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Throwing out cooking oil
Simple question for some!
Why does it say that once you have deep fried fish you should throw the oil away whereas with chips you can use over and over? What is it with fish? Does it diminish the quality of the oil? Is it dangerous in that if you leave for overlong you can get food poisoning? Or is it simply that the oil may taste a bit fishy? They always say to discard the oil after deep frying fish, but they never say why. Anyone know the answer? Thank you |
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Throwing out cooking oil
Jamie wrote:
> Or is it simply that the oil may taste a bit fishy? Pretty much. |
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Throwing out cooking oil
On Aug 30, 2:29*pm, "Jamie" > wrote:
> Simple question for some! > Why does it say that once you have deep fried fish you should throw the oil > away whereas with chips you can use over and over? > What is it with fish? > Does it diminish the quality of the oil? > Is it dangerous in that if you leave for overlong you can get food > poisoning? > Or is it simply that the oil may taste a bit fishy? > > They always say to discard the oil after deep frying fish, but they never > say why. > Anyone know the answer? > Thank you Sounds like a rep for a foodservice company. The thing about oil is that it starts to break down as soon as you heat it. Adding food to it breaks it down even more. Any coating that doesn't adhere to the food will wind up in the oil, and it eventually burns. That stuff can end up on the food... really doesn't taste so good either. Also, as the oil cools it tends to settle out, and create a clay like layer on the bottom of your fryer. Then it takes awhile to clean that out. That is why frying lots of seafood is such a chore. Many large restaurants have filters for getting more use out of their oil. They are used while the oil is hot, have a paper type filter that traps most of the particulates (99%+) and a pump system that gets the oil back into the frialator. It's extremely rare that you would get food poisoning from used oil. Heating oil up to working temperature will kill any cooties in it. The main culprit is the food being fried itself, and how you store it later if not eaten. |
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Throwing out cooking oil
Jamie wrote:
> Simple question for some! > Why does it say that once you have deep fried fish you should throw the > oil away whereas with chips you can use over and over? > What is it with fish? > Does it diminish the quality of the oil? > Is it dangerous in that if you leave for overlong you can get food > poisoning? > Or is it simply that the oil may taste a bit fishy? > > They always say to discard the oil after deep frying fish, but they > never say why. > Anyone know the answer? > Thank you Pish tosh! Want to clarify your cooking oil after cooking anything. Get you a funnel, preferable a large one, put a paper towel in it to catch the batter crumbs, pour oil through back into the jug. Just don't mix used cooking oil and fresh. another way is to fry some chips in the previously used oil then toss the chips in the trash. The chips, I assume you're talking about what we 'Muricans call fries, will help to purify the oil by picking up the fish flavor if any. My mother did this all during WWII when oil of any kind was hard to come by. I picked it up from her and have used it every since. Should be able to get at least two, maybe three uses out of the oil. Waste not, want not. |
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Throwing out cooking oil
George Shirley wrote:
> > Just don't mix > used cooking oil and fresh. Cannot emphasize this enough. The breakdown of oil proceeds by a free-radical chain reaction, and the free radicals in the old oil will seed the reaction in the new oil. This is also why the fryer should be scrupulously cleaned every time the oil is changed. |
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Throwing out cooking oil
George wrote:
> > Jamie wrote: > > > Or is it simply that the oil may taste a bit fishy? > > Pretty much. To elaborate, fish itself contains oily fats which are rendered into the frying oil, transferring a fishy flavor. |
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Throwing out cooking oil
Mark Thorson wrote:
> George Shirley wrote: >> Just don't mix >> used cooking oil and fresh. > > Cannot emphasize this enough. The breakdown of oil > proceeds by a free-radical chain reaction, and the > free radicals in the old oil will seed the reaction > in the new oil. > > This is also why the fryer should be scrupulously > cleaned every time the oil is changed. Or if you want to emulate big box restaurants you could just dump in some of that industrial additive that use. |
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Throwing out cooking oil
"Jamie" wrote:
> Simple question for some! > Why does it say that once you have deep fried fish you should throw the oil > away Where does it say this? Restaurants add fresh oil to deep fryers all day. Their fryers have automatic filtration systems for removing particulates but they don't remove the fishyness so those fryers are dedicated to cooking fish only... of course if you're 'talian you probably won't notice that your fries stink like CyberClam's crotch. There's typically a system for reusing oil. The freshest oil is used for the least odiferous foods, like fries. When the oil used for fries gets a bit funky it's then used for chicken. The next day when it's a bit funkier yet then it's used for fish. When it becomes too fishy 'talians use it for sunbathing... 'talians don't do soap and water bathing. <G> |
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Throwing out cooking oil
"Sheldon" > wrote in message ... > "Jamie" wrote: >> Simple question for some! >> Why does it say that once you have deep fried fish you should throw the >> oil >> away > > Where does it say this? Restaurants add fresh oil to deep fryers all > day. Their fryers have automatic filtration systems for removing > particulates but they don't remove the fishyness so those fryers are > dedicated to cooking fish only... of course if you're 'talian you > probably won't notice that your fries stink like CyberClam's crotch. > > There's typically a system for reusing oil. The freshest oil is used > for the least odiferous foods, like fries. When the oil used for fries > gets a bit funky it's then used for chicken. The next day when it's a > bit funkier yet then it's used for fish. When it becomes too fishy > 'talians use it for sunbathing... 'talians don't do soap and water > bathing. <G> > > > Sheldon, you have to be the funniest person on Usenet. Really. |
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Throwing out cooking oil
On Sat, 30 Aug 2008 22:51:18 -0400, Paco wrote:
> "Sheldon" > wrote in message > ... <bigoted crap snipped> > > Sheldon, you have to be the funniest person on Usenet. Really. more like the stupidest. blake |
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Throwing out cooking oil
bleek JEALOUS MICK Murphy covets:
> Paco wrote: > > "Sheldon" wrote > > > Sheldon, you have to be the funniest person on Usenet. �Really. > > more like the stupidest. Is it any wonder a Mick's favorite color is GREEN! <G> Ahahahahahahahahahahahahahaha. . . . Vulva Face: http://www.selfesteem4women.com/jealousy.php?ad=b23 |
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Throwing out cooking oil
George wrote:
> > Mark Thorson wrote: > > George Shirley wrote: > >> Just don't mix > >> used cooking oil and fresh. > > > > Cannot emphasize this enough. The breakdown of oil > > proceeds by a free-radical chain reaction, and the > > free radicals in the old oil will seed the reaction > > in the new oil. > > > > This is also why the fryer should be scrupulously > > cleaned every time the oil is changed. > > Or if you want to emulate big box restaurants you could just > dump in some of that industrial additive that use. The only additive that would have any effect on this process would be an antioxidant like BHA, BHT, or TBHQ which would quench free radicals and terminate the chain reaction. These additives are controversial because some studies suggest they may be carcinogens. I've seen boxes of commercial frying fats, and I've never noticed them to have antioxidant additives. I have noticed that they are usually highly saturated, often solid or semi-solid at room temperature. Saturated fats are far less vulnerable to free radicals. This gives them much longer service lifetime in the deep fryer. I haven't looked at what's being used commercially recently. The trans fats replaced beef fat and lard because of the bad publicity animal fats got during the 1960's and 1970's, especially after the lurid color photographs of cholestrol-filled arteries in Life magazine. Then, research on trans fats found them to be about as bad as saturated fats. So, in the last couple years we have cities outlawing trans fats, and the industry hunting around for more alternatives such as interesterified fats, but research is beginning to show that they may be as bad or worse than trans fats. I predict a return to beef fat and lard. They're all-natural, unlike trans fats, interesterified fats, and whatever new crap comes down the pike. |
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Throwing out cooking oil
On Sep 1, 4:54�pm, Mark Thorson > wrote:
> George wrote: > > > Mark Thorson wrote: > > > George Shirley wrote: > > >> Just don't mix > > >> used cooking oil and fresh. > > > > Cannot emphasize this enough. �The breakdown of oil > > > proceeds by a free-radical chain reaction, and the > > > free radicals in the old oil will seed the reaction > > > in the new oil. > > > > This is also why the fryer should be scrupulously > > > cleaned every time the oil is changed. > > > Or if you want to emulate big box restaurants you could just > > dump in some of that industrial additive that use. > > The only additive that would have any effect on this > process would be an antioxidant like BHA, BHT, or TBHQ > which would quench free radicals and terminate the chain > reaction. �These additives are controversial because > some studies suggest they may be carcinogens. > > I've seen boxes of commercial frying fats, and I've > never noticed them to have antioxidant additives. > I have noticed that they are usually highly saturated, > often solid or semi-solid at room temperature. > Saturated fats are far less vulnerable to free radicals. > This gives them much longer service lifetime in the > deep fryer. > > I haven't looked at what's being used commercially > recently. �The trans fats replaced beef fat and lard > because of the bad publicity animal fats got during > the 1960's and 1970's, especially after the lurid > color photographs of cholestrol-filled arteries > in Life magazine. > > Then, research on trans fats found them to be about > as bad as saturated fats. �So, in the last couple > years we have cities outlawing trans fats, and the > industry hunting around for more alternatives such > as interesterified fats, but research is beginning > to show that they may be as bad or worse than trans > fats. > > I predict a return to beef fat and lard. �They're > all-natural, unlike trans fats, interesterified fats, > and whatever new crap comes down the pike. Unless you render your own, beef fat and lard are not natural, commercial lard is highly processed and so is commercially prepared suet. And unprocessed they're much too strongly flavored for cooking. http://www.epicurious.com/tools/food...=20&submit.y=2 |
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Throwing out cooking oil
In article >,
"Jamie" > wrote: > Or is it simply that the oil may taste a bit fishy? Yes. -- -Barb, Mother Superior, HOSSSPoJ http://web.mac.com/barbschaller, blahblahblog is back and most recently updated last night, 8-17-2008. Fair entries are DONE! |
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Throwing out cooking oil
"Sheldon" > ha scritto nel messaggio
Unless you render your own, beef fat and lard are not natural, commercial lard is highly processed and so is commercially prepared suet. And unprocessed they're much too strongly flavored for cooking. http://www.epicurious.com/tools/food...=20&submit.y=2 Everybody makes their own lard here in the countryside, and we all can't get enough of it for our cooking. US expats get all bent about making fruit pie crusts with lard because they think it tastes like meat, while in reality the Crisco shortening just hasn't been around that long and many people have never stopped using lard from their own pigs even in the USA. |
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Throwing out cooking oil
On Aug 30, 2:47*pm, George Shirley > wrote:
> Jamie wrote: > > Simple question for some! > > Why does it say that once you have deep fried fish you should throw the > > oil away whereas with chips you can use over and over? > > What is it with fish? > > Does it diminish the quality of the oil? > > Is it dangerous in that if you leave for overlong you can get food > > poisoning? > > Or is it simply that the oil may taste a bit fishy? > > > They always say to discard the oil after deep frying fish, but they > > never say why. > > Anyone know the answer? > > Thank you > > Pish tosh! Want to clarify your cooking oil after cooking anything. Get > you a funnel, preferable a large one, put a paper towel in it to catch > the batter crumbs, pour oil through back into the jug. Just don't mix > used cooking oil and fresh. another way is to fry some chips in the > previously used oil then toss the chips in the trash. The chips, I > assume you're talking about what we 'Muricans call fries, will help to > purify the oil by picking up the fish flavor if any. > > My mother did this all during WWII when oil of any kind was hard to come > by. I picked it up from her and have used it every since. Should be able > to get at least two, maybe three uses out of the oil. Waste not, want not.. Didn't I read somewhere that coffee filters were easy and convenient, and didn't fall apart like paper towel? N. |
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