As I continue my experiments with deep frying, I've been researching how to tell if one's oil is going bad or what contributes to the break down of oil.
I don't think it saves that much work (Kenji apparently does not like cleaning strainers), but it does seem to clarify the oil. I've got ~48 oz of twice-used peanut oil with which I may give this technique a try.
Anyone have an experience in doing this technique?
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I have tried it a few times. Actually, I put it in Paprika 😝
It’s worked twice and I clucked it up twice. It’s ok, I guess. But I fry so infrequently, that I’m ok with using the coffee filter method. And I reuse oil as a “flight”. If I do chicken, I will reuse it for fish. I won’t reuse fish fry oil unless I do fish again. If I do potatoes, then I will reuse for chicken or fish.
I've done it and it works, just be sure to reheat oil slowly after removing the gelatinized water as there may be some residual water in there to pop
That is the part I am curious about. For some reason, I can't seem to wrap my head around the physics of this. That the gelatin just happens to encase nearly all of the water introduced into the oil.
It works, but I have found plain gelatin hard to find and expensive when you do. Try Amazon, you can get the Knox gelatin for a decent price per ounce. IIRC it takes one packet per batch of oil.
I think any grocery store I've ever been into has plain unflavored Knox gelatin, or even store brand unflavored gelatin. It's usually a box with multiple packets for a buck or two. Walmart, Kroger and Publix stores all show it in stock in-store near me right now.
The store boxes are maybe 4 packets for $1-2 dollars. So I guess if you do a LOT of this type stuff, the Amazon box might make sense.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I've never personally done it, but know folks that brew and use gelatin to clarify beer after fermentation - for a cloudy beer, it somehow attaches to all the yeast and other suspended material and drops it to the bottom over a day or two. I imagine the same thing is going on in the oil - its causing particulates in the oil to coalesce and drop to the bottom.
Comment