deep fryer oil and its reuse

"MARY SMITH" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm sorry for the ignorant question ahead of time. I'm
thinking of buying

a

Quoted message said:

deep fryer and was worried that using new oil would be
pricey everytime. Folks tell me that you just strain and
reuse. How can you cook say

"shrimp"

Quoted message said:

and not have the bacteria in the oil next meal?

Thanks in advance. [email hidden]

Nothing ignorant about your question! Bacteria are not a
problem because the temperature of frying kills them all.
Oil does get stale and absorbs flavors, but you can still
use it 2 or 3 times if you strain it and store in the
fridge. Keep track of what the oil was used for. For example
oil that was used to fry potatoes or hush puppies can be
reused for fish, but not the other way around.

--
Peter Aitken

Remove the [censored] from my email address before using.

Don't worry about it. The temperature kills all the bad
guys. You may have flavors mixing but not so much that you
would notice it. Restaurants cook shrimp pork beef etc in
deep fat fryers all the time.

"MARY SMITH" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm sorry for the ignorant question ahead of time. I'm
thinking of buying

a

Quoted message said:

deep fryer and was worried that using new oil would be
pricey everytime. Folks tell me that you just strain and
reuse. How can you cook say

"shrimp"

Quoted message said:

and not have the bacteria in the oil next meal?

Thanks in advance. [email hidden]

MARY SMITH said:

I'm sorry for the ignorant question ahead of time. I'm
thinking of buying a deep fryer and was worried that using
new oil would be pricey everytime. Folks tell me that you
just strain and reuse. How can you cook say "shrimp" and
not have the bacteria in the oil next meal?

Bacteria are all killed by deep fry temperatures.

There will be some acquisition of flavors in the cooking,
but it's no big deal. Filter the oil and store it in a cool,
dark place. You should get a dozen uses out of it.
Restaurants routinely use oil for a week or more, filtering
daily. Typically, they turn the fryers on before lunch and
leave them on until closing. Those operations with constant
filtration units often are able to get weeks of use from a
single fill with replenishment.

Oil isn't anywhere near as fragile as most people would have
you believe.

Pastorio

Bob (this one) said:

Bacteria are all killed by deep fry temperatures.

But the toxins they create aren't necessarily destroyed. You
need to demonstrate that too, for your argument to hold. If
crud dropped to the bottom and putrified, how do you know it
won't poison the oil?

Quoted message said:

There will be some acquisition of flavors in the cooking,
but it's no big deal. Filter the oil and store it in a
cool, dark place.

In an airtight container. Exposure to oxygen is the first
most important thing, and exposure to light is second.
Temperature is not important.

Quoted message said:

You should get a dozen uses out of it. Restaurants
routinely use oil for a week or more, filtering daily.
Typically, they turn the fryers on before lunch and leave
them on until closing. Those operations with constant
filtration units often are able to get weeks of use from a
single fill with replenishment.

Oil isn't anywhere near as fragile as most people would
have you believe.

If it's a highly saturated oil like coconut oil, lard, or
commercial deep-fry oils, it's as stable as you describe.
Vegetable oils (except coconut oil and hydrogenated
vegetable oils) spoil fairly rapidly in some deep fry
applications. For making fried donuts at a retail donut
shop, they're fine, because the fry oils are replaced more
quickly than they spoil. (Due to the constant and rapid
outflow of fry oil over the counter, in the donut business.)

"Bob (this one)" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

MARY SMITH said:

I'm sorry for the ignorant question ahead of time. I'm
thinking of

buying a

Quoted message said:

Quoted message said:

deep fryer and was worried that using new oil would be
pricey everytime. Folks tell me that you just strain and
reuse. How can you cook say

"shrimp"

Quoted message said:

Quoted message said:

and not have the bacteria in the oil next meal?

Bacteria are all killed by deep fry temperatures.

There will be some acquisition of flavors in the cooking,
but it's no big deal. Filter the oil and store it in a
cool, dark place. You should get a dozen uses out of it.
Restaurants routinely use oil for a week or more,
filtering daily. Typically, they turn the fryers on before
lunch and leave them on until closing. Those operations
with constant filtration units often are able to get weeks
of use from a single fill with replenishment.

I don't doubt that restaurants do it the way you describe -
the stale oil smell that surrounds every Chick Fillet
restaurant is ample proof!. But using oil more than 2-3
times definitely affects the flavor of things fried in it
subsequently. This is obviously acceptible to some people -
if you never fry at home you may never have tasted food
fried in fresh oil. For the best results, particularly with
delicate foods like tempura, you need fresh oil. Bottom
line, save your oil and see how long you can reuse it before
the taste becomes objectionable to you.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Mark Thorson" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Bob (this one) said:

Bacteria are all killed by deep fry temperatures.

But the toxins they create aren't necessarily destroyed.
You need to demonstrate that too, for your argument to
hold. If crud dropped to the bottom and putrified, how do
you know it won't poison the oil?

First of all, if the bacteria are all killed they cannot
produce any toxins. Second, all bacterial toxins are, to the
best of my knowledge, proteins. If there's a protein that
can withstand 365f without being denatured, I have yet to
hear about it.

--
Peter Aitken

Remove the [censored] from my email address before using.