How do you filter your oil after deep frying?
I bought coffee filters but quickly realised that it wasn't really a solution because I needed to tie it down to multiple cups and filtering 3-4 litres of oil was a huge fucking pain in the ass that I just ended up throwing the oil away every time
Are deep fryers like Tefal worth getting?
>>21473110 (OP)Just pour it down the drain, "saving" oil is for the poors
Do you not know about raft-clarifying? Mix cornstarch and water, pour into cooled or cold used oil, set to heat, fry a big then filter. The cornstarch-water creates a raft, just as lean protein does when clarifying stock, which traps all impurities and particulate matter. If you fry the raft hard, you can remove it before filtering the smallest bits it didn't catch. It's seriously the easiest way to do it, and it's done a lot in professional settings.
>>21473110 (OP)I usually leave the oil to sit for a while so all the sediment falls to the bottom. Then when pouring the oil back into the bottle I leave the last 10% of the oil, which is where all the sediment is resting. Not perfect of course, but it's convenient and mostly keeps the oil clean. I only reuse my oil about 3 or 4 times before throwing it away.
Pour through at least four layers of muslin/cheese cloth suspended inside a strainer. Easy peasy and dirt cheap.
>>21473297this 100%. don't waste your time to save a few pennies worth of the last oil
>>21473110 (OP)Fine metal strainer into a big jug. Strainer crumbs in the trash then toss the jug of oil once its full.
>>21473110 (OP)A quart and a half of oil is 3 or 4 bucks you fucking retard
at my old job in between changes we'd drain it and hold a fine mesh strainer at the spout to filter it
my fryer at home drains into a plastic box with a filter
i never felt like straining it made a difference in quality at all. it seemed to be a waste of time. with the process at home being more automatic i don't mind it
>>21473110 (OP)I use old t-shirts cut up into rags
line a metal screen sieve with the rag and filter it before it cools completely
throw the rag away or reuse it for all I care
>>21473110 (OP)I don't but I'd use cheesecloth I guess
>>21473110 (OP)use a fine mesh skimmer while cooking, don't let any food burn or it will ruin the oil
typical /ck/ thinks anything packaged in plastic is poison but will re-use deep fry oil an arbitrary number of times because they think it's been "clarified"
>>21476801You can re-use it 2-3 times before the transfats rise to a significant level
I tried doing the starch water thing with wheat starch
Is the cooked starch supposed to be solid? It kind of looked like room temperature lard rather than something harder and jelly like
Also when I strained it my oil was full of tiny little bubbles of something
