this post was submitted on 25 Jul 2024
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[–] GJdan 43 points 5 months ago (4 children)

What on earth are you all cooking to have so much oil left over that you can pour it into anything?

[–] [email protected] 28 points 5 months ago (3 children)

For me it's mostly the deep fryer. When I change the oil it takes about 4 1/2 liters to refill.

[–] GJdan 12 points 5 months ago (1 children)

That makes sense, I didn't imagine that many people bother deep frying at home, but I guess I'm wrong :D

But in this case people are describing adding a little oil to a bottle at a time where with deep frying you could fill a bottle every time I think.

[–] gentooer 3 points 4 months ago (1 children)

Here in Belgium nearly every household has a friteuse to make fries.

[–] GJdan 2 points 4 months ago (1 children)

Wow, I just bake them, I'm sure it's not as good though.

[–] gentooer 1 points 4 months ago
[–] [email protected] 7 points 5 months ago (2 children)

My parents could keep that going for a good long time by filtering it through a few layers of kitchen paper, it got rid of a lot of the burnt stuff, came out quite clear each time.

[–] [email protected] 13 points 5 months ago (1 children)

Don't they warn against reusing too much because it breaks down into carcinogens?

[–] [email protected] 2 points 4 months ago

Probably, but don't most things these days go out of their way to kill us anyway? 😅

[–] [email protected] 6 points 5 months ago

I use paper coffee filters in a metal strainer.

Takes a while, but the oil comes out clear and back to its original colour and flavour after 2 passes.

[–] [email protected] 2 points 4 months ago (2 children)

I just got a deep fryer literally two days ago how often should I change the oil?

[–] [email protected] 6 points 4 months ago* (last edited 4 months ago) (1 children)

They say around around 10 uses or a max of three months, depending on how often you use it and what you're frying.

For me personally I tend to stretch it a bit further... the main thing is that it isn't rancid or starting to get too dark.

[–] [email protected] 4 points 4 months ago (1 children)
[–] [email protected] 3 points 4 months ago

Most importantly, old oil can have a lower smoke point than is safe. Definitely replace your oil if anything starts to taste burnt.

[–] [email protected] 3 points 4 months ago

Drain it through a filter and refrigerate it if you aren't using it constantly. It'll go rancid pretty quick.

[–] [email protected] 19 points 5 months ago (1 children)

I don't call it oil since it's solid at room temperature, but if you fry meat you'll liberate fat (dripping)

[–] GJdan 9 points 4 months ago* (last edited 4 months ago)

Meat! I was forgetting about meat...

[–] [email protected] 15 points 5 months ago (1 children)

Have you every heard of the method of cooking called frying?

[–] GJdan 10 points 5 months ago (2 children)

Sure, but not usually with enough oil to pour out of the pan after cooking.

[–] [email protected] 13 points 5 months ago* (last edited 5 months ago) (1 children)

That depends on the dish - a Wiener Schnitzel for example should be able to move freely in the oil (because it should be kept moving while frying), or the breading will be pretty underwhelming. Same goes for most stuff with breading. I always try to be very conservative in my cooking oil usage, but in those cases it's just not an option.

[–] GJdan 4 points 5 months ago

Ooh that makes sense, and I want schnitzel now.

[–] [email protected] 3 points 5 months ago (1 children)

Do you make potato fries in a pan?

[–] [email protected] 2 points 4 months ago

A lot of people do, actually. Seasoning them right for them to come out more "french fry" than "dried potato" is more involved than a lot of people might like, but I personally don't do it because I'm being picky about the flavor. I don't own a deep-frier and salted-dried-potatoes are good enough with a lot of entrees.

[–] [email protected] 0 points 5 months ago (1 children)

Yeah, like what the fuck. People here really think that you can’t fry with just enough oil.

[–] [email protected] 10 points 4 months ago

Well, not normally, but for example crispy breaded anything should be dunked in oil at least half way.