Fry-oil is referred to oil that has been previously used. Is it okay to reuse such oil?
Share
Sign Up to our social questions and Answers Engine to ask questions, answer people's questions, and connect with other people.
Lost your password? Please enter your email address. You will receive a link and will create a new password via email.
Please briefly explain why you feel this question should be reported.
Please briefly explain why you feel this answer should be reported.
Please briefly explain why you feel this user should be reported.
Fry-oil is referred to oil that has been previously used. Is it okay to reuse such oil?
I reuse oil a couple of times, just have to filter it every use. I’m not too picky with very tiny bits so I just use a standard strainer; many people opt for coffee filters or cheesecloth because they find it hard to clean an oily strainer, but I find that a scouring pad with some dishwashing liquid does the job pretty quickly if the oil is strained while still hot, maybe because it’s less viscous when hot but it’s just a guess. Oil used for deep-frying seafood though, I’ll reuse it only for seafood.
Generally you can use a few times but you need to filter it after each use because any debris will just end up burning which can add bitterness to your next dish. Also if you are frying anything with a strong flavour that will remain in the oil for your next cook, keep the oil in a separate jar. Potatoes and pork chops don’t leave much flavor traces but fish will.