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Fish cooking oil question
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<blockquote data-quote="RUGER" data-source="post: 5114050" data-attributes="member: 275"><p>Normally after I cook fish I will strain the oil (peanut oil) through cheesecloth and put it back in the jug to use again later.</p><p>Just store it at room temperature.</p><p>The other day I bought a small, 1.9 liter, cooker for when it will just be me and maybe one other person eating fish. My wife will eat a few pieces like twice a year and that's it.</p><p></p><p>Anyway, since I will be cooking nothing but fish in it I had a thought.</p><p>Why couldn't I just let it cool down then set the entire cooker (minus the basket) in the fridge in the shop so when I get ready to just fry up a few pieces, I could take it out of the fridge and warm it up and be done with it?</p><p></p><p>Stupid idea, or stupid question?</p></blockquote><p></p>
[QUOTE="RUGER, post: 5114050, member: 275"] Normally after I cook fish I will strain the oil (peanut oil) through cheesecloth and put it back in the jug to use again later. Just store it at room temperature. The other day I bought a small, 1.9 liter, cooker for when it will just be me and maybe one other person eating fish. My wife will eat a few pieces like twice a year and that's it. Anyway, since I will be cooking nothing but fish in it I had a thought. Why couldn't I just let it cool down then set the entire cooker (minus the basket) in the fridge in the shop so when I get ready to just fry up a few pieces, I could take it out of the fridge and warm it up and be done with it? Stupid idea, or stupid question? [/QUOTE]
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