OK, so I broke down and bought a Fry Baby. So, only $5 on the
clearance rack. That,plus the mandolin bought earlier (another sale,
and another impulse), I've been practicing making fries, and onion
rings. So, my arteries ned a challenge.

My question: The fry baby comes with a snap on lid, and the
directions mentions something about storing oil. I never thought of
that. It appears one can re-use the oil. (I have been). But my
question -- How many times? Is there a number of times, or number of
days, or ...?

Of course the oil level is dropping, and the collor is getting a bit
darker -- only in three uses.

When should I pitch it?

" wrote:
>
> Of course the oil level is dropping, and the collor is getting
> a bit darker -- only in three uses.
>
> When should I pitch it?

That depends on the oil, and your economics.

I'm rich enough that I can afford to dump
the oil after every use. Sounds like you're
not, though.

Saturated fats last much longer than vegetable
oils (except coconut and palm oils, which are
highly saturated). I only fry in vegetable oils
like canola, because they're much more healthful
than saturated fats.

As long as it smells and tastes okay, you can
use it. The human senses are very sensitive
to the development of rancidity in oil.
At the slightest trace of rancidity, dump
the oil.

" > wrote in message
...
> OK, so I broke down and bought a Fry Baby. So, only $5 on the
> clearance rack. That,plus the mandolin bought earlier (another sale,
> and another impulse), I've been practicing making fries, and onion
> rings. So, my arteries ned a challenge.
>
> My question: The fry baby comes with a snap on lid, and the
> directions mentions something about storing oil. I never thought of
> that. It appears one can re-use the oil. (I have been). But my
> question -- How many times? Is there a number of times, or number of
> days, or ...?
>
> Of course the oil level is dropping, and the collor is getting a bit
> darker -- only in three uses.
>
> When should I pitch it?


Use your own judgment. When it is too dark, too dense, when the food
takes on the flavor of the oil. Some say you can fry a piece of bread in
there and it will absorb odors and flavors. Not that I noticed.

The oil issue is why I stopped using my deep fryer.

Depends a lot on what you cook. If you cook a lot of fish and chips I would
not use it for donuts until I changed the oil. On average you can get a
half dozen or more uses. You will know the oil is bad when it gets dark
enough so you cannot see through it to the bottom of the fyer and when you
heat it, it smokes at a low temperature and has a smell sort of like burned
toast.

The good news is that cooking oil is 100% biodegradable so you can dump it
in your backyard if you so desire.

I will say this: having seen the Fry Baby first hand, it appears too small
to be an effective fryer. It does not seem to have a big enough heat
element nor does it hold enough oil to be able to maintain proper
temperature when you add cold food to it. Oil that is too cool will make
for soggy deep fried foods.

Paul

" > wrote in message
...
> OK, so I broke down and bought a Fry Baby. So, only $5 on the
> clearance rack. That,plus the mandolin bought earlier (another sale,
> and another impulse), I've been practicing making fries, and onion
> rings. So, my arteries ned a challenge.
>
> My question: The fry baby comes with a snap on lid, and the
> directions mentions something about storing oil. I never thought of
> that. It appears one can re-use the oil. (I have been). But my
> question -- How many times? Is there a number of times, or number of
> days, or ...?
>
> Of course the oil level is dropping, and the collor is getting a bit
> darker -- only in three uses.
>
> When should I pitch it?
>

"cybercat" > ha scritto nel messaggio
...
>
> " > wrote in message
> ...

It appears one can re-use the oil. (I have been). But my
>> question -- How many times? Is there a number of times, or number of
>> days, or ...?
>>
>> Of course the oil level is dropping, and the collor is getting a bit
>> darker -- only in three uses.
>>
>> When should I pitch it?
>
>
> Use your own judgment. When it is too dark, too dense, when the food
> takes on the flavor of the oil. Some say you can fry a piece of bread in
> there and it will absorb odors and flavors. Not that I noticed.

My mother used potato to clean the oil after using, but she, and I now,
threw it out after three uses. Filtering it through a coffee filter is a
good idea, too. Fish doesn't seem to ever be really removed from oil.

I think it is irresponsible to throw it out every time just because you can
afford to. Oil represents an energy investment as well as nutrition and
shortages will eventually occur due to bio-fuel investments.

We can recycle oil at a special place in town. They turn it into a machine
oil.

--
http://www.judithgreenwood.com

On Dec 6, 1:15 am, "Paul M. Cook" > wrote:
> Depends a lot on what you cook. If you cook a lot of fish and chips I would
> not use it for donuts until I changed the oil. On average you can get a
> half dozen or more uses. You will know the oil is bad when it gets dark
> enough so you cannot see through it to the bottom of the fyer and when you
> heat it, it smokes at a low temperature and has a smell sort of like burned
> toast.
>
> The good news is that cooking oil is 100% biodegradable so you can dump it
> in your backyard if you so desire.
>
> I will say this: having seen the Fry Baby first hand, it appears too small
> to be an effective fryer. It does not seem to have a big enough heat
> element nor does it hold enough oil to be able to maintain proper
> temperature when you add cold food to it. Oil that is too cool will make
> for soggy deep fried foods.

The Fry Daddy is pretty small (though I love it). I gather that the
Baby is smaller.
>
> Paul
>
> " > wrote in message
>
> ...
>
> > OK, so I broke down and bought a Fry Baby. So, only $5 on the
> > clearance rack. That,plus the mandolin bought earlier (another sale,
> > and another impulse), I've been practicing making fries, and onion
> > rings. So, my arteries ned a challenge.
>
> > My question: The fry baby comes with a snap on lid, and the
> > directions mentions something about storing oil. I never thought of
> > that. It appears one can re-use the oil. (I have been). But my
> > question -- How many times? Is there a number of times, or number of
> > days, or ...?
>
> > Of course the oil level is dropping, and the collor is getting a bit
> > darker -- only in three uses.
>
> > When should I pitch it?

When it smells the slightest bit *off*.

--Bryan

" <Jim2929@ wrote

> My question: The fry baby comes with a snap on lid, and the
> directions mentions something about storing oil. I never thought of
> that. It appears one can re-use the oil. (I have been). But my
> question -- How many times? Is there a number of times, or number of
> days, or ...?

Depends on what you cooked in the oil. Some things flavor it more (like
fish or seafoods). Also, do not salt the foods before frying as salt will
break down the oil faster.

Generally if doing just potatoes, should be good for at least 6-8 uses. We
have a T-fal safety fryer and think of it more in terms of 'how many months'
(2-3). We do not fry all that often but when we do, it's usually squid or
chicken gizzards.

My husband does the frying (grin). It's one of his favored kitchen toys.
Now and again when the oil is nominal but still ok, I see him put a coffee
filter in a collander over a pot then filter the oil. He just reminded me
to tell you to not dump the oil in the sink (horrible mess with your pipes).
He saves up old plastic soda bottles and uses a funnel to fil them with the
old oil. I saw another mention dumping it in the yard (which is safe
ecologically as it's all edible). I'd be a little worried about possible
fire hazards with oil soaked ground but if you have a really huge yard (like
1/2 acre or more) and dumped it well away from the house, that should be ok.
I have a vague memory of someone telling me about a compost-bed fire and how
oil isnt good to add to a compost heap? Not sure if i tracked that right
but another should be able to correct it if I'm wrong.

Enjoy your fryer! They are fun if safely handled. The only 'problems' with
the fry-baby a
1- rather small so you can't make much food at once, suitable for enough
for one person at a time so if you are just making stuff for yourself, you
got the right size and won't be wasting oil or electricity with a bigger
than needed unit.
2- they are small and not as 'stable' so they can be tipped over. If you
are careful with it and have no small kids, this isnt much of an issue. If
you have a toddler, you need to exercise serious caution with that type unit
and never leave it to 'cool off' except in an empty sink with the cord well
out of reach. (This is why we have the T-fal safety fryer- got it when
Charlotte was 2 and it's still working fine though Charlotte is now 14).

" wrote:
>
> OK, so I broke down and bought a Fry Baby. So, only $5 on the
> clearance rack. That,plus the mandolin bought earlier (another sale,
> and another impulse), I've been practicing making fries, and onion
> rings. So, my arteries ned a challenge.
>
> My question: The fry baby comes with a snap on lid, and the
> directions mentions something about storing oil. I never thought of
> that. It appears one can re-use the oil. (I have been). But my
> question -- How many times? Is there a number of times, or number of
> days, or ...?
>
> Of course the oil level is dropping, and the collor is getting a bit
> darker -- only in three uses.
>
> When should I pitch it?

I confess that maybe I keep oil too long...... about 6 months. I use the
deep fryer at least once a week. I just leave the fat (Crisco) in the fryer
and shove the works into a cupboard. I did wings on Saturday and the oil
is still good.

Giusi wrote:
>
> I think it is irresponsible to throw it out every time just because you
> can afford to. Oil represents an energy investment as well as nutrition
> and shortages will eventually occur due to bio-fuel investments.

Ha! I'll buy a piece of orange roughy and feed it
to the cat for that remark! :-)

" wrote:
>
> OK, so I broke down and bought a Fry Baby. So, only $5 on the
> clearance rack. That,plus the mandolin bought earlier (another sale,
> and another impulse), I've been practicing making fries, and onion
> rings. So, my arteries ned a challenge.
>
> My question: The fry baby comes with a snap on lid, and the
> directions mentions something about storing oil. I never thought of
> that. It appears one can re-use the oil. (I have been). But my
> question -- How many times? Is there a number of times, or number of
> days, or ...?
>
> Of course the oil level is dropping, and the collor is getting a bit
> darker -- only in three uses.
>
> When should I pitch it?


You'll get more use out of the oil if you filter it (paper coffee filter
works fine) and store it in the fridge between uses. Only store the oil
in the fryer if you plan to use it often. Wipe out the fryer before
refilling it.

It will darken, filtered or not. We normally use the oil three times
before pitching it. If fish has been fried in it, it goes out after that
use or else another batch of fish gets fried in that oil within a few
days and then the oil gets dumped.

Thanks to the ones who had helpful answes to the question. A few
answers/comments:

-- canola oil
-- potatoes and onion rings, only (it was a five buck sale!)
-- the comment about my income is very arrogant. I posed an innocent
question about oil. <sheesh>
-- size of appliance is just right for a single person
-- fish: I only bake or poach, occasionally lightly fry in skillet.
-- probably won't use Crisco

P.S.

-- I may try the filter idea. Again, not cheap, more environmentally
and economically interested. I don't need to prove my wealth by
excessive waste.
-- Disposal was in the back of my mind. I don't have any yard at
all. Other oil or congealed grease I have cooled and put in
degradable containers otherwise set for the garbage. (I used to live
in the country, now a city highrise.) I have dumped cooking oil down
the toilet, never the sink drain!

-- I may be daring and try some breaded cheese cubes. I might regret
that experiment. Or coat dried bread cubes with melted cheese, then
spiced bread or flour coating..... uhm., maybe not.

" wrote:
>
> Thanks to the ones who had helpful answes to the question.
> A few answers/comments:
>
> -- canola oil
> -- potatoes and onion rings, only (it was a five buck sale!)
> -- the comment about my income is very arrogant. I posed an
> innocent question about oil. <sheesh>

Cat gets another piece of orange roughy,
this time with sturgeon caviar on top. :-)

wrote:
I have dumped cooking oil down
> the toilet, never the sink drain!

What a disgusting thing to do with oil. I'm sure your local water
department would rather you not do so. Why not just pour it into a
bottle or jar and toss it into the trash?

"j-lattie" wrote

> -- I may try the filter idea. Again, not cheap, more environmentally
> and economically interested. I don't need to prove my wealth by
> excessive waste.

No problem and hopefully i didnt say anything to upset you. Many of my
friends are making due on low incomes and there is nothing wrong with that,
or offering helpful ideas if one seems to need them.

> -- Disposal was in the back of my mind. I don't have any yard at
> all. Other oil or congealed grease I have cooled and put in
> degradable containers otherwise set for the garbage. (I used to live
> in the country, now a city highrise.) I have dumped cooking oil down
> the toilet, never the sink drain!

You'd be suprised at how many do not know about that.

> -- I may be daring and try some breaded cheese cubes. I might regret
> that experiment. Or coat dried bread cubes with melted cheese, then
> spiced bread or flour coating..... uhm., maybe not.

Actually the breaded cheese cubes are easy but we do pre-made ones. I've
never been able to get the breading to stick on right when I tried making
them from scratch.

"Cshenk" > wrote

> "j-lattie" wrote

>> -- Disposal was in the back of my mind. I don't have any yard at
>> all. Other oil or congealed grease I have cooled and put in
>> degradable containers otherwise set for the garbage. (I used to live
>> in the country, now a city highrise.) I have dumped cooking oil down
>> the toilet, never the sink drain!
>
> You'd be suprised at how many do not know about that.

Disposal down any drain is a bad idea. All kinds of nasty repurcussions
down the line. Don't do it. Wrap it up and throw it out.

nancy

Cshenk schrieb :
>
> "j-lattie" wrote
>
<snip>
>> -- I may be daring and try some breaded cheese cubes. I might regret
>> that experiment. Or coat dried bread cubes with melted cheese, then
>> spiced bread or flour coating..... uhm., maybe not.
>
> Actually the breaded cheese cubes are easy but we do pre-made ones. I've
> never been able to get the breading to stick on right when I tried making them
> from scratch.
There's a little trick when breading cheese.
Sprinkle the cheese with salt on all sides and let it rest a room-temperature
until it starts to "sweat". Now wend it in flour, then eggs beaten with a little
water
and then breadcrumbs.

Cheers,

Michael Kuettner