I've spoken to numerous people including cooks/chefs about how long they keep and use cooking oil in their kitchens. I've looked it up on the Internet as well but am still puzzled. There doesn't seem to be a general rule of thumb like with other kitchen techniques.
Some people say they keep it based on length of time. Others say they change it when it gets too dark. I worry about food particles causing bacteria to grow if the oil is left too long. People tell me that's not a problem because once it heats up, bacteria are killed.
So, I wonder what you do at home when you deep fry with oil? Does anyone throw it out after one use? What are some general rules about keeping and re-using it? Thanks for your input!
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