I'm using canola oil in a deep fry machine to make french fries... how long
should I keep/reuse the oil? Is it more a function of use or time? Is
there an easy way to tell when the oil needs to be changed?

Default > wrote in
:

> I'm using canola oil in a deep fry machine to make french fries... how
> long should I keep/reuse the oil? Is it more a function of use or
> time? Is there an easy way to tell when the oil needs to be changed?
>

If the oil smells off. If the oil smokes excessivly. If the oil is way
darker than when it frirst went in the deep fryer and if the oil has
absorbed a flavour from the foods cooked (ie fish). Canola oil is normally
good for about a year. But frying at temps near it's smoking point lowers
it's smoking point.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

hahabogus wrote:

> If the oil smells off. If the oil smokes excessivly. If the oil is way
> darker than when it frirst went in the deep fryer and if the oil has
> absorbed a flavour from the foods cooked (ie fish). Canola oil is normally
> good for about a year. But frying at temps near it's smoking point lowers
> it's smoking point.


Does the oil have to be refrigerated?

~john

Levelwave© > wrote in
:

> hahabogus wrote:
>
>> If the oil smells off. If the oil smokes excessivly. If the oil is
>> way darker than when it frirst went in the deep fryer and if the oil
>> has absorbed a flavour from the foods cooked (ie fish). Canola oil
>> is normally good for about a year. But frying at temps near it's
>> smoking point lowers it's smoking point.
>
>
> Does the oil have to be refrigerated?
>
> ~john
>
>

No, just store the oil in a cool place out of direct sunlight.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Default wrote:
>
> I'm using canola oil in a deep fry machine to make french fries...
> how long should I keep/reuse the oil?

Those are two VERY different questions.

Canola oil in the original sealed container will last years. After
opening unused canola oil still in the container will last a few
years.

The best length of time to use oil in a deep frier is once. Every
time oil is heated it has more transfats. So ideally use as little
as you can and change it daily. As a practical matter consider
changing some of it daily. The more you change the better the fries.

In article >,
Default > wrote:

> I'm using canola oil in a deep fry machine to make french fries... how long
> should I keep/reuse the oil? Is it more a function of use or time? Is
> there an easy way to tell when the oil needs to be changed?

Summary of info from "How to Read a French Fry":

avoid oxygen, light, and moisture--store in the smallest container it'll
fit in, and in a cool, dark place.

Discard when the smoke point drops to close to the frying temperature,
or when it develops off-odors, or becomes noticeably darker than unused
oil.

The book also recommends adding a tablespoon of old (not rancid) oil to
each cup of new--saying that brand-new oil doesn't cook as well as oil
that's broken in a little.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only