Thread: Deep fryer oil
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Mark Thorson Mark Thorson is offline
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Default Deep fryer oil

wrote:
>
> On Mon, 26 Oct 2009 23:22:04 -0400,
wrote:
>
> >I bought a deep fryer a few yers ago, used it once, and never again, as it took
> >so much oil and I didn't know if you could reuse it or how to store it. So, can
> >you reuse th eoil, and how should it be stored? Thanks.

>
> A couple of the replies got lost by my news server. How long can the oil be kept
> covered in the fridge? When do you know it's time to get rid of it? Thanks.


It won't prolong the life of the oil
to keep it in the fridge, except that
it's dark in there and keeping it in
the dark will prolong the life of the
oil. Shielding it from oxygen is even
more important, so a putting it in a
closed container with minimal headspace
is more important.

Rancidity proceeds by a free-radical
chain reaction. Once it starts, it
progresses very quickly. You'll know
it by the smell. Most chemical reactions
are sensitive to temperature, but this
one is not very sensitive to temperature.
If you filter your oil to remove stuff
that might be food for bacteria, you can
keep it at room temperature.

No hard and fast rule can be given
for how long it will keep. If it lacks
the foul odor and taste of rancid oil,
it's good.

Saturated fats like coconut oil and lard
keep the longest. Contamination with old
oil can seed the reaction which causes
rancidity, so it's important to clean
all of the oil out of containers being
reused and the fryer itself.