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Misc Peanut oil storage
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  1. #1
    Join Date
    Jan 2012
    Location
    OK
    Posts
    32,430

    Peanut oil storage

    Not being near the coast anymore, we don't do fried seafood that often.

    My dad was in Louisiana a coupla weeks ago and brought back some fresh oysters.

    I had a gallon of peanut oil that was stuck in the back of the fridge (unopened) 2-3 years ago. I pulled it out and let it warm up. Once it turned back to a liquid, the smell test was OK.

    Got it hot in the fryer, still OK.

    Ran an initial batch of french fries and they were good.

    Picked up some "Sea Best" jalepeņo hush puppies. Highly recommended, you can make 'em as good, but dumping out of the bag is easier.

    I'm not sure if this will work for other types of oils.
    Proud Infidel...............and Cracker

    Member: Nowski Brigade

    Deplorable


  2. #2
    Join Date
    Oct 2014
    Location
    SE Georgia
    Posts
    4,342
    Quote Originally Posted by Millwright View Post
    Not being near the coast anymore, we don't do fried seafood that often.

    My dad was in Louisiana a coupla weeks ago and brought back some fresh oysters.

    I had a gallon of peanut oil that was stuck in the back of the fridge (unopened) 2-3 years ago. I pulled it out and let it warm up. Once it turned back to a liquid, the smell test was OK.

    Got it hot in the fryer, still OK.

    Ran an initial batch of french fries and they were good.

    Picked up some "Sea Best" jalepeņo hush puppies. Highly recommended, you can make 'em as good, but dumping out of the bag is easier.

    I'm not sure if this will work for other types of oils.
    Good to know.

  3. #3
    Join Date
    Oct 2014
    Location
    'murKKa - FEMA region IV
    Posts
    11,110
    clearly NOT peanut oil - but JFYI for those who might be interested . . . we use Filippo Berio Extra Virgin Olive Oil - LOTS of it. it's fairly expensive here in WNC like over $30/3L tin - so when ever I go to Youngstown and Rulli Bothers has it on sale I get a couple cans generally at almost half that price. right now there are thirteen (13) 3 litter tins on the shelf in the fruit cellar. the oldest is dated 8.15. I opened a new tin last week - it was dated 2.14 PERFECTLY GOOD

    the secret to keeping any cooking oil from turning rancid is KOLD and DARK
    "Have I not commanded you? Be strong and of good courage; do not be afraid, nor be dismayed, for the Lord your God is with you wherever you go." Joshua 1:9 (NKJV)

    III

    Raging Deplorable - we do NOT forget; we do NOT forgive; we are LEGION

  4. #4
    Join Date
    Jun 2018
    Location
    Mississippi
    Posts
    3,312
    Quote Originally Posted by Raggedyman
    the secret to keeping any cooking oil from turning rancid is KOLD and DARK
    I agree. I just opened a bottle of extra virgin olive oil that is 5 yrs old that has been kept in a dark, cool, and dry place. It's fine.
    Sherree

  5. #5
    Quote Originally Posted by Millwright View Post
    Not being near the coast anymore, we don't do fried seafood that often.

    My dad was in Louisiana a coupla weeks ago and brought back some fresh oysters.

    I had a gallon of peanut oil that was stuck in the back of the fridge (unopened) 2-3 years ago. I pulled it out and let it warm up. Once it turned back to a liquid, the smell test was OK.

    Got it hot in the fryer, still OK.

    Ran an initial batch of french fries and they were good.

    Picked up some "Sea Best" jalepeņo hush puppies. Highly recommended, you can make 'em as good, but dumping out of the bag is easier.

    I'm not sure if this will work for other types of oils.

    if you bury oil, lard, margarine ect ect in the bottom of your freezer - it can live there for a decade or more without any problem - a good long shelf life starts when you unfreeze it >>> it's one of the food categories that will be lean to find in a SHTF - supplement the fish and wild game you'll be counting on ....
    Illini Warrior

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