Re-using vegetable/sunflower oil

Football_Widow_2

Thanks everybody - me and DH decided not to reuse it! x

rosie383

I have a 'chip pan' which I strain and reuse the oil from for quite a few goes.I thinks it's from living abroad for a while where the oil was very very expensive. We have never had any ill effects. Ever!!
Do people really empty the oil from a deep fat fryer every time????I doubt it.

parsonswife8

My strained chip oil is in a sealed wine bottle in the fridge.

Plan_for_Chaos

A few weeks ago I roasted some tomatoes and peppers and stored them in oil to preserve them. I'm now wondering whether it is safe to re-use the oil, I'd have no qualms using it for cooking, but how about for preserving tomatoes and peppers again. It seems a shame to dispose of it, the flavour is too strong to use in many different dishes, so what do you think yay or nay? If yay, how many times could i get away with it?

ragz_2

I'd use it for a bolognese or similar, to fry the onions etc in. I often use the oil out of sundried tomatoes for this... thanks to someone on this board mentioning it

I wouldn't reuse it for preserving due to sterilising issues, I'd worry it wouldn't keep so well. But you could always give it a go and just keep it in the fridge.

mi_jardin

I wouldn't use it for preserving again, but I would use the oil in bread making, it should give it a nice flavour.

Fruball

Hello :wave:

There is a recipe I love that requires deep frying (I use a wok that I won at slimming world! OH the irony!!!) in breadcrumbs which makes a real mess of the oil and I wondered if I can re-use it... can I filter it and what would I use?

I made some last night and today the bits in the oil are black _pale_ and it doesn't look very appetizing.

Many thanks in advance :beer:

cutestkids

Hi
You can filter the oil have you got muslin that you could use or even kitchen paper over a sieve then pour slowly into a container, you may need to do it a couple of times.

It also depends on what you cooked in the oil ie was it something strongly flavoured as this can stay in the oil and spoil anything else that you fry, it will be tainted with the flavour.

Onions and prawns are the two worst culprits I have found for this.

quintwins

i keep the oil from when i make homemade nuggets or onion rings in an old pasta jar and skim the yucky bits off the top.

LameWolf

Mr LW has just informed me he filters our cooking oil through ordinary kitchen paper to remove bits. (It's a job I leave him to do as I have arthritic hands and don't want to spill oil all over the kitchen);)

He lines a funnel with the paper and filters the oil (cold!!) into a jug, cleans the deep-fat fryer, and then returns the oil.

HTH