Quote:
Originally Posted by keakar
trouble is I might be frying once or twice a week at best so that's a lot of wasted grease?
I don't know of any safe way to save it, I mean I filter it and refrigerate it to reuse again later if I don't burn anything in it but after about a week old, I don't want to trust it
it just seams you have to use it expecting to throw out that gallon of oil when your done after the second use so for daily cooking I think this might be better suited when cooking for a few people rather then just me.
how are they for the splatter? (the oil mist that gets everywhere when frying) do you still get that on surfaces around where you use it?
just trying to figure if its best to use a tablecloth or newspaper under it around the counter.
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K-
After the oil cools, I slice about a 1/4" off a white onion and drop the rings into the original gallon container. Then I pour the used oil into the jug using a funnel and cheesecloth as a filter, then store the jug under the counter for next time. I add a little fresh oil to fill up the fryer next time. It's just one of those things I picked up from what mom, dad, maw maw and paw paw always did. I've found it doesn't change the flavor of the fish until the 4th time.
Splatter is negligible, cleans up with some dawn and a hot wet rag. I'd hesitate before I put newspaper under the fryer. Maybe one of those big acrylic cutting boards?
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