What Do You Do With The Oil Used For Deep Frying??

Hi,

Krishnamma: Thanks a lot for your tips. I will try to use less oil for frying in a smaller pan as you suggested. Your ideas regarding frying pappad etc.. are really good. Thanks.

Dew: I think you can store fried pappad etc.. in a food grade plastic box which is airtight. I think steel boxes wont be suitable for this

Veena.

Though this is a very old discussion, I thought still some of you might be happy to read and share your ideas.

Regarding oil used for deep frying, I use it only once. First of all, I use a very small deep frying pan so that I use reasonably less oil. When I make pooris, bajjis, vadas, etc. I also try to fry some papadams, appalams, vathals. Like someone said the quantity by now will be reduced to an extent.

The left over oil I use for seasoning, for dosais, etc. I try to make sure I use it before it really gets too old.

Saturated fats left in oil after deep frying is definitely bad. However, with the increased oil prices it also becomes unaffordable to throw it completely.

I find breaking the appalam or pappadam into 'Nacho' size bits & then frying them, drastically reduces the amount of oil used.
To fry the whole appalam, we need to keep more oil ; but this way, small vessel with just about 1/4 cup of oil is sufficient .
Also reduces the quantity we consume --- otherwise , one appalam per head used to be the minimum count !!

I use the left over oil(used for deep frying) for making sabji but not in the initial stage. For tempering we can use less fresh oil and after adding vegtables, add used oil as much as we want. By this way,calory of oil will not increase.

Yes, this is an old problem. My solution in addition to using the least quantity of oil:
1. try not to overheat the oil during frying. reduces the degradation of oil quality
2. if you are making pooris, dont use flour to roll, use a tiny bit of oil from the kadai. no charred flour at the bottom
3. use oil to deep fry only once. at the end, filter the oil if you have any sediiment - particles at the bottom, then deep fry a thick slice of potato (it basically cleans the oil) and throw it away. i use this oil for making dosas or for sauteing vegetables- like bhindi, tendli, etc which we season with andhra koora podi or dhaniya-jeera-mirchi powders..
4. golden rule: if you fry store bought papad, dont reuse the oil. it makes the oil really dirty.

Originally Posted by Induslady

Though this is a very old discussion, I thought still some of you might be happy to read and share your ideas.

Regarding oil used for deep frying, I use it only once. First of all, I use a very small deep frying pan so that I use reasonably less oil. When I make pooris, bajjis, vadas, etc. I also try to fry some papadams, appalams, vathals. Like someone said the quantity by now will be reduced to an extent.

The left over oil I use for seasoning, for dosais, etc. I try to make sure I use it before it really gets too old.

Saturated fats left in oil after deep frying is definitely bad. However, with the increased oil prices it also becomes unaffordable to throw it completely.