How do I store the peanut oil when im done with my turkey fryer? How long can it be stored/used again?
The oil came in a 3 gallon container, should I just pour the oil back into that container (via funnel) or what? ALSO, how long can it be stored, and how many times can it be used?
thanks!
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4 comments a "How do I store the peanut oil when im done with my turkey fryer? How long can it be stored/used again?"
You should first strain it to try and get all the turkey particles out of it. (You know, the little brown buts, because that is what is going to determine the life of your oil.) You can put it back in it’s container (plastic) and store in refrigerator for about 3-4 weeks. Make sure it has cooled down properly before putting in refrigerator I would not suggest keeping it longer. You can probably use it about 3-4 times before it starts to taste funny.
The longer an oil is heated, the more quickly it will decompose. Avoid preheating the oil any longer than necessary. If you’re cooking more than one batch of food, quickly add each new batch, unless time is needed to adjust the cooking temperature. Turn off the heat as soon as you’ve removed the last food batch from the oil. Cool.
Use a quality deep-fat frying thermometer, even if you’re using an electric deep fryer.
Shake off loosely attached break crumbs from breaded food before adding the food to the oil. Loose crumbs and other particles scorch quickly and pollute your oil. Use a small strainer or slotted spoon to remove as many crumbs as possible.
When the oil has cooled enough that it is safe to handle, strain it through paper towels, coffee filters or cheesecloth into its original empty container or a clear glass jar. Do not mix it with unused oil.
Store the oil, tightly sealed, in a cool, dark place or in the refrigerator. The oil may cloud in the refrigerator, but it should become clear again at room temperature with no ill effects
Oil used for deep frying darkens with each use because the oil and food molecules burn when subjected to high/prolonged heat. The more you use an oil, the more slowly it will pour. Its viscosity changes because of changes to the oil’s molecular structure. Loose absorbent particles accumulate as sediment at the bottom of the storage container or are suspended in the oil. When smoke appears on the oils’ surface before the temperature reaches 190 degrees C (375 degrees F), your oil will no longer deep-fry effectively. If the oil has a rancid or “off” smell or if it smells like the foods you’ve cooked in it, it should be discarded.
All cooking oils are pretty much the same. AFTER it cools pour it back into the container with a funnel. Store it in a dry cool place, out of light. You can use it until it goes rancid. You’ll know, just smell it after you put it away from the turkey, so you know what it smells like. It will have a very distinct smell when it goes rancid-very hard to describe on here tho!
I woudn’t recommend reusing it if you’re only going to fry one turkey a year, but you can use it over and over, especially if you have/can get a home deep-fryer (to make trans-fat free chips & french fries, provided that the oil you have isn’t hydrogenated) If this isn’t an option, look online and see if there’s anywhere that produces bio-diesel in your area and you can donate your oil to them, Otherwise, if you throw it out, the local trash collector won’t take it :\
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