| Ephraim |
Blank
We have a T-FAL deepfryer that seals hermetically. We haven't used it much
at all
What's the "shelf life" of the fat or oil after the first use? Namely, how
soon should we discard the fat after using it for french fries? Not just
how many times can we use it, but how long will it last until the second
use? .
How soon after frying a couple pieces of fish or some onion rings should we
dump it?
Would straining and refrigerating the fat make it last longer?
What would you recommend in lieu of Crisco?
Did I forget anything?
Thanks,
Eph
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| Peter Aitken |
"Ephraim" <me@acmewidgets.com> wrote in message
news:10einq63lmpb862@corp.supernews.com...
> Blank
> We have a T-FAL deepfryer that seals hermetically. We haven't used it
much
> at all
>
> What's the "shelf life" of the fat or oil after the first use? Namely,
how
> soon should we discard the fat after using it for french fries? Not just
> how many times can we use it, but how long will it last until the second
> use? .
>
> How soon after frying a couple pieces of fish or some onion rings should
we
> dump it?
>
> Would straining and refrigerating the fat make it last longer?
>
> What would you recommend in lieu of Crisco?
>
> Did I forget anything?
> Thanks,
> Eph
>
>
There's no fixed shelf life. It depends on what you fried the first time
(and how much of it), whether or not the oil overheated, and your tolerance
for the taste of old oil. Straining and refrigerating definitely help extend
the useful life. It also helps to use the oil for something stronger
flavored each subsequent time - potatoes then hushpuppies then fish, for
example. I've kept strained, sealed, refrigerated oil after one use for
several months with no problems. 2-3 uses is the maximum regardless of time.
You may get some advice about how restaurants do it but that's not relevant
for the home kitchen.
--
Peter Aitken
Remove the crap from my email address before using.
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| jetgraphics |
Ephraim wrote:
> Namely, how
> soon should we discard the fat after using it for french fries?
As an old french fry cook for a fast food chain (way before automation), we
would chuck the oil when it was clearly causing the food to be "golden
brown" before it was cooked golden brown delicious ... ;-)
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| Steve Wertz |
On Fri, 09 Jul 2004 11:19:49 -0400, jetgraphics
<jetgraphics@no_spamcharter.net> wrote:
>Ephraim wrote:
>
>> Namely, how
>> soon should we discard the fat after using it for french fries?
>
> As an old french fry cook for a fast food chain (way before automation), we
>would chuck the oil when it was clearly causing the food to be "golden
>brown" before it was cooked golden brown delicious ... ;-)
Which is why they have self-filtering deep fryers now. Fast food
places generally change the french fry/onion ring oil every month,
adding more fresh oil (hydrogenated veggie oil lumps) between
changings.
-sw
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| Ephraim |
What oil do you use & what do you store it in? Thanks
"Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
news:zteGc.124465$tH1.4602149@twister.southeast.rr.com...
> "Ephraim" <me@acmewidgets.com> wrote in message
> news:10einq63lmpb862@corp.supernews.com...
> > Blank
> > We have a T-FAL deepfryer that seals hermetically. We haven't used it
> much
> > at all
> >
> > What's the "shelf life" of the fat or oil after the first use? Namely,
> how
> > soon should we discard the fat after using it for french fries? Not
just
> > how many times can we use it, but how long will it last until the second
> > use? .
> >
> > How soon after frying a couple pieces of fish or some onion rings should
> we
> > dump it?
> >
> > Would straining and refrigerating the fat make it last longer?
> >
> > What would you recommend in lieu of Crisco?
> >
> > Did I forget anything?
> > Thanks,
> > Eph
> >
> >
>
> There's no fixed shelf life. It depends on what you fried the first time
> (and how much of it), whether or not the oil overheated, and your
tolerance
> for the taste of old oil. Straining and refrigerating definitely help
extend
> the useful life. It also helps to use the oil for something stronger
> flavored each subsequent time - potatoes then hushpuppies then fish, for
> example. I've kept strained, sealed, refrigerated oil after one use for
> several months with no problems. 2-3 uses is the maximum regardless of
time.
> You may get some advice about how restaurants do it but that's not
relevant
> for the home kitchen.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
>
>
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| Bill |
On Sat, 10 Jul 2004 18:19:14 -0700, "Ephraim" <me@acmewidgets.com>
wrote:
>What oil do you use & what do you store it in? Thanks
Peanut Oil stored in the plastic container it comes from the factory
in...
Bill
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| Ephraim |
Thanks. I'll use up the Crisco and switch over to peanut. I use Crisco
only in the deep fryer
"Bill" <bigc300@carolina.rr.com> wrote in message
news:k381f0hgn0sl57181gk9tpj972fffoj1o7@4ax.com...
> On Sat, 10 Jul 2004 18:19:14 -0700, "Ephraim" <me@acmewidgets.com>
> wrote:
>
> >What oil do you use & what do you store it in? Thanks
>
> Peanut Oil stored in the plastic container it comes from the factory
> in...
>
> Bill
>
>
>
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| Peter Aitken |
"Ephraim" <me@acmewidgets.com> wrote in message
news:10f15cta8bmepb9@corp.supernews.com...
> What oil do you use & what do you store it in? Thanks
I prefer canola, with peanut a close second. I store it in whatever is on
hand such as the (thoroughly washed and dried of course) plastic bottles
that I buy V8 juice in.
--
Peter Aitken
Remove the crap from my email address before using.
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| Dig |
In article <bodIc.111628$wH4.6317075@twister.southeast.rr.com>,
"Peter Aitken" <paitken@CRAPnc.rr.com> wrote:
> "Ephraim" <me@acmewidgets.com> wrote in message
> news:10f15cta8bmepb9@corp.supernews.com...
> > What oil do you use & what do you store it in? Thanks
>
> I prefer canola, with peanut a close second. I store it in whatever is on
> hand such as the (thoroughly washed and dried of course) plastic bottles
> that I buy V8 juice in.
How about clean coffee cans?
--
To reply, remove NOSPAM
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| Peter Aitken |
"Dig" <dig126NOSPAM@fastmail.fm> wrote in message
news:dig126NOSPAM-6ACF1C.12491111072004@news.cogeco.ca...
> In article <bodIc.111628$wH4.6317075@twister.southeast.rr.com>,
> "Peter Aitken" <paitken@CRAPnc.rr.com> wrote:
>
> > "Ephraim" <me@acmewidgets.com> wrote in message
> > news:10f15cta8bmepb9@corp.supernews.com...
> > > What oil do you use & what do you store it in? Thanks
> >
> > I prefer canola, with peanut a close second. I store it in whatever is
on
> > hand such as the (thoroughly washed and dried of course) plastic bottles
> > that I buy V8 juice in.
>
> How about clean coffee cans?
> --
I never tried them so have no opinion.
--
Peter Aitken
Remove the crap from my email address before using.
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