Storing Frying Oil

"Alan Holbrook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a deep fryer with a very convenient draining spout, and I have no
problem getting the burned or flaky bits of coating, etc., out of the used
oil (I use a mesh coffee basket I've dedicated to the fryer). But I'd
like
to get as much use out of the recycled oil as possible. So what do you do
with the filtered used oil? Put it in a separate container? Refrigerate
it? Put it in a cool, dry place?

TIA...

All vegetable oils will eventually become rancid, and are best stored in the
refrigerator. But, to qualify that, some will become cloudy or gooey, like
olive oil, until returned to room temperature.

Alan Holbrook said:

I have a deep fryer with a very convenient draining spout, and I have no
problem getting the burned or flaky bits of coating, etc., out of the used
oil (I use a mesh coffee basket I've dedicated to the fryer). But I'd like
to get as much use out of the recycled oil as possible. So what do you do
with the filtered used oil? Put it in a separate container? Refrigerate
it? Put it in a cool, dry place?

TIA...

My fry daddy has a tight fitting plastic snap lid for it.
I filter the oil thru a mesh coffee filter into a bowl then clean the
fryer.
Dump the filtered, used oil back into the clean fryer and put the lid
on it,
then I refrigerate the whole thing.

I have the space to store the fryer pot in the refrigerator but if you
don't, I'd try a jar.

Do refrigerate it between uses or it'll go rancid.

I get 4 to 5 uses out of each batch of oil with only having to add a
small amount each time to bring it up to the pot's fill level. After
that, it starts adding an "off" flavor to the food depending on what
you have cooked. Seafood and brocolli will do it more than anything
else IME.

Om

Doug Kanter said:

"Alan Holbrook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a deep fryer with a very convenient draining spout, and I have no
problem getting the burned or flaky bits of coating, etc., out of the used
oil (I use a mesh coffee basket I've dedicated to the fryer). But I'd
like
to get as much use out of the recycled oil as possible. So what do you do
with the filtered used oil? Put it in a separate container? Refrigerate
it? Put it in a cool, dry place?

TIA...

All vegetable oils will eventually become rancid, and are best stored in the
refrigerator. But, to qualify that, some will become cloudy or gooey, like
olive oil, until returned to room temperature.

I've been using peanut oil and yes, it does become semi-solid when
refrigerated but that does not matter. It re-liquifies on heating....

Om

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I have a deep fryer with a very convenient draining spout, and I have no
problem getting the burned or flaky bits of coating, etc., out of the used
oil (I use a mesh coffee basket I've dedicated to the fryer). But I'd like
to get as much use out of the recycled oil as possible. So what do you do
with the filtered used oil? Put it in a separate container? Refrigerate
it? Put it in a cool, dry place?

Filter it and put it in a container without much air space, then
refrigerate. It's a mistake to try to get too many uses out of oil. The
result is the "greasy spoon" taste, yuck! 2 or 3 uses are OK - go up the
flavor scale - first potatoes, second onion rings, third fish, for
example.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm