Crisp & Dry cooking fat????

LilacLillie

My son has just asked me how long he can keep using the same 'Crisp & dry' in his chip pan.
I don't cook chips anymore (sometimes wedges), so can't answer his question.
Does anyone know?
As I remember I used to cook chips about once a week and drained the fat through a sieve with a piece of kitchen roll on and clean out the pan after each use.
I really don't remember though how often I changed the oil. I also remember that it goes solid when it cools, so maybe that makes a difference as well??
Help Please
LL

GUMPO

When the quality of chips starts to go off (Black cruncy bits and the like) or when the smell of oil starts to linger. The oil will begin to smell more strongly and hang around longer as it goes off.

PS tell him to switch to lard as it gives miles better chips because it gets hotter.

Jnelhams

Bad boy! You cook chips by cutting up a fresh washed potato, don't peel it, pop in to a freezer bag, add a half teaspoon of OLIVE oil, shake bag and then put chips on a baking tray and cook in oven for 20 mins on Gas 7

Nice and healthier chips.

GUMPO

Jnelhams wrote:

Nice and healthier chips.

Healty never tastes good.

If carrots tasted like bacon I would eat mor carrots.

dannahaz

"Crisp and Dry" also comes as normal cooking oil now, not just the solid variety. I would imagine he's using that.

If he's only deep frying potatoes for chips then it will last for quite a long time. However, if he deep fries anything else in the oil then it will probably need sieving or changing completely afterwards. This is because bits fall off the food (bits of batter, breadcrumbs, sometimes bits of the item itself). These float in the hot oil and burn. When reheated, they cause the oil to go bitter and smoky.