Heating of oil to deep frying temperature can laed to degeneration of oil molecules. many believe that this is a major source for saturated fat (which in turn increases bad cholesterol)
It is common for most hotels and restaurants to reuse the oil left over from deep frying of food. cost saving and convenience of handling can be the reason for this. fortunately they consume a lot of oil and it is hoped that most oil gets burned off or gets absorbed in food before it becomes a health hazard.
The problem is different at home. cost is of course a consideration for most households and any suggestion for using oil only once is bound to be rejected by most housewives.
also it is quite uncommon for normal house hold to deep fry daily , so chances are that the oil will not get reused for many weeks . the problem of reusing oil gets worse when the same is stored for extended periods.
so hear are some suggestions to keep in mind if you choose to reuse cooking oil
1. as soon as oil cools to room temperature, filter it using coffee filter (multiple layers of paper) to remove any food particle that is floating in oil . this will avoid bacteria being formed on these food particles .
2. do not mix this oil with fresh oil . store this oil in a separate label the date on which this oil is first used and try and use it within a few
please check the details on
http://www.livestrong.com/article/532582-the-hazards-of-reusing-cooking-oil/
It is common for most hotels and restaurants to reuse the oil left over from deep frying of food. cost saving and convenience of handling can be the reason for this. fortunately they consume a lot of oil and it is hoped that most oil gets burned off or gets absorbed in food before it becomes a health hazard.
The problem is different at home. cost is of course a consideration for most households and any suggestion for using oil only once is bound to be rejected by most housewives.
also it is quite uncommon for normal house hold to deep fry daily , so chances are that the oil will not get reused for many weeks . the problem of reusing oil gets worse when the same is stored for extended periods.
so hear are some suggestions to keep in mind if you choose to reuse cooking oil
1. as soon as oil cools to room temperature, filter it using coffee filter (multiple layers of paper) to remove any food particle that is floating in oil . this will avoid bacteria being formed on these food particles .
2. do not mix this oil with fresh oil . store this oil in a separate label the date on which this oil is first used and try and use it within a few
please check the details on
http://www.livestrong.com/article/532582-the-hazards-of-reusing-cooking-oil/