unspoiled oil

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!


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