New trick for re-using oil (for frying food)

[Kaido]

This is neat - one of the big reasons I don't fry much is because oil is expensive & goes bad (contaminated, despite straining) pretty quickly. This trick lets you clarify the oil to re-use it again!

http://www.seriouseats.com/2016/06/clean-cooking-oil-with-gelatin-technique.html

TL;DR: After frying, let the oil cool down. Mix up some oil-cleaning goop (ratio is 1 tsp. powdered gelatin to 1/2 cup water, per quart of oil - mix the gelatin/water & let sit for a few minutes, then bring to a simmer on the stove or microwave). Stir the goop into the dirty oil, cover the pot & let it sit in the fridge overnight. The next day, pour the clean oil into another pot & chuck the dirty gelatin disk. Voila, clarified oil!

 

[Spungo]

Here's how I do it
https://www.youtube.com/watch?v=zrv78nG9R04

 

[DrPizza]

That's pretty sweet! I can't wait to try that at the lake next week when doing some fried fish. We always end up with burned flour in the bottom of the oil; this seems a lot easier, though to make it even easier, I'll put the dirty oil into a cleaned gallon milk jug, add the gelatin mixture, and shake the living shit out of it to mix it up. Then, the next day, pour out the oil into the oil jug.

 

[lupi]

I just bought one of those fryers that strains the oil into a separate container after it cools down, have used it 3 times since getting it and it is noticeably cleaner still compared to non-filtered.

 

[DrPizza]

Whoa. Related link on the page - preserved lemons. Too late now for the fish fries, but that sounds like an awesome idea.

 

[Kaido]

I just bought one of those fryers that strains the oil into a separate container after it cools down, have used it 3 times since getting it and it is noticeably cleaner still compared to non-filtered.

Thanks, I was wondering if those worked or not. I've been on the fence about buying a deep-fryer for years. Last one I had was a small Fry Daddy. Haven't jumped because I know it would cause an early death for me

 

[Kaido]

Whoa. Related link on the page - preserved lemons. Too late now for the fish fries, but that sounds like an awesome idea.

Yes! And two notes - they mentioned freezing it (which you can then peel for different uses) & also not throwing out the preserving liquid & instead sprinkle it on fish/veggies to perk them up. Would be interesting to look into pressure-cooking & sous vide processes for fermentation as well!

I've been getting into food storage a lot more lately & like this recipe because you can keep it in the fridge for up to a year, which is awesome...no preservatives & tons of uses = :thumbsup:

 

[Kaido]

Here's how I do it
https://www.youtube.com/watch?v=zrv78nG9R04

Once again, I am reminded of how incredibly grateful I am for being born in America, especially in this era. We're not perfect here, but wow...just wow D: