How long will re-used deep-frying oil last?

We deep fried a turkey for the holidays (awesome! ) and the oil I used says that it can be re-used. I strained the oil through cheese cloth and put back into the original 3 gallon plastic jug.

How long will this keep? How many times can it be reused? Any storage tips?

Asked by ChuckC 60 months ago Similar questions: long re used deep frying oil Food & Drink > Cooking.

Similar questions: long re used deep frying oil.

Assuming the original container was empty, that's an OK storage vessel... Assuming the original container was empty, that's an OK storage vessel...but if you still had fresh (unused) oil in that container, you've now contaminated it with the used oil. Reusing cooking oil has been done for ages. There really isn't a problem, if done properly.

The greatest hazard is allowing the fat to become rancid (spoiled) and deteriorated to the point it produces undesirable flavors and odors. Besides ruining what would have been a perfectly good meal, rancid oils also contain free radicals that are potentially carcinogenic. To understand how to best re-use oil, it is important to know about smoke points — the temperatures at which oil begins to decompose.

If you heat oil to a temperature that is too high, it produces smoke fumes. Acreolin, a substance that makes your eyes burn, is given off as well. The optimal temperature to fry foods at is 190°C (375°F).

At higher temperatures, the food will burn on the outside, and at lower temperatures, the food absorbs too much oil and tastes greasy. Different oils have different smoke points. Oils with higher smoke points are better for frying.

The following is a list of smoke points:Type of Oil Smoke Point Temperature safflower oil 265°C sunflower oil 246°C soybean oil 241°C canola oil 238°C corn oil 236°C peanut oil 231°C sesame oil 215°C olive oil 190°C lard 183 - 201°C* (*varies depending on the diet fed to hogs and the part of animal fat that is derived) Each time the oil is re-used, the smoke point becomes lowered. This is due to:foreign matter in the oil (such as batter) salt the temperature to which the oil was heated exposure to oxygen and light length of time the oil remained heated the number of times the oil was reused Combining different types of oils also lowers the smoke point. When oil becomes deteriorated, it appears dark and thick (viscous).

It may have an off odor, and smoke appears before it reaches 190°C. If the oil smells funky and old, better to toss it away and replace it with fresh oil. To re-use oil safely, use these tips: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 190°C. 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. Sources: http://www.goaskalice-cms.org/2277.html .

Depends On a Few Things You can leave the oil in the fryer as long as you store it in a cool, dark location. How long it will be good is a function of a number of things such as, what was fried in it - high protein items such as meats deterioriate oil faster than veggies, whether or not the oil was strained after each use to remove frying residue, if the oil was heated up to or past its smoke point and the type of oil used. It sounds like you've strained it well, though.

Oil will darken with reuse. If foods darken too quickly (before they are cooked), it's a sign the oil needs to be changed. With each use, the oil's smoke point drops, resulting in the early darkening.

Also, a trick I've used many times is to fry a potato in the hot oil. The potato clarifies the oil and keeps whatever you are frying "cleaner". Sources: discusscooking.com/forums/f8/deep-fryer-... and experience .

This is my personal rule im not sure how long other people do it or what is reccamended but my personal rule is no longer then 3 months :) Sources: my personal experiance .

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Looking for a Indian type of wok for deep frying. Atleast 3 inches deep, 10 inches wide. NO non-stick.

Below $35.

I have a 30 qt 45000 btu deep fryer and a 21 pound turkey how long does it take to heat the oil and cook.

Can cooking oil be used in a pressure cooker.

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