Thanks! When I lived down south my neighbor/friend showed me this. when I moved away, I couldn't remember how to do this, asked everyone & no one had any idea. It's been 30yrs ive been looking 4 how to do this! Thank you!
True. I find the comment section like feedback and brain-storming session. U come out as better person than the one who started reading these comments.
I always learn from the comments, to me they are part of the video, i get all my recipe secrets and tips from the comments, IT IS CRIME & INJUSTICE to not read the comments.. I learn everything from the comments.
This works great. All the folks dismissing it as taking too long are missing out and I seriously question their judgement on time and efficiency. First, it doesn’t take long, it took me 5 minutes from when I turned on the burner on low. Not even really. Was even able to wash a few remaining utensils in the middle of it heating up. I stirred it some and it still captured all the debris. Then I pour it all threw a normal strainer, no coffee filter or anything like that, into a big tupperware, minus the glob with all the particles caught in it, obviously. Brilliant. So easy and the oil looks debris free. Amazing.
Cool will have to write this down and try. I don't fry a lot for the issue of wasting, to be honest. When I do oil it's been a little olive oil and butter. But when you want a good batch of chicken and all that this would completely be something to try. I have a huge cooker that has sat because I just did not want to put in so much oil and then get rid of it. Just did not seem cost-effective. Thank you for sharing your experience for sure. =)
I've been stirring on and off (not letting the oil heat up too much) for 2 hours. I can see the suspension but it's not congealing enough to pick up or strain out.
I didn't wait for my oil to cool entirely. It was still hot but not boiling (200 deg F) and added my slurry. It bubbled a bit and congealed within a couple minutes. I left it to cool before straining. Definitely a timesaver and effective!
When I was a Navy cook we put our used oil in a big pot and and added about half the amount in water and put a hand full of bay leaves in it. Then we would boil it for about 30 minuets . We would let the oil completely cool. That way all the water and gunk had settled to the bottom of the kettle . We drained off the water and what we had was clean odor free oil .
Tried this today..I needed to heat the oil over medium-medium low to get cornstarch to congeal, and pushed around intermittently. It took longer than 15 minutes, but got the oil cleaner than filtering alone
Did this tonight and it worked like a charm ! Some questions I'll try to answer from ones I've seen in the comment section. • I used Vegetable Oil • Since I used about half a gallon of oil. There's 8 cups in half a gallon. • My oil was at 99°F when I poured my mixture in. • I put my gas stove on a 4-5 (Medium heat) • Within 15 minutes it clumped up together and I was able to laddle it out. • For every 1 cup of oil you need 1/4 cup of water and for every 1/4 cup of water you need 1 Tablespoon of Cornstarch. 1/4 cup water × 8 cups of oil used = 2 cups of water needed. 1 Tablespoon of cornstarch × 8 (1/4 cups in 2 cups of water) = 8 Tablespoons of cornstarch My ratio of water to cornstarch was 2cups water : 8 Tbsp of cornstarch. Hope this helps someone out 🤗
That sounds like a great idea and I will remember it when I am cooking again with cooking oil. I was throwing out oil after each use when I could have saved it and didn't know that it could have been used again. There is some fish shops which sell and cook fish on the premises and they use it for days before throwing it out and I have not went back to those places too. Thanks for sharing this information and you all have saved me some money.
Using a coffee filter is fine for most but it also leaves behind the flavor of whatever you fried it in. The corn starch helps absorb food particles and lingering flavors so you can have a cleaner tasting oil after. Some people like the concentrated flavor of mystery oil.
I don’t care at all for “mystery flavor oil”, but I do save the oil left over after frying the Spring morel mushrooms. It retains that awesome, subtle “woodsy” flavor for use later in the year after all the ‘shrooms are gone.
Whatever was fried in it before can give the flavour of whatever is cooked next a subtle different hue. That can be fine for some things,but not for others.
Filtering just removes solid particles. What is not mentioned is that this technique "washes" the oil and will in addition remove any water-soluble compounds that filtering alone won't. These compounds may contribute to "off" tastes. So perhaps not a time saver, but you should get a cleaner product.
@@Jesuscger Very true, yet without industrial use like such as in a reasturant that would not be a very sound solution. At my reasturant I use to have to filter each fryer with the powder daily in a separate filter machine before opening then the oil would be filtered through an additional larger system at the end of the week and sold yo a third party.
@@eccentrex9625 hello, are you using the vito filter machine for daily filtering. and why would you filter your oil which I am sure cost highly. does it increase your margin in selling price or you have to do it otherwise none will buy it.
I really liked this when I tried it. I had to heat my oil and slurry for about 24 min. I knew it would take me longer, I used a really heavy bottom pot and my large burner is really slow to heat but it worked great. This will be a regular now when I fry. Thank you!!!
When I was a manager of a Kentucky Fried chicken, we used "polishing compound mix" to clean the oil. Added it the warm oil, stirred it up, let it cool down and all the the stuff settled to the bottom of the fryer, then unplugged the plug, ran all the grunge out and walla!. Must have been very similar to what you showed except for the water. It was a long time ago; I might have gotten a few parts out or confused, but basically there it is.
Two notes: I just cleaned mine out. I used much less starch than this recommends. There's no way you need a tablespoon per cup of oil. My deep fryer has about 16 cups of oil in it! That's a lot of starch! I simply mixed a cup of water with 3 tablespoons of corn starch. Heated it a little longer, but it eventually solidified. That was enough to cover the bottom of my stock pot. I didn't see any leftover debris in the oil when I strained it. If you want to be extra careful, you could use even more cornstarch. But I don't think you need to use as much as this recommends. Second observation: Don't take it off the heat and strain it until it is really thick. I took mine off too early the first time I tried it, and the starch mixture actually went through the holes of the strainer. You'll know when it's ready.
Thanks for the tip. I just tried it and I dont think the quantities he mentioned was enough water for the amount of cornstarch (cornflour in UK). I just mixed up another batch with 16 tablespoons of water for 2 cups of cornflour, gonna see how that works out. By my calculations, my 2 cups of cornflour and 16 tablespoons of water (16 tablespoons works out to be 1 cup), I need to add another 9 cups of water to make mine the same consistency as yours...
@@PeterMaddison2483 We do his method all the time and works amazing. We fry daily in our house (Indian family habit). 1/4 cup water and 1 to 2 tabelspoons of cornstarch and then mix it with your oil. We just let ours go longer than he did here. We let ours normally become like a fried bread. Then we move oil over to cool off and we strain it. Sometimes we inpatient so then we strain it same time. If the cornstarch is not cooked the jelly goes through as mentioned. Best method I found was test it out first on a small quantity of oil and see which method you like best
@@ambi786_ I've just also bought some wholewheat flour to go with the other flour I've got. I can't wait to start making some of my own REAL bread, many different ways, naan, pitta, tortilla (I know that one is not indian). What others can I make as I'm sick of shop bought bread and all the poisons they put in them.
The 12 minute estimation given here is super conservative, it took me easily less than 5 minutes from the point of turning on the burner on low heat. Works like a charm.
I always saved my cooking oil , namely for french fries, or Bannock. In a container , anther container for fish fries. And use them 3-5 times depending on color of oil. Thanks for the tip of paper mesh,neat idea!
All of you have good points. So I decided to try it and I decided spending a little extra time to get a better product was worth it. I say this, well if you can't afford to spend a little extra time getting it right, wellllll!!!!!! Just saying.
I can't wait to try these hacks! 🔥 Speaking of kitchen tips, Honey Lavender Magic is my go-to for minor burns. A handy home remedy that I always keep on hand! 💜
This technique for cleaning oil works, incredibly well. I can attest that this technique works, and works incredibly well. Safe, clean, almost free, and no mess! Give it whirl. You'll be pleasantly surprised
That's actually quite brilliant. I'm not sure I'll ever do this but I've always wondered if you could recycle cooking oils. I've got a bit saved up but I plan on burning it in a homemade oil burning foundry if I complete it anyway lol.
Is this a good price for powder?? www.ebay.ca/itm/Miracle-FP-Fry-Oil-Filter-Powder-MFP40-40-lbs-Food-Grade-Magnesium-Silicate/401914270056?hash=item5d93f51168:g:gr0AAOSwHQRdm5F0
The number of folks who are "pro-coffee filter" in this comment section...there are some very strong opinions. 😆 I feel like they didn't try it bf commenting. The point of this is to not only filter out the solids but also clean the oil by absorbing what the coffee filter won't filter out. For me, this works great - it was quicker, cleaner, and more effective. Also, I didn't wait for the oil to completely cool so this process went very quickly.
My dad often uses deep fry oil after it's gone black and continues to use it for weeks/months. He never pre-heats it either and puts food right into cold oil. Obviously I refuse to eat anything out of the deep fryer. I wonder if I just did this for him once it's darkened a little so he could see the difference would it change his ways.
Another way: Turn of the heat and add an egg to the oil that is still very hot. All the debris clings to the egg. Use a skimmer to scoop out the egg and the debris. It won't be as pure as the method written above but it's a fast way to remove any debris from the oil.
@@meurteltje I have ducks and plenty of eggs, but I value their eggs too much to waste in this manner, they are nature’s multivitamin, I try to have at least 3 a day
I just put mine in the freezer without straining it in any special way just our thru a strainer, no coffee filter , it takes out any large particles , putting it in the freezer prevents the very small remaining food particles from going bad which keeps the oil in good shape for the next fry. The oil does have a flavor and smell to it of whatever you fried in it though. for me that is fine because I only deep fry chicken wings usually and have them about twice a month so its nice to not waste the oil, I use it a few times then pour it into my outside trash on top of some kitty litter. works very well for me! If I want to fry something that is different than chicken I just use new oil but that is rare enough that it doesn't matter to me. I will occasionally pour it into my compost but you dont want a whole lot of it in there things can get too oily and gross.
Thanks I’ve just tried this..made the flour mixture and added to some used oil with crumbs…the flour thickens absorbing every bit of crumb 😍👌🙌💯it’s a brilliant hack considering the oil price hike 👍👍👍..thank you God Bless🙏😊
my mixture after congealed, broke apart into tiny pieces, and is not sitting at the bottom of my oil. Why does this happen. I heated it exactly like you said. I did remove most of the waste before doing this though. I wanted to clean the oil of the taste
I love it. As I fry often, I will quickly put this to the test. I have tried Kenji's method with gelatin and while it appears to clean at first, it ALWAYS forms what look like sponge creatures before long - and I have done the gelatin thing over and over and over and over. Looking forward to this. However, can you please explain the basis for up to three times and not more?
I love kenji, but this is dumb. Just use a paper filter designed for the purpose. They're really cheap. Every time I confit chicken wings it leaches a tremendous amount of gelatin into the oil that I must remove. This very quickly degrades the oil and I find that I must replace it for high temperature use shortly thereafter.
my main issue was that my initial frying left lots of sesame seeds in the oil, no bits of dough. i found this method worked... okay, for capturing seeds, but it honestly just helped a lot to fish a lot of them out with a mini sieve as well. maybe this is more effective when it's bits of dough or meat?
I did the coffee filter process and yes folks it takes a while but you can go about your business while the filter does its job. My problem is the oil is dark though I did not burn it - I had the temp under control at 350 degrees. I was frying donuts and maybe it's the sugar that turns to caramel and darkens the oil? My question is will the starch fix that or does it even matter? Thanks!
We will just have to try it to see. I've used the coffee filter method before, but it didn't do anything to change the color. Willing to give this a go!
![Deep Fryer Oil Filtration and Cleaning - [in less than 25 seconds!] - The #1 how to and DIY of 2021](http://i.ytimg.com/vi/3zIYhTr6cyY/mqdefault.jpg)
![Deep Fryer Oil Filtration and Cleaning - [in less than 25 seconds!] - The #1 how to and DIY of 2021](/img/tr.png)
Thanks! When I lived down south my neighbor/friend showed me this. when I moved away, I couldn't remember how to do this, asked everyone & no one had any idea. It's been 30yrs ive been looking 4 how to do this! Thank you!
What about the water tho? Or is that what makes it clump up
Sometimes I learn more from the comments in videos than the actual video themselves.
Exactly
Agreed 👍
True. I find the comment section like feedback and brain-storming session. U come out as better person than the one who started reading these comments.
If only more parts of social media could be like that!
I always learn from the comments, to me they are part of the video, i get all my recipe secrets and tips from the comments, IT IS CRIME & INJUSTICE to not read the comments.. I learn everything from the comments.
This works great.
All the folks dismissing it as taking too long are missing out and I seriously question their judgement on time and efficiency.
First, it doesn’t take long, it took me 5 minutes from when I turned on the burner on low.
Not even really.
Was even able to wash a few remaining utensils in the middle of it heating up.
I stirred it some and it still captured all the debris.
Then I pour it all threw a normal strainer, no coffee filter or anything like that, into a big tupperware, minus the glob with all the particles caught in it, obviously.
Brilliant.
So easy and the oil looks debris free.
Amazing.
Cool will have to write this down and try. I don't fry a lot for the issue of wasting, to be honest. When I do oil it's been a little olive oil and butter. But when you want a good batch of chicken and all that this would completely be something to try. I have a huge cooker that has sat because I just did not want to put in so much oil and then get rid of it. Just did not seem cost-effective. Thank you for sharing your experience for sure. =)
I've been stirring on and off (not letting the oil heat up too much) for 2 hours. I can see the suspension but it's not congealing enough to pick up or strain out.
If the oil is dark brown from cooking a lot does it lighten the color back to normal?
He literally says is a speedier way but it's not.
What happens to all the water? It seems like the water would stay separated and make a mess. Especially when pouring it through the strainer.
I didn't wait for my oil to cool entirely. It was still hot but not boiling (200 deg F) and added my slurry. It bubbled a bit and congealed within a couple minutes. I left it to cool before straining. Definitely a timesaver and effective!
i BOILED the oil D:
I think what you did helps the water evaporate 😊
One of the best ATK kitchen hacks so far! Peanut oil is expensive, love that this a way to "clean" the oil to reuse.
I threw plenty of used frying oil before, with this tips, I can now recycle my used frying oil. Thank you so much. Godbless.
I’ll now finally be willing to deep fry at home. Best tip ever
When I was a Navy cook we put our used oil in a big pot and and added about half the amount in water and put a hand full of bay leaves in it. Then we would boil it for about 30 minuets . We would let the oil completely cool. That way all the water and gunk had settled to the bottom of the kettle . We drained off the water and what we had was clean odor free oil .
That's why the food was garbage
@@Thelilantjr better than nothing when out for months
@@Thelilantjr oh my gosh🤣😭
Thanks Larry - adding a cleaning herb makes sense. I’ll look into options and experiment.
That's why your ears went like that
Tried this today..I needed to heat the oil over medium-medium low to get cornstarch to congeal, and pushed around intermittently. It took longer than 15 minutes, but got the oil cleaner than filtering alone
This video is wonderful. It's not about straining the oil, but cleaning it so it can be reused.
I just did this and it worked perfectly! Thank you!
Did this tonight and it worked like a charm !
Some questions I'll try to answer from ones I've seen in the comment section.
• I used Vegetable Oil
• Since I used about half a gallon of oil. There's 8 cups in half a gallon.
• My oil was at 99°F when I poured my mixture in.
• I put my gas stove on a 4-5 (Medium heat)
• Within 15 minutes it clumped up together and I was able to laddle it out.
• For every 1 cup of oil you need 1/4 cup of water and for every 1/4 cup of water you need 1 Tablespoon of Cornstarch.
1/4 cup water × 8 cups of oil used = 2 cups of water needed.
1 Tablespoon of cornstarch × 8 (1/4 cups in 2 cups of water) = 8 Tablespoons of cornstarch
My ratio of water to cornstarch was 2cups water : 8 Tbsp of cornstarch.
Hope this helps someone out 🤗
The strainer + coffee filter is way easier. Just set aside and go about your day. This technique is way more work because you have to be there.
Exactly my thought 🤣
Yeah it's a neat trick but I got stuff to do today besides babysit old oil
Ya my thoughts exactly. Im like you dont gotta watch it...
Agreed coffee filters with still warm oil, cheap, fast, and effective.
ATK always finds a better way to do something that always takes more of your time. I would call this technique interesting, but useless.
That sounds like a great idea and I will remember it when I am cooking again with cooking oil. I was throwing out oil after each use when I could have saved it and didn't know that it could have been used again. There is some fish shops which sell and cook fish on the premises and they use it for days before throwing it out and I have not went back to those places too. Thanks for sharing this information and you all have saved me some money.
Using a coffee filter is fine for most but it also leaves behind the flavor of whatever you fried it in. The corn starch helps absorb food particles and lingering flavors so you can have a cleaner tasting oil after. Some people like the concentrated flavor of mystery oil.
I don’t care at all for “mystery flavor oil”, but I do save the oil left over after frying the Spring morel mushrooms. It retains that awesome, subtle “woodsy” flavor for use later in the year after all the ‘shrooms are gone.
Whatever was fried in it before can give the flavour of whatever is cooked next a subtle different hue. That can be fine for some things,but not for others.
😂😂😂
"whatever you fried it in"? Do u mean the pot or pan?
Thanks for finishing the video for ATK. This seems like rather important information.
Tried this today and it worked great. I did use a cheese cloth with the strainer just to make sure nothing was in it.
Did the oil clump just like in the video?
Filtering just removes solid particles. What is not mentioned is that this technique "washes" the oil and will in addition remove any water-soluble compounds that filtering alone won't. These compounds may contribute to "off" tastes. So perhaps not a time saver, but you should get a cleaner product.
filtering with a machine through Magnesium Silicate is the safest and better way to capture what is most important: Polar Compounds.
@@Jesuscger Very true, yet without industrial use like such as in a reasturant that would not be a very sound solution. At my reasturant I use to have to filter each fryer with the powder daily in a separate filter machine before opening then the oil would be filtered through an additional larger system at the end of the week and sold yo a third party.
@@eccentrex9625 hello, are you using the vito filter machine for daily filtering. and why would you filter your oil which I am sure cost highly. does it increase your margin in selling price or you have to do it otherwise none will buy it.
Also the smell which if you don't have a good hood at home can be a big issue.
And how are these water soluble compounds dissolved in a no polar solvent like oil? They’re not. Ur an idiot.
It worked 💪 and it works. You just saved me, no more throwing that oil away.
Thanks man. This tips worth millions.
It is pure genius, never would have thought I can get away with heating a mixture of water and oil without any dangerous consequences.
Come to think of it this is very dangerous for some people who don’t know what they are doing 💀
Absolutely brilliant tip. Thank you. Definitely going to try this next time.
Sorry! I forgot to say thank you! This is the most helpful video on cleaning oil I’ve found.
Brilliant! I'll have to try that. Even if I stick with the coffee filter, I'm always game to try new things. Thanks!
Meanwhile, the place we buy fries and fried chicken has been using the same oil for eleven years.
😂😂😂
are you serious?
Thats where their signature seasoning is
@@Bubu567 cool
@@incredulofreeman8358 are you surprised that they cheap out for profit at the expense of your health?
I really liked this when I tried it. I had to heat my oil and slurry for about 24 min. I knew it would take me longer, I used a really heavy bottom pot and my large burner is really slow to heat but it worked great. This will be a regular now when I fry. Thank you!!!
All it takes is a tablespoon of cornstarch (for every cup of oil) & 5 minutes of your time & the oil is as good as new. Great method indeed!👍
When I was a manager of a Kentucky Fried chicken, we used "polishing compound mix" to clean the oil. Added it the warm oil, stirred it up, let it cool down and all the the stuff settled to the bottom of the fryer, then unplugged the plug, ran all the grunge out and walla!. Must have been very similar to what you showed except for the water.
It was a long time ago; I might have gotten a few parts out or confused, but basically there it is.
so what the "polishing compound mix" is..
Oh wow! Thank you so much. This is incredible. It has to be the tip of my year.
I never thought of this approach. Thanks so much for sharing.
Wow 😲. I have been trying to find a way to reuse oil. Going to try this
i filter mine through a paper towel and a colander. works like a charm
F
This is genius, thanks so much!
Straight simple and to the point my guy
Two notes: I just cleaned mine out. I used much less starch than this recommends. There's no way you need a tablespoon per cup of oil. My deep fryer has about 16 cups of oil in it! That's a lot of starch! I simply mixed a cup of water with 3 tablespoons of corn starch. Heated it a little longer, but it eventually solidified. That was enough to cover the bottom of my stock pot. I didn't see any leftover debris in the oil when I strained it. If you want to be extra careful, you could use even more cornstarch. But I don't think you need to use as much as this recommends. Second observation: Don't take it off the heat and strain it until it is really thick. I took mine off too early the first time I tried it, and the starch mixture actually went through the holes of the strainer. You'll know when it's ready.
Thanks for the tip. I just tried it and I dont think the quantities he mentioned was enough water for the amount of cornstarch (cornflour in UK). I just mixed up another batch with 16 tablespoons of water for 2 cups of cornflour, gonna see how that works out.
By my calculations, my 2 cups of cornflour and 16 tablespoons of water (16 tablespoons works out to be 1 cup), I need to add another 9 cups of water to make mine the same consistency as yours...
@@PeterMaddison2483 We do his method all the time and works amazing. We fry daily in our house (Indian family habit).
1/4 cup water and 1 to 2 tabelspoons of cornstarch and then mix it with your oil. We just let ours go longer than he did here. We let ours normally become like a fried bread. Then we move oil over to cool off and we strain it.
Sometimes we inpatient so then we strain it same time. If the cornstarch is not cooked the jelly goes through as mentioned.
Best method I found was test it out first on a small quantity of oil and see which method you like best
@@ambi786_ I've just also bought some wholewheat flour to go with the other flour I've got. I can't wait to start making some of my own REAL bread, many different ways, naan, pitta, tortilla (I know that one is not indian). What others can I make as I'm sick of shop bought bread and all the poisons they put in them.
Thanks for this tip. I will surely try this trick.
Thank you for sharing this! My oil is clean again and ready to use. 😊
Thank you so much for sharing this it worked brilliantly xxx
The 12 minute estimation given here is super conservative, it took me easily less than 5 minutes from the point of turning on the burner on low heat.
Works like a charm.
Works perfectly, had a few tiny particles so I poured in on a paper towel in the strainer and my oil is pristine.
I always saved my cooking oil , namely for french fries, or Bannock. In a container , anther container for fish fries. And use them 3-5 times depending on color of oil. Thanks for the tip of paper mesh,neat idea!
All of you have good points. So I decided to try it and I decided spending a little extra time to get a better product was worth it. I say this, well if you can't afford to spend a little extra time getting it right, wellllll!!!!!! Just saying.
Very helpful, thank you.
Thank-you! Exactly what I was after!
Wow! This is really helpful. Can’t wait to try this method after I fry some tofu.
brilliant way to clean cooking oil i am gonna try this, thanks
Yeah, tried this works great thank you
Couldn't find corn starch specifically here in pakistan..
I tried it with cornflour and worked like a charm...
Saved a lot of oil...
Btw comments are a life saver... U can find alot more info here as compared to the video... JAZAKALLAH to all those who posted the tips..
Rice starch or rice flour might work well too,.
phenomenal editing
Thank you so much I can now recycle and use my used frying oil.😇❤️🙏🏿
Brilliant. No more throwing away oil after one use
Thank you very much chef. It'll help me a lot. ❤
Thank you your video is very helpful to me.
Amazing. Literally amazing.
I can't wait to try these hacks! 🔥 Speaking of kitchen tips, Honey Lavender Magic is my go-to for minor burns. A handy home remedy that I always keep on hand! 💜
Thanks a lot you have saved my lifelong savings
This technique for cleaning oil works, incredibly well.
I can attest that this technique works, and works incredibly well.
Safe, clean, almost free, and no mess!
Give it whirl.
You'll be pleasantly surprised
Wow that's amazing. Thanks!
This is incredible!!!! Can’t believe it
Thanks
Thank Goodness! Oil is very expensive now. I needed this video, however "old" it is.
That's very clever, thanks!
Neat trick with the corn starch.
Omg! So helpful ans eco friendly!
It worked for me 😊
That's awesome especially with today's prices
I want to thank you! You told me what I need to know right away NOT FISH OIL!
I needed this info so bad, I’m a poor boy so reusing oil whenever I can is optimal
great video💛
That's actually quite brilliant. I'm not sure I'll ever do this but I've always wondered if you could recycle cooking oils. I've got a bit saved up but I plan on burning it in a homemade oil burning foundry if I complete it anyway lol.
Is this a good price for powder?? www.ebay.ca/itm/Miracle-FP-Fry-Oil-Filter-Powder-MFP40-40-lbs-Food-Grade-Magnesium-Silicate/401914270056?hash=item5d93f51168:g:gr0AAOSwHQRdm5F0
Takes too long to filter the oil, *so let's stand here and stir some corn starch into the oil for 12 minutes instead*
The last time I filtered cooking oil it took 24 hours. This method looks much quicker and the oil appears much cleaner.
@@2AKNOT what filter did you use? Reverse osmosis?
@@user-kv5qk2ue6q LMAOF! Reverse osmosis Humor is, 'Tight!'
Stupid reply
Usually after I deep-fry things, I have lots of other utensils and such that need to be washed. So I'm in the kitchen for a while anyway.
Loved all of them!
Thanks for sharing.
Thank you for this!
The number of folks who are "pro-coffee filter" in this comment section...there are some very strong opinions. 😆 I feel like they didn't try it bf commenting. The point of this is to not only filter out the solids but also clean the oil by absorbing what the coffee filter won't filter out. For me, this works great - it was quicker, cleaner, and more effective. Also, I didn't wait for the oil to completely cool so this process went very quickly.
Amazing. Thank you. ❤️❤️❤️
Omg such a good idea!
My dad often uses deep fry oil after it's gone black and continues to use it for weeks/months. He never pre-heats it either and puts food right into cold oil.
Obviously I refuse to eat anything out of the deep fryer. I wonder if I just did this for him once it's darkened a little so he could see the difference would it change his ways.
Looks like a good method for those of us who don't drink coffee.
Ahhh snaps, I'm trying this today
The oil can be used to light coal on a grill. Soak some paper or some dry wood.
Awesome --looks effective --only now we get to waste cornstarch, too! None the less, I'm gonna give it a try.
Another way: Turn of the heat and add an egg to the oil that is still very hot. All the debris clings to the egg. Use a skimmer to scoop out the egg and the debris.
It won't be as pure as the method written above but it's a fast way to remove any debris from the oil.
Problem is the smell of egg solve problem,yet create another issue
And wasting an egg…
@@Infiniti25 no problem if you have your own chickens. Plenty of eggs here.
@@meurteltje I have ducks and plenty of eggs, but I value their eggs too much to waste in this manner, they are nature’s multivitamin, I try to have at least 3 a day
I just put mine in the freezer without straining it in any special way just our thru a strainer, no coffee filter , it takes out any large particles , putting it in the freezer prevents the very small remaining food particles from going bad which keeps the oil in good shape for the next fry. The oil does have a flavor and smell to it of whatever you fried in it though. for me that is fine because I only deep fry chicken wings usually and have them about twice a month so its nice to not waste the oil, I use it a few times then pour it into my outside trash on top of some kitty litter. works very well for me! If I want to fry something that is different than chicken I just use new oil but that is rare enough that it doesn't matter to me. I will occasionally pour it into my compost but you dont want a whole lot of it in there things can get too oily and gross.
Filtering frying oil
1 cup room temp oil
1/4 cup water
1 tbs. cornstarch
Trying it as we speak
Thanks I’ve just tried this..made the flour mixture and added to some used oil with crumbs…the flour thickens absorbing every bit of crumb 😍👌🙌💯it’s a brilliant hack considering the oil price hike 👍👍👍..thank you God Bless🙏😊
gee, i was hoping to feel virtuous and deep fry things today. i'm in luck!
"Fine mesh strainer" makes me think of my boy, Zapp Brannigan.
1:09 I've been looking for a way to feel virtuous in the kitchen. What a telling turn of phrase.
Truly amazing!!!!!
my mixture after congealed, broke apart into tiny pieces, and is not sitting at the bottom of my oil. Why does this happen. I heated it exactly like you said. I did remove most of the waste before doing this though. I wanted to clean the oil of the taste
Same.
Thank that a good ideas I can stop throwing away good cooking oil and use more then one time thank have a bless weekend thank again
thank you
Can you use cornflour as well?
I love it. As I fry often, I will quickly put this to the test. I have tried Kenji's method with gelatin and while it appears to clean at first, it ALWAYS forms what look like sponge creatures before long - and I have done the gelatin thing over and over and over and over. Looking forward to this. However, can you please explain the basis for up to three times and not more?
I love kenji, but this is dumb. Just use a paper filter designed for the purpose. They're really cheap.
Every time I confit chicken wings it leaches a tremendous amount of gelatin into the oil that I must remove. This very quickly degrades the oil and I find that I must replace it for high temperature use shortly thereafter.
Thanks a ton!
my main issue was that my initial frying left lots of sesame seeds in the oil, no bits of dough. i found this method worked... okay, for capturing seeds, but it honestly just helped a lot to fish a lot of them out with a mini sieve as well. maybe this is more effective when it's bits of dough or meat?
I did the coffee filter process and yes folks it takes a while but you can go about your business while the filter does its job. My problem is the oil is dark though I did not burn it - I had the temp under control at 350 degrees. I was frying donuts and maybe it's the sugar that turns to caramel and darkens the oil? My question is will the starch fix that or does it even matter? Thanks!
We will just have to try it to see. I've used the coffee filter method before, but it didn't do anything to change the color. Willing to give this a go!
LOVE LOVE LOVE THIS HACK!! Great info #ATK!!
I have a container of used oil that has been sitting for 2 months. Would this be safe to try this on and use, or does it need to be done immediately?
Amazing. Thankyou