On 1/15/2017 3:43 PM, Sqwertz wrote:
> On Sun, 15 Jan 2017 10:56:07 -0500, jmcquown wrote:
>
>> They're dead simple to make at home. I no longer deep fry food. The
>> problem with deep frying, aside from cleaning up grease splatter, is
>> where to store the used oil. It needs to be refrigerated unless you use
>> it a lot, otherwise it will go rancid. I don't have room in the fridge
>> to store used cooking oil which I might only use twice a year.
>
> Grease shouldn't be a problem if you're careful and/or use a splatter
> guard. As for using up the oil, plan on using the oil for several
> things over the course of a week or so, then throw the oil away.
>
> Frozen egg rolls/potstickers
> French fries/tater snots
> Fried chicken
> Fried battered mushrooms...
> so many things to think of...
>
> Anyway you're set in your ways and won't do it so I'm just wasting
> bandwidth.
>
> -sw
>
I'm set in my ways only because I don't eat a lot of fried foods. If I
did I would surely know how to store/use up the oil. But I don't so I
won't.

Jill