Eating used oil, used for frying

[WaterPixie]

I used sunflower oil once to cook samosa. I read you can reuse sunflower oil around 6 times for deep frying?

I strained it after use into a bowl and put a plate over it. It's been sitting like that on the counter top for at least 3 weeks now.

I will use it to fry the remaining samosa.

Can I then use it to sautee food with? Or do I need to throw it away?

 

[badjak]

I just use it. But that's me

 

[Morning Glory]

I would use it but it may be worth testing it by frying a little piece of bread in some of the oil. If it tastes odd you will know it. It won't poison you but sometimes oil can taste a little stale if left too long.

 

[WaterPixie]

I would use it but it may be worth testing it by frying a little piece of bread in some of the oil. If it tastes odd you will know it. It won't poison you but sometimes oil can taste a little stale if left too long.

Left too long in what way? What's long in this context?

 

[Morning Glory]

Left too long in what way? What's long in this context?

I think 3 weeks is fine. But several months or so might affect the taste.i am not an expert here. I am just basing it on my own experience.

 

[karadekoolaid]

I use and re-use oil several times. I fry samosas, empanadas, croquettes, falafel, chips and pastries. After about 6-7 fry ups, I dump the oil. I agree with Morning Glory : after about 3 weeks, assuming you've used the oil at least twice a week.
May I ask - can you detect rancid oil by smelling it? That's not a catch question, simply a practical one. I smell the oil when it's heating up and, if it smells öff, then it's out.

 

[SatNavSaysStraightOn]

I used sunflower oil once to cook samosa. I read you can reuse sunflower oil around 6 times for deep frying?

I strained it after use into a bowl and put a plate over it. It's been sitting like that on the counter top for at least 3 weeks now.

I will use it to fry the remaining samosa.

Can I then use it to sautee food with? Or do I need to throw it away?

Oil can oxidise, and go off. You'll know. Smell it, then if that's OK, taste it. You'll soon find out.

 

[badjak]

Yeah, I just smell

 

[WaterPixie]

Oil can oxidise, and go off. You'll know. Smell it, then if that's OK, taste it. You'll soon find out.

My mum has bought 8 5 litre plastic containers of oil. They don't ever seem to go off?

How do I know it's gone off? What smell am I smelling for?

 

[WaterPixie]

I use and re-use oil several times. I fry samosas, empanadas, croquettes, falafel, chips and pastries. After about 6-7 fry ups, I dump the oil. I agree with Morning Glory : after about 3 weeks, assuming you've used the oil at least twice a week.
May I ask - can you detect rancid oil by smelling it? That's not a catch question, simply a practical one. I smell the oil when it's heating up and, if it smells öff, then it's out.

Why don't you use the oil in cooking???? Why dump it?!

 

[Morning Glory]

Why don't you use the oil in cooking???? Why dump it?!

Because if the oil is used regularly over a period of weeks it will retain particles of food even if filtered. This will taint the oil.

My mum has bought 8 5 litre plastic containers of oil. They don't ever seem to go off?

How do I know it's gone off? What smell am I smelling for?

Oil in containers won't oxidise unless exposed to air.

 

[Morning Glory]

I think the question posed in this thread has now been sufficiently answered really!

 

[Barriehie]

I clean my frying oil with gelatin. It works really well; it's like a molecular filter.