Curry Recipes Online

Beginners Guide => Hints, Tips, Methods and so on.. => Storage => Topic started by: mickyp on March 06, 2019, 09:17 AM

Title: Reusing cooking oil
Post by: mickyp on March 06, 2019, 09:17 AM

I store and reuse the oil i cook Onion Bhaji's in for both curries and more onion Bhaji's, i dont do the same for oil that i cook poppadoms in because of the flour etc, does anyone here reuse / keep the oil pops were cooked in, or filter it?

Title: Re: Reusing cooking oil
Post by: Naga on March 06, 2019, 09:28 AM

I don't do my own poppadoms as they are so cheap to buy at Lidl and Aldi.

I know this isn't strrictly on topic, but, I have a 3-litre deep fryer that I use for chips and other European-style food. I fry pakora etc. in a large wok and always strain and drain the oil off after use, storing it it's own container.

Coincidentally, I was just pondering to myself yesterday how long it was wise to keep the pakora oil until it should be chucked and replaced.

Title: Re: Reusing cooking oil
Post by: mickyp on March 06, 2019, 10:32 AM

I buy my poppadoms at Bookers, 10 x 200 gm packs for

Title: Re: Reusing cooking oil
Post by: Naga on March 06, 2019, 12:13 PM

Quote from: mickyp on March 06, 2019, 10:32 AM

...it seems such a waste to bin it.

Too true! :)

Title: Re: Reusing cooking oil
Post by: chewytikka on March 06, 2019, 12:18 PM

Just reuse the poppadom oil for anything, as its less contaminated than Bhaji oil.

Filter the Bhaji oil and reuse two or three times for Bhajis then recycle.