How Many Times Can You Reuse Frying Oil? #Shorts

[trublgrl]

"After eight batches, we just stopped testing." - America's Test, but only up to a point, Kitchen.

[homeplay]

It will be helpful if you can tell us why so that we can understand it better and decide what to do with the oil when frying other things.

[DylansPen]

Conclusion, crush your potato chips and cover the chicken with the chip crush. KFC has ridges, new slogan.

[laurajm]

First job was at a family owned burger joint. We had two fryers. One for fries. The other for everything else (chicken strips, mozzarella sticks, onion rings, etc). Beginning of each day the old French fry oil became the everything else oil. And the fries got new/fresh oil each day. So I guess the owner had figured this fact out on his own.

[dbongoloid]

If anyone is wondering, it's because of the amount of by-product (Fats, oils, blood, etc.) So a simple starch like potatoes doesn't have nearly as much by-product as a chicken breast.

[coderspy]

I'm guessing that the chicken's own fat was the culprit.

[squareroots]

After 8 batches we had more fries than we can safely eat so we stopped testing. Sounds fair.

[RobbieRobski]

This is cool. But please make a full video about this and the why behind it... While also testing other things like French fries or other proteins. And if seasoning has any affect too.

[pierre]

People used to clean their oil by frying a potato after the protein and chucking it

[maiaallman]

Excellent news! Now we just need the fish test. Or a comparison of veg oil vs. lard.

[markhurst]

What type oil were you using? I find that peanut oil last longer because it takes high heat better

[b_uppy]

What about deep frying other veggies or alternating potatoes and chicken??
What about oil safety regarding the breakdown of chemicals, as wel, as hexanes?

[plan]

Please try these two variations to the experiment to find out if the oil's usefulness can be extended.
1: after cooking the chicken, cook chips to see if the oil's fatness neutralises and indicator turns bluer again.
2: try cooking half chicken and half potatoes together (basically mimicking a stew), to see if the indicator's color change gradient is slowed by half or more when compared to chicken cooking oil?
Which begs the question, what properties do potatoes have that cause this amazing effect?

[Jordan_offline_]

Indian Restaurants : "what, you guys replace Oil ?"

[IjaatKyrayc]

My stores management really doesnt care how food tastes as long as it sells. I work in a deli and fried chicken is one of our best selling items, so we're making at least a dozen batches a day. We only get new oil maybe once every 2 weeks, and its rarely enough to completely replace the old, burnt, grimy oil. It's why I've never eaten the fried food we sell, I'm too well aware of how gross it is

[player]

I liked purely for the animation of the chicken exploding lmao

[magiccookie]

Fr though, never thought about it. The big fryers we had at work could handle wedges and cheese sticks no problem, but just two batches of fried chicken and it needed filtered

[LiminalSpaceGhost]

Using a tea strainer to remove the bits of food and flour helps. Just let the oil cool a bit first. And of course pour slowly as not to disturb the sediment at the bottom of the pot. That bit of nasty oil should be discarded.

[ewalker]

After use let the oil set and the bit settle to the bottom. Then refrigerate. Chicken has flour and more spices added. Of course only resuse to fry meat.

[buddhatbay]

I typically filter my oil between each fry. No information on whether they filtered the oil, whether filtering has any affect on oil degradation or how they heated the oil. If you overheat oil, it degrades quicker.