How often can the same oil be used for frying? Many have asked yourself this question at least once. Some British chefs try to clarify the matter.
In the column dedicated to “culinary dilemmas” published regularly in The Guardian, a user asked for clarification regarding the oil for frying. Once used, can this ingredient be used again for frying or not?
Some well-known English chefs thought of answering the question. First, Tom Hunt, award-winning chef, writer and activist who works to protect biodiversity and promote equality by raising awareness of the problems affecting our food system (including waste).
Since frying requires high temperatures, the chef suggests choosing a variety of oil with a high smoke point first. These include extra virgin olive oil, not to be discarded given its exceptional flavor and recommended precisely for its “smoke point higher than many think”.
“Normally it’s around 190 ° C. However, it can be lower, so be careful and avoid it overheating”
It is important, if you intend to reuse the oil, it is to pay particular attention to the foods you are cooking.
“There is no denying that frying pakora and puri (Indian food) requires a lot of oil, so it makes sense to use it more than once. But there are some rules to follow to get the best result ”.
The most important thing is not to burn the oil or let it smoke, in this case it must be thrown away.
After the first fry, Hunt lets the oil cool completely, then filters it through a fine sieve and gauze , before placing it in a sealed container in the dark.
Other chefs use other oils and other methods of preserving the frying oil. Chef and food writer Romy Gill follows in her mother’s footsteps and stores her used sunflower oil in a glass jar, while Chetna Makan keeps hers in a pan covered with a lid, filtering it again just before use.
But how many times can the filtered oil be reused?
Sometimes , variable depending on the case and the state of the oil that should always be kept an eye on. It must not become too dark or frothy or have sediments of any kind. Even if it starts to stink, it’s definitely time to throw it away.
Chef Gill even uses it 6 times for her vegetarian dishes, Makan instead of up to 5.
It must also be considered that the oil will take on the flavor of the things it has previously fried :
“If you are cooking fish, meat or something with a peculiar smell, keep that in mind next time you use it” suggests Hunt
Properly dispose of the frying oil
Chefs are rightly keen to remember that oil must never be poured down the sink and that every municipality has recycling centers where used oil can be disposed of.
