+
Home Cooking

Reusing deep frying oil? What are "the rules"?

DigitalVelvet | Nov 18, 200906:35 AM     68

I looked for a thread on this topic, but was unable to find one. What are the rules of thumb for saving and reusing deep frying oil? 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.) it shouldn't be resused. However, if used on non-proteins (potatoes, tortilla chips, tempura veggies, etc.) it can be reused.

That "rule of thumb" makes deep frying turkeys a significantly more expensive proposition, given the price of peanut oil these days. A friend recently told me he has used the same oil for frying his last five turkeys, or so... apparently without any degradation in the quality of the finished product. Given the infrequency of turkey frying occasions, I can't believe the oil didn't go rancid on its own over this length of time.

Can anyone help de-confuse me? How can one determine when the oil is spent, past its prime, or gone rancid? What rules do restaurants use? I would hate to have friends over for deep fried turkey only to find the bird to be "off tasting" after all the preparation, drama and fanfare!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Celebrate Rage Baking with a Recipe for Buttermilk Pie
Food News

Celebrate Rage Baking with a Recipe for Buttermilk Pie

by Amy Schulman | In this politically charged climate, oftentimes we feel helpless. The polar ice caps are melting...

11 Romantic Risotto Recipes Perfect for Valentine's Day
Recipe Round-Ups

11 Romantic Risotto Recipes Perfect for Valentine's Day

by Shelly Westerhausen | Although risotto is one of the simplest meals you could whip up, there is something undeniably fancy...

Pasta Loves Vodka: 7 Variations on a Classic Pairing
Recipe Round-Ups

Pasta Loves Vodka: 7 Variations on a Classic Pairing

by Chowhound Editors | A sauce of canned tomatoes tempered with cream is a no brainer for pasta. This recipe, however, which...

How to Make Chocolate Mousse
How To

How to Make Chocolate Mousse

by Miki Kawasaki | It’s not often that you run across a homemade dessert that can be made easily and on a whim (save...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.