Reusing Cooking Oil
Our usual method is to pour the oil through a fine-mesh strainer lined with a coffee filter which can take hours. A downside to deep frying is the large quantity of oil thats often required. Mo0q87ocphsk9m Reusing of cooking oils initiates a series of chemical reactions altering the fat constituents of cooking oil through polymerization oxidation hydrolysis and isomerisation finally resulting in lipid peroxidation. Reusing cooking oil . Reheating or reusing cooking oil. Her advice is to check the colour of the oil before reusing - discard it if it has turned dark or black. It should also be discarded if it smells rancid or has turned thick and sticky. Each time the oil is reheated. In an attempt to conserve cooking oil many of us would one time or another reuse our cooking oil a number of times when cooking at home. Nutritionists recommend using a fresh batch of. However if we do not usually fry foods high in sugars there is a certain margin for reuse which is qui