Reuse coconut oil?

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Reuse coconut oil?


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Old 08-09-2013, 05:10   #1
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Default Reuse coconut oil?

My husband made coconut shrimp and wound up using a whole jar of coconut oil to fry them. Can he reuse the oil?

Thanks for your help!

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Old 08-09-2013, 05:38   #2
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Wow, good question. I don't have an answer for you unfortunately, but will be interested in what others say. I haven't had the occasion to use that much at one time, but sure would be good to know.

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Old 08-09-2013, 12:15   #3
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No sure about re-using. Other than the lingering shrimp smell, I can't think of any reason why not.

On another note, CO is pretty expensive to use for things like deep frying, etc. I'm overseas and recently found "palm olein" oil. Here, it's in the same aisle (and in similar big bottles) with all the industrial oil junk like sunflower, safflower, corn, etc. It doesn't have the large amount of wonderful MCTs like coconut, but at least its a more reasonable mix of saturated and unsaturated fats. I don't know if its available in the US, but I've switched to it for large-volume needs like deep frying.

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Old 08-09-2013, 13:04   #4
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I do not deep fry, anymore. For two reasons: 1 the cost of the fat
2 the temperature of the fat. Not worth it.

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Old 08-09-2013, 13:48   #5
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Here's how I view the reusing of fat after frying meat in it.

It goes in the frigerator and is treated as if it were meat - which means, use up within 2-3 days.

We know that coconut oil can be frozen, so I'd freeze 2T or 1/4 cup portions so that one or two can be brought to room temp to use to fry other foods (if the CO has a lingering shrimp flavor, then use it for any other seafood).

I freeze small portions of a lot of things. Usually in an ice cube tray or small containers. When frozen, I remove from the container, put into a baggie and put back in freezer.

One thing I've learned is that I will NOT remember what's in the containers or baggies and so I need to label them. I learned this the hard way!

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Old 08-09-2013, 16:56   #6
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All oils suffer when heated and will produce toxins. The big percentage of saturated fat in coconut oil will make it more stable and better for reheating but you should never go over two or three times of reuse to minimize any health detriment.

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Old 08-09-2013, 18:42   #7
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Every once in a while, I have to ask a seemingly dumb question.

Bacon grease - I know it would flavor whatever is fried in it, but how would this fat apply to the above question?

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Old 08-09-2013, 19:05   #8
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I haven't given it any thought and have not had the occasion to reheat CO, but any other oil I use, butter or olive, I will reuse the next day only.

Seafood can be a bit dodgy, so not sure I would keep it for longer than a day.

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Old 08-09-2013, 22:40   #9
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Quote:
Originally Posted by kantim View Post
All oils suffer when heated and will produce toxins. The big percentage of saturated fat in coconut oil will make it more stable and better for reheating but you should never go over two or three times of reuse to minimize any health detriment.
Then what is different between SFAs and PUFAs? I always thought that SFAs don't have this problem or at least a lot less than PUFAs.

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Old 08-10-2013, 19:28   #10
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Quote:
Originally Posted by smorgan View Post
Then what is different between SFAs and PUFAs? I always thought that SFAs don't have this problem or at least a lot less than PUFAs.
Sorry if my post was not clear. Yes saturated fat is more stable far less susceptible to damage. But all fats can if heated enough produce toxins. Natural fats are a mixture of unsaturated and saturated fats coconut oil has about 8% of unsaturated fats. Also if you heat any oil past his smoking point it will lose is natural properties and will become damaged. So the best is not to reuse it for too long.

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