Rancid cooking oils
#1
10-09-05, 12:27 PM
Rancid cooking oils
How can I store oils to keep them from turning rancid so quickly? I've tried refrigerating them but if I don't remember to take them out in time for cooking, it can get tricky.
#5
10-11-05, 06:58 PM
Member
If you are talking about used oils, I think they are just getting "used up" and not rancid. When oils are used too many times, they pick up flavors and odors from the foods. Also get small "burnt" pieces in them which "reburns" with each use. I strain my oil occasionally (after frying coated foods) and only use the same oil a couple times. I do not think it is going rancid, just overused. good luck.
#7
10-12-05, 05:00 PM
Super Moderator
The reason is
because your question lacked enough information to be able to give you a specific answer.
If you answer; what type of oil, how much do you buy, how warm is it where you store it, is the storage area you store it in happen to be in the sunlight, exactly how long does it take for the oil to go bad, and anything else you think of, we can do a better job of answering your question.
Also, what does; "if I don't remember to take them out in time for cooking, it can get tricky." mean?
If you answer; what type of oil, how much do you buy, how warm is it where you store it, is the storage area you store it in happen to be in the sunlight, exactly how long does it take for the oil to go bad, and anything else you think of, we can do a better job of answering your question.
Also, what does; "if I don't remember to take them out in time for cooking, it can get tricky." mean?
#8
10-12-05, 08:54 PM
I just thought...
that if I said "oils" in a food forum the folks would figure it meant fresh oils for cooking. I didn't know that I was in a forum for turkey frying.
#9
10-12-05, 09:00 PM
Hey Mattison.
I'm not sure how long the bottles are sitting in the cupboard before they take on an 'off' odor. It could be a while more than I realize. I can generally use them in safety since they're still clear but the odor can sometimes come out in the foods' taste, especially vegetables.
It could be that the bottles that have been really bad weren't so fresh to begin with in the grocery.
It could be that the bottles that have been really bad weren't so fresh to begin with in the grocery.
#10
10-13-05, 07:37 AM
Member
Morania,
I have included a link that you may find informative. Hope it helps answer your question.
http://tosasoft.com/cookingoils/
I have included a link that you may find informative. Hope it helps answer your question.
http://tosasoft.com/cookingoils/
#11
10-14-05, 04:11 AM
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Join Date: Mar 2003
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Originally Posted by Morania
I didn't know that I was in a forum for turkey frying.
You've kinda got a point there since the only oil I save and re-use is my peanut oil from the BIG fryer "oh, and the cup of bacon grease my wife hates."The peanut oil gets filtered and then put in the deep freeze till next use.I still though have kept veggie oil a pretty long time just in the cabinet. I guess I'll pay more attention to the odor when new as compared to later on in its life.
#13
03-02-06, 08:18 PM
Turkey cooking
Originally Posted by mattison
.... the only oil I save and re-use is my peanut oil from the BIG fryer "oh, and the cup of bacon grease my wife hates." The peanut oil gets filtered and then put in the deep freeze till next use.
