Question about deep frying, the home cook, and the changing of oil.

Heya folks;

I've heard conflicting information about deep frying, and am a novice when it comes to it. I've heard some restruant-scale places have used the same oil for x amount of years to concentrate flavor, and I've heard the biggest mistake home cooks make is not changing their oil, because it's spent. How do you know when oil is no longer good? Should the home cook not attempt to reuse oil?

submitted by /u/530Skeptic
[link] [comments]

from AskCulinary https://ift.tt/6H3UqP1
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods