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If i'm mainly roasting chickens, & olive / sunflower oil tossed baked potatoes in the air fryer what is to stop me pouring the baking paper "caught" oil through a coffee filter & using as a mixed oil replenishment to the potatoes in future?

So far there has been no polymerisation, i'm aware of degradation & temp limits.
(TBH, jacket spuds are better with sunflower oil over that of olive oil using the instantpot airfryer)

I'm not going to use fish oils on anything else (except maybe other seafood types, breaded shrimp / calmari)

The idea is minimal waste on severa levels, climate change & world food stress, inflation ukraine under the illegal cosh of "vlad the incompetent " & food waste, ..worthy of consideration in my opinion.

Nb. recently topped up the kiddo with 500ml of Aldi sesame oil, ..the kicker there was 2 types of same appearance bottle, same price, one was 100% toasted sesame oil, the other "a stir fry blend" of only around 7% sesame oil & the test was rape / s.flower ..be warned, check labels.

I recently bought a cannister of japanese brand & recommended by various folk of "Kadoya" toasted sesame oil which im intending to keep for stir fry & noodles, whilst via amazon from a specialist japanese northern-ish wholesalers https://www.sushisushi.co.uk/ ..which if you like authentic ingredients is a good site to know about.

I remember this being discussed somewhere else, years ago, with regard to when vegetable oils need to be discarded. The chat was really about making biodiesel, but morphed into a discussion as to when vegetable oils became unfit to use for cooking. I'm pretty sure the general consensus was that it was OK to reheat common vegetable cooking oils (i.e. refined oils like sunflower oil) half a dozen times or so. That fits with the weekly disposal cycle that seems to be fairly standard with chip shops.

Not sure about olive oil, TBH. I have a suspicion that it may break down more readily than more robust and cheaper oils if reheated several times.

Oldgreybeard wrote: ↑Sat Nov 12, 2022 12:06 pm Not sure about olive oil, TBH. I have a suspicion that it may break down more readily than more robust and cheaper oils if reheated several times.

I think it is the other way round, olive oil is unusually resistent to thermal degradation, so much "safer" for frying/roasting than most vegetable oils. Animal fats are best of all (for not generating PAHs when heated.)

A chemist friend pointed out that his chip pan contents changed through the winter: started off as clean vegetable oil, but after that it had all the fat salvaged from roast meat etc added to it so by the spring it was delicious, mostly dripping.
If you are not putting pre-cooked (oiled) things in like oven-chips there will be a steady removal of the aging oil, oven chips will just add a bit in and delay it too. Some premium oven-chips and roast potatoes even come with a final coat of beef dripping or goose fat!

I always keep surplus fat (e.g. drained off minced beef before adding the thickening or tomatoes) for using to start the next meal. Adds flavour too.

Not eaten a street vendors offerings for many years based on this, (a decent video with good sources & highlighted detail)

Yes, Whilst you can fry with olive oil (common commodity for med based European countries as a "to hand"ingredient it does blur the lines unless you look at a specialist chart for oils.

What I've expended in the airfryer to date (usually pouring residual tossing bowl drips on at the mid cook point) some months down the road is around 300 ml in a parfait jar kept in the fridge, warmed in the oven briefly to ensure liquid state which i'll use then switch to sunflower.

I found that the best thing for supporting & speeding oil trickle was a s/steel single portion colander which fits a parfait jat nicely with minimal spillage opportunity, takes smaller size coffee filters nicely & without waste... if people have the room & the inclination that is.

Oldgreybeard wrote: ↑Sat Nov 12, 2022 12:06 pm I remember this being discussed somewhere else, years ago, with regard to when vegetable oils need to be discarded. The chat was really about making biodiesel, but morphed into a discussion as to when vegetable oils became unfit to use for cooking. I'm pretty sure the general consensus was that it was OK to reheat common vegetable cooking oils (i.e. refined oils like sunflower oil) half a dozen times or so. That fits with the weekly disposal cycle that seems to be fairly standard with chip shops.

Not sure about olive oil, TBH. I have a suspicion that it may break down more readily than more robust and cheaper oils if reheated several times.

Chip shots using vegetable oil!? Sacrilege! They should only be using beef dripping!

Shame there are so few places to buy beef dripping from these days, ..I see it at wolesalers (10-15kg blocks) but nothing that is family cook size.

I'm fairly sure that the reason chip shops switched to using vegetable oil was down to the (now somewhat discredited) view that saturated fats were guaranteed to kill you. As someone that was diagnosed with high blood pressure 36 years ago, and has been taking a pill for it ever since, I got pretty damned angry about the misleading dietary advice I was given back then. I was told, very firmly, to cut salt and saturated fats out of my diet, increase my intake of dietary fibre and reduce my alcohol intake.

I followed this advice for years, stopped eating anything with saturated fats, even switched to using vegetable oil based spreads, like Flora, rather than use butter. Life was miserable for years, until new research showed that the emphasis placed on avoiding all saturated fats was a bit flawed. I will admit to suspecting this was the case, as despite the big changes I made to my diet back then, nothing changed at all. My blood pressure (when off medication) stayed the same and my LDL/HDL blood cholesterol ratio didn't change. A few years ago I decided life was too short to spend being worried about every single thing I ate, and I went back to using butter and occasionally adding a little salt to things like eggs (which for me were inedible without it). Surprise, surprise, nothing changed when I switched back to a diet with a modest amount of saturated fats, except food becoming a great deal tastier.

Mr Gus wrote: ↑Sat Nov 12, 2022 5:30 pm Shame there are so few places to buy beef dripping from these days, ..I see it at wolesalers (10-15kg blocks) but nothing that is family cook size.

Our local butcher sells in in 200g packs.

Ours does too, Gus. Not sure it’d be financially viable to order just dripping, but if there’s something else you want to try -

https://www.bonnersthebutchers.co.uk/in ... uct/search