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Clarifying cooking oil

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Jaxon:
WOW!
Deb and I like deep fried chicken wings and French fries from time to time.
It takes a lot of oil that is a hassle to filter before trying to reuse it.
The folks at Serious Eats have a simple solution that you may want to try.

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

Pam Gould:
very interesting..would be perfect for my Nesco, it only holds about 3 cups of oil..will be checking it out..Thanks Jaxon    .☆´¯`•.¸¸. ི♥ྀ.

KyNola:
Bookmarked this one!

Saber 4:
Looks like a great idea.

stalag:
I would if I were doing this, filter the oil through cheesecloth afterwards to catch any suspended gelatin before heating the oil.  Any entrained gelatin would cause issues. In addition to get rid of air oxidized components use some sodium bicarbonate with the water mix.  Sodium bicarbonate is a mild base and would get rid of the oxidized components that make the cooking oil go bad.

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