I wanted to know everyone’s take on reusing cooking oil used in deep frying. I don’t have a deep fryer and once every 2 weeks or so we often have halwa puuri nashta sunday mornings. Obviously the puuris take up a whole lotta oil for frying and I often save and strain the leftover and use it for frying other things down the week, like kababs or eggs or so.
I was just reading up online and it seems like it’s ok to do that but if anyone here (food nutritionists/ doctors) who can give their 2 cents on it. Also, if it’s safe, is it also safe for using it in general cooking like making salans and stuff. My mom thinks it’s not healthy but I just feel bad having to trash out so much oil after our halwapuri naashta. Mostly I use vege oil for frying and canola/olive/sunflower for cooking.
you can reuse it once more. but dont use olive oil for deep frying because it smokes and breaks down fast. peanut oil is great for frying - neutral taste, doesnt break down at frying temps, way cheaper than olive oil.
^ I always spill the oil down the drain instead of the trash bin.... is that bad? And why/how?
This reusing oil business is something i never heard of in my life! Is it hygienic, like really? Lets say you're frying chicken nuggets or fish fillets, you save that oil too? Isnt there bacteria and germs and all that??
u can use little oil for deep-frying puris...like i have a king size IKEA karahi and i just fill it like its above 2or 3 inches from the bottom...and then i just keep it as it is...and use it for frying other things as well but yeah not for cooking bcz it smells bad then in ur handi...frying oil is for frying only....and when i see it has gone black i just throw that in drain when its cooled down..since its already less...so no worries abt its wastage:)
for handi i use canola/sunflower...for stir frying and omellette i use olive oil...for deep frying again sunflower...
u knw if oil is heated for long time it breaks down and most of the essential oils get evaporated and wats left behind is bio hazard :D and it can cause cancer. so its better to avoid reusing oil.
To use oil just for one frying is such a waste, that oil is good for frying 6/8 times atleast.
Avoid iron or copper pots or pans for frying oil that is to be reused. These metals also accelerate rancidity
Cooled oil can be filtered with a tea strainer, kitchen paper, muslin or coarse coffee machine filter paper. It is important to filter the oil and then store it tightly capped and away from light.
Change the oil when it becomes extremely dark. If you don't, your food will all taste the same - fries will taste like fish, fish will taste like fries, and, in the end, everything will taste a bit rancid.
A rule of thumb is to change oil each week under heavy use, or every three weeks if it's only used for frying vegetables.
When using new oil in your fryer, add an extra 1.5 minutes to your frying time.
Add fresh oil for each use in order to extend its usefulness.
I have begun to use rice bran oil. This Japanese import has a very high smoke-point (490 degrees!), light, almost fugitive taste, and lots of essential nutrients, including a strong dose of vitamin E
^ I always spill the oil down the drain instead of the trash bin.... is that bad? And why/how?
This reusing oil business is something i never heard of in my life! Is it hygienic, like really? Lets say you're frying chicken nuggets or fish fillets, you save that oil too? Isnt there bacteria and germs and all that??
Never allow any sort of oil down your sink, especially lubricating oils, or cleaning oil. Not only is this damaging for your drain(will stick in your drain when it cools and forms a very hard plug), it is also very bad for the environment.
You should also avoid putting any moisturizer, baby oil or oil based soap down your sink. Throw them away by putting them in a container and in the bin.
o and bacteria and germs are "killed" at fying temperatures
^^ Wow. Amazing insight into cooking oil use in the kitchen. Thanks. So my other question remains, can oil used in frying (like say tortillas or homemade fries), if I salvage that, can that be used in salans??
you can reuse it once more. but dont use olive oil for deep frying because it smokes and breaks down fast. peanut oil is great for frying - neutral taste, doesnt break down at frying temps, way cheaper than olive oil.
So reusing olive oil is not a good idea? I only cook or fry in olive oil. Will there be any adverse affects if I reuse olive oil?