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I like to use peanut oil for frying fish, chicken etc. I like to resuse it a few times before I throw it out. What are you guys doing to strain it after use? I've been using a coffee filter in a funnel but that takes way too long
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I use a paint filter, usually get them at the hardware store.
Paint strainer should work well. Paper Towels are as slow as coffee filters
I bought something off of Amazon, a stainless funnel with a nylon (I think) fine mesh filter insert. Works very well.
Tip: use as little seasoning as you can get by with. I only use cornmeal, put seasonings on after. Wet batter, eggs, mustard, milk, etc will impart bad tastes to oil very quickly.
Old school iron skillet and Crisco vegetable oil around here. Andy’s breading and that’s it. New oil every time.
Gonna fry 8 filets for me and wife in a couple hours.
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We cast iron our fried items , a bit of oil and toss it afterwards
I only use one cone at a time. Filtering the oil in our 15# Fryer every 5-6 fish fry's. If you refrigerate the used oil after filtering I get about a years use. I top up to the Max oil level mark each fry with fresh oil. Note, the oil solidifies in the fridge so you have to set it out well ahead of time for it to liquefy. The funnel I use for these cones are sold at BPS. It is the big black one with the ribs molded into it to keep the oil filter off the sides. a box of filter lasts years. I buy the oil at Sam's in the big box and since the consumption is low I use Argon to displace the oxygen in the open container to extend the oil's shelf life.
Fryclone 10" Fryer Oil Filter Paper Cone - 50/Box
P.S. if you fry chicken too keep the oils separate, the chicken contaminates the peanut oil so Chicken oil I pitch after 3 months of use, filtering & refrigerating after each use.
Andys is definitely good stuff.Quote:
Originally Posted by Chuck Adams
New oil each time & nothing but Andy's breading. It's the best in my opinion.
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