Who doesn’t enjoy crispy, golden deep-fried foods? But have you ever looked at the pot of oil it has been cooked it and wondered when was the last time it was changed? Recently, a Talking Point viewer wrote in to us with exactly this concern! He’s worried about how often cooking oil is reused in food establishments here in Singapore.

Join host Diana Ser, as she investigates how often hawkers and home cooks are changing their deep-frying oil and if it is in fact safe to consume food cooked in this oil. So she sends reused oils for a lab test and confronts hawkers with the shocking results. Could it be potentially dangerous to try to replace oil in a fryer full of hot deep-frying oil and is there a way to tell that food has been fried in oil used one too many times?

00:00 How many times do hawkers reuse their oil?
02:56 What was found in reused oil?
03:59 How can you tell when oil is reused many times?
06:35 Why can't hawkers change their oil more often?
09:18 How difficult is it to change deep fryer oil?
13:11 Can we tell if oil is reused just by taste?
17:49 Can we extend the life of used oil at home?
20:26 Does what you deep-fry matter?

About the show:
Talking Point investigates a current issue or event, offering different perspectives to local stories and revealing how it all affects you.
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