Category Archives: Frying  The down side of freshness  Regular
commentator Hans writes in to ask:    Filed under:  Frying,
Techniques | 2 Comments  How long have I got, doc?  How long
does it take for good fry oil to turn bad you mean? That depends
on a number of factors, chief among them the type of fat you’re
using. In general, you want one that’s fairly stable (i.e.
resistant to breakdown) and neutral flavor-wise. For me that
means either vegetable or canola oil. Solid fats like shortening
or lard are even more resistant to breakdown, but are less
convenient for the home fryer.  Assuming you don’t fry a whole
lot of food at one time, you should get half a dozen uses out of
a single pan full of oil (you’ll have to replenish some of
course, since the food will soak some of it up). But use your
nose. If the oil looks dark and/or has that telltale fishy
ketone smell, dispose of it. You can do what I do and pour it
out in a remote corner of the yard, or put it into disposable
vessel and put it in the trash. Und