Reusing Old Grease

[thohts]

My GF re-uses grease from previous meat frying extravaganzas.

I, myself, am a vegetarian and don't really know about using old oil.

Is there anything wrong with this? Her blood pressure is low, but she's only 26. I worry about her health when she's 60.

[duke69]

My GF re-uses grease from previous meat frying extravaganzas.

I, myself, am a vegetarian and don't really know about using old oil.

Is there anything wrong with this? Her blood pressure is low, but she's only 26. I worry about her health when she's 60.

<{POST_SNAPBACK}>

depends on which oil, and what she fried before.

If is the same day and she didn't frie heavy and smelly stuff, why not??

If she used (I doubt) extravirgin Olive Oil, she can re-use no problem.

...........

I use to frie chips with the old oil from my bike, all my friend envy me for that wonderful taste and are seeking for my secret!!

[soi lurker]

My GF re-uses grease from previous meat frying extravaganzas.

I, myself, am a vegetarian and don't really know about using old oil.

Is there anything wrong with this? Her blood pressure is low, but she's only 26. I worry about her health when she's 60.

<{POST_SNAPBACK}>

depends on which oil, and what she fried before.

If is the same day and she didn't frie heavy and smelly stuff, why not??

If she used (I doubt) extravirgin Olive Oil, she can re-use no problem.

...........

I use to frie chips with the old oil from my bike, all my friend envy me for that wonderful taste and are seeking for my secret!!

<{POST_SNAPBACK}>

Heres a thought, try a non stick pan, wok, whatever. They dramatically reduce the need for oils etc, and provide a much healthier option of cooking. I myself would not re use oil/fat, but beleive it is common practice everywhere......

[Abandon]

I was a chef once, and can tell you that we used to reuse oil in perpetuity - just top it up when it gets a bit low. If you are using hot oil for deep frying it is not a problem as that kind of heat will kill off anything nasty in it. For light frying, such as fried rice in a wok I would be more careful.

[h90]

you have 2 things: oxidation and damage from the heat.

bakteria/infection is not a topic if it is only oil, because this is only in wather a problem.

as less natural the oil is as more often you can use it and as easier it gets hard as more often you can use it.

Reason: the not saturized (not sure for the english spelling) fatty acids (which are important for the body) change their structur when they get too hot. Second on the not natural oils there are often antioxidation chemicals inside.

Oils like extra virgin olive oil should not be used for fry something.

I personaly would try to be very safe on the amount of oil and use high quality/one time instead.

But european restaurants sometimes use the same oil for weeks!!!!!

there are special filters to filter it again and get rid of some bad taste.

Also after weeks noone is dead from the oil but no comment on how healty that is.

If want to harm my liver I do it with beer and not with old oil....

My GF re-uses grease from previous meat frying extravaganzas.

I, myself, am a vegetarian and don't really know about using old oil.

Is there anything wrong with this? Her blood pressure is low, but she's only 26. I worry about her health when she's 60.

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[h90]

Pandit: never mix old and new oil!

oxidated oil "infects" new oil and the new one get old faster.

in Oil there is nothing nasty that you can kill with heat and if there would be something, it make no difference if you fry at 120 or 180 degree. As everything what can harm you (beside some very exotic things) are already at 70 degree celcius dead.

by the way a private question: you were chef, i can't belive it!!!

for homeless people?? Who else would eat that?

What are your favorites: Rat in Merlot sauce? Streetdog a la Pandit? Tom Yum cat?

hahahaha

I was a chef once, and can tell you that we used to reuse oil in perpetuity - just top it up when it gets a bit low. If you are using hot oil for deep frying it is not a problem as that kind of heat will kill off anything nasty in it. For light frying, such as fried rice in a wok I would be more careful.

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[thohts]

She uses regular "crisco"-like frying oil.

I'm guessing by the way it looks and what she uses it for it's not doing her any good. Or perhaps it's just my disgust for meat, especially when it's being fried (popping grease and all).

No amount of research and printing out my findings would ever convince her. (She only seems to listen to Thai people, no matter how good my advice is.) So I'll ask her doctor during her next check-up.

[Nickerelastic]

Take time to read this link, overheated cooking oils may be carcinogenic.

http://www.vegetarianorganiclife.com/16.htm

[h90]

It is very well known that overheated oil is carcinogenic!

it is not that you get cancer from it tomorrow, but another factor which increase the risk

thohts: "(She only seems to listen to Thai people, no matter how good my advice is.)"

you are not alone! Exactly the same with my wife. I have a master degree in food technologie, but the BS some Thai people who have a master degree in "beer drinking" count more.

Take time to read this link, overheated cooking oils may be carcinogenic.

http://www.vegetarianorganiclife.com/16.htm

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[thohts]

It is very well known that overheated oil is carcinogenic!

it is not that you get cancer from it tomorrow, but another factor which increase the risk

thohts: "(She only seems to listen to Thai people, no matter how good my advice is.)"

you are not alone! Exactly the same  with my wife. I have a master degree in food technologie, but the BS some Thai people who have a master degree in "beer drinking" count more.

Take time to read this link, overheated cooking oils may be carcinogenic.

http://www.vegetarianorganiclife.com/16.htm

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<{POST_SNAPBACK}>

Thanks for the link, Nickerelastic. This grease thing is the one thing that I can't seem to get too many google results from. I thought I was a google master, until I looked for grease.

h90, yeah.. I don't know why that is. Maybe it's just a Thai language thing, where the person who speaks it best is most trusted by another Thai. I can understand that, I suppose.