- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Filtering oil after frying
Posted on 5/3/20 at 9:02 pm
Posted on 5/3/20 at 9:02 pm
What is the preferred technique of the FDB to filter oil after frying. I’ve used paper towels, coffee filters. There has to be a quicker, more efficient way to do so..
TIA
TIA
This post was edited on 5/3/20 at 9:04 pm
8
Posted on 5/3/20 at 10:01 pm to RichJ
Not sure there is a way to really make it quicker. You pour the grease through your preferred medium
Posted on 5/3/20 at 11:34 pm to RichJ
I use a chinois. That is a very fine meshed sieve used for straining soups and stocks to get most of the fine particulates out.
The ones I have are made of stainless steel and catch almost all the breading, cornmeal, etc. used in frying seafood, chicken, etc.
ETA: Easily found at places like Bed, Bath & Beyond.
The ones I have are made of stainless steel and catch almost all the breading, cornmeal, etc. used in frying seafood, chicken, etc.
ETA: Easily found at places like Bed, Bath & Beyond.
This post was edited on 5/3/20 at 11:37 pm
Posted on 5/4/20 at 12:37 am to RichJ
THIS
THIS
...and a glass jar of your choice. I use a large pickle jar.
Just let the oil cool off, set the glass jar on a flat surface (I usually do this in the sink), set the funnel in the mouth of the jar, then place the strainer in the funnel.
Slowly pour the oil through the strainer and just throw it in the fridge when you're done
THIS
...and a glass jar of your choice. I use a large pickle jar.
Just let the oil cool off, set the glass jar on a flat surface (I usually do this in the sink), set the funnel in the mouth of the jar, then place the strainer in the funnel.
Slowly pour the oil through the strainer and just throw it in the fridge when you're done
This post was edited on 5/4/20 at 12:41 am
Posted on 5/4/20 at 1:00 am to RichJ
I used to use cheesecloth but a fine mesh strainer does the job just fine.
Posted on 5/4/20 at 10:36 am to 3oliv3
i mean people dont just us a paper towel or coffee filter?
I think a cheese cloth will leave too much sediment.
I think a cheese cloth will leave too much sediment.
This post was edited on 5/4/20 at 10:37 am
Posted on 5/4/20 at 10:50 am to CarRamrod
quote:
i mean people dont just us a paper towel or coffee filter?
Coffee filters and paper towels clog up so fast that you'd spend an inordinate amount of time straining $1 with of oil.
Like mentioned in an earlier post, I use a chinois which is a very fine mesh strainer that captures at least 90% of the stuff in the oil. Once in a jar for saving, the rest will usually settle to the bottom and when pouring it off to use again, just don't pour it all out.
I only use oil used for frying fish twice then I toss it. Oil I use for frying chicken usually gets strained and used for making jars of roux for later use.
This post was edited on 5/4/20 at 10:53 am
Posted on 5/4/20 at 10:58 am to RichJ
I use a disposable paint strainer. A pack of 100 costs about $5. I know they are not food grade but I like to live dangerously. The filter fits perfect in an empty Crisco can. Pour Fry Daddy oil into filter wait a few minutes while washing Fry Daddy. Throw away filter. Pour strained oil back into Fry Daddy.
This post was edited on 5/4/20 at 11:10 am
Posted on 5/4/20 at 11:24 am to RichJ
There are multiple fryers you can buy online that have a built in filtering/storage system. This makes reusing the grease super easy. When it is cooled down you just turn the switch and 20min later, all of the oil is filtered and held in a plastic reservoir under the unit until you want to pour it back into the fryer or into something else.
Here is an example of one (I don't own this fryer specifically.) EZ Clean Deep Fryer
Here is an example of one (I don't own this fryer specifically.) EZ Clean Deep Fryer
Posted on 5/4/20 at 11:39 am to weadjust
quote:
I know they are not food grade but I like to live dangerously.
I'm sure heating it back up to 350 degrees will take care of impurities.
Thanks for posting about the paint strainer. I have never thought of using them.
Posted on 5/4/20 at 1:51 pm to gumbo2176
quote:i dont agree but you do you.
Coffee filters and paper towels clog up so fast that you'd spend an inordinate amount of time straining $1 with of oil.
Posted on 5/4/20 at 1:59 pm to CarRamrod
quote:
i dont agree but you do you.
Tell what you do. Take some grease used for frying fish and pour it through a coffee filter or paper towel and time it. Then do the same with grease in the same condition through a chinois and get back with me and tell me which one took the longest.
Posted on 5/4/20 at 2:16 pm to gumbo2176
idk if you are serious. Of course a sieve is going to be faster then a paper media. I didnt agree with "it takes too much time". i just pour it in the paper lined funnel and go about my business and come back later.
Posted on 5/4/20 at 3:29 pm to CarRamrod
quote:
i dont agree but you do you.
I've strained oil through a coffee filter and I can tell you without a doubt if you have a liter of oil, you will be there awhile because yes, it does clog.
Posted on 5/4/20 at 3:36 pm to RichJ
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News