Deep frying: OK to reuse oil? What to store in,esp when it's hot
I would love tips on whether it's okay to reuse oil for deep frying (since you usually need quarts), best oils for deep frying (Chinese food, fried chicken, beignets) and what people store the hot oil in when they are done and need to put it somewhere for next time!
Thank you.
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2 Comments:
Mario Batali recommends using extra-virgin olive oil for deep frying. When you finish, let the oil cool, then pass it through a coffee filter to remove any solids. Store in an air-tight container. You should be able to use the oil a few times.
Lou at 7:19PM on 03/19/07
Go by the color of the oil, when it starts to look nasty, it's probably going to taste nasty. I strain the cooled oil through a fine mesh strainer into an empty bottle and the reuse 2-3 times before tossing. I wouldn't recommend extra-virgin for deep frying, it has a low smoke point that can't get the temps you'll need. I like peanut oil or vegetable oil, those hold up well to high temps and reuse.
josh! at 8:03PM on 03/19/07