Will have peanut oil to reuse from deep fryer. What are suggestions and recommendations for keeping the oil in a usable condition. Did my first ever deep fry last year and tossed the oil. I have since heard it can be kept... but i dont know how
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Thanks
I was talking to someone yesterday that knows a guy that turns it into bio-diesel. Didn't have much information on it but I guess the guy had some kind of setup that could filter and then process the oil that was usable as a fuel.
The left over oil is one reason I haven't done the fry thing myself. I have never had one to eat so don't know what I am missing, even though I have heard they are the best. Deep Fryer oil is bad enough in the quart or 2 quart volume waste. The 5 gallon os so peanut oil would be tough.
How about a mass quantity of chinese food? When I was into making chinese food in a Wok, I would go through a bit of peanut oil. Not gallons though. ???
You can filter the oil for reuse for cooking. This site uses the same method I use, but I double sometimes triple the cheese cloth. Scroll towards the bottom of the page. There are also pumps on the market that will pump the oil out of you fryer, and filter it as you pump the oil into a storage container. Depending on storage length, I have used the same oil at least 3 times before discarding.
http://www.eatturkey.com/consumer/cookinfo/fryturk.html
Thanks Hab S. I will give it a try. The idea of freezing has some practical applications... :D
I make Funnel cakes in my work and use a lot of peanut oil (like a pallet in 6 months) and in your application you can probably use it over quite a bit, just filter with cheesecloth when warm , not super hot, When it starts to foam then chuck it, peanut oil is too much $$$$$$ to throw away afer a few uses.
Quote from: West Coast Kansan on November 23, 2007, 08:33:26 AM
Thanks Hab S. I will give it a try. The idea of freezing has some practical applications... :D
I generally only use my turkey deep fryer in the cooler months, so I just store mine in the garage. I don't have enough room in my refridgerator.
I have been deep frying turkeys for over 10 years and have always saved my oil. I use commercial filters, bought at restaurant supply stores, to filter the oil. After a fry, I let the oil cool, and then filter the top two gallons to store in the refrigerator, and toss the third gallon that has all the "stuff" in it. I add one gallon of fresh oil each time I fry and watch for any smoking when I preheat to 365ยบ.
Al
Well I went ahead and fried until i felt like i got the good out of it. Turkeys and some chickens.
Tried an interesting thing... dont know how i will like it but may be a good thing.
One of the chickens I deep fried was left whole skin on and all that. I put it in the freezer and once it was good and stiff...it was vac packed.
Plan to pull it out some day when not much time to prepare a meal. Will see how it warms up in the oven once thawed.