I have some Canola oil which I used for frying
chicken. I have strained the oil & returned it
to the original container. The oil stayed below
350 degrees for the entire cooking session.
Do I need to refrigerate this oil, or can it be
stored at room temp? How long will the used
oil keep?

--
Tank

This Space To Let

I suggest storing it in the refrigerator or freezing it until you're ready to
fry chicken again

Tank wrote:

I have some Canola oil which I used for frying
chicken. I have strained the oil & returned it
to the original container. The oil stayed below
350 degrees for the entire cooking session.
Do I need to refrigerate this oil, or can it be
stored at room temp? How long will the used
oil keep?

Oil is cheap enough that I wouldn't bother trying
to save it. But if you insist, refrigeration will have
absolutely no effect on preserving it. If there are
bits of food particles in the oil, refrigeration may
prevent them from putrefying -- but pure oil
does not benefit from refrigeration.

The important factors are excluding oxygen and
light. Oxygen diffuses through plastic, so glass
is better than plastic as a storage container.

How long it will keep depends on several variables
and your own opinion of how off a flavor can be
and still be acceptable. If you are living in poverty
and want to get maximum use out of this oil, keep
using it until you can't stand the flavor any more.

On Fri, 3 Oct 2003 08:06:17 -0400, "Tank"
wrote:

I have some Canola oil which I used for frying
chicken. I have strained the oil & returned it
to the original container. The oil stayed below
350 degrees for the entire cooking session.
Do I need to refrigerate this oil, or can it be
stored at room temp? How long will the used
oil keep?

Refrigerating the oil is an excellent idea since it will have picked
up sufficient odors in the cooking process to mask the odors of
rancidity in the early stages.

Kept tightly sealed in the refrigerator it'll stay good for months.

......Alan.


Post no bills

Tank wrote:

I have some Canola oil which I used for frying
chicken. I have strained the oil & returned it
to the original container. The oil stayed below
350 degrees for the entire cooking session.
Do I need to refrigerate this oil, or can it be
stored at room temp? How long will the used
oil keep?

You don't need to refrigerate it. Professionals don't. Filter it well,
put it into the same sort of container it came in and store it in the
dark. It won't last indefinitely, but it'll last a long time. Weeks
and weeks before it becomes rancid enough to notice.

Pastorio

Mark Thorson wrote:

Tank wrote:

I have some Canola oil which I used for frying
chicken. I have strained the oil & returned it
to the original container. The oil stayed below
350 degrees for the entire cooking session.
Do I need to refrigerate this oil, or can it be
stored at room temp? How long will the used
oil keep?

Oil is cheap enough that I wouldn't bother trying
to save it. But if you insist, refrigeration will have
absolutely no effect on preserving it. If there are
bits of food particles in the oil, refrigeration may
prevent them from putrefying -- but pure oil
does not benefit from refrigeration.

The important factors are excluding oxygen and
light. Oxygen diffuses through plastic, so glass
is better than plastic as a storage container.

How long it will keep depends on several variables
and your own opinion of how off a flavor can be
and still be acceptable. If you are living in poverty
and want to get maximum use out of this oil, keep
using it until you can't stand the flavor any more.

I have been wondering about that myself. I have been using the same
skillet full of oil for months now with no bad taste or ill effects. It
sits on the stove covered with a glass lid. It seems fine. I cook in it
once or twice a week, but there has been a week or two when I didn't use
it. Other than some "gritty" looking stuff that forms in it (which goes
away when heated), it's still oil.

BTW, *I* am in a poverty situation, so I must make everything last as
long as possible. Also, I keep it around as a source of the "brown" from
fried chicken that I like in mac-n-cheese and baked potatoes. It's
always a handy source of "brown" (crust) from chicken.

Gary




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