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Get the answer to all questions about if you can reuse oil after deep frying foods.
Deep frying is one of the many ways people prepare food today. It’s fairly easy, and definitely convenient, which is why it’s so popular. But, with such a concept comes some questions, including the oil you use to fry foods in. Below is a breakdown of the most commonly fried foods, as well as if you can reuse oil after frying them.
Can You Reuse Oil After Frying Turkey?
The short answer is yes, you can reuse oil after frying a turkey. According to Web Restaurant Store, a leading food service and restaurant supply company, it depends on what kind of oil you use. If it’s peanut oil, which is more common, it can be used up to 3-5 times more after frying a turkey. But, only if you let the oil cool down completely, restore it to its original container, and you keep it in a cool, dark area.
Can You Reuse Oil After Frying Chicken?
Yes, you can also reuse oil after frying chicken. It’s recommended to only use it about 3 or 4 times though, as by the fifth time, the oil can see a major degradation. Despite that though, reusing the oil can give you a much more flavorful chicken, so feel free to try it out.
Can You Reuse Oil After Frying Pork Chops?
Yes, you can reuse oil after frying pork chops. A couple ideas include: frying veggies to go with the pork, or using it on another cut of meat, like steak, for example. It all depends on what kind of flavor you’re after – since pork can have a distinct taste, the flavor left behind in the oil is something to take into account.
Can You Reuse Oil After Deep Frying Turkey?
This is the one time where most culinary experts recommend that if you do decide to reuse oil, you may need to bring in some fresh oil to get the levels back up to frying potential. Bringing the oil level up is important, especially if the next food you’re making isn’t going to be deep fried. Doing so can help elevate the taste of both deep fried and regularly cooked foods.
Can You Reuse Oil After Deep Frying Fish?
It is not recommended that you reuse oil after you have deep fried fish. If you’re wondering why, it’s because of the potential allergens and the strong aftermath of the fish. Seafood allergies are common, so to fry something else within the same oil you used for fish could be harmful. The other thing to consider is the strong smell of fish – as you wouldn’t necessarily want every other food you put in the fryer to smell like it.
Can You Reuse Oil After Frying Eggs?
Since most people use canola or vegetable oil when frying eggs, it’s okay to reuse it. It can be especially useful for cooking other breakfast or brunch related items; much like some people use leftover bacon grease to flavor their eggs. Since canola and/or vegetable oil tend to have a neutral flavor, it won’t overwhelm eggs, french toast, or whatever else you decide to use the oil for.
Can You Reuse Oil After Frying Shrimp?
Much like its seafood friend (fish), shrimp have a particular taste. In light of this, it’s up to your own discretion. If you have a seafood packed menu to cook, then go for it. Keep allergies in mind, and remember that whatever you do put in the fryer will most likely retain that scent.
Can You Reuse Oil After Frying Fish?
Due to its slightly lower impact on the heat scale, lighter fried fish oil can have its perks to reuse. For example, there’s the smokiness of a salmon or trout, which could be useful to flavor some roasted veggies. It all comes down to preference, as well as meal or menu prep.
Can You Reuse Oil After Cooking Chicken?
Yes, just like for deep frying chicken, you can reuse oil after cooking chicken. Be careful to watch the color of the oil though, as well as appearance and smell. If it’s not properly stored away, it could develop a film or an odd odor, which could potentially make your chicken soggy or messy.
How to Clean and Reuse Frying Oil
There is often a large quantity of oil that is used when frying foods and rather than let it go to waste, it’s often a good idea to save and reuse it. America’s Test Kitchen figured out a simple way to do this. See below for the details.
- For every cup of frying oil that’s left over, whisk together a 1/4 cup of water and 1 TBSP of corn starch.
- Then add the mixture to the cooled oil.
- Gently heat the oil over low heat. Make sure you don’t let it simmer.
- Stir it constantly with a heatproof spatula as the mixture begins to solidify. This takes about 10-12 minutes.
- Remove the oil from the heat and pour it through a fine mesh strainer. Don’t worry if the oil appears cloudy. It will clear up once it’s reheated. You can refrigerate and reuse the oil up to three times.
Check out the video below for the full instructions.