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Reusing the oil in my deep fryer
04-23-2010, 10:10 PM
Post: #11
RE: Reusing the oil in my deep fryer
:)Well, here is my two cents.......
I managed a KFC restaurant. We cooked a lot of chicken, fries etc. every day. We filtered the oil at a minimum of 2 times per day. Keeping excess food bits out helps a lot. We used a visibility system to decide when to toss away the oil and replace it. We used a stainless steel rod with a 3 inch wide, circular disk attached at one end. The disk, when dipped into the hot oil, had to be visible at 9 inches. Keep in mind that we filtered and polished the oil often to get these results. We typically cooked approximately 300 - 400 pieces of chicken per day, per fryer. And we changed oil around every 7 to 10 days, per fryer.
If you can't keep the oil cleaned on a daily useage basis, you will not get these kinds of results.
Now the hard part, how do you clean the oil? Well, find a local restaurant supplier and walk in and buy "disposable cone filters and cone filter holder. While you are there buy a stainless steel pot large enough to hold all of the oil that you plan to filter at one time. ( 1 gallon, 2 gallon, 3 gallon etc.) Heat the oil up to a warm temp. Not hot enough to burn your flesh. Put the filter in the holder, put the holder on the pot and pour very warm oil through the filter. Done! Cool
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04-26-2010, 06:01 PM
Post: #12
RE: Reusing the oil in my deep fryer
As far as I see (in my varied experience), the tips on cleaning the oil are all correct. I also have used the change the oil every 3 days method.
Peanut oil is best for flavor and longevity, but vegetable oil will suffice quite nicely, in my humble opinion.
Now for the tip I want to throw your way.... Unless this is a very large commercial fryer, wash it well and rinse it twice after you think you rinsed it well every time you change oil to eliminate lingering odors and flavors.

Happy frying

"Sometimes...... It just be's that way"----U.P. Wilson

"What a man hears- he may doubt.
What a man sees- he may possibly doubt.
What a man does- he can never doubt." --- I wish I could remember who said it
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04-28-2010, 04:04 PM
Post: #13
RE: Reusing the oil in my deep fryer
As another member who cooks at a commercial level I will confirm ,never cook ANY seafood in the oil used for anything else(think shell food allergies)

Tell by way of color when to change it. If it starts to darken up, toss it.(By then you will start to taste and smell it anyway)

I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance. ~Steven Wright
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04-29-2010, 08:19 PM
Post: #14
RE: Reusing the oil in my deep fryer
I have heard the same thing about grapeseed oil, too though I have yet to try it. It is supposed to have a high flashpoint and a subtle flavor.
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04-29-2010, 08:32 PM
Post: #15
RE: Reusing the oil in my deep fryer
first waft of rising in the air is like a conjucted mind... hearing the experience in the olfactory... kroikey, it was the fosters oil cans but smaller and quite more expensive. if money's no matter, any bum wine for $25 would do. gawd.
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05-04-2010, 01:00 PM
Post: #16
RE: Reusing the oil in my deep fryer
I don't really have an answer but I did see on the travel channel that there was a restaurant that hasn't changed their oil since 1912!!!
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05-04-2010, 11:45 PM (This post was last modified: 05-04-2010 11:50 PM by AmyGusto.)
Post: #17
RE: Reusing the oil in my deep fryer
Coincidentally, that is here in Memphis lol. They actually featured this on the food network-I think it was Diners, Drive-ins, and Dives! on one of their hamburger episodes. But, yeah, the story is they've never completely changed the grease, they just keep adding to it when they need more volume. They have 3 locations now (I think, not sure) but I do recall when they opened the last location they took a vat of grease from the original location all the way across town (which is by no means just around the corner) with a multi-vehicle police escort, as they had done for the 2nd location. Personally, I thought it was a ridiculous spectacle but people were amused by the intended frivolity of it. I myself have never eaten there.
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05-05-2010, 12:37 PM
Post: #18
RE: Reusing the oil in my deep fryer
(05-04-2010 11:45 PM)AmyGusto Wrote:  Coincidentally, that is here in Memphis lol. They actually featured this on the food network-I think it was Diners, Drive-ins, and Dives! on one of their hamburger episodes. But, yeah, the story is they've never completely changed the grease, they just keep adding to it when they need more volume. They have 3 locations now (I think, not sure) but I do recall when they opened the last location they took a vat of grease from the original location all the way across town (which is by no means just around the corner) with a multi-vehicle police escort, as they had done for the 2nd location. Personally, I thought it was a ridiculous spectacle but people were amused by the intended frivolity of it. I myself have never eaten there.

Your heart and arteries are probably thankful that you haven't ate there, lol.
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05-09-2010, 10:59 PM
Post: #19
RE: Reusing the oil in my deep fryer
The oil will last quite awhile if there is no moisture left in it (leave it on very low heat for a minute or so after use, but don't leave it alone or cover it). It will turn rancid much faster if there is moisture or lots of fried food bits left in it. Strain it before storing it (let it cool first, but it strains better if its still kinda warm). Coffee filters don't work so well (small and very slow). I found a nice, fine meshed strainer at a dollar store that works perfectly for this. Make sure you strain it into something that can take the heat and not melt. Clean out your frying receptacle every now and then (boiling some H2O w/ a SMALL amount of laundry soap/dawn if its really nasty).

Keep the oil covered, air tight if possible, and store it someplace dark and cool. Stored oil probably lasts up to 6 months, depending on your temp/humidity/thoroughness of straining. Taste and smell before re-use.

How long to re-use depends on what your cooking in it. Everything you cook in it will leave behind its signature aroma and taste, so if you cook fish first, the chicken you cook next time might need some tartar sauce.

The oil will darken as it gets used. It can get to a dark amber or so before it needs replacing. Obviously, if it smells or tastes burned or rancid, it's time to make biodiesel.

Peanut oil takes higher temps well, as does canola. Safflower, corn or vegetable are good too. Olive oil is not recommended.
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05-11-2010, 09:56 AM
Post: #20
RE: Reusing the oil in my deep fryer
I always use peanut oil for frying, it gives a great flavor. I don't fry everyday or even every week, so I watch the color of the oil as well as how many times I've used it. I make home-made french fries and the oil lasts a while if you don't fry breaded items. Before I change the oil I will cook something like onion rings because I know I will be tossing it.
I keep mine in the refrigerator tightly covered. I've been doing this for years and never had any problems.
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