Can oil be reused? How many times can the fried oil be used? Nutritional teacher teaches 5 tips for using

When cooking delicious potatoes and fried chickens at home, you need to use a lot of oil to fry them, but the fried ones that are only once are still clean after being fryed. Can you keep them and use them again? Nutritionists point out that if you have overfiltered and stored it is actually safe to use cooking oil repeatedly, but the number of repeated use should not exceed 3 times.

Can oil be reused? How many times can the fried oil be used?

EatingWell registration nutritionist Jennifer Pallian pointed out that if used oil is filtered clean and properly stored, it is actually safe to use cooking oil repeatedly, but the more times it is used, the greater the risk, especially in the case of inappropriate storage.

However, even stable oils will change after multiple frying cycles and lose the healthy substances it originally contains. After repeated heat exceeding four to five times, oil products consume multiple fatty acids, vitamins and antioxidants, while increasing the formation of harmful compounds and increasing the risk of inflammation and carcinogenicity. Therefore, it is recommended that the oil be used repeatedly should not be used more than 3 times.

At the best situation, it is still recommended to use fresh oil every time. However, if you want to use it repeatedly, the nutritionist also provides the following usage principles.

Repeat oil products 5 principles

1. Use a lower temperature

to avoid heating the oil to a temperature exceeding its smoke point. The oil will accelerate its decomposition at high temperatures or long-term heating, which is more likely to produce harmful compounds, which may cause inflammation, heart disease, and even cancer. Smokes produced by overheated oils contain toxic particles that may cause respiratory risks. For best frying, keep the oil temperature between 175°C to 190°C.

2. Choose the appropriate oil

which type of oil is suitable for frying? Huang Shuhui, a nutritionist at Taipei Post Hospital, once visited and pointed out that oils and fatty acids are classified into fatty acids and fatty acids. The structure of the fatty acid is stable and is not afraid of high-temperature cooking and damaging the structure. It is suitable for frying and frying, but it is not easy to be replenished and is easy to pile up on the liver and blood vessel walls in the body. Oils that are not fatty and have higher fatty acids contain "double keys", which is relatively unstable and not suitable for high-temperature cooking.

When frying, choose high stability and high temperature resistance, such as animal pig oil, butter, or plant-based coconut oil or palm oil, which are suitable for frying. Pay special attention to vegetable oils such as salad oil and sunflower oil that are rich in fatty acid content. This high-temperature frying can easily cause oil defects.

3. Do not replicate foods of different natures

If the oil used to fry fish is originally used, it is not suitable to replicate fried doughnuts, because this will easily cause the taste to shift and destroy the foods that are replicated to fry.

4. After the oil is fryed after each use, the slag and debris from the food must be removed first, and then clean before use again. Especially foods with high sugar content will decompose oil faster, leaving burnt particles, and speeding up the degradation of oil.

5. If the oil used in the upper lid or fresh film should be left until next time, it should be placed in a cool and dry place without direct sunlight, away from heat sources such as gas stoves, and it is best to cover the upper lid or fresh film, and do not be contaminated by other substances and reduce the oxidation rate.

For the above situations, it is recommended to be used for frying in general home dishes, because the quantity is usually not large and the fried oil is considered clean, so it can be reused, but it is best to use it on the day and do not store it for more than three days at most. Also, remind again that the number of repeated use of oil should not exceed 3 times. When the color of the oil becomes darker and stickier, or when the white foam appears more than half of the fried crust, it means that the oil has changed badly, so the oil should be changed as quickly as possible; and avoid mixing new and old oils.