You can reuse oil after frying anything, but its generally not recommended. You should try to use oil only once, if you can. Reheating oil actually causes it to release toxins, they're not good for you, so you should try to avoid this if you can.
Ans 2 - You can re-use oil adequately if it hasn't been burned. I generally put my oil through a paper coffee filter after each use. This will give you 7-10 more uses before it's useless.
Vegetable oil used for frying does go through a process of oxidation. Plus, it picks up some of the flavors of whatever was previously fried in it. Vegetable oil is commonly reused in restaurants for deep-frying. The article cited below recommends not re-using oil more than three times, in the home.
Frying oil.
Yes, people commonly use soy oil for frying.
Skewer them. It's the only way.
The world will reuse its plastic to save oil
The food you are frying is covered in oil. It is also deep frying like you would for fish and chip's.
Allrecipes.com has a coconut shrimp recipe. These crispy shrimp are rolled in a coconut beer batter before frying and are made with eggs, beer, flour, and other ingredients.
Seldom. Sunflower oil is not part of traditional Italian cuisine, dominated by olive oil; it is mostly used for frying (olive oil is not good for frying).
Allrecipes has a quick and easy delicious coconut shrimp recipe. Just mix one egg with some flour, flaked coconut, and beer and dip your shrimp in this batter before frying them.
Is when you are frying chicken you let the chicken sock in the oil and then you cook it down slowly.
No, that is not recommended at all.
The ideal storage temperature indicated for peanut oil is 12 degrees Celsius or roughly 54 degrees Fahrenheit. As the average refrigerator is kept at 38 degrees Fahrenheit storing it at room temperature hidden from light and moisture.