Wendy K. Leigh is a travel writer and photojournalist from Seattle. Kenji Lopez-Alt of Serious Eats wrote a great article about reusing fryer oil. As you heat up your oil, keep a hand on the range dial. The best oils for frying tend to be those high in saturated fats, such as peanut oil, vegetable shortening, or lard. The short answer is – yes. Pull from your supply for stir fries and salads, but just be cognizant of whatever flavors the oil's taken on. If you’re planning to deep-fry your turkey for Thanksgiving or Christmas, you may wonder: Can you reuse the oil used to fry a turkey? How long you can store the oil depends on many factors including; fry temperature and how long it has been used. Greasy fried foods, like chicken and fish, can leave behind stronger flavors. I don't remember the source, but I read once... from a source I apparently trusted... that if oil was used to deep fry protein (i.e., fish, chicken, turkey, chicken fried steak, etc.) The answer is yes and no. Bad frying oil might be tricky to gage with your eyes, but it doesn't have a subtle smell. So, what happens when you have lots of olive oil left over in the pan after you’re done cooking? Battered fried foods leave behind light flavors too but, bits of batter residue can eventually degrade the oil. “Keep an eye on the state of the oil,” Hunt says. If we have exceeded the “smoke point” in the first use, no matter what type of oil was used, it is not recommended to reuse it for another occasion. When it's time to toss, place the oil in a sealable bag and discard with your regular trash, or for bonus environmental points, find a local disposal center that accepts used cooking oil. Regardless of how many times you decide to use a batch of oil, the important thing is to employ good cooking and storage techniques to keep the oil safe and healthy. Mixing different oils together also can lower their smoke points. If you talk with anyone who has ever worked at a fast-food joint, chances are that one of the things they will tell you is how gross the commercial vegetable oil used for frying gets as it is repeatedly reused.. Olive oil is great for frying. Ask The Eagle Ask the Eagle: Can You Reuse Oil After Frying Fish? That batch of fried chicken—with a crust that crackles and a juicy interior—is worth the hassle. To revisit this article, select My⁠ ⁠Account, then View saved stories. It’s messy. Yes, you can reuse it. The odor and taste of seafood will carry over into your new dish and flavor it almost immediately. At the flavor level, you’ll also want to use some discretion with reusing oil. I looked for a thread on this topic, but was unable to find one. But you may have used a whole quart of oil to fry it—and if it’s peanut oil, it cost you a pretty penny. Most modern chefs agree that it is perfectly fine to save oil from a frying session. it … Buy a thermometer that can handle high heat (I have a lovely model that goes up to 400°F). Don’t worry if oil appears cloudy; it will clear up once reheated. Tossing it seems like a waste. I don't remember the source, but I read once... from a source I apparently trusted... that if oil was used to deep fry protein (i.e., fish, chicken, turkey, chicken fried steak, etc.) Janis uses his restaurant industry background to answer the question of reusing oil in the fryer, particularly after frying fish. Then, reuse your oil a few times (six if you are Gill and frying vegetarian fare, five for Makan) – but don’t be a martyr. Every oil has a specific smoking point, the temperature where the oil starts breaking down and starts, well, smoking. Cleaning up the messy myths about frying oils. As tempting as it seems, do not dump grease down the drain with hot water. In it, he explains how the hydrophobic nature of oil drives moisture out of the food. Yes, it is OK to reuse fry oil. If you use a batter, the oil will remain clearer overall, and can be reused again, following a straining. Oil choice is crucial to making a deep fry work. To revisit this article, visit My Profile, then View saved stories. What are the rules of thumb for saving and reusing deep frying oil? It's not that you can't fry in extra-virgin olive oil, it's just that it will break down far faster than a refined oil—if it can even get hot enough to fry without smoking in the first place. With cleaner-frying items such as potato chips, it’s fine to reuse oil at least eight times—and likely far longer, especially if you’re replenishing it with some fresh oil. In search of some guidelines on reusing oil, we fried chicken (thighs dredged in flour and cornstarch) and our Crunchy Kettle Potato Chips.We cooked both foods in identical Dutch ovens filled with 2 quarts of canola oil, strained the leftover oil after each fry, and used a kit to evaluate the oil, which turns it from blue to green in the presence of certain compounds … Drape a few layers of cheesecloth in a metal strainer or chinois to filter out the smallest crumbs. It can be expensive and a bit intimidating. Most modern chefs agree that it is perfectly fine to save oil from a frying session. All rights reserved. First, the oil takes on the flavor of whatever you fry in it, so fry similar items in … After the oil cools down, pour and store it in a sealed container at room temperature away from direct sunlight. But unless that oil smoked or you used it to fry fish, it’s fine to reuse it once you strain it. Robert Wolke, scientist and author of What Einstein Told His Cook, writes: “Hot oils tend to polymerize—their molecules join together into much bigger molecules that give the oil a thick, gummy consistency and a darker color.”. Because frying occurs at high temperatures, use oils with a high smoking point that won't easily break down. Regardless of the amount of care you’re putting in here, you shouldn’t use oil that’s more than 1-2 months old. Temperature control may just be the cause of most deep frying disasters. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. After all, it can be expensive, and it might seem wasteful to throw it away! As many people have discovered, the oil needed to deep fry a turkey can cost about as much as the turkey itself, so it makes sense to recycle. 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