I was just wondering if you guys had any advice on how long you can store you cooking oil after using it. Just thought it might be a good idea to know before the fish really start bitting.
Printable View
I was just wondering if you guys had any advice on how long you can store you cooking oil after using it. Just thought it might be a good idea to know before the fish really start bitting.
Your probably going to get alot of different answers on this on but, I usually keep using the same oil for frying fish until it just starts smelling too fishy. Once it reaches that too fishy point, I'll throw it out but I always use alittle of the old oil in with the new oil (in the skillet, not in the container) that helps it brown the fish better. I've kept using the same oil for about 3 months but there again, its depends on how much fish ya fry. Confusing I know but, thats my 2 cents.
Bluegill
Do you store the used at room temperature or do you freeze it?
I freeze mine and I had been keeping it for about 1 month using it about twice before getting rid of it. Just seems like a waste when I'm only frying 20 fish in it then buying more.
i have keep it in the freezer several years.as long as it isen`t burnt it shoule be good for a long time . strain the old meal and fish crums out .
don`t pour it out find some one that runs it in a diesal . my doctor does .after it is run through his process .:D
Never thought about freezing it, I didn't know that oil would freeze, guess I learned something new.
Bluegill
I have frozen it before but i discarded it after the second cooking.
ive been in restaurants for almost 15 years and i can tell you a good bit about oil. of course when you cook strong foods such as onions or fish, they will flavor the grease. there are 4 things that kill grease.
1. heat - dont keep it hot any longer than you have to
2. sun light - store in cool dark place
3. food particles - strain through a coffee filter after every use.
4. water - simply wipe out all water after washing out pan.
the way to tell if grease is bad or not is by the color. i use my basket to test the clarity of it. if i cant see the bottom of the basket in the oil (about 7 inches) then i throw it out. also if the grease is smoking from the top with nothing cooking in it, throw it out. the grease is burnt up. and if you use it, you might as well go to auto zone and get a few quarts of 30w motor oil. lol:D
Thanks Allen. I appreciate all the tips. That oil is expensive. Any luck with the job?
no luck with a job, but honestly i havent been looking. my wife makes decent and im trying to talk her into me being a bum for at least the summer. my unemployment isnt really that bad, considering most of my money i made, made extra car payments and our hobbies. hopefully i can just enjoy the summer and try to take my son out fishing as much as possible.
I am glad you are in that good of a situation. Enjoy as much time as you can with your son. They are grown before you know it.
I strain ever other time and then add some as needed, no problems.
thats good chucky, people dont realize it but you leave the crumbs in the bottom of the fryer after use, it starts breaking down the oil making it no good.
Thanks alot for all the tips on keeping the oil. Now if I could just get some help getting something to put in the oil:D
i hear ya. i havent been out in about 2 months now. i should be getting my boat back from the doctor next week, im really looking forward to it
if you do not freeze would you recommend using it again say within the next few days! because especailly this time a year we have alot of company wanting to eat crappie! And i have never reused or frozen but i was thinkin about this same topic last weekend when i paid so much for oil and then turned around and dumped it!
Quote:
Originally Posted by Dinkydonker
i have never froze oil.my oil sits out on the counter in the fryer, covered of course. i usaully get about a month use out of it. thats about 5 or 6 uses. and thats only a gallon or so. the temperture to kill bacteria is 165 degrees, a holding temp in restaurants is 140 degrees. which you are way beyond when frying fish. the only concern should be cooking french fries in the same grease. they will be fishy after a few uses. but as for the fish, it already has the fish smell and taste.
I know it's expensive, but you ought to try olive oil. It will last 10 times longer than regular cooking oil. So because of the cost, it's off set by the amount of times you can use it. Another point, even after geting it to hot, it dosen't seen to hurt it. I've been using it 1996.
dog1
If you don't mind me adding anotherQuote:
Originally Posted by allen
5...salt...it will break down oil very quick...never salt FF or fish while it is draining over the oil.
Most kitchens crank up the fryers at the start of the day8/9 a.m. and off at 11/12 pm..a busy store might filter them twice a day.There are also special powders you can add to them .Our fryers hold about 40-45# of oil(not gallons)usually add about 1 gallon of fresh after every filtering...change it out completly about every 2 weeks.
365 seems to be the sweet spot for temp....buy a decent thermometer...don't overcrowd it...filter while warm...and it should last at least 10-20 cycles for home use.
This one of those topics that everyone at one time or another has given great thought to. I think I have learned about 4 different things about oil so far. Great topic.
1. heat - dont keep it hot any longer than you have to
I only worried about what the "heat" would do to the fish
2. sun light - store in cool dark place
I knew this one. (5 points)
3. food particles - strain through a coffee filter after every use.
When partiles got bad I cheanged oil
4. water - simply wipe out all water after washing out pan.
Didn't know this either. How many of you have dropped frozen french fries in their oil?
5...salt...it will break down oil very quick...never salt FF or fish while it is draining over the oil.
And how many have salted their fries or fish over the oil? It might be better to ask how many of you HAVEN"T
I used to do research in the animal byproduct field specializing in fats and oils. Allen's comments are right on the money. But know that all fat oxidizes over time - that's what causes rancidity. Heat, light, water, food particals and as mentioned - salt all increase the rate of oxidation. However fat (oil) can be stored in the freezer in an opaque container for several years with no noticable deterioration. Used oil should be strained before storing.
One other note. High temperatures causes an increase in transfatty acids. The chemistry is complex, but from a health standpoint, if you are cooking at about 350 degrees, I wouldn't restore that oil more than twice. Oils with a higher titer will do better (peanut oil, coconut, or a blend) will do better. Hope this helps - probably more than you want to know.
thats why crappie.com is so great! everyone knows a little about things and bring it all together. thanks for the info!