When you fry things like your onion rings or your french fries, etc. Do you ever re-use the oil? If so, do you strain it? Sometimes I read throw it all out, or keep it for another fry or two, or you can keep it depending what you fry in it and as long as you didn't go above a certain temperature. If you deep-fry often, throwing out all the oil seems like an expensive proposition.
Also, I would love to know members' preferences for which oils they use for frying different foods or recipes, etc.
Edited by Corgi Man, 29 March 2007 - 01:21 PM.