AwesomeOpossum74
Cook
Tell me some about this? When I worked at Burger King so many years ago, every day we replaced the Crisco shortening oil, after cooking many many vats of fries, chicken and fish, and the oil was dark.
At home, I'm interested in the possibilities of (for instance) making fries one day, and fried chicken the next, using the same oil. I know there can be flavor bleed-over, and particulates, but does it beat tossing/wasting good oil?
How long could used oil be stored? I assume it would go rancid over time, but would there be dangers of food poisoning from microbiologicals, since they'd be killed next time you fry up?
At home, I'm interested in the possibilities of (for instance) making fries one day, and fried chicken the next, using the same oil. I know there can be flavor bleed-over, and particulates, but does it beat tossing/wasting good oil?
How long could used oil be stored? I assume it would go rancid over time, but would there be dangers of food poisoning from microbiologicals, since they'd be killed next time you fry up?