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Post by Deleted on Jan 29, 2019 0:36:43 GMT
I stumbled upon an easy sounding remedy for tired oil in ones deep fryer today. I thought my deep fryer's oil was approaching being on it's last legs when I made fries a week or so ago, and just went snooping for uses other than fire-starter to do something with the old stuff. I was quite surprised to come across www.seriouseats.com/2016/06/clean-cooking-oil-with-gelatin-technique.html I haven't put it to the test yet personally but look forward to giving it a try the next time I have a grease craving.  |
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Post by Deleted on Jan 29, 2019 19:39:25 GMT
Be sure to let us know how that goes.
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Post by Deleted on Jan 29, 2019 21:17:30 GMT
The cleaner oil will still smell and taste like the foods you cooked in it. I strain hot oil through a cheese cloth first, and still don't get the results I like. However gelatin is much less expensive than new oil, and it does save money.
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Post by Stumour on Jan 30, 2019 13:10:52 GMT
Remember not to annoy the veggies by using gelatin.... it's an animal product made from pigs trotters usually
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Post by Stumour on Feb 1, 2019 3:38:56 GMT
Also, oil degrades with use... dunno if gelatine removes carcinogens that build up... we're all gonna peg out, but why speed it up?
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Post by Deleted on Feb 2, 2019 2:54:25 GMT
Valid point to some degree, but deep frying ain't really for the health conscious anyhoo. Kinda like askin if ya wanna get shot 8 times, or just 7.  I still plan to try it as battered stuff (fish, chicken fingers, onion rings, etc.) just nuke the deep fryer every shot, and it seems such a waste to toss the oil at that rate.
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Post by Stumour on Feb 19, 2019 22:03:38 GMT
Ye missed out likes o battered Mars bars, Snickers, Creme Eggs n that....
A wee anecdote. When my daughter was knee high to a grasshopper, one weekend, I only had her over (lad was away wi the cubs) n I asked her if she fancied home made fish n chips n she leapt at the notion as she knew she'd also get to 'help' in the kitchen.
Went to fishmonger n that n went home n started the prep. Cracked a cold ale n started making the batter with it.
Wee yin piped up, "What ARE you doing, Daddy? I'm far too young for beer!"
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Post by grey areas on Feb 19, 2019 23:22:31 GMT
Still haven't gotten around to the gelatin experiment, but I will hafta give it a go pretty soon as the oil is starting to have a fair bit of tater schrapnel. I came across a really good sale on beauty giant spuds, but 50 lb boxes, so I made up a few gallons of oven ready fries. (deep fried once, then frozen, so they're pretty similar to the bags of frozen ones that we buy, but better)
Did ya tell the lass "by the time the fish is cooked it'll be dealcoholized beer, and they're allowed to sell that to kids"? I can never quite get the fish batter as crispy as I want, and it goes soggy way too fast. Me thinks I might try some buttermilk as it's praises are sang far and wide in that regard.
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Post by Stumour on Feb 21, 2019 20:15:54 GMT
If ye don't want to use ale, @grey, try fizzy water, but either must be well chilled to make make a nice, light, crispy batter.... basically tempura
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Post by grey areas on Feb 22, 2019 0:04:42 GMT
Hmmm... Maybe it's the "chilled" part I was unaware of. I tried beer before and wasn't really too impressed to be honest. I then read someplace that it had to be flat beer, so gave that a go, but still it didn't seem to be the answer. I'll hafta give the frosty beer a go and see if that fixes it. Oh yeah, and I meant to mention that I've never really had much of a sweet tooth so most halloweens I had leftovers from the year before still. (what the kids don't know won't hurt them) |
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Post by Deleted on Feb 22, 2019 11:25:44 GMT
Gosh, guys...who know so much could be discussed when it comes to deep frying?! I'm impressed. Can't really contribute as I've never had a deep fryer, nor anyone I know, so have no experience with them. Sorry. Not really a potato person either, other than the occasionanl baked with baked beans and grated cheddar cheese on top...British style Heinz baked beans, not the strange spicey stuff they sell here.
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Post by Deleted on Mar 5, 2019 9:50:29 GMT
Gas cooking equipment such as char boilers and commercial gas boilers have few moving parts, so any major problems, such as leaks or operational defects, can be detected easily.
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Post by Deleted on Mar 8, 2019 17:37:16 GMT
Well, on the oil cleaning gelatin front, I didn't quite get it to work as easily as they made out. The gelatin on the bottom broke up when pouring off the cleaned oil, but the fix was pretty easy. I just tossed it all in the freezer then strained the frozen stuff out the next day. The oil seems pretty much like new oil again though, so I hafta give it a thumbs up. Still haven't gotten to the "chilled beer" experiment, but it's on my "to do" list.
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Post by Stumour on Mar 24, 2019 4:45:36 GMT
Main bit in this long winded video is the bit about chilling the ingredients, as I mentioned.
Feckin boring twunt, but he won't be posting much longer going by the size o him
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Post by ukbunny on May 18, 2019 14:45:07 GMT
I've just ditched a deep fryer & bought one of those 'fat free' gizmos - only used it once, but time will tell.........
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