› Budget101 Discussion List Archives › Budget101 Discussion List › Question about used oil
- This topic has 15 replies, 1 voice, and was last updated May 8, 2008 at 2:56 pm by .
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- May 8, 2008 at 2:56 pm #257657Guest
Hi Sherry,
Just my 2 cents worth (probably worth what you pay for it :)…
Having worked in food service for several years, we had our fryersfull of oil constantly, for chicken, fries, fish, hush puppies,
whatever. The oil was strained daily to help keep it fresh, never
refigerated, and worked great, it just stayed in the fryer. Moststore delis do this, as well as restaurants, and we always had to
pass health inspections (mine usually got scores in the high 90’s).
We added to it as it went down, and as it got darker and didn’t lookso good, that’s when we would change it out. I think just by
reheating it to the stage needed for frying would kill any bacteria
you’d be worried about. Straining it well is the key. We strained itthrough large paper strainers, not unlike coffee filters. That
trapped the sediment from batters, cornmeal, etc…which would
contribute to off odors. Fish tended to “smell it up” the worse, sowe usually changed out oil on Friday nights after fish was fried. In
other words, we used it constantly for a week before changing it.
Also, you probably wouldn’t want to use it to fry donuts if it hadchicken in it prior. Not that it would hurt you but you’d probably
taste it. As said on other responses, if it gets a funny smell, toss
it. That old “when in doubt throw it out” has some merit here. Goodluck, you might need it with 2 cooks in the kitchen!! I went through
that once, just remember it still is your kitchen :0)
Linda— In Budget101_@yahoogroups.com, “Sherry”
wrote: >
> Long story short, my mother in law moved in with us about 5 monthsago.
>
> She will fry something and save the oil. Does anyone else do this?Is
> it safe?
>> Most of the time it looks a little darker, but you can not really
tell
> that it has been used. While I do not really like the idea becauseI am
> wondering what is growing in it, she insists on saving it. usally
not> covered. ( my iron skillet has a perment home sitting on my stove
full
> of oil. She got mad because I refused to let my children eat foodthat
> was cooked in oil that had been sitting there for a week. She and
my> husband ate it and did not get sick, so, am I wrong? is it ok???
>
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