- May 8, 2008 at 2:56 pm #257657
Just my 2 cents worth (probably worth what you pay for it :)…
Having worked in food service for several years, we had our fryers
full 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. Most
store 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 look
so 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 it
through 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, so
we 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 had
chicken 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. Good
luck, you might need it with 2 cooks in the kitchen!! I went through
that once, just remember it still is your kitchen :0)
— In Budget101_@yahoogroups.com, “Sherry”
> Long story short, my mother in law moved in with us about 5 months
> She will fry something and save the oil. Does anyone else do this?
> it safe?
> Most of the time it looks a little darker, but you can not really
> that it has been used. While I do not really like the idea because
> wondering what is growing in it, she insists on saving it. usally
> covered. ( my iron skillet has a perment home sitting on my stove
> of oil. She got mad because I refused to let my children eat food
> was cooked in oil that had been sitting there for a week. She and
> husband ate it and did not get sick, so, am I wrong? is it ok???
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