that's forking good

adventures in a culinary neophyte's kitchen

unspoiled oil

Posted by culinaryneophyte on December 13, 2011

It was about this time last year I acquired a deep fryer as part of my friends’ annual “Thieving Elves” party. I haven’t made anything too noteworthy just yet, but it does get used relatively often (at least more than the quesadilla maker I got the year before).

The worst part about the deep fryer — other than the unnecessary calories it makes me consume — is that it uses a lot of oil, and oil isn’t cheap. Thankfully, I stumbled across a Q&A in the November Food Network Magazine that recommended recycling oil as long as nothing too malodorous (e.g. fish) was cooked in it.

I decided to give it a try because, as I so often ask myself in the kitchen (and immediately regret), “What’s the worst that can happen?” The answer here is that you can spill oil all over your kitchen, your clothes and your camera. Not a bad trade off for some clean frying oil though, amIright?

In all seriousness, this was really easy, and if I weren’t so clumsy, this wouldn’t have been such a mess. Note: I was also attempting to document this process for all of you, so that resulted in a few spills. You’re welcome.

Allow oil to cool completely after last use. Food Network Magazine recommended using a sieve, but I used a metal strainer and it worked just fine. Line sieve/strainer with a paper towel, and hold over a jar or other sealable container. Slowly pour oil into paper towel and watch as your “new” oil filters through into the waiting jar. Seal and store in the fridge for up to a month.

No recipe for you today — just a little helpful hint. Happy frying!

Advertisements

Thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: