Hello, first time to this group.
I have a question, I've gotten mixed results when storing
deep fry cooking oil. It seems to keep the longest if used only
for frying fish and potatoes. If I fry any kind of beef or pork
meat then I can only store it a couple of weeks even in the
frig or it tends to smell a little rotten (depending on time frame)
when I get it back out. I do strain it before storing.
Can anyone give me some hard facts about storage of deep
fry oil and the safe time limit given certain variables.

"D" <NoMail@NoSpam> wrote in message ...
> Hello, first time to this group.
> I have a question, I've gotten mixed results when storing
> deep fry cooking oil. It seems to keep the longest if used only
> for frying fish and potatoes. If I fry any kind of beef or pork
> meat then I can only store it a couple of weeks even in the
> frig or it tends to smell a little rotten (depending on time frame)
> when I get it back out. I do strain it before storing.
> Can anyone give me some hard facts about storage of deep
> fry oil and the safe time limit given certain variables.
>
>

Hard facts, no, but my experience, yes. WHen new oil is used to fry fairly
mild things it can be kept and reused. These include potatoes, hush puppies,
battered or coated fish, tempura, and the like. The second use should be for
something more flavorful so the flavors the oil picked up the first time
will not be noticable. Then it should be discarded. If oil is originally
used for something flavorful it should be discarded after that one use. The
main cause, I believe, of unpleasant deep-fried food is people trying to use
their oil too long.


--
Peter Aitken

Remove the crap from my email address before using.