too wet to use. WASTE NOT WANT NOT THEY SAY. With the way things are it is wise to reuse as much as possiable. We have used oil several times as long as it was not over heated (burned). Seems like fry'n taters after your fish helps keep oil cleaner.Quote:
Originally Posted by hunter7711
I reuse it over and over, adding oil if needed. When done and strained it goes in the freezer. Also, use batter over and freeze leftovers.Quote:
Originally Posted by NIMROD
I cook fish in a dutch oven pot. The cooking oil stays in the pot after using it and when it cools the lid is placed on the top and the pot is stored in the cabinet. Next time I use it I strain the oil with a piece of cheese cloth to remove any meal left in the oil, and new oil is added. Unless you get the oil too hot scorching it, you can continue using the same oil over and over and just add new as needed.
Yep the main cause of bad oil is getting it too hot. Also make sure you put a lid on it mice can fall into bout anything!!!!!!!!!!
Air, heat, light, and age affect the quality and the shelf life of many types of edible oils, which deteriorate through oxidation (rancidity). The oxidation process is greatly enhanced when edible oils are stored in containers that are not air tight and in areas where the oil is exposed to heat and light. If improperly stored, some oils can easily take on other flavors.
An unpleasant smell or taste indicates that the oil is no longer desirable for consumption. A wine smell or taste may reveal that the oil was not stored properly. A metallic flavor indicates that the oil was stored in a container made with reactive metal. If edible oils become rancid very quickly, it may indicate that the oil was improperly stored and has oxidized.
Most unrefined oils (oils obtained from cold pressing, mechanical methods) will keep for 3 to 6 months if properly stored in a cool dark location. The refrigerator is the best place to store unrefined oils and although most will solidify in the colder temperature, they will return to a liquid state if removed from the refrigerator one or two hours prior to use.
Refined oils (oils obtained from heat and solvent extraction) tend to keep twice as long as unrefined oils - at least 6 to 12 months if stored properly.
An oil high in polyunsaturated fat has a much shorter shelf life than oils high in monounsaturated or saturated fat and should be stored in the refrigerator to extend the shelf life.
Allowing cooking oils to reach or go beyond their smoke point will cause a change in the flavor of the oil and begin premature breaking down of the oil. Here are some of the smoke points of the most commonly used cooking oils:
Butter 350F, canola 400F, corn oil 450 degrees, margarine 420F, lard 370F, extra virgin olive oil 320F, peanut 450F, vegetable oil/shortening 360F, sunflower 450F, and soybean oil 450F.. Keep these cooking oils below their respective smoke points and they will retain their original flavor and have the proper shelf life.
Some basic storage practices for various oils are as follows:
Canola oil may be stored in a cool, dark cabinet away in its original container for 4 to 6 months or in the refrigerator for 9 months.
Since corn oil contains a high level of polyunsaturated fat, it should be stored in the refrigerator for up to 6 months.
Refined peanut oil will keep for long periods, usually 2 years if it is stored in a cool, dark location.
Lard will absorb flavors and aromas so it should be tightly wrapped when it is stored. The label should be checked for the proper storage method because some types of lard, depending on the processing technique, may be stored at room temperature, while other types require refrigeration.
Margarine should be stored in the refrigerator where it will keep for 2 months or more and for long term storage, it may be kept in the freezer for a half year or longer. Like butter and other solid fats, margarine will absorb the flavors and odors of other foods so it should be tightly wrapped or covered when storing.
Vegetable shortening can be stored at room temperature for a year or more if it is tightly covered. The hydrogenation process makes it very stable and resistant to rancidity.
Olive oil can be kept longer than most other edible oils. Although it can get rancid, olive oil is less likely to become rancid than other oils, especially if it is stored properly. The best containers for storage are glass (especially tinted glass), ceramic, porcelain, or non-reactive metals such as stainless steel.
Olive oil will oxidize rapidly if it is not kept in a sealed container. If olive oil is stored in a bottle, always replace the cap on the bottle and keep it tightly sealed. Never put olive oil in a container that does not have a tight cap or some other method of sealing the container.
Do not store olive oil in containers made of reactive metals such as copper or iron. The chemical reaction between the olive oil and the metal will damage the oil and may produce toxins. Olive oil should not be stored in plastic containers because the oil may absorb PVC's from the plastic.
The ideal temperature for storing olive oil is 57°F, although a normal room temperature of 70ºF works very well if the olive oil is stored in a dark area where the temperature remains fairly constant. Olive oil will solidify at 36ºF, but it will return to a liquid state as soon as the temperature rises. In colder weather, olive oil may turn cloudy, especially if the temperature of the storage area falls below 50ºF.Olive should keep a minimum of 15 months if it is properly stored
Never allow your cooking oils to reach flash point or fire point. The flash point for most cooking oils is around 600 degrees. At this temperature the oil is releasing vapors which will ignite when in contact with a flame. If you let your oil get to the flash point and are cooking on a gas stove you are in for some serious trouble.
Fire point for most cooking oils is 700 degrees. At this point the oil can spontaneously combust.DANGER!!!:eek::eek:
Staining your used oil before storage is a good idea as it will remove a lot of matter which might cause premature rancidity in the cooking oil.
Sorry about rambling on so long. Just got on a roll.
Send me a copy of your cooking oil BOOK! LOL