Times When It is Imperative to Use Fresh Oil, Little-Used Oil, or Oil that is Reserved for Specific Purposes

Deep-frying noodle nests and raw nuts. The dry bean threads or rice noodles that transform into puffy white “nests” upon frying will absorb any debris in the oil like a magnet, so to keep them pristinely white I keep a quart bottle of oil labeled “nests.” The label on the same bottle reads “and nuts,” because I use this oil as well for frying raw nuts, another food that colors too deeply and quickly if immersed in oil that has been used for heavy deep-frying. The “nests and nuts” oil may be reused (for them exclusively) for many fryings before it darkens, and needs only occasional straining. Once it darkens, I mix it with an equal amount of fresh oil and add that to my general deep-frying pool.