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Default Storing Frying Oil

I have a deep fryer with a very convenient draining spout, and I have no
problem getting the burned or flaky bits of coating, etc., out of the used
oil (I use a mesh coffee basket I've dedicated to the fryer). But I'd like
to get as much use out of the recycled oil as possible. So what do you do
with the filtered used oil? Put it in a separate container? Refrigerate
it? Put it in a cool, dry place?

TIA...
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Default Storing Frying Oil


"Alan Holbrook" > wrote in message
.121...
>I have a deep fryer with a very convenient draining spout, and I have no
> problem getting the burned or flaky bits of coating, etc., out of the used
> oil (I use a mesh coffee basket I've dedicated to the fryer). But I'd
> like
> to get as much use out of the recycled oil as possible. So what do you do
> with the filtered used oil? Put it in a separate container? Refrigerate
> it? Put it in a cool, dry place?
>
> TIA...



All vegetable oils will eventually become rancid, and are best stored in the
refrigerator. But, to qualify that, some will become cloudy or gooey, like
olive oil, until returned to room temperature.


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Default Storing Frying Oil

Alan Holbrook wrote:
> I have a deep fryer with a very convenient draining spout, and I have no
> problem getting the burned or flaky bits of coating, etc., out of the used
> oil (I use a mesh coffee basket I've dedicated to the fryer). But I'd like
> to get as much use out of the recycled oil as possible. So what do you do
> with the filtered used oil? Put it in a separate container? Refrigerate
> it? Put it in a cool, dry place?
>
> TIA...


My fry daddy has a tight fitting plastic snap lid for it.
I filter the oil thru a mesh coffee filter into a bowl then clean the
fryer.
Dump the filtered, used oil back into the clean fryer and put the lid
on it,
then I refrigerate the whole thing.

I have the space to store the fryer pot in the refrigerator but if you
don't, I'd try a jar.

Do refrigerate it between uses or it'll go rancid.

I get 4 to 5 uses out of each batch of oil with only having to add a
small amount each time to bring it up to the pot's fill level. After
that, it starts adding an "off" flavor to the food depending on what
you have cooked. Seafood and brocolli will do it more than anything
else IME.

Om

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Default Storing Frying Oil

Doug Kanter wrote:
> "Alan Holbrook" > wrote in message
> .121...
> >I have a deep fryer with a very convenient draining spout, and I have no
> > problem getting the burned or flaky bits of coating, etc., out of the used
> > oil (I use a mesh coffee basket I've dedicated to the fryer). But I'd
> > like
> > to get as much use out of the recycled oil as possible. So what do you do
> > with the filtered used oil? Put it in a separate container? Refrigerate
> > it? Put it in a cool, dry place?
> >
> > TIA...

>
>
> All vegetable oils will eventually become rancid, and are best stored in the
> refrigerator. But, to qualify that, some will become cloudy or gooey, like
> olive oil, until returned to room temperature.


I've been using peanut oil and yes, it does become semi-solid when
refrigerated but that does not matter. It re-liquifies on heating....

Om

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