The 2 Chilling Methods To Preserve Used Cooking Oils For Later

If you find yourself going through a pricey bottle of avocado or extra virgin olive oil often, you may be reconsidering the amount that you pour into your dish. Good quality oil can be expensive, but it doesn't mean you have to use it sparingly. It turns out you can reuse fry oil several times. Not only is it economical, but it can also enhance the flavor in your food.

Instead of merely stashing the leftover oil in your oven until you need it the next time, however, there are a few expert methods you should use to store it. Straining the oil and placing it in an airtight jar is a popular approach, but it's not the only way. You can choose to solidify your oil by either freezing or chilling the liquid.

Freezing the oil is simple: just pour it into a container and place it in your freezer. To chill your oil, take a large bowl and place equal amounts of cold water and ice cubes inside. Pour the oil into a container and place it in the bowl, ensuring it's not fully immersed in the water.

While it's completely fine to reuse cooking oil, once it's been heated up, the oxidation process begins. This process can distort the taste of your oil, and has the potential to be detrimental to your health. Although you can't completely stop the oxidation process, freezing or chilling oil helps to slow it down significantly. Plus, it won't alter the consistency of your cooking oil if it works well with this method.

However, it's not every type of oil that can be frozen or chilled. You can store olive oil in the fridge, but palm oil and lard should be left out of the fridge and freezer. Freezing almond, sunflower, and avocado oils can potentially change their consistencies, so proceed with caution if you do.

When it's time to use the cooking oil again, you can either thaw it at room temperature or put the container in warm water. Oil can be refrozen several times — but once you notice that it looks cloudy or smells "off," it's time to toss it.