Topic: 100%

[emin-j]

How would you go about ' preserving ' the used oil as you only need a small amount in a base compared to how much you would get from a home deep fat fryer .

[joshallen2k]

Haldi - quick question (while I continue to live off chips and chicken wings as my home oil matures...)

How do you believe the used oil differs fundamentally from using reclaimed oil from the base or curry?

I know many of us (myself included) went through a phase of using reclaimed oil with varying amounts of success.

Just wondering what the fundamental difference is in your view.

-- Josh

[haldi]

How would you go about ' preserving ' the used oil as you only need a small amount in a base compared to how much you would get from a home deep fat fryer .

I freeze it
It turns thick,and you can scoop out how many spoons you want

How do you believe the used oil differs fundamentally from using reclaimed oil from the base or curry?

-- Josh

It is like adding a stock, instead of adding something with similar qualities to the base

[JerryM]

It is like adding a stock, instead of adding something with similar qualities to the base

This is at the back of my mind. i use curry gravy oil and appreciative of the previous discussion don't wish to say anymore. however prior to Haldi's post i was sorted on how my basic curry tastes and see only a need for recipe refinement. i'm thinking that i won't filter the used oil - just decant carefully as i'm currently unsure whether the effect Haldi is seeing is down to something dissolved ie in the oil or down to fine debris.

i'm hoping to make base Wednesday (with the black stuff).

[Secret Santa]

I don't think it's the "END of story" until several people (at least!) have verified these results and packaged it in such a way as all members are able to reproduce it 

Yes, I agree CA. I'm glad that it has worked for Haldi, and I definitely believe that used oil is a big part, if not all, of the answer. The one thing that's bugging me though is whether Haldi's idea of the "taste and smell" is the same as everyone elses.

I not getting my hopes up just yet!

[Secret Santa]

Round here (East Midlands) it's not that unusual to ask for
Apparently people use it as a source of fuel

It worries me that you don't know what the hell has happened to that oil since it was taken from the frier. After all, as far as the kebab shop is concerned, that oil is done with. Who knows what unclean vessels it's been stored in and what other contaminants may be in it!

[PaulP]

It worries me a lot SS about using worn-out oil - I really don't think it is healthy as the cheapish veggie oil we all use can change into something pretty toxic through repeated and long frying sessions.

I'm still very interested in the outcome of all this. If it really is the missing link or last 5% I would be a bit disappointed but pleased to know "the truth".

If that is really what it takes I'll have to make do with my present 85 to 90 percent BIR taste and forgoe the rest.

Credit to you guys for trying to nail it down though!

[JerryM]

Secret Santa,

it's not the end for me - we need to refine some of our recipes yet and even then i don't feel we will ever reach an end point. it's funny but i feel i've travelled far but yet still have much to travel. i've never come across cooking like it.

part of me says this will make no difference - how can it possibly improve on what i'm already producing. but of course having listened and adopted what Haldi says the rest of me says yes, yes, yes. i'll know tomorrow night for sure.

in terms of producing the oil i really believe i have the exact stuff in my 2nd fryer. all everyone will need is to buy an extra fryer and cook fried chicken and bhajis in it!

[JerryM]

PaulP,

i too am very health conscious and have regular medical check for many years at my own request (cholesterol which i don't have much of). i'm very mindful of everthing in moderation. you are right to look out for those things that could have a disproportionate detrimental affect on heath. we that being the family cook regular in the black oil in my 2nd fryer. i know that does not answer your question but i don't really think it can be answered yet ie is it worth it. i'll know tomorrow.

[CurryCrazy]

I would have to agree with SS. You really do need to know how this "spent" oil has been stored.

The health problems with used oil I am not as worried about. After all, it could have been used hours before for commercial use. That food would have been full of the stuff.

I would prefer to use my own though. I know most chip/kebab/chicken shops would filter their oil to remove debris. This lets them use the oil for at least twice as long! And some I am sure filter much more.

As long as the oil isn't rancid or over oxidised it should be OK. (We won't mention triglycerides or free fatty acids - if we did we wouldn't eat another curry or chip again!!)

I look forward to hearing everyones results (i'll let you lot try it first - if I don't hear back i'll assume the worst  ;D )

Everthing in moderaton....