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of oil, and you’re looking at a drop closer to 50 degrees So at home, you have to heat your oil hotter in order to compensate for this loss Q: OK, I think I’ve got it: New oil = good, old oil = bad, right? Not necessarily! You may think that using fresh new oil is the best way to fry foods, and you would be forgiven for thinking that Forgiven, but wrong Here’s why: Completely fresh oil is highly hydrophobic: it doesn’t want to get anywhere near water Any food that you drop into a deep fryer is bound to have a very large percentage of water in it (after all, the whole point of frying is to drive off water), which means that the oil is not going to like it It hates it so much, in fact, that it has trouble getting close to its surface Have you ever noticed that when you drop battered food into fresh oil, there’s a shiny bubble that forms around the food? That’s a layer of water vapor rapidly escaping from its surface and preventing the fat from getting too close Because the fat can’t come in contact with the food, heat transfer is inefficient with fresh oil This means longer cooking times, less crispness, and less “fried” flavor (remember, fried flavor comes from a combination of browning, dehydration, and fat absorption—see “What Is Deep-Frying?,” here) Slightly older oil, on the other hand, has got a few surfactants in the mix—those molecules that allow fat and water to come close to each other Because of that, older oil is better able to penetrate foods, cooking them far faster and giving you crisper, better—flavored crusts As any longtime fry cook will tell you, you should always save a bit of the old fry oil to add to the new batch if you want to make sure your foods come out at optimum crispness right from the first batch of fresh oil For home cooks, this amount can be as little as a tablespoon of old oil per quart of new oil Q: What should I do with the oil in between batches of frying? Just as with fresh oil, used oil should be stored in a cool, dark, relatively airtight environment If you are planning to do a bunch of frying over the course of a few days, this can be as easy as straining it through a fine-mesh strainer lined with cheesecloth or a paper towel into a pot with a metal lid (not glass—glass lets in light) and keeping it in a cool corner of the kitchen For longer-term storage, strain the used oil through a fine-mesh strainer, then funnel it back into its original packaging Seal tightly and store it in a cool, dark cabinet Q: And what should I do once the oil finally does reach the point where it can’t be reused any more? How do I get rid of it? Discarding used oil can be a real pain in the butt Small amounts, say, less than a half cup or so, can be poured down the drain with plenty of soap and warm water (the soap helps the oil emulsify with the water, preventing it from sticking to and coating the insides of your pipes), but larger amounts require a bit more care The absolute best way to get rid of used oil is to donate it ... and warm water (the soap helps the oil emulsify with the water, preventing it from sticking to and coating the insides of your pipes), but larger amounts require a bit more care The absolute best way to get rid of used oil is to donate it...As any longtime fry cook will tell you, you should always save a bit of the old fry oil to add to the new batch if you want to make sure your foods come out at optimum crispness right from the first batch of fresh oil For home cooks, this amount can be as little as a tablespoon of old oil... storage, strain the used oil through a fine-mesh strainer, then funnel it back into its original packaging Seal tightly and store it in a cool, dark cabinet Q: And what should I do once the oil finally does reach
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