Reusing Cooking Oil questions
sandy
something in. But I've never really understood how much I can reuse it and
when I should ditch it. Also, is there a difference in what you've
fried....(say...between frying chicken and frying potatoes?)
Sandy
sue
mention gross. yuk
sue
Pat Meadows wrote:
> I don't 'fry' things anymore, so I don't use an appreciable
> amount of oil - there's really nothing to save.
>
> But when I did, I strained the oil, refrigerated it, and
> re-used maybe about 2-3 times then discarded it. If the oil
> became dark or cloudy, I discarded it.
>
> I don't know of any difference in *what* you're frying
> except that some things make more particles in the oil than
> others. Except fish: fish would make a fishy taste in the
> oil, I believe.
>
> Pat
Oil breaks down when you heat it. It is not healthy to reuse it.
Billy
>You should ditch it every time. Used oil is carcinogenic, not to
>mention gross. yuk
Do you think restaurants throw out a batch with every order? Not
really...........they reuse their oil also. I always strain and reuse oil.
My determining factor is color. Most of your peanut and canola is quite light
colored, such as a virgin olive oil. When the color gets a deep amber, darker
than apple cider, it is time to discard.
I keep a continuing batch running most of the time by adding fresh oil to the
used batch.
Billy
> Except fish: fish would make a fishy taste in the
>oil, I believe.
Clarify the "fish oil" with a couple of thick sliced of potato. Fry until golden
brown and discard. Removes the fishiness.
sue
Billy wrote:
>
> sue <s...@nospam.com> wrote:
> >You should ditch it every time. Used oil is carcinogenic, not to
> >mention gross. yuk
>
> Do you think restaurants throw out a batch with every order?
I don't go to fast food restaurants, but no, I don't expect that they
throw out the oil say after one batch of fries, but would reuse it
immediately for a few batches. I would not go to a restaurant if I knew
that they reused oil from the previous day. I also would not go to a
restaurant if they reused oil that was used to cook 5 batches of fries
for some other meal like a stir fry. It is gross and unhealthy.
Billy
> but would reuse it
>immediately for a few batches.
a few batches?? How about a few months!
Billy
> I would not go to a restaurant if I knew
>that they reused oil from the previous day.
That will keep you of any restaurant or lunch counter. Even Ritz Carlton,
Buckhead, deep fries soft shell crab, etc. It is a five star restaurant!
Chloe
You might want to either (a) stop eating all fried food in restaurants or
(b) recheck for the prevailing wisdom on how many uses are safe. Actually
it's fairly easy to tell when the oil has started to break down; food cooked
in it will have an off flavor. I don't fry much but will continue to use it
2-3 times, as I've read is safe in a number of reputable-seeming sources.
YMMV.
hchi...@electricrailroad.com
>Oil breaks down when you heat it. It is not healthy to reuse it.
Sue, you have been brainwashed by the popular press. What you don't
know about oils could fill a book.
Heated oils can change in molecular structure, yes. They do not
generally become carcinogenic, and often heating is an intentional
part of processing.
Lard, tow, coconut oil and other saturated fats don't change much at
all with heating. They also don't absorb odors as easily as other
oils, nor do they turn as offensively rancid. That is why they were
used for years for deep frying, and why they were staples of colonial
and middle ages households.
Monosaturated oils like peanut oil are similar, but healthier than
saturated fats according to most sources. Recent research finds them
healthier than unsaturated fats and oils -including canola.
Polyunsaturated fats have limited shelf life in the natural state, and
truly unsaturated fats must be kept sealed and/or refrigerated at all
times to avoid spoilage (rancidity) *which is much more likely
carcinogenic*. Some oils, like olive oil are unsuited for frying and
re-use.
One of the worst deceptions currently being used by oil producers is
the selling of canola as a general cooking oil, when in fact the
product found on unrefrigerated store shelves is canola _shortening_,
that has been partially hydrogenated by heating it and bubbling gas
through it. This "oil" has no health benefits as compared to cold
pressed canola that has been refrigerated, and peanut oil on the same
shelf is a far more healthy choice of oil for most people.
In short, most supermarket oils have already been heated, so your
statement is much more far reaching than even you would imagine.
Deep frying adds a fair amount of oil to many foods, and it is the
excess calories from the oil that are of greatest concern, with the
buildup of plaque in arteries being a secondary concern --- however, I
have eaten fried foods all of my life, sometimes getting a substantial
dose of coconut oil fried popcorn and lard fried french fries. My
heart scan shows zero build-up of plaque. I do other things with my
diet that may help limit this.
You might be wise to take a food safety course, or do some reading on
nutrition from more depth sources. Following the advice of the
popular press on dietary matters is much more dangerous than eating an
occasional serving of french fries.
Vandy
wrote:
>Being frugal, I naturally save and reuse cooking oil that I have fried
Sandy, I am not much for re-use of cooking oils. I can mix used oil
with scratch feed and use it for feeding poultry in really cold
weather so there is no waste. Still the rule I used when I did
recycle oil was to keep one batch, refrigerated, for vegetables and a
second batch, refrigerated, for meat. Meat taste tends to linger in
the oil and can really ruin vegetables or pancakes. Oil used for fish
or any sea food tends to hold the taste really well, so that was
discarded.
You might wish to keep oil for vegetable and pancake type use and
learn to 'oven' fry things like chicken. I don't have the patience to
stand over a pan of chicken long enough to fry it, so I 'oven' fry
breaded fish or chicken in a covered roasting pan with a small amount
of oil.
sue
yeeech!
sue
Nothing wrong with deep frying, but you are saying that the Ritz doesn't
chuck the used oil at the end of the day? I don't believe it.
sue
OK, I will check and reconsider the safety issue. Still sounds
repulsive to me though.
to...@voyager.net
>Being frugal, I naturally save and reuse cooking oil that I have fried
>something in. But I've never really understood how much I can reuse it and
>when I should ditch it.
>
Bio-diesel! Either just put 1/3 as much in your fuel tank as you do
regular diesel fuel, or do some research on how to run straight
vegetebla oil or convert it to high grade fuel (and get glycerine as a
byproduct).
If you use bacon grease instead of olive oil in your pesto, you just
might be a...
sue
Twinkle Toes
I don't know if this is applicable to home use, but I worked at a fast
food restaurant in high school. We would change the grease in the
fryers about once a week. The fryers were kept at 360 during the day,
and turned off overnight and covered. One was used mainly for
chicken, and the other two for mainly fries, but that seemed to be
more of an operational separation than any sort of food/health/code
one--the "chicken" fryer was closer to back line, where the sandwiches
were actually assembled and had timers set for the chicken paties (3.5
minutes) instead of fries (2.5 minutes). We did skim off any
particles that had fallen (bits of fry and chicken breading) as
needed.
In other words, I'd guess that you could re-use the oil for a couple
of days in a row, as long as you don't mind any flavors that the oil
picks up, and the oil doesn't get too dark for your application (ever
wonder why you sometimes get fries that look almost burned but are
really undercooked? It's time to change the grease....). Since you
heat that oil up pretty hot (360 or so at home too?), there's
virtually nothing that could grow in there to make you sick.
--twinkle
John Bomberger
I don't think I can improve much on what the chickpea said. It sounds
like you have heard a coupe things and made a decision without doing
any real research or finding out the facts. Heating oil doesn't
"break it down" per se, or make it any less healthy than it was to
begin with.
If one is concerned about taste or smell or a previous food, simply
bring the oil to the proper temperature, skim or clarity it if you
will (I use bread, another poster mentioned a potato)
I would simply reiterate the oil itself is not so healthy used as a
whole diet, but reusing oil is in no way dangerous to your heath.
Being familiar with the restaurant industry, the answer to your
question is that yes, many restaurants reuse oil or fat for cooking,
including good ones. My experience in general is that when it is used
for say fish or crab cakes, the oil is kept for that specific purpose.
like everything else we eat, the health and quality of the oil is
largely dependent on keeping it hot enough or cod enough.
I skim my frier when not being used and then put it in the fridge,
take it out, add oil if needed and re-use it. Some people strain it,
depending on what they were cooking and I have done that, using seive
or slotted spoon. I always have two things in the fridge, the fryer
(used primarily for fish and homemade doughnuts in our house) and the
crackpot crock (with soup, ongoing and constant, reheated and rebuked
at least once a week)
Barb
I think someone also mentioned this
B
not healhy to reuse. It is sort of complicated why not, but it does
have to do with the oils becoming carceogenic after being heated to
high temperatures. It is not just hype, but is proven fact. I know
that tossing oil after cooking with it once is not frugal, but neither
Please Note: On many cooking websites they say that you can re-use
cooking oil. I think that what they mean by this is that it will not
affect the taste or texture of the food in a detrimental way if you
re-use the cooking oil, not commentary about it's health qualities.
I do not mean to offend anyone on this board who is of the opinion
that it is perfectly fine to re-use cooking oil, I am just presenting
the facts I have found that state otherwise to try and enable people
to protect themselves.
I have found some online sources that explain why better than I can.
If you are really interested in nutrition I do suggest reading that
book by Dr. Weil, it is quite interesting.
http://www.lifestylemanagement.com/lma/books/2000julyaug4.htm
http://www.berkeleywellness.com/html/wl/2000/wlAskExperts0800.html
Q: Does heating vegetable oil produce free radicals, thus negating
cardiovascular benefits the oil may have?
C.L., SEATTLE
A: Cell-damaging free radicals are indeed formed when vegetable oils
are heated. Other toxic by-products, as well as trans fats (which act
like saturated fats in the body), are also formed. But this becomes
significant only when the oil is heated at very high temperatures and
for prolonged periods-as in some restaurants, where oil is reused over
and over again for deep frying. Reheating the oil is especially
damaging. Cooking meat (and, to a lesser extent, other foods) in oil
that has been heated for hours also increases the formation of various
mutagens, which can damage DNA and increase cancer risk.
Highly polyunsaturated oils, such as safflower, produce the highest
levels of these oxidized by-products when exposed to extreme heat over
time. Olive and canola oils are less susceptible to oxidation.
Partially hydro-genated oils as well as highly saturated fats such as
lard, butter, and coconut oil are also less damaged by heating-but
these are unhealthy for your heart to begin with.
In fast-food restaurants, you should assume that french fries and
other deep-fried foods have absorbed some of the damaging fat they
were cooked in. This is a good reason to avoid eating such foods. If
you deep-fry foods at home, don't reuse cooking oil.
"sandy" <pale...@prodigy.net> wrote in message news:<K4uG7.15014$Dk7.212...@newssvr17.news.prodigy.com>...
sue
but everyone else here seems to think this is propaganda of the oil industry.
Dan Daley
>
>Heated oils can change in molecular structure, yes. They do not
>generally become carcinogenic, and often heating is an intentional
>part of processing.
<snipped copious info on cooking oil>
That's a lot of info. Just off the top of your head or can you give a source?
Not doubting, just curious.
Re: carcinogenic cooking oil, I've heard it was when the oil is OVER heated.
I'm sure the temp varies with the oil but the gist I recall was that as a rule
of thumb if the oil began smoking and/or otherwise showed signs (darkening
color) of over heating to discard it. I don't have a source, or feel like
searching at the moment so take it with a grain of salt.
If it is correct though it's another good reason to use a thermometer and heat
frying oil carefully. I used to have quite a fear of deep frying but once I
got good at controlling the temp. I enjoy it. I've got a Justin Wilson recipe
for catfish nuggets that kicks ass.
I always use peanut oil for deep frying and olive oil for pan frying/sautéing
DD
Dan Daley
>If you use bacon grease instead of olive oil in your pesto, you just
>might be a...
>
If you mean Redneck shouldn't that be:
If you use bacon grease instead of Glycol in your Prestone you might be...
hchi...@electricrailroad.com
wrote:
>I always use peanut oil for deep frying and olive oil for pan frying/saut?ing
>
>DD
I probably have given sources and cites before on the subject. I had
a few bookmarked but some of those are dead, and I've dropped some off
my favs list to save space. I did the research a couple of years
back.
A good comparison of oils is at:
http://www.cybgroup.co.uk/oils.html
Here is some basic info from:
http://www.canolainfo.org/html/whatiscanola.html
Please note that I DO NOT consider Canola a good oil for frying, but
the info given is otherwise sound.
-quoting from here on out-
I was told that canola oil changed to trans fatty acids when it is
heated, as in cooking. Is this true?
The phenomenon that occurs is vegetable oils is known as lipid
oxidation or rancidity. Lipid oxidation involves the breakdown of
fatty acids in the oil to produce secondary compounds that reduce the
nutritive value and produce off-flavors and odors. Only under the most
severe frying circumstances will the fatty acid composition of an oil
be significantly altered. It is very rare for either the consumer or
food processor to fry with an oil under the conditions necessary for
the formation of trans fatty acids. The production of trans fatty
acids to any significant degree in an oil without the use of
hydrogenation is extremely rare. It is important to note that foods
prepared in rancid fats are likely to be inedible due to the
development of off-flavor and odors as well as deterioration in the
appearance of the oil. The oil would likely be discarded before it
could be subjected to the levels of light, heat and oxygen necessary
to produce trans fatty acids
Source: Canola Oil: Effects of Processing & Frying on Fatty Acid
Composition, Canola Information Service.
--------------------------------------------------------------------------------
Frying FAQ's
What are the advantages/disadvantages of using 100% canola shortening
instead of 100% canola oil in a commercial deep fryer?"
Although 100% Canola Oil is fine for occasional deep fat frying in the
home it does break down quicker than 100% Canola Oil Frying Shortening
in commercial deep fat frying. Frying shortening are partially
(liquid) or fully (solid) hydrogenated. Hydrogenation makes the fat
firmer but also changes the fatty acid profile; slightly increasing
the saturated and trans fatty acids and reducing the linolenic (Omega
3) polyunsaturated and monounsaturated fatty acids). Linolenic fatty
acids break down easily when heated and accounts for off smells and
flavors when frying at too high a temperature. Saturated fats are more
stable in frying so the product lasts longer. The only disadvantage is
that saturated and trans fatty acids are the "bad" fats. Canada's Food
Guide to Healthy Eating suggests that we consume no more than 10% of
our energy intake from saturated fats. This said hydrogenated Canola
oil is still lower in saturated fats than animal fats, palm oil,
coconut oil and even some other vegetable oils. As well it is
cholesterol free like other vegetable oils.
There are now specialty canola oils available on the market which do
not requires hydrogenation to increase their stability. Their fatty
acid profile is slightly different than regular canola oil in that
they are lower in linolenic fatty acids and higher in oleic (a
monounsaturated fatty acids). As well no hydrogenation. They are
slightly more expensive than shortenings. Brand names include Canaplus
by CanAmera and Clear Valley by Cargil in the US.
If used in an electric Fry-Daddy, how often can I use the oil if after
each frying I filter the oil and store it in the fridge?
You will know when to replace the oil when the oil becomes darker than
color tube standard (supplied by the commercial frying shortening
company) or when smoke appears on the oil's surface before the
temperature reaches 350?F (175?C). You may also notice that the oil
may develop a rancid or "off" smell when it needs to be changed. When
loose absorbent particles accumulate as sediment at the bottom, the
oil will need to be replaced. Refer to "Frying! Clearly Canola!"
pamphlet.
How much fat is absorbed into a product when deep-frying?
For best results, fry food when they are still frozen to limit the oil
absorption. Significant amounts of the oil used for deep-frying are
absorbed by the food. Potato chips for example, increase from less
than one percent fat to over 30 percent during deep frying.
Is frying in an electric fryer with automatic temperature control
better than in an open wok or a frying pan on the range and using a
faint smoke as a signal for normal frying temperature, rather than a
thermometer?
By using the fryer with an automatic temperature control, you would
have better ability to control the temperature of the heated oil. When
cooking with oil, be aware of its smoke point. The smoke point of an
oil is the temperature at which the oil begins to decompose and
visible (smoke) are given off. Knowing the oil's smoke point can also
save you money, because each time you deep-fry with an oil, you lower
its smoke point irreversibly. For example, if your oil's smoke point
is just above 190?C (375?), which is the normal deep-frying
temperature, chances are its smoke point will drop below 190?C (375?F)
after its first use, rendering it useless. If you want to save money
by reusing an oil as many times as possible, select one with a high
smoke point. The smoke point of Canola is 238?F. If food items are not
browning, the temperature may be too low and the food will absorb the
fat quickly.
Using a quality deep-fat frying thermometer would be beneficial as a
safety precaution.
Refer to "Cooking with Canola" by Canola Information Service.
What is the flash point and smoke point of fats?
Smoke, fire, and flash points are indirect measures of the thermal
stability of a fatty material when heated in contact with air. The
flash point is when oil reaches about 320?C (600?F) for most oils when
tiny wisps of fire begin to leap from its surface. The smoke point is
the temperature at which an oil begins to break down and smoke
appears. Knowing an oil's smoke point can save money, as each time an
oil is heated the smoke point is lowered irreversibly.
Refer to Deep Frying: Chemistry, Nutrition and Practical Applications
and Frying! Clearly Canola! by Canola Information Service.
What are some examples of different types of commercial canola oil
frying products?
Solid Canola Frying Shortening - made from hydrogenated 100% Canola
oil
Liquid Canola Frying Shortening-made from partially hydrogenated 100%
Canola oil
Blended Frying Shortening made from a blend of Canola Oil and other
fat(s). These may be partially or fully hydrogenated and come in
liquid or soild form.
Specialty Canola Oils are available with altered fatty acid profiles
offer increased frying stability and longer end product shelf life.
What is the best temperature for deep frying?
It is important to maintain a frying temperature of 190?C(375?F) . The
batter coated surface will quickly form a protective shield,
preventing the oil from penetrating the cooled food and making it
greasy. The food will cook by conduction or indirect heat. If the oil
is not hot enough, oil will reach the food before the coating cooks
enough to form the protective layer. If the oil is too hot, the
coating will burn from the direct heat of the oil before the food has
had time to cook. It is best to preheat the oil to about 7 to 8? C
(15?F) higher than its optimal deep-frying temperature. Preheating
higher than this may damage the oil's molecular structure.
Source: Cooking with Canola, Canola Information Service
Maintaining Oil Quality
? Skim frying oil to remove small food particles from the fryer. Those
pieces blacken and affect the other foods fried in the oil.
? Filter the oil to remove any residue in the fryer.
? Check oil quality.
Replace oil when:
? Oil becomes dark in color.
? Smoke appears on the oils' surface before the temperature reaches
175?C (350?F).
? The oil has a rancid or "off" smell.
? Loose absorbent particles accumulate as sediment at the bottom.
? Store oil when not in use. Filter, minimize air exposure and keep
the oil cool.
? Avoid adding salt to food before frying. The salt draws moisture to
the food's surface, which will splatter when the food is added to the
hot oil. Salt also lowers the smoke point and breaks down the oil.
? Fry frozen foods while they are still frozen to limit the oil
absorption.
? Avoid over filling the deep-fryer as it will lower the oil's
temperature.
? For each volume of food, use at least six volumes of shortening or
oil.
? Avoid preheating the oil any longer than necessary. The longer an
oil is heated, the quicker it breaks down.
? Use a quality deep-oil frying thermometer, even if you're using an
electric deep fryer.
? Shake off loose bread crumbs before adding to the fryer. Loose bread
crumbs scorch quickly and pollute your oil.
? Drain foods over fryer after frying to remove excess oil
Source: Canola Oil: Effects of Processing & Frying on Fatty Acid
Composition, Canola Information Service
The Real Bev
If it doesn't impart an off taste to the food, how is it gross? And how is it
unhealthy? Hard to believe that microbes can survive the temperatures
required for deep-fat frying. Carcinogenic because it's been used before?
Cite, please.
--
Cheers,
Bev
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
"The language of victimization is infinitely extensible." -- Me
Val VanCleve
you, eh?
<hchi...@electricrailroad.com> wrote in message
news:erslut8aadij22m7m...@4ax.com...
Karen Wheless
> absorbed by the food. Potato chips for example, increase from less
> than one percent fat to over 30 percent during deep frying.
Potato chips may not be the same, but a couple of years ago Cook's
Illustrated magazine did a test with fried chicken. If the oil was
heated to the proper temperature, the chicken didn't absorb very much
oil. They weighed and measured the oil and chicken before and after
cooking, and only a tablespoon of oil ended up in the chicken (for the
whole chicken, not per piece) after the chicken was cooked and drained.
Something like potatoes (particularly thinly sliced like chips) would
probably absorb more oil, but the secret is to heat the oil to the
proper temperature. Oil that isn't hot enough gets absorbed by the
food, but if it's hot enough, the coating seals before the oil is
absorbed. Food that is deep fried properly shouldn't be extremely
greasy after draining.
Karen
Tracey
the cheesecloth to get rid of the little particles of breading and stuff,
then I reuse it maybe a couple of times IF I am going to be frying things
again with in the next couple of days. I wouldn't keep it longer than that.
"sandy" <pale...@prodigy.net> wrote in message
news:K4uG7.15014$Dk7.2125204638@newssvr17.news.prodigy.com...
Anthony Matonak
Why discard? Do you have something against fishy tasting french fries?
Anthony
Chloe
news:PIIG7.16050$4y2.230...@newssvr17.news.prodigy.com...
> I put several layers of cheesecloth in my colander and strain the oil thru
> the cheesecloth to get rid of the little particles of breading and stuff,
> then I reuse it maybe a couple of times IF I am going to be frying things
> again with in the next couple of days. I wouldn't keep it longer than
that.
Thanks for posting about straining the oil. I always do that, although I use
a metal strainer. There will still be a bit of sludgy like stuff at the
bottom of the container when I reuse the oil. I throw that away.
Frugal Mom
> Being frugal, I naturally save and reuse cooking oil that I have fried
> something in. But I've never really understood how much I can reuse it and
> when I should ditch it. Also, is there a difference in what you've
> fried....(say...between frying chicken and frying potatoes?)
We have a deep fryer and I do reuse the cooking oil. I strain it then reuse.
However, I don't deep fry chicken or fish. I detest any kind of coating on
both so I generally cook on the stove top or in the oven. I use the deep fryer
mostly for french fries, onion rings, mushrooms and doughnuts. I always start
with fresh oil for the doughnuts as that gives the best results.
Vandy
wrote:
>Why discard? Do you have something against fishy tasting french fries?
>
>Anthony
LOL, yes. In fact, I honestly believe that french fries should only
be fried in olive oil and that olive oil kept only for french fries.
hchi...@electricrailroad.com
>Thanks for the interesting post. This is what I had understood as well,
>but everyone else here seems to think this is propaganda of the oil industry.
Just for balance, here is another point of view on Dr. Weil. Not
saying that I agree with all of it, but it is unfried food for
thought.
>
>B wrote:
>>
>> What you have heard about reusing cooking oil is sad but true, it is
>> not healhy to reuse. It is sort of complicated why not, but it does
>> have to do with the oils becoming carceogenic after being heated to
>> high temperatures. It is not just hype, but is proven fact. I know
>> that tossing oil after cooking with it once is not frugal, but neither
>>
>> Please Note: On many cooking websites they say that you can re-use
>> cooking oil. I think that what they mean by this is that it will not
>> affect the taste or texture of the food in a detrimental way if you
>> re-use the cooking oil, not commentary about it's health qualities.
>>
>> I do not mean to offend anyone on this board who is of the opinion
>> that it is perfectly fine to re-use cooking oil, I am just presenting
>> the facts I have found that state otherwise to try and enable people
>> to protect themselves.
Certainly no offense taken here. The cites are appreciated.
>>
>> I have found some online sources that explain why better than I can.
>> If you are really interested in nutrition I do suggest reading that
>> book by Dr. Weil, it is quite interesting.
>>
>> http://www.lifestylemanagement.com/lma/books/2000julyaug4.htm
>>
>> http://www.berkeleywellness.com/html/wl/2000/wlAskExperts0800.html
>>
>> Q: Does heating vegetable oil produce free radicals, thus negating
>> cardiovascular benefits the oil may have?
>> C.L., SEATTLE
>>
>> A: Cell-damaging free radicals are indeed formed when vegetable oils
>> are heated. Other toxic by-products, as well as trans fats (which act
>> like saturated fats in the body), are also formed. But this becomes
>> significant only when the oil is heated at very high temperatures and
>> for prolonged periods-as in some restaurants, where oil is reused over
>> and over again for deep frying. Reheating the oil is especially
>> damaging. Cooking meat (and, to a lesser extent, other foods) in oil
>> that has been heated for hours also increases the formation of various
>> mutagens, which can damage DNA and increase cancer risk.
Trans-fatty acids are current buzzwords. Some TFAs occur whenever you
cook meat. Note the comment about this occurring to oil heated at
very high temperatures. I believe this refers primarily to oil heated
over the smoke point, which is very unlikely in a good restaurant with
thermostatically controlled fryolators.
Mutagen = An agent, such as a chemical, ultraviolet light, or a
radioactive element, that can induce or increase the frequency of
mutation in an organism.
Eating french fries is going to cause very few people to mutate,
unless you consider zits to be a mutation. In lab conditions, it
could cause bacteria to mutate. An excess of mutagenic chemicals can
overpower the body's defenses, and especially toxic chemicals can
react with cells to form cancers.
Small amounts of weakly toxic chemicals can cause problems, but the
likelihood is greatly reduced from what the quoted rhetoric implies.
If the damage was serious enough to be a public health threat,
McDonalds and Burger King would be shut down entirely until they
reformatted their menus to something less toxic.
The level of danger from using old oil is most likely _far_ less than
that caused by eating even a small amount of meat that has been flame
seared or grilled, which exposes more meat to excessively high
temperatures. Those grill marks on your heart-healthy broiled fish
contain mutagenic compounds formed by the application of a searing
iron. Where do you stop?
>> Highly polyunsaturated oils, such as safflower, produce the highest
>> levels of these oxidized by-products when exposed to extreme heat over
>> time.
Absolutely true.
>> Olive and canola oils are less susceptible to oxidation.
Deceptive. Pure canola is very susceptible. Canola SHORTENING is
less so. Olive oil is too short lived and expensive for use in deep
frying. Sauteing in olive oil could be fine for many people.
>> Partially hydro-genated oils as well as highly saturated fats such as
>> lard, butter, and coconut oil are also less damaged by heating-but
>> these are unhealthy for your heart to begin with.
Again, the heart theme, based in part on studies funded by canola
processors and used as a method of eroding the tropical oils market.
There is indication that some people don't do well with saturated
fats. Others live in perfect health to ages far beyond their
non-fat-eating compatriots. Diet has to be taken as a whole, and put
in context of the individual metabolism of the person.
>> In fast-food restaurants, you should assume that french fries and
>> other deep-fried foods have absorbed some of the damaging fat they
>> were cooked in. This is a good reason to avoid eating such foods. If
>> you deep-fry foods at home, don't reuse cooking oil.
Bringing it home, IF you have a history of heart or circulatory
problems, or are overweight, deep frying might not be the best choice
for you in general. Neither is eating flame broiled, pan fried, or
grilled meat. Eating a small amount of gently cooked or poached meat
with most of the fat removed might be more healthy for you.
The statistical probability of avoiding cancer, eliminating incipient
heart disease, or living to be 100 based on using only fresh oil when
frying compared to reusing oil is simply not within a measurable
range. If you want to lengthen your life and statistically improve
your health, buy or rent closer to your place of employment so that
you don't have to be on the highways as much.
Here is an example, I used to work a six day a week job and commute 1
hr each way. 12 hours per week of usable lifetime were spent in a car
where I was vulnerable to other drivers who could be speeding through
red lights, drunk, on drugs, or otherwise impaired. I no longer have
that commute.
Each year I have 600 guaranteed more useable hours of life, have
reduced my danger to a level that even my insurance company can
measure, and can enjoy all the french fries I want every day and still
not come close to making up the statistical risk I was taking by
commuting.
There is a sufi tale of a man so afraid of germs and the dangers of
everyday life that he sealed himself in a room with special clean
foods and pure water. He was later found suffocated because he had
sealed all the holes where germs might enter his room. The popular
media promotes the idea of the germ free room because it sells books
and speaking engagements.
Sewmaster
> Just for balance, here is another point of view on Dr. Weil. Not
> saying that I agree with all of it, but it is unfried food for
> thought.
>
> http://www.quackwatch.com/cgi-bin/aglimpse/24/home/sbinfo/public_html?lines=1&query=Andrew+Weil&errors=0&age=&maxfiles=50&maxlines=30
<big snip>
Thanks, Harry, for some very interesting reading,
& food for thought. I seldom deep-fat-fry anything anymore,
but it is interesting to read about Dr. Weil.
I use good olive oil, corn oil for baking, & very
occasional peanut oil, as little of all of them as possible.
I despise the taste of canola oil, & after much study have
decided not to use it & to watch out for it in commercially
prepared foods. I don't care how cheap it is, not for
my family. Purely personal preference. YMMV.
Sewmaster
Polar
Hmmm.. I had an interesting experience the other day with the one and
only deep-fry that I ever, ever do.
I get the packages of won-ton wrappers, slice them into thin strips,
deep-fry them crisp (in very hot oil!) , store in refrig. and use as
"crunchies" in salads.
Usually use Mazola, but ran short. Thew in some peanut oil that had
been sitting around, and proceeded.
I always lift each batch out onto paper towel to absorb as much oil as
possible. Did the same thing this tiime. But didn't come out the
same. Crunchies came out very greasy. Was this something to do with
the mixture of oils?
Info, referrals, appreciated.
--
Polar
Yeepers
> >
> > sue <s...@nospam.com> wrote:
> > >You should ditch it every time. Used oil is carcinogenic, not to
> > >mention gross. yuk
> >
> > Do you think restaurants throw out a batch with every order?
>
> I don't go to fast food restaurants, but no, I don't expect that they
> throw out the oil say after one batch of fries, but would reuse it
> immediately for a few batches. I would not go to a restaurant if I knew
> that they reused oil from the previous day. I also would not go to a
> restaurant if they reused oil that was used to cook 5 batches of fries
> for some other meal like a stir fry. It is gross and unhealthy.
Well Sue, I've worked in several fast food places during my high school
years and the oil is not tossed. We filtered the oil on a nightly basis and
it's not tossed unless is gets off color or develops an off smell. In a busy
resturant most of the oil is pretty much used up so very little is ever
actually tossed.
Polar
wrote:
>I put several layers of cheesecloth in my colander and strain the oil thru
>the cheesecloth to get rid of the little particles of breading and stuff,
>then I reuse it maybe a couple of times IF I am going to be frying things
>again with in the next couple of days. I wouldn't keep it longer than that.
I strain through an unbleached coffee filter. Works great.
>
>"sandy" <pale...@prodigy.net> wrote in message
>news:K4uG7.15014$Dk7.2125204638@newssvr17.news.prodigy.com...
>> Being frugal, I naturally save and reuse cooking oil that I have fried
>> something in. But I've never really understood how much I can reuse it
>and
>> when I should ditch it. Also, is there a difference in what you've
>> fried....(say...between frying chicken and frying potatoes?)
>>
>> Sandy
>>
>>
>
--
Polar
Lech K. Lesiak
> Thanks for the interesting post. This is what I had understood as well,
> but everyone else here seems to think this is propaganda of the oil industry.
The chief cook at the homeless shelter where I volunteer is a trained chef
with decades of experience in the British army, various British
consulates, and big hotels in western Canada. I'll ask him and post his
opinion.
Cheers,
Lech
to...@voyager.net
>
> Thanks for the interesting post. This is what I had understood as well,
> but everyone else here seems to think this is propaganda of the oil industry.
>
which case one might expect them to encourage reusing fry oil rather
than using it for fuel.
Alpha Male
> Do you think restaurants throw out a batch with every order? Not
> really...........they reuse their oil also. I always strain and reuse oil.
This is the first time I've ever heard of this, that restaurant oil
has special additives. No, I've not read her book. (Just snipped this
from another group)
-----------------------------------------------------
According to food scientist Shirley Corriher, it's best not to filter
cooking oil that you buy in the grocery store.
According to Shirley, in her book _"Cookwise"_ ,the oil that
restaurants
buy in restaurant supply houses has special additives to make it
reusable. Oil bought in grocery stores doesn't have this additive,
and
can only be used once.
hchi...@electricrailroad.com
wrote:
If there are additives, I've never seen them listed on the label, and
I can't imagine any food grade additive that would work better than
hydrogenation. My guess is that the professional products simply
contain fewer unsaturates. That wouldn't make much of a difference
when using peanut oil or a labelled shortening.
I suspect the warning is more aimed at people who want to re-use
common low-priced vegetable oil, which is a blend of unspecified oils
not always well suited to re-heating.
HeyZeus
"sandy" <pale...@prodigy.net> wrote in message
news:K4uG7.15014$Dk7.2125204638@newssvr17.news.prodigy.com...
> Being frugal, I naturally save and reuse cooking oil that I have fried
> something in. But I've never really understood how much I can reuse it
and
> when I should ditch it. Also, is there a difference in what you've
> fried....(say...between frying chicken and frying potatoes?)
>
> Sandy
>
We soak old news papers in our oil for extra heat. Gets rid of the
whole mess! However I have an air tight wood stove. This might
be unwise in an open hearth fire place.
Polar
hchi...@electricrailroad.com
wrote:
>> Crunchies came out very greasy. Was this something to do with
>>the mixture of oils?
Too many variables and a little too complex in possible reactions to
say for sure. Corn oil is notorious for leaving a sticky cruddy
residue under certain conditions. Corn oil is not an oil that holds
up to reheating particularly well either.
Corn oil IS good for use with popcorn. The end product is pure corn
and salt, and the oil doesn't get reheated. It tastes almost as good
as popcorn made with coconut oil.
Arri London
The additives in restaurant oils are preservatives for shelf
life and anti-foaming agents.
There is nothing chemically wrong with reusing cooking oil
that hasn't discoloured. However each side of the argument
can undoubtedly come up with references that support their
particular conclusions.
Polar
wrote:
Thanks for input.
Since I make this fairly often [1] which oil would you recommend?
I'm not hung up on re-heating a given oil indefinitely, but would like
to be reasonably "frugal" as well -- meaning, don't toss after one use
if feasible, health-wise.
[1] Reminder: We're talking about won-ton wrappers, sliced thin and
deep fried quickly to a "crunchy" texture, to be used in salads.
Taste is important.
'Preciate any follow-up.
--
Polar
John Giegel
> years and the oil is not tossed. We filtered the oil on a nightly basis and
> it's not tossed unless is gets off color or develops an off smell. In a busy
> resturant most of the oil is pretty much used up so very little is ever
> actually tossed.
How is used oil disposed of? How should we do it at home?
John
nos...@nospam.com
> Being frugal, I naturally save and reuse cooking oil that I have fried
> something in. But I've never really understood how much I can reuse it and
> when I should ditch it. Also, is there a difference in what you've
> fried....(say...between frying chicken and frying potatoes?)
> Sandy
You can reuse the oil to make bio-diesel. Some of us in the VW crowd are
using old vegetable oil to make this stuff to power our turbo diesel vw's.
The common recipe is 80% diesel fuel and 20% bio-diesel. Goes a long way
in a car that gets 40+ mpgs!!
to...@voyager.net
>
>You can reuse the oil to make bio-diesel. Some of us in the VW crowd are
>using old vegetable oil to make this stuff to power our turbo diesel vw's.
>
>The common recipe is 80% diesel fuel and 20% bio-diesel. Goes a long way
>in a car that gets 40+ mpgs!!
>
petro-diesel for startup and cooldown and run straight biomass in
between. If you have a steady enough supply of vegetable oil
available, there is also a simple chemical reaction where you combine
with methanol in the presence of lye, and get diesel fuel and
glycerine and recover the lye.
Jeremye Tunnicliff
breaks down faster. I personally dont save any oil that I have cooked
chicken or pork products in, but do save oil from deep fried potatoes,
country steak, etc, after straining. I think the time the item spends in
the oil also contributes to how fast it breaks down. Fish, bite size
meat, and veggies cook quite fast in hot oil, but chicken and pork
products, and larger cuts of beef need longer time, so maybe it's best
to just toss the oil.
hchi...@electricrailroad.com
wrote:
>Since I make this fairly often [1] which oil would you recommend?
Peanut, unless someone you know has allergies. Asian cooking often
uses peanut oil. Peanut oil will keep for a dozen or more reheats for
something like this. Some people are more sensitive to faint oil
flavors than others. You might try a small batch taste test just to
be sure.
cybeercafe
esp. garden tools. make sure you get some oil down in the socket where
to wood meets the metal. breaks there first. moisture is the enemy.
Arri London
Never thought of that. Usually use cheap baby oil.
We never have much cooking oil left over anyway.
Mr. Jimi
1)deep frying food is not good for your health
2)re-using oil is not good for your health
3)Olive oil is the best oil to use, generally
4)Olive oil should be kept in the refrigerator, or not out of the
refri for more than a few days or week or so... (I keep a large bottle
in the refri, and a small bottle in the cabinet)
vinyl
just add to it every couple days.
Billy wrote:
>
> sue <s...@nospam.com> wrote:
>
> > but would reuse it
> >immediately for a few batches.
>
> a few batches?? How about a few months!
Sewmaster
>
> Jack in the Box used to change their oil once a month.... they would
> just add to it every couple days.
>
As a young kid, I worked for McDonald's.
They changed their shortening once a week.
No, it was not oil. Came in big blocks,
looked just like Crisco.
Sewmaster