I'm looking at an deep fryer which has a filtration system and a storage
container that lets you drain and filter the cooking oil right into the built in
container and store it for the next use. Says the oil can be used up to a dozen
times, which I'm sure depends on what you cook. My question is, can you really
reuse the oil, and if so, how many times on average? Thanks.

On Fri, 18 Jan 2013 00:21:08 -0600, Sqwertz >
wrote:

>On Fri, 18 Jan 2013 00:20:27 -0600, Sqwertz wrote:
>
>> On Fri, 18 Jan 2013 00:57:30 -0500, wrote:
>>
>>> I'm looking at an deep fryer which has a filtration system and a storage
>>> container that lets you drain and filter the cooking oil right into the built in
>>> container and store it for the next use. Says the oil can be used up to a dozen
>>> times, which I'm sure depends on what you cook. My question is, can you really
>>> reuse the oil, and if so, how many times on average? Thanks.
>>
>> Like you said, it depends on what you cook, how high the temperature,
>> and how long you cook it....
>
>And the oil you're using.
>

And how long between times that you use it.

I think about 4-6 weeks in my kitchen might be a little rough on the
oil. OTOH- If I fried every night, and stayed away from fish,
I'd filter every 3-4 nights and would probably 'change' the oil by
replacing what I was consuming each night. . . . until i died.

Jim

On Friday, January 18, 2013 6:34:50 AM UTC-6, James Elbrecht wrote:
> On Fri, 18 Jan 2013 00:21:08 -0600, Sqwertz >
>
> wrote:
>
>
>
> >On Fri, 18 Jan 2013 00:20:27 -0600, Sqwertz wrote:
>
> >
>
> >> On Fri, 18 Jan 2013 00:57:30 -0500, wrote:
>
> >>
>
> >>> I'm looking at an deep fryer which has a filtration system and a storage
>
> >>> container that lets you drain and filter the cooking oil right into the built in
>
> >>> container and store it for the next use. Says the oil can be used up to a dozen
>
> >>> times, which I'm sure depends on what you cook. My question is, can you really
>
> >>> reuse the oil, and if so, how many times on average? Thanks.
>
> >>
>
> >> Like you said, it depends on what you cook, how high the temperature,
>
> >> and how long you cook it....
>
> >
>
> >And the oil you're using.
>
> >
>
>
>
> And how long between times that you use it.
>
>
>
> I think about 4-6 weeks in my kitchen might be a little rough on the
>
> oil. OTOH- If I fried every night, and stayed away from fish,
>
> I'd filter every 3-4 nights and would probably 'change' the oil by
>
> replacing what I was consuming each night. . . . until i died.
>
It really does need to be replaced occasionally. Even the best oils contain some polyunsaturates. I do fry often, mostly corn tortillas, and nothing but tortillas or potatoes ever goes in the actual fryer.
http://www.amazon.com/gp/product/B0009JXYNM/
>
> Jim

--Bryan

Chef sqwishy intoned:

> > Like you said, it depends on what you cook, how high the temperature,
> > and how long you cook it....
>
> And the oil you're using.

And the relative humidity of the air.

> wrote in message
...
> I'm looking at an deep fryer which has a filtration system and a storage
> container that lets you drain and filter the cooking oil right into the
> built in
> container and store it for the next use. Says the oil can be used up to a
> dozen
> times, which I'm sure depends on what you cook. My question is, can you
> really
> reuse the oil, and if so, how many times on average? Thanks.



There are several factors:

If you excede the smoke point you will "burn" the oil and ruin it for future
frying.

http://www.goodeatsfanpage.com/colle...mokepoints.htm

If you add ingredients thet will burn (like turkey injected seasonings) you
can also ruin the oil.

No matter what you are frying it will leave some solids. Those solids will
eventually ruin the oil and need to be removed.

Filtration methods are as simple as coffee filters or as complex as
commercial filtration pumps and systems for fryers.

Dimitri

Sqwertz wrote:
>
> On Fri, 18 Jan 2013 00:20:27 -0600, Sqwertz wrote:
>
> > On Fri, 18 Jan 2013 00:57:30 -0500, wrote:
> >
> >> I'm looking at an deep fryer which has a filtration system and a storage
> >> container that lets you drain and filter the cooking oil right into the built in
> >> container and store it for the next use. Says the oil can be used up to a dozen
> >> times, which I'm sure depends on what you cook. My question is, can you really
> >> reuse the oil, and if so, how many times on average? Thanks.
> >
> > Like you said, it depends on what you cook, how high the temperature,
> > and how long you cook it....
>
> And the oil you're using.

Yes, highly saturated fats like coconut oil,
palm oil, lard, beef fat, and hydrogenated
vegetable oils having the longest lifetime,
hence being favored for commercial deep frying
operations. They are the worst for your
cardiovascular system.

Polyunsaturated vegetables (all of them, except
coconut oil, palm oil, and hydrogenated oils)
have short lifetimes. They go stale more
quickly and break down more easily at high
temperature. They are much less harmful for
your cardiovascular system, but not actually
healthful except in small amounts.

Both kinds of frying oils have the same
calorie count, so they are equally risky with
regard to standing on a New York City sidewalk.

On Jan 17, 11:57*pm, wrote:
> I'm looking at an deep fryer which has a filtration system and a storage
> container that lets you drain and filter the cooking oil right into the built in
> container and store it for the next use. Says the oil can be used up to a dozen
> times, which I'm sure depends on what you cook. My question is, can you really
> reuse the oil, and if so, how many times on average? Thanks.

No.

On Fri, 18 Jan 2013 21:39:24 -0800 (PST), projectile vomit chick
> wrote:

>On Jan 17, 11:57*pm, wrote:
>> I'm looking at an deep fryer which has a filtration system and a storage
>> container that lets you drain and filter the cooking oil right into the built in
>> container and store it for the next use. Says the oil can be used up to a dozen
>> times, which I'm sure depends on what you cook. My question is, can you really
>> reuse the oil, and if so, how many times on average? Thanks.
>
>No.

Sure ya can! I made donuts for 8+ years six nights a week and we NEVER
changed our frying fat! Of course in the smaller fryer we used
everyday we replaced about 1/2 it's frying fat everyday with frying
all the donuts we made everyday.

John Kuthe...

John Kuthe wrote:
>
> On Fri, 18 Jan 2013 21:39:24 -0800 (PST), projectile vomit chick
> > wrote:
>
> >On Jan 17, 11:57 pm, wrote:
> >> I'm looking at an deep fryer which has a filtration system and a storage
> >> container that lets you drain and filter the cooking oil right into the built in
> >> container and store it for the next use. Says the oil can be used up to a dozen
> >> times, which I'm sure depends on what you cook. My question is, can you really
> >> reuse the oil, and if so, how many times on average? Thanks.
> >
> >No.
>
> Sure ya can! I made donuts for 8+ years six nights a week and we NEVER
> changed our frying fat! Of course in the smaller fryer we used
> everyday we replaced about 1/2 it's frying fat everyday with frying
> all the donuts we made everyday.
>
> John Kuthe...

I worked for KFC one summer and they never replaced the oil. This was 1971
so it might have been lard. (?) Anyway, it was filtered each night and lost
oil amounts added but it was never drained and thrown out.

G.

On Friday, January 18, 2013 12:25:41 PM UTC-6, Mark Thorson wrote:
> Sqwertz wrote:
>
> >
>
> > On Fri, 18 Jan 2013 00:20:27 -0600, Sqwertz wrote:
>
> >
>
> > > On Fri, 18 Jan 2013 00:57:30 -0500, wrote:
>
> > >
>
> > >> I'm looking at an deep fryer which has a filtration system and a storage
>
> > >> container that lets you drain and filter the cooking oil right into the built in
>
> > >> container and store it for the next use. Says the oil can be used up to a dozen
>
> > >> times, which I'm sure depends on what you cook. My question is, can you really
>
> > >> reuse the oil, and if so, how many times on average? Thanks.
>
> > >
>
> > > Like you said, it depends on what you cook, how high the temperature,
>
> > > and how long you cook it....
>
> >
>
> > And the oil you're using.
>
>
>
> Yes, highly saturated fats like coconut oil,
>
> palm oil, lard, beef fat, and hydrogenated
>
> vegetable oils having the longest lifetime,
>
> hence being favored for commercial deep frying
>
> operations. They are the worst for your
>
> cardiovascular system.
>
>
>
> Polyunsaturated vegetables (all of them, except
>
> coconut oil, palm oil, and hydrogenated oils)
>
> have short lifetimes. They go stale more
>
> quickly and break down more easily at high
>
> temperature. They are much less harmful for
>
> your cardiovascular system, but not actually
>
> healthful except in small amounts.
>
Polyunsaturates are awful. They go rancid inside the body. You left out the best choice, monounsaturates. Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. High oleic sunflower is even better.

Oh, and palm oil is higher in polyunsaturates than high oleic sunflower.
Just about everyone who talks about dietary fats is fairly clueless. You're a smart enough person to learn the details, if you cared to do so. Most people just parrot stuff they only half-assed understand.
>
--Bryan

On Saturday, January 19, 2013 6:42:46 AM UTC-6, Gary wrote:
> John Kuthe wrote:
>
> >
>
> > On Fri, 18 Jan 2013 21:39:24 -0800 (PST), projectile vomit chick
>
> > > wrote:
>
> >
>
> > >On Jan 17, 11:57 pm, wrote:
>
> > >> I'm looking at an deep fryer which has a filtration system and a storage
>
> > >> container that lets you drain and filter the cooking oil right into the built in
>
> > >> container and store it for the next use. Says the oil can be used up to a dozen
>
> > >> times, which I'm sure depends on what you cook. My question is, can you really
>
> > >> reuse the oil, and if so, how many times on average? Thanks.
>
> > >
>
> > >No.
>
> >
>
> > Sure ya can! I made donuts for 8+ years six nights a week and we NEVER
>
> > changed our frying fat! Of course in the smaller fryer we used
>
> > everyday we replaced about 1/2 it's frying fat everyday with frying
>
> > all the donuts we made everyday.
>
> >
>
> > John Kuthe...
>
>
>
> I worked for KFC one summer and they never replaced the oil. This was 1971
>
> so it might have been lard. (?) Anyway, it was filtered each night and lost
>
> oil amounts added but it was never drained and thrown out.
>
It was almost certainly hydrogenated vegetable fat.
>
> G.

--Bryan

wrote:
>
> I'm looking at an deep fryer which has a filtration system and a storage
> container that lets you drain and filter the cooking oil right into the built in
> container and store it for the next use. Says the oil can be used up to a dozen
> times, which I'm sure depends on what you cook. My question is, can you really
> reuse the oil, and if so, how many times on average? Thanks.

Mr. Liu says that's just fine. That's good oil.
He could get a lot of money for oil that good.

http://english.caixin.com/2013-01-18/100484066.html

On 1/19/2013 12:16 PM, Bryan wrote:
> Polyunsaturates are awful. They go rancid inside the body. You left out the best choice, monounsaturates. Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. High oleic sunflower is even better.

Except olive oil is not generally recommended for *deep* frying. Aside
from the usually high price, good OO imparts a distinct taste I wouldn't
want in (for example) french fried potatoes. Sunflower is a good choice
but so is peanut oil.

Jill

On Sat, 19 Jan 2013 09:16:51 -0800 (PST), Bryan
> wrote:
....
>Just about everyone who talks about dietary fats is fairly clueless.
....
>--Bryan

Except Bryan!! He is so well informed that we should all bow down to
his superior knowledge!!

After all, he has SO MANY college degrees! (Now THAT'S a joke!)

John Kuthe...

On Sunday, January 20, 2013 8:12:53 AM UTC-6, jmcquown wrote:
> On 1/19/2013 12:16 PM, Bryan wrote:
>
> > Polyunsaturates are awful. They go rancid inside the body. You left out the best choice, monounsaturates. Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. High oleic sunflower is even better.
>
>
>
> Except olive oil is not generally recommended for *deep* frying. Aside
>
> from the usually high price, good OO imparts a distinct taste I wouldn't
>
> want in (for example) french fried potatoes. Sunflower is a good choice
>
> but so is peanut oil.
>
I used to be almost as ignorant as you about fatty acids.
High oleic sunflower is a great choice, and peanut oil is not,
as "Its major component fatty acids are oleic acid (46.8% as olein),
linoleic acid (33.4% as linolein), and palmitic acid (10.0% as palmitin)."
source-- http://en.wikipedia.org/wiki/Peanut_oil

High oleic sunflower is far lower in linoleic acid than peanut, and is also
lower in palmitic acid.
source-- http://www.sunflowernsa.com/uploads/...eet_062510.pdf

Both high oleic sunflower and peanut are very neutral, but the high oleic oil
lasts longer in the fryer. Old fashioned, high linoleic sunflower oil is awful.

>
> Jill

--Bryan

John Kuthe wrote:
>
> On Sat, 19 Jan 2013 09:16:51 -0800 (PST), Bryan
> > wrote:
> ...
> >Just about everyone who talks about dietary fats is fairly clueless.
> ...
> >--Bryan
>
> Except Bryan!! He is so well informed that we should all bow down to
> his superior knowledge!!
>
> After all, he has SO MANY college degrees! (Now THAT'S a joke!)

Actually John, Bryan *does* do the research on the subject so I do pay
attention to what he says. He's up on the current info and research. I'm
always available for "continuing education." I might often argue an issue
with someone but I always do consider their side too. I learned many
years ago that I do NOT know it all.

Gary

Bryan wrote:
>
> jmcquown wrote:
> > Sunflower is a good choice but so is peanut oil.

> I used to be almost as ignorant as you about fatty acids.

LOL! Bryan, in your next research session, try googling "social skills"


> Both high oleic sunflower and peanut are very neutral, but the high oleic oil
> lasts longer in the fryer. Old fashioned, high linoleic sunflower oil is awful.

GEEZ! All I wanted to do was make some french fries, darnit. ;o

Gary

On Sunday, January 20, 2013 8:34:04 AM UTC-6, Gary wrote:
> John Kuthe wrote:
>
> >
>
> > On Sat, 19 Jan 2013 09:16:51 -0800 (PST), Bryan
>
> > > wrote:
>
> > ...
>
> > >Just about everyone who talks about dietary fats is fairly clueless.
>
> > ...
>
> > >--Bryan
>
> >
>
> > Except Bryan!! He is so well informed that we should all bow down to
>
> > his superior knowledge!!
>
> >
>
> > After all, he has SO MANY college degrees! (Now THAT'S a joke!)
>
>
>
> Actually John, Bryan *does* do the research on the subject so I do pay
>
> attention to what he says. He's up on the current info and research. I'm
>
> always available for "continuing education." I might often argue an issue
>
> with someone but I always do consider their side too. I learned many
>
> years ago that I do NOT know it all.
>
John is blinded by his dislike of me. He usually makes himself look worse, and seldom me. This time, he is presenting a fallacious argument that because I do not have his college degrees, my positions automatically have less standing, and should be dismissed.

http://en.wikipedia.org/wiki/Argument_from_authority

John does have the degrees. He has a double major in computer science and electronic engineering from a prestigious university. My guess is that it was his personality that caused him to not make the cut when the company he worked for was laying folks off. Then he decided to go to nursing school, but again, his personality and judgement led to his getting kicked out of that program. He finally got into another nursing program where he got his degree, and passed his board exams. By this time, he had accumulated huge student loan debt. He still couldn't get past the probationary period at a real nursing job that required a BSN. Again, knowing both how smart he is and his personality flaws, I figured it was due to the latter.

I'm glad that he has finally gotten a job that utilizes his intellectual abilities. Our health care system is better off with one more competent nurse, in spite of his questionable personality.

However, he now has a big head, and argues that a person with a bachelor's degree in nursing who offers little to no documentation should have his opinions valued over a layman who has spent far more hours studying the literature on dietary lipids. I cite studies, and recommend reading. I often tell folks, "Don't just believe the guy with blue hair," and invite folks to use PubMed and Google. John relies on the absurd "Argument from Authority." He contends that because he is a nurse, and I am a building custodian, it doesn't matter that I have spent many, many hours studying dietary lipids, while he merely has a cursory understanding of such--pretty much only what he needed to pass tests in order to get his credentials.
>
> Gary

--Bryan