(AP) -- Phil DeVore pulls a folded piece of aluminum from a murky pond. The aluminum looks like a piece of siding that's blown off a building, but DeVore knows it's much more valuable than that. He slips a rubber band off the aluminum and unfolds it. He likes what he sees -- 50 or 60 glistening black leeches. They're your common ribbon leeches, Nephelopsis obscura to aquatic biologists.
After its initial use, cooking oil can be refrigerated or frozen and reused for another six hours of cooking (see References 2). Don't reuse cooking oil if it smells rancid or you can't heat it without smoke developing, as this indicates significant deterioration (see References 1 and 4).
These include infusing the oils on the stove top, in a Crock-Pot and cold infusion. When infusing oils with heat, such as on the stove or in a Crock-Pot, the process takes anywhere from 20 minutes to 4 hours. The time will depend on how hot your oils are and how concentrated youâd like the infusion to be. With cold infusion, herbs are added to room temperature oil and set aside for 4-6 weeks.