Recycle Oil

Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

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Every type of oil has a specific smoke point. Every time you fry with a batch of oil, the smoke point is slightly reduced. After frying, I recycle the oil when there is about a cup or more left over. Once the oil has cooled, pass it through a fine-mesh sieve lined with a cotton ball to catch small particles. Store the oil in a jar and label it. You can fry a couple of more times using this oil, adding some fresh oil if needed. When frying items with strong flavors such as falafel or fish, that recycled oil should be used again only for falafel or fish.