On Oct 27, 3:05*am, Damaeus > wrote:
> Reading from news:rec.food.cooking,
> posted:
>
> > 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.
>
> One friend of mine, who's Italian, a professional musician, and comes from
> a family of chefs, from whom he picked up much of his cooking knowledge,
> told me that once oil has been used to fry once, it becomes carcinogenic
> and should be discarded. *That gets expensive if you fry very much at all.
> I just tend to use canola oil until it starts turning dark, then I pour it
> over into an empty cat litter jug to be saved for discarding later.
>
> One thing I do want to do is get something that I can use to strain the
> crumbs out of the oil so I can fry things without the little black crumb
> speckles getting on things like french fries. *Oil won't flow through a
> paper towel, and I think I remember trying a dishcloth once, but that just
> let oil drip through slowly. *I have a strainer I use for draining pasta
> and potatoes, but I think the screen mesh on it has holes that are too big
> to keep the crumbs and allow the oil to flow through.
>
> As for buying a deep fryer, we have two of them: a Fry Daddy and some
> other kind of fryer with a basket lever on it for lifting and draining.
> Only problem with both of those is that they're not submersible in water,
> which makes cleaning them sort of a hassle. *

I use 91% Isopropyl alcohol to cut the gummy oil residue in my
Frydaddy.
>
> Damaeus

--Bryan