I occasionally deep fry using peanut oil. The small amount used in my deep fryer (around one quart/1 liter) is easy enough to store in a polypropylene container that came with the fryer. Originally, I was storing it, after filtering, in the fridge, but it'd still develop off flavors within a month or so. After Cook' Illustrated informed me (sorry, subscription required) that freezing works, I started freezing it, and it does indeed keep the oil fresh much longer. A quick run through the microwave warms it enough to dump into the fryer.
Unfortunately, refined peanut oil is sold either 1 gallon (~4L) or 35lbs (~15.8kg) containers. Those do unfortunately go rancid once opened—even if stored in dark place. Of course, 35lbs is half the unit cost (but is way more than I'd use before it goes rancid, if stored in its original container).
I'm wondering, is a good way to prevent unused peanut oil from going rancid? Would something like 1qt mason jars, with the lids vacuum-sealed on, help (stored in the pantry)? Alternatively, are there some additives that would help (and not prevent its use in deep-frying)?
Getting a gallon in the freezer is possible, but 35lbs is way too much freezer space.
It should be stored in a cool-dark place. Your cupboard is just fine.
You're overlooking an important distinction in the Cook's Illustrated snippet: their oil is used. Used oil is already damaged by the high temperatures required for frying, this greatly shortens its shelf life and makes it much more prone to rancidity. Storage of used cooking oil is covered in other questions here:
I have a nearly empty 10-14 month old bottle of peanut oil in my cupboard right now. I used it last night, and it showed no signs of rancidity.
of tallow will look like, but I'm absolutely certain I won't have nearly enough room in the fridge or freezer to store it. I was told large quantities of rendered tallow can be stored at room... tallow will be safer to store for a long period of time. I just saw on StillTasty (which doesn't have a tallow entry unfortunately) that commercial suet can be stored for a year in the pantry, opened or unopened. That seems really strange to me - is that true? I would expect fat to go rancid quickly in an opened container in the pantry. Is it because it's "commercial" suet - is there anything I
I got a deep fryer for Christmas, and that made me think of all the donut recipes I have seen floating about, like this one for crullers or this one for chocolate dipped donuts. These are just two examples, but I noticed they all call for a pot filled with about 2 inches of oil heated to a certain temperature. My deep fryer does have adjustable temperature settings, so that would be fine, but I am not sure if using the deep fryer instead of the pot of oil would work. Is a deep fryer an okay substitute? I really want to get some good use out of it, and this sounded somewhat plausible. Am I
I prepared some chicken wings by: Place chicken wings, raw, in cool oil. Heat corn oil to ~180°F, hold at ~180°F for 3 hours (in the oven). Heat peanut oil in deep fryer to 370°F (as high as the deep fryer goes). Time such that deep fryer is heated by the end of the 3 hours. Drain now-cooked chicken wings Deep fry (while still hot) for 4 minutes, flipping half way through. These came out.... I then deep fried them for an extra two minutes. They weren't quite as browned, but more importantly they could have been passed off as chewing gum. Why did cooling the chicken wings turn them
) Place in freezer (I only had time for 20-30 mn, but I'd go with the full hr as suggested by the selected answer if you have the time) Heat Peanut oil (Med-High) in deep cooking pot (can get messy..., and it was delicious. Reminded me of a tastier, sweeter french fry. So inspired by this, I bought some myself and attempted to replicate it, but utterly failed. What is the best way to replicate the recipe? After watching a video on youtube of how to prepare it, I deep fried it in oil, but it overcooked much too quickly. UPDATE: I tried out the selected answer's recipe yesterday, and it worked fantastic. I did
My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wondering in what I should store the combined milk... I still have a 1 gallon container from the last milk I purchased which I can use. There's a tiny bit of milk left in there, but it will be finished by today. The only thing I'm worried... milk as the same date printed on the old container? Should I store the milk in some other container (e.g. a pitcher)? Should I temporarily combine the two in a pitcher, then put them back in the two
in the door. How do I eliminate the lingering smell of fried food? My wife and I have never used an indoor deep fryer is this just part of the deal of home frying? ...Some great friends of ours cooked us an amazing meal in our home three nights ago. The meal included gourmet french fries cooked in a home use deep fryer. While the fries were outstanding the lingering smell three days later is not. The trash is long gone as is the deep fryer, but the smell still remains. We have throughly cleaned the countertop and surrounding area. Additionally, we have been
I just came across some instructions on how to store feta cheese, mentioning you can keep it for about 3 months in the fridge in a brine or milk bath: Store the cheese in a brine or milk bath if you do not intend to use it for a long period of time. A milk bath will result in a creamier, softer taste, while brine will add depth to the cheese and retain its pleasant saltiness. To make brine, mix 1 lb. of kosher salt in 1 gallon of water. Place the feta into an airtight container and cover it with the brine or milk. Cover the container with a lid and store it in the refrigerator
@Joe thank you for answering my earlier question! After an epic fail trying to deep fry beer battered zucchini (ended up with a beer battered pancake-like blob with some zucchini slices on top) I have a follow up question: When deep frying vegetables that are beer battered instead of just covered with an egg/milk and breadcrumb mixture, should you put them in to the deep fryer with the basket already submerged in the oil? Will this prevent the aforementioned "beer battered pancake" at the bottom of the basket? Also, does this method make any significant difference if used deep frying
The owner of a local chocolate store made me an offer I actually can't refuse: For a price that's really a bargain, I get one bar of every bar chocolate he as on stock - that would be about 40 bars. I know how to store chocolate for baking (mostly Callebaut callets) and from my own experience I can tell that when stored in an airtight container in a dry, dark and cool place away from things with a strong smell (e.g. coffee) most chocolate can be used even after expiration date (only for private use of course). But what about chocolate bars - is it the same? I don't care about blooming, I