Oil from Fish-n-Chips
The last time I made fish-n-chips, I saved the oil in a coffee can in the fridge. I really hate throwing out all of that oil, which is what I usually do.
How long will oil like that keep in the fridge?
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11 Comments:
I'm also curious since I use and save oil for making chicken wings but some time will pass before I use it again. . . Often enough time goes by that I throw it away "just in case".
joeqboo at 11:36AM on 06/02/09
I don't deep fry things that much but growing up my mom used to re-use frying oil all the time. She just kept it in a tempura pot in a pot cabinet.
Any oil becomes oxidized pretty quickly so it's better to not reuse the oil, but that's too wasteful in Asian cultures and we live long :-P
hmw0029 at 11:47AM on 06/02/09
Restaurants reuse cooking oil and don't refrigerate overnight. You can save it in the fridge any re-use once or twice. I think you can usually rely on your senses in these cases. One can smell rancid oil.
derosa at 11:47AM on 06/02/09
The issue with reusing oil from frying fish is that everything else you fry in it will taste like fish. Whether this is good or bad is up to you.
emgroff at 11:50AM on 06/02/09
When your oil gets dark, doesn't hold heat consistently, it's time to pitch the oil. You'll know if the temp is off because your food will come out greasy.
ProfessorChaos at 12:22PM on 06/02/09
Tell that to Dyers in Memphis, home of the 90 year old oil!
http://www.dyersonbeale.com/Video.php
caramel at 12:44PM on 06/02/09
I use waste oil as a fire starter and fire ant killer.
Grumpy Old Man at 2:24PM on 06/02/09
if it's oil i've fried fish in, i'll strain it and then refrigerate it and use it
for only fish again. i don't intermingle oils -- fish for fish, veggies for veggies, chix for chix.... but that's just me. sometimes if i fry corn tortillas i'll use that oil for other things .... but then again, i don't fry all too often. but i love fried fish. no chips, though, just a nice big green salad.
pooch at 6:20PM on 06/02/09
I reuse deep fry oil all the time. Just run it through some cheesecloth after it cools, and store it in a cool ,dark place. You can get several uses out of the oil, occasionally add some fresh oil to compensate for cooked away oil. Then it gets overly dark, it's probably time to start over.
dmcavanagh at 7:42PM on 06/02/09
A good indication that it's getting bad is that it starts to "foam" as your cooking.
dmcavanagh at 7:45PM on 06/02/09
I was going to write a long discourse but @pooch said it all for me. I on the other hand do eat chips with my fish and use the same oil in this instance only. Well refrigerated oil will last until you get tired of looking at it. You'll know when it's time...
czken at 5:08PM on 06/03/09