Strain it well, and keep it in a cool dark place in an airtight container. It will keep for a long time this way. Also to keep your oil fresh use these tips:
Make sure not to season, your fries before you fry them. If you use seasoning in a flour breading that is okay.
Also make sure your fries are as dry as possible. Rinse, then drain the fresh cut taters, then go ahead and pat them dry with paper towels or a clean hand towel.
If the oil is starting to look dark, (a golden type color is okay and will actually help to put a golden color on the fries faster). Also if the oil starts to foam when you heat it. Turn it off, let it cool down then toss it!!!!Can you freeze cooking oil after it's been used?
Reusing cooking oil has been done for ages. There really isn't a problem, if done properly. The greatest hazard is allowing the fat to become rancid (spoiled) and deteriorated to the point it produces undesirable flavors and odors. Besides ruining what would have been a perfectly good meal, rancid oils also contain free radicals that are potentially carcinogenic.
To understand how to best re-use oil, it is important to know about smoke points 鈥?the temperatures at which oil begins to decompose. If you heat oil to a temperature that is too high, it produces smoke fumes. Acreolin, a substance that makes your eyes burn, is given off as well.
The optimal temperature to fry foods at is 190掳C (375掳F). At higher temperatures, the food will burn on the outside, and at lower temperatures, the food absorbs too much oil and tastes greasy. Different oils have different smoke points. Oils with higher smoke points are better for frying. The following is a list of smoke points:
Type of OilSmoke Point Temperature
safflower oil265掳C
sunflower oil246掳C
soybean oil241掳C
canola oil238掳C
corn oil236掳C
peanut oil231掳C
sesame oil215掳C
olive oil190掳C
lard183 - 201掳C*
(*varies depending on the diet fed to hogs and the part of animal fat that is derived)
Each time the oil is re-used, the smoke point becomes lowered. This is due to:
foreign matter in the oil (such as batter)
salt
the temperature to which the oil was heated
exposure to oxygen and light
length of time the oil remained heated
the number of times the oil was reused
Combining different types of oils also lowers the smoke point.
When oil becomes deteriorated, it appears dark and thick (viscous). It may have an off odor, and smoke appears before it reaches 190掳C. If the oil smells funky and old, better to toss it away and replace it with fresh oil.
To re-use oil safely, use these tips:
Strain it through a few layers of cheesecloth to catch any food particles. Be careful with hot oil, though, because you can easily get burned.
Shake off excess batter from food before frying it.
Use a good thermometer to fry foods at 190掳C.
Turn off the heat after you are done cooking. Exposing oil to prolonged heat accelerates rancidity.
Don't mix different types of oil.
Store oil in a cool, dark place.
Avoid iron or copper pots or pans for frying oil that is to be reused. These metals also accelerate rancidity.
You know what, my Dad used to put his cooking oil in the refridgerator to I guess keep it. He would strain it over the strainer with paper towel in it to catch any remaining food and put it in a glass bowl with a lid over it. And when he needed it he'd scoop what he needed out and put the rest back in the fridge. And melted out just fine, he was a very good cook too.
Strain it and keep it in the frig, generally for home use, you can use it 2-3-4 times a lot depends on the food your cooking and the temp cooked at, it can breakdown quickly when it get dark and murky then it is time to get new stuff, when you want to dispose of it cool it dump it in a disposable container, or if you have a cat, put some kitty litter in a bag, dump it in and place it in with the regular garbage on trash day.
Put it in the fridge or freezer, whichever place has the most room. Crisco is good for frying.
I like fries made from left over baked potatoes. I cut them into wedges and have A1 sauce with them.
Most restaurants reuse their oil until it is about maple syrup colored and potatoes usually do not damage the oil that much.
I wouldn't. Simply because if any ice crystals form in it when you reheat it it will splatter all over the place. I always just strained mine to get out any bits and kept it in the fridge in an old margarine container. It keeps forever in the fridge.
We freeze our cooking oil all the time. We use it just for deep frying and get quite a few uses out of it. Go for it! Just keep it wrapped tightly or it'll get that freezer taste to it.
i keep my fry daddy in the fridge to keep used oil fresher
until it gets really dark then i toss it
store in tubberware and keep in back of fridge. so people keep out at room temp but i dont
well i dont know about ';FREEZING'; but if you let it sit in the freezer it will eventualy get hard but you can reuse it.
no u cant freeze it, but get a btl-glass
air tight
and itl b gud in the cupboard
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