Author Topic: What do you do with your cooking oil?  (Read 453 times)

perchnut

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What do you do with your cooking oil?
« on: Sep 26, 2017, 08:21 AM »
I tried searching, and couldnt find anything, although, I believe this has been covered.....Anyway, Im thinking of upping the ante and start to use Peanut oil for my fish fries.  I dont have them too often, but I hate to throw out the oil once its cooled.  Ive heard of straining back in the bottle and storing in the fridge....How long will this keep?  Does it retain any 'off' flavors? 

esox_xtm

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Re: What do you do with your cooking oil?
« Reply #1 on: Sep 26, 2017, 08:31 PM »
You can keep and reuse oil for quite a while. There are issues though.

Refrigeration helps as does filtering wayward food particles. Over time though oil can and will get rancid. Not good.

To "freshen" used oil fry up a big batch of taters. (Darn the luck, French fries) ::) ;D. Really, it does work to remove "off" flavors from used oil. Might not be the best fries you ever had but hey, you can use your oil for a few more passes.

Peanut oil is great because of the high smoke point. That means you can fry @ 360 - 370 without setting off the smoke alarm.   ;)2  Do be aware of prospective diners that may have a peanut allergy. It could be bad.  :nono:
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Baetis62

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Re: What do you do with your cooking oil?
« Reply #2 on: Sep 26, 2017, 10:32 PM »
So far Peanut Oil has been my favorite to fry in but its not inexpensive.  Most of my fries are fish but I also like to finish my smoked chix wings in the fryer so the oil tends to get crud in it pretty quickly.  I've tried coffee filters, cheesecloth and a variety of other strainers (some designed for this task specifically) but never been happy with the results.  I recently ordered up something on Amazon called a nut milk (almond, hazel etc) bag. I'm guessing some folks pack it full of nuts then beat the hell out of it and drink the juice?  Maybe I've lived in the Boulder area too long but its been reported to work well on larger amounts of fry oil (1 gallon or more) and is allegedly washable/reusable.  For under $10 I'm going to give it a try.  If it works and holds up to even 3-4 uses I'd be pleased. 

I also found some people touting the odd process of dumping a gelatin solution into the oil after it cools somewhat.  Apparently it settles and the solids (which hold a bit of moisture) wil eventually settle into the gelatin strata forming a semi solid "puck" that is easily removed once chilled.   

I will report any success.

Junkie4Ice

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Re: What do you do with your cooking oil?
« Reply #3 on: Sep 27, 2017, 08:35 AM »
I've never really paid attention to how long I keep my oil, but several months at least. I know the stuff I currently have is from early summer. I go based on flavor and smokiness, the more particles left over in the oil the smokier it ends up being (as they burn I'd assume) which also affects the flavor and as the oil gets old you can definitely start to taste a difference in the flavor too. I never store mine in the fridge and haven't ever strained it. I also never mix fish with anything else I cook. I really only deep fry fish and fries so I have two gallons (small frier) that I store in the basement where it is cooler and I'd say I usually get 3-4 uses at a minimum...
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