The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fry baby, fry. Details on frying oil.

Loafer's picture

Fry baby, fry. Details on frying oil.

I'm a little bit new to frying, but I love donuts. A couple weeks ago, I made Alton Brown's donut recipe, and it turned out excellent. But the quart and a half of oil is still hanging out in my dutch oven. I have heard conflicting reports about reusing oil. Could y'all set me straight? When and how is it appropriate to reuse vegetable oil? How do I dispose of it? Can I compost it? The last time I used donuts, the recipe said to use shortening to fry, but I didn't like the taste, why would I use shortening?



Floydm's picture

I would definitely pour it back in a bottle and reuse it the next time I made donuts. At some point it'll get enough particulates in it that you'll want to dispose of it, but you should be able to get a few batches out of it.

T4tigger's picture

reusing the oil is perfectly acceptable.  I ususally pour mine through a funnel lined with cheesecloth or a coffee filter to get the gunk out, and store it in a bottle in the fridge......everything I have read says to keep used oil refrigerated so it doesn't spoil.

Auntie_Ai's picture

I once asked a fast-food operator about this.  I was told that (fry) shortening is designed specificially for deep frying.  This means you can re-fry more times with it than if you used vegetable oil as it does not loose its viscosity as quickly.