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I used to change my fryer oil every 8 batches, now I stretch it to 20 and honestly can't taste the difference
For the first two years I had my little 3 liter fryer I was dumping the oil after like 8 batches of wings. I figured it was getting gross, it looked darker, whatever. Then money got tight last winter and I started reading about how often you actually need to swap it. Turns out most of what I was reacting to was just fine particles and a little color, not real breakdown. I started skimming the crumbs out with a fine strainer after every single use and storing the oil in a dark cabinet instead of leaving it in the fryer on the counter. Now I get 20 batches out of the same oil and my wings taste the same as they always did. The one thing that did change is I stopped frying fish in the same oil as everything else, that was the actual culprit the whole time. My wife says she can't tell, and she is picky. Does anyone else go longer than the box says, or am I pushing it?
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lauras8327d ago
Oh man, the fish thing is so real! I fry in a little 2 liter and I learned the hard way that one batch of cod ruins everything after it, no amount of straining fixes that taste. What saved me was getting a cheap thermometer and keeping the oil at 350 instead of letting it creep up to 400, the oil stays way clearer and lasts me around 15 batches now. Storing it in a dark cabinet is smart too, light and heat break it down faster than the frying does.
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