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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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I use an electric deep fryer with a built in filter system. It filters into its own container, which I store in the fridge. It has held up well as we have used it for family reunions, parties or just the wifey and me.
It is T-Fal serie F58-M1 Ultimate EZ Clean. I'm so ancient and had it so long, I'm not sure but I think I got it through Amazon?
I have no financial or commercial interest in the company.
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A friend told me about this a few years ago and it works great for me. Go to the dollar store and get a pack of knee high panty hose. stretch one over the mouth of a container and pour the oil thru. It is fast and works good.
T-Fal units with the built in filter work well. I wish they made larger units. Another thing filtering and recycling the cooking oil does is allow you to use "Seasoned" oil. The oil gets seasoned well after several uses. How many of you fry very thinly sliced onion slices in fresh new oil before its first use to help with browning and seasoning your fish? It is a standard in New Orleans cooking to fry some onions first in new grease.Quote:
Originally Posted by fair weather
I fry about 10-15 times or all summer long in peanut oil using a Cajun Cooker. It keeps the oil cooler below the burner tube and does not burn or give oil off taste. I strain it thru a stainless strainer after every use and all the debris ends up on bottom of fryer to be washed out. It holds about 4 gallons so it would be expensive to use fresh every time. I buy new oil once a year.Attachment 452034
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I do the same,usually get 6 months to a yr out of my oilQuote:
Originally Posted by Fishfood123
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Same here.Quote:
Originally Posted by blueball
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I buy a new 5 gal jug of peanut oil each Thanksgiving and use it to fry a few turkeys and then save it and use that oil for most of the next year. I try to separate it into oil we use for chicken/fries/hush puppies/onion rings/etc and then a separate container for fish/shrimp oil.
I just use a large automotive funnel and line it with cheesecloth to catch the big stuff when I pour it back in the jug and filter it. I always let the oil cool way down before I filter it to store and most of the smaller pieces of breading and the seasonings will be at the bottom, so once I get near the bottom I will toss those extra few ounces of oil that is all collected in.
BTW, you can freeze your oil to help make it last longer. But I typically just keep it in our garage in the cooler months and will move it into the house once it starts getting warmer.