Buzz
Love frying your favorite foods but concerned about the expense of buying fresh cooking oil every time? One of the greatest advantages of frying is the ability to reuse the oil multiple times, which can even enhance the flavor. You don't need to invest in costly 'professional' or 'industrial' oil filters. Here's an affordable way to do it.
Instructions
After finishing frying for the day, remove any large debris remaining in the oil.
Let the oil cool down to 150 - 170 °F (65 - 75 °C).
Position a coffee filter or cheesecloth in the mason jar, folding the edge of the filter over the jar's rim.
Securely fasten the paper coffee filter or cheesecloth by loosely tightening only the ring.
Carefully pour the warm oil into the filter through the ring's hole, ensuring not to overflow the filter. It will take a few minutes for the oil to strain through. Be cautious as the oil remains hot enough to cause burns.
Once the oil has filtered through, cautiously remove the ring and filter. Dispose of the filter, seal the jar with the lid, and fasten it with the ring.
Preserve your oil for your next culinary endeavor, whether it's deep frying, stir frying, seasoning pans, or lubricating surfaces.
Task completed.
Pointers
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You can strain the oil at room temperature, but it flows more efficiently when warm.
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Darkening of the oil post-straining might indicate oil breakdown, although it doesn't necessarily render the oil unfit for use.
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It's advisable to use a mason jar or jars that accommodate all the oil while ensuring the filter's bottom remains clear of clean oil.
Cautions
- Exercise extreme caution when handling hot oil. Even oil at 150 °F / 65 °C can cause burns within seconds.
Essentials
- Mason jar complete with ring and lid
- Coffee filters
- Cheesecloth
