Cooking oil

Message 47 of 4185

Hello Everyone:

Sorry that I have been gone so long, but we are still finishing the renovations on our kitchen. What turned out to be a little job has become a very big job. Hopefully it will be done soon.

I do have a question and I know someone will have the answer. How long can you keep left over cooking oil that you have used to deep fry fish? Also, do you need to keep it in the fridge? No one seems to know that answer and I thought someone here would definitely know. So, if you could answer my question, I will be forever grateful. Thanks and I will be in touch more often, once this renovation is done.

posted by Dutchy

Throw the oil out or everything you cook with will taste like fish. Even if you strain it, it might have a old oil taste.

posted by vinnyv
about 1 month ago

Okay, Dutchy, if you had strained the oil through a fine strainer lined with cheesecloth, into a food safe container with a tight fitting lid, and kept it in the refrigerator, then it would have been good to fry more fish in, for about one month.
After that, the oil tastes rancid. There is always the method of sacrificing a potato, by frying and discarding the potatoes, to remove off oders from the oil, but still, it is only good for more fish.
Don't try this after one month. We don't want to lose you to food poisoning.
Hope this helps you....

posted by lemoncello
about 1 month ago

Although it took me this long, I really want to thank you all for the information. As always, it was invaluable. Thanks for educating me. I don't fry often enough so I think that I will just throw it out every time I use it. You people are wonderful and I hope one day I will have answers for some of you. Take care and hope your Christmas baking and shopping are going well. Also, for most of you, who are American, our heartfelt HAPPY BELATED THANKSGIVING to all of you, from us Canadians across the border.

posted by Dutchy
19 days ago

Thank you Dutchy, and I hope you have a wonderful holiday season too.

posted by lemoncello
18 days ago

Deep frying oil should be one that is designed for that and has a high burning point. That is the point when oil starts to smoke when heated.
Most restaurants use this kind of fat and cook all kinds of foods such as potatoes, onions, chicken, fish, etc. without the oil taking on any particular flavour. Oil in itself is neutral in taste. Some infused oils may take on the flavour of the herbs or garlic that it has been combined with, but those flavours soon are dissipated when the oil is heated. Infusion flavoured oils are usually used as cold dressings.
Oils derived from nuts can maintain their peculiar flavours if not overheated, such as sesame oil.
Olive oil, especially extravirgin will impart a pleasant taste while having a high burning point. Peanut oil is good for stir-frying as it also has a high burning point and will not impart any flavour to the food being cooked.