Anyone that has read our article on dangers of reusing frying oil over and over again would have asked themselves these questions — how many times should frying oil be reused? Should one just throw out frying oil after the first time of using it? I must tell you there is no specific answer to this. Don’t believe anyone that gives you a specific number.
This article will show you how to know when you should no longer use your frying oil. At that point, there are signs that you would see that makes it evident. Of course, this is for those considering the oil qualities as it affects the quality of their products.
For those considering the development of more and more trans fats, well, it is a more complex question to answer. This is because trans fats can develop in frying oils as a result of many factors. You can read more about trans fats in this article to get an idea.
So, How Many Times Should You Reuse Frying Oil?
As I said, there is no specific number of times. However, there are signs you need to look out for in your oil the next time you want to use them. These signs will tell you if it is still okay to use or if the oil has reached its limits. Also, there are measures you too should put in place to preserve the quality of the oil and retard deterioration.
What You Should Do To The Oil After Frying
If you intend to use your oil again, you should clean your oil after frying. Allow the oil to cool and remove any food crumbs that may be left in the food. They can undergo some degradation in the oil and cause spoilage. Use a sieve to scream them out and get your used oil in a plastic container with a lid.
You may want to label it to indicate the food you used it to fry. This will help you the next time you want to use it. You don’t want to use the oil you used to fry meat the last time for chin-chin. The meat flavor will definitely be transferred to the chin-chin.
Signs To Look Out For When You Want To Reuse Oil
When you want to fry your food, there is a need to bring the heat the oil to the desired temperature. This will prevent your food from smoking up oil and becoming soggy.
The first thing to look out for in the oil is foam on the surface. This is a sign of degradation but it may not necessarily be there. Therefore, use this sign, in combination with others.
Try to small the oil. If it produces a fishy aroma or any off odour, then this probably indicates the rancidity of the oil. If the oil appears dark — unless it was already dark after using the first time, in which case you should throw it away — you should not use it.
A murky appearance indicates that the oil has undergone degradation and you should get another one. Also, if the oil smokes before it gets to frying temperature, it’s well spent. Throw it out. These are some tips to help you determine when you should no longer use a previously-used oil to fry your foods.