Oils are increasingly expensive and with many of us looking to cut household bills, reusing cooking oils can be a good way to save a bit of money. There can also be a taste benefit, as oils used to roast meat or vegetables can impart extra flavor to the new dish you’re using them in. Check out this guide on how to safely reuse oils and the best ways to get the most flavor from them.
Mind the Heat
Oils can stay hot for a long time once they’ve been cooked. Leave them to stand for a while before you attempt to decant them and steer clear of plastic containers which can melt or leak contaminants if the oil is still hot. Pour into a sealable glass or ceramic container and store in the fridge for up to a week.
What Has the Oil Been Used For?
If the leftover oil has been used to roast meat, fish, or vegetables, this is ideal for reusing. You could fry onions in it to make a soup or use it to roast a different array of vegetables to build flavor and taste. If you’ve been deep or shallow frying pastry or anything that will have left crumbs in the oil, strain it before reusing.
Flavor the Oil
You can intensify the flavor of the oil by gently frying dried herbs, garlic, or chili in it. This will keep for up to a month in a sealed glass container and is a great way to add serious flavor to your food.
