TSNBDSC Posted November 27, 2005 Share Posted November 27, 2005 ... any ideas on how to store it away ? ... hate to throw away $50 worth of cooking oil ... hope to use it again around Christmas Time ... also, does it store well and for how long ? ... tom Link to comment Share on other sites More sharing options...
Ghost of BiB Posted November 27, 2005 Share Posted November 27, 2005 ... any ideas on how to store it away ? ... hate to throw away $50 worth of cooking oil ... hope to use it again around Christmas Time ... also, does it store well and for how long ? ... tom 513383[/snapback] Throw it out. The fats from the bird will make it go rancid. Link to comment Share on other sites More sharing options...
TSNBDSC Posted November 27, 2005 Author Share Posted November 27, 2005 ... need container ideas ... thanks ... tom Link to comment Share on other sites More sharing options...
CajunBillsBacker Posted November 27, 2005 Share Posted November 27, 2005 ... need container ideas ... thanks ... tom 513388[/snapback] Water jugs and coke bottles. Link to comment Share on other sites More sharing options...
Fezmid Posted November 27, 2005 Share Posted November 27, 2005 From what I've read, you can get the "rancid" stuff out by frying potatos (french fries, anyone?) when you're done with the meat. You can store the oil in a cool, dry place. We poured our oil back into the container) CW Link to comment Share on other sites More sharing options...
Ghost of BiB Posted November 27, 2005 Share Posted November 27, 2005 Sorry, I know peanut oil is expensive...I just don't trust it after animal fats. Link to comment Share on other sites More sharing options...
X. Benedict Posted November 27, 2005 Share Posted November 27, 2005 If I put meat in, I never keep it more than 48 hours. Call some hippie, he'll want to put it in his car. You might be able to trade it for trail mix. Link to comment Share on other sites More sharing options...
/dev/null Posted November 27, 2005 Share Posted November 27, 2005 If I put meat in, I never keep it more than 48 hours. Call some hippie, he'll want to put it in his car. You might be able to trade it for trail mix. 513422[/snapback] or maybe trade for some clothing, linens, yarn, or other products derived from hemp Link to comment Share on other sites More sharing options...
Ghost of BiB Posted November 27, 2005 Share Posted November 27, 2005 or maybe trade for some clothing, linens, yarn, or other products derived from hemp 513434[/snapback] Rope is good. Everyone needs rope. Link to comment Share on other sites More sharing options...
Fezmid Posted November 27, 2005 Share Posted November 27, 2005 Sorry, I know peanut oil is expensive...I just don't trust it after animal fats. 513412[/snapback] http://whatscookingamerica.net/Poultry/CajunFriedTurkey.htm According to the Texas Peanut Producers Board: Peanut oil may be used three or four times to fry turkeys before signs of deterioration begin. Such indications include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deteriorated oil include a rancid smell and/or failure to bubble when food is added. http://www.goaskalice.columbia.edu/2277.html To re-use oil safely, use these tips: * Strain it through a few layers of cheesecloth to catch any food particles. Be careful with hot oil, though, because you can easily get burned. * Shake off excess batter from food before frying it. * Use a good thermometer to fry foods at 190°C. * Turn off the heat after you are done cooking. Exposing oil to prolonged heat accelerates rancidity. * Don't mix different types of oil. * Store oil in a cool, dark place. * Avoid iron or copper pots or pans for frying oil that is to be reused. These metals also accelerate rancidity. http://groups.google.com/group/alt.food/br...55e8981bb7b5d0c And now the opposite viewpoint: http://www.winndixie.com/food/tips/turkey_tips.asp The oils used to fry a turkey are critical to the success of the product. Only oils that have high smoke points should be used. Such oils include peanut, canola and sunflower. peanut oil has abundant flavor and is the top choice for frying a turkey. It is not recommended to reuse this oil. Most seem to think it's ok, some think it's not. CW Link to comment Share on other sites More sharing options...
BuffaloBud Posted November 28, 2005 Share Posted November 28, 2005 Plastic water or gas container? Link to comment Share on other sites More sharing options...
Pete Posted November 28, 2005 Share Posted November 28, 2005 Make some biofuel Link to comment Share on other sites More sharing options...
stuckincincy Posted November 28, 2005 Share Posted November 28, 2005 http://whatscookingamerica.net/Poultry/CajunFriedTurkey.htmhttp://www.goaskalice.columbia.edu/2277.html http://groups.google.com/group/alt.food/br...55e8981bb7b5d0c And now the opposite viewpoint: http://www.winndixie.com/food/tips/turkey_tips.asp Most seem to think it's ok, some think it's not. CW 513668[/snapback] Keep the stored oil away from air. I'd use it, unless you think you overheated it the first time. Heating breaks down the molecules, causing shorter-chain fatty acids - buyteric acid being one - making that rancid smell. The breakdown also lowers the flash point - a (somewhat nebulous) temperature where vapors above the liquid become flammable. I'm sure with the references you've cited, the temperature to use peanut oil is known to you. And any "bugs" won't live at that temperature. I'd be more concerned about not fully cooking the turkey than any oil problems. Link to comment Share on other sites More sharing options...
millbank Posted November 28, 2005 Share Posted November 28, 2005 Whether refined or not, all oils are sensitive to heat, light and exposure to oxygen. Rancid oil has an unpleasant aroma and acrid taste, and its nutrients are greatly diminished. Regardless of refinement, it's best to store all oils in the refrigerator. Oils may thicken, but if you let them stand at room temperature they'll soon return to liquid. To prevent negative effects of heat and light, take oils out of cold storage just long enough to use them. Refined oils high in monounsaturated fats keep up to a year in the refrigerator, while those high in polyunsaturated fats keep about six months.Extra-virgin and virgin olive oils keep about a year after opening. Olive and other monounsaturated oils keep well up to eight months; unrefined polyunsaturated oils only about half as long. The issue of not refrigerating oils is that bacteria can grow the result being food poisoning Link to comment Share on other sites More sharing options...
stuckincincy Posted November 28, 2005 Share Posted November 28, 2005 The issue of not refrigerating oils is that bacteria can grow the result being food poisoning 514333[/snapback] Good point - better to inhibit growth in the first place rather than depend on heat to kill organisms. Link to comment Share on other sites More sharing options...
The Poojer Posted November 28, 2005 Share Posted November 28, 2005 oh man, did you see that on dirty jobs, some guy goes around to area restaruants collecting thier waste cooking oil and refines into biofuel for his retro-fitted cars, it is awesome Make some biofuel 514267[/snapback] Link to comment Share on other sites More sharing options...
boomerjamhead Posted November 28, 2005 Share Posted November 28, 2005 Throw it out, as unused oil can turn nasty after a few months on the shelf. I usually get five gallon juggs of canola for wings or whatever and I find quite often that it starts smelling bad after a month or two. Too mush air in the container I think. Link to comment Share on other sites More sharing options...
nick in* england Posted November 28, 2005 Share Posted November 28, 2005 Again I ask: YOU DEEP FRY WHOLE TURKEY'S???? And they are exapserated that Britiain is getting obese... we just deep fry the odd bit of fish and potato... Whole Turkeys is something else!!! Medical insurance cover heart disease anyone? Link to comment Share on other sites More sharing options...
Chef Jim Posted November 28, 2005 Share Posted November 28, 2005 Again I ask: YOU DEEP FRY WHOLE TURKEY'S???? And they are exapserated that Britiain is getting obese... we just deep fry the odd bit of fish and potato... Whole Turkeys is something else!!! Medical insurance cover heart disease anyone? 514578[/snapback] I agree! Never had it, probably never will. I can hear it now....."but chef it's the best, juiciest turkey ever!" Well we had a regular turkey and it was the juiciest, best tasting turkey I ever had. Fried turkey.............only in America. Reminds me of the Simpsons episode where Moe buys the undustrial fryer from the army and frys everything........even the wine! Link to comment Share on other sites More sharing options...
boomerjamhead Posted November 28, 2005 Share Posted November 28, 2005 Again I ask: YOU DEEP FRY WHOLE TURKEY'S???? And they are exapserated that Britiain is getting obese... we just deep fry the odd bit of fish and potato... Whole Turkeys is something else!!! Medical insurance cover heart disease anyone? 514578[/snapback] A lot of people do it over on this side of the pond, but I have no idea why. It seems to me that it would come out pretty tasteless kind of like boiled chicken. We do ours on a rotisserie because the weather this time of year out here in the bay area allows us the opportunity to do as much. Link to comment Share on other sites More sharing options...
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