how often to change chip oil

Edwardia

I use Extra Virgin olive oil which has a low smoke point and don't use a deep-fat frier. I never re-use the oil either. Maybe other people have less sensitive tastebuds than me but I can taste remnants of previously cooked food. IMO overheated oil not only tastes nasty, alex21 is right, it's carcinogenic. Vegetable oil is a processed oil not a natural one and sunflower oil is only polyunsaturated until heated.

OH does wickedly good oven chips using potatoes or swede in the oven with sprayed on olive oil. Much healthier than deep-fried.

ed110220

Edwardia wrote: »

Maybe other people have less sensitive tastebuds than me but I can taste remnants of previously cooked food.

I think it is only a good idea to re-use the oil for a similar food to avoid the taste being transferred, or use oil from a plain tasting food later to cook a strong tasting one.

For example it would be fine to use oil from roasting vegetables later to fry fish, but not vice versa as you'd get fishy vegetables.

No one has ever complained about the taste of my roast potatoes even though my OH hates the idea of recycling oil :rotfl:

Ben84

The idea of using a spray bottle is interesting, I could probably save oil this way for some things like roasting vegetables or coating a frying pan. I just wonder what kind of spray bottle would work well as I suspect it could gum them up with time?

QuackQuackOops

Never!
If you have bits in then scoop them out but never change the oil, only ever add to it. Its much nicer in flavour, less mess, less faff and cheaper.

vaio

yep, chips were a staple when i was young and I don't remember my mother ever changing it, she just used to add another block of lard when the level got a bit low.

Horseunderwater

If you really have to use a deep fat fryer - make sure that potatoes are patted dry with some kitchen paper before you put them in the fat. Much safer. Moisture and fat mixing at those type of temp's can be lethal and spit, and hot fat landing in your eye not nice. Or a clean t towel can be used instead of kit towel.
If frying only chips or similar that does not give off crumbs that fall down into bottom of fryer, you could re use a fair bit. But when crumbs or food residues fall to bottom, it is those that charcoal up and cause the fat to degrade between fry up's and if you clean those out right away by filtering, and draining through a filter paper back into an empty oil bottle (oil cooled before you start), then the oil can be re used a few times.
However, best not to use DFfryer in first place. Food will be far healthier not using one. Chucked mine out 5 years or more ago.
And I do not have either a microwave or a toaster! No coffee maker no juicer. I have food processor and small hand mixer which easily does most of the stuff I need it to do.

murphy306

I bought a tefal oleoclean deluxe fryer, great job as once the oil is cool you can then decant it to the bottom of the fryer to enable you to put the fryer part in the dishwasher. It takes all the little black bits out and leaves you with lovely chips each time, great fryer can not recommend enough

Dick_Turpin99

vaio wrote: »

yep, chips were a staple when i was young and I don't remember my mother ever changing it, she just used to add another block of lard when the level got a bit low.

yep, that struck a cord with me!.....hence why I am bit surprised why the housekeeper at the lodgings (working overseas) i am in was harping on about doing it after about 8 or 10 chip fry-ups.....I looked in the frier and said I could see the bottom and therefore no need