If the shortening can be saved for reuse, how long would it keep?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Pan frying or deep frying? if you have deep fried the chicken, strain the fat through a paper-towel lined mesh strainer to remove all the little particles, etc. I would then refrigerate it. It can be used again.
I pan fry chicken about 2-3 times a year. I know reusing is a better option, but I haven't done this before. So, strain and refrigerate? And will it be fine if I don't use for 6 months?
I don't think anything keeps in the fridge for six months, not even the baking soda!! No, I would reuse it within a month.
I totally agree with wssmom. Here is a site I always checked on because my Dad always argued he could save his cooking oil and I was worried about health issues. Dad surely could save his cooking oil when he lived on his farm, but not so much now. http://extension.psu.edu...
Thanks for the answers. I guess I will not be saving it because it's too long between frying times.
Thanks also for the county extension website which I will check out.
My 4-year-old helped me get over lunch box anxiety.
Growing Up With Lunch Box Anxiety
Help Us Design a Kitchen Mat!
The Word is Out
How to Cut a Watermelon
A Better Way to Travel