Peanut Oil Storage, from a deep frier
Tuesday January 13, 2004
DGHMILLER Writes:
"I have deep fried several and I have a few questions:
1. How many times can the peanut oil be used?
2. What is the best method to store the oil between uses?
3. How long in terms of time will the oil be safe to use? 1 month, 1 year, 3 years?"
Comments
How do i access the answers to the questions regarding peanut oil?
Please answer my questions. how long will peanut oil last and how is the best way to store it?
I think it is three of four uses, and I’m under the impression, used peanut oil can be stored for a few months as it can be frozen, but you know, don’t push it. Sorry I’m not of more help.
How long can you store peanut oil in a shed?
See the following web site:
http://www.tis-gdv.de/tis_e/ware/oele/erdnuss/erdnuss.htm#informationen
–Somewhat technical but interesting.
I CAN’T FIND THE ANSWER ON HOW LONG THE PEANUT OIL CAN BE KEPT AND HOW MANY TIMES IT CAN BE USED.
Would you please send me information collection about peanut oil as attachment file.
I need it for the university project.
The length of time and number of uses that peanut oil will last depends on several factors. Basically it will last until it either oxidizes too much, gets too many particles in it, or too many contaminates in the solutions.
To see if it is too oxidized, smell it. if it smells rancid, it has gone too far. If you are familiar with the smell of oxidizing oil, it is bad if your oil smells like that. If you are not familiar with that smell, you can smell it by heating a little oil (a few tablespoons) in a skillet on low heat for a long time. You will notice that over the course of a few minutes it will change in smell. It is oxidizing. It can last longer in a fryer since it is much deeper, and thus each little particle of oil is exposed to less oxygen. So the length of time your oil will last before it oxidizes depends on how deep your oil is, how hot you get it, its exposure to light, and the temperature that you store it at. Heat, light, and air are the enemies of oil.
As far as particles, if your food tastes burnt, you are way overdue for new oil. Once your oil gets dark enough that you can’t see a few inches down, it needs to be changed.
The dissolved stuff like starches, sugars, salts, etc… will affect the flavor of the oil. If your food is picking up odd flavors, change it.
I’ve forgotten the chemistry behind it, but I know from facts that I understood at one time, and from experienced chefs that it is a good practice to clean the fryer out well, but then take a little of the old oil and put it in with the new oil. This sounds odd, but it helps in some way that I thought was really great. I’ve been doing it ever since, and have forgotten what it is that will happen if I stop. I fell kind of foolish admitting that, but I remember that it was a noticeable difference. There is a book out there that explains the chemistry behind it so that even I understood it.
I store my peanut oil in a metal container filled to the top with the air squeezed out in the freezer when I’m not using it to fry with. It fills my pot about 3 inches, and I heat to 360-375, am usually done in about 35-45 minutes, let it cool with a lid on it, strain it back into the container through a paper towel lined strainer and funnel rig, stick it back into the freezer, etc… It lasts probably 5 to 7 times before I give up on it. Usually it is starting to smell a little oxidized, but still cooking well.
good luck
Different oils stay fresh for different amounts of time, but you must treat them all well. They should be tightly covered and stored in the dark away from the heat (especially not in that handy cupboard over the stove). The less access they have to the air, the fresher they will stay. Refrigeration benefits most oils.
If unopened, peanut oil and corn and other vegetable oils will keep for at least a year. Once opened, they’re good for four to six months. But peanut oil, like olive oil, which is high in monounsaturates, benefits more from storage in the refrigerator. Olive oil will keep for about 6 months in the cool, dark pantry, but up to a year in the refrigerator. It may become cloudy and thicken up in the cold, in which case, letting it warm to room temperature will restore its pouring capacity. Walnut oil and sesame oil are delicate and inclined toward turning rancid. Kept in the refrigerator, they will stay fresh for two to four months.
I have some unopened peanut oil that has an best if used by date of Oct 2006, is it safe to use??
The best way to store it is to filter it through cheese cloth into a dark colored wine bottle, and use one of those manual vacuum-bottle-stopper wine preservers to suck out all the air. Exposure to air makes oil go rancid; sucking out all the air and using a dark bottle to keep light out will let you preserve the oil for longer. Refrigerating it will further extend the life of the oil.
As for how many times you can use it, well that depends. You need to check the condition of the oil; there’s no simple answer to that. If the oil makes big loose bubbles when you fry, and has become discolored, it is too far gone.
I just wanted to know if and where do they make pumps to pump the used oil from the deepfryer and filter into the three gallon container. I remember reading something about a pump but couldn’t remember the brand or the name, i cannot find it on the internet either.
Cabela’s (www.cabelas.com) sells a battery powered pump for cooking oils.
My peanut oil is about 10 years old, I store it outdoors in the same pot I cook the turkey in, with a lid on it. I doubt if harmful bacteria can survive the high temperature during cooking. So far, no worries.
Remind me never to eat at turkey madness place.
Turkey Madness: Do you filter out the maggots first or are they additional protein in the turkey stuffing?
What year did the madness begin?