How many times will y’all re-use your frying oil?
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How many times will y’all re-use your frying oil?
usually 2-3 times is it for me. strain thru cheese cloth each use.
Several times depending on amount of use. You can tell when it starts to break down. Use paint filters from auto parts store to filter.
I try to keep mine below 375 and filter with a fine mesh strainer I usually get 2-3 uses also
Two or three times here also
2 or 3 times max when I used to use a pot on a burner. I have the Bayou Classic fryer now and I have used it close to 20 times with the grease in it now.
I only use my oil 1 time.
Always fry in 10 inch cast iron skillet.
It is over 100 years old and well seasoned.
Stays on stove at all times.
I won’t let the wife use it because it’s “mine”!!!
Passed down to me from my mother.
It was my grandmothers.
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I get 6 months out of mine. buy peanut oil, a filter funnel from BPS, and commercial oil filters from the websturantstore.com.
Filter your oil after use, store in original container in the refrigerator. After 10 fries or so your oil will be seasoned. Afterwards all your fish will taste better than ever. Keep this between us, I don't want my secret to get out. Don't leave your oil in the fryer, don't leave out of the fridge. I have a link below to the filters. I just use one at a time but if you follow the directions and use 2 your oil looks like new after filtering. Filters as CHEAP.
10" Paper Grease Filter Cone - 50/Box
I use one of the new fryers with the strainer and oil recovery system, I usually get 6 to 7 cooking's before the fryer lights up, with the change oil sign. It is a wonderful device.
I do the same as Chuck. Old Wagner cast iron with about 1/4” of oil in it and discard when done.
Which fryer are you using Trypman?
i saw on TV , a cooking show, there was a very popular restaurant that had the same oil ,from the day they opened . it was like 100yrs old.
they just added to the old.
just sharing
deyers burgers in Memphis
We use Crisco in a small deep fryer and discard after use. Thanks for the suggestions on filters etc. We have a ton of cast iron here but with the Arthritis in our hands and wrists it makes it hard to handle. I may try peanut oil and get some filters as suggested!
I won’t be eating at that place!!??Quote:
Originally Posted by BIGFISHNFREAK
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It’s just well seasoned.....lol :Rofl
How long can you keep the oil before it becomes rancid? I use mine once in most cases but if I know I'm going to cook again within a few days I'll use it again. I would cook a sliced potato to help clean the oil if using again also. :scratchhead
If you have room to keep in fridge or freeze it you can use it until it gets darker than you want to use. I have historically fried my fish at 375f and depending on what pot I use it can be tough to stay at 375f without overshooting. Recently I bought some Whistlestop seafood breading and they recommend 300f for deep frying. I was skeptical but I tried it and wasn’t able to tell a bit of difference in the oil in the breading vs 375f after letting it drain on a rack like I always do. I have to admit though that I stayed more toward 325 when I dropped the fish and then the temp came down to the 300 range. I let it cook until it’s golden brown and floating well.
Yeah, for fry chicken you definitely want a lower temp,because the outside will be overcooked before the inside is doneQuote:
Originally Posted by cattoon