True. I find the comment section like feedback and brain-storming session. U come out as better person than the one who started reading these comments.
I always learn from the comments, to me they are part of the video, i get all my recipe secrets and tips from the comments, IT IS CRIME & INJUSTICE to not read the comments.. I learn everything from the comments.
Thanks! When I lived down south my neighbor/friend showed me this. when I moved away, I couldn't remember how to do this, asked everyone & no one had any idea. It's been 30yrs ive been looking 4 how to do this! Thank you!
Filtering just removes solid particles. What is not mentioned is that this technique "washes" the oil and will in addition remove any water-soluble compounds that filtering alone won't. These compounds may contribute to "off" tastes. So perhaps not a time saver, but you should get a cleaner product.
@@Jesuscger Very true, yet without industrial use like such as in a reasturant that would not be a very sound solution. At my reasturant I use to have to filter each fryer with the powder daily in a separate filter machine before opening then the oil would be filtered through an additional larger system at the end of the week and sold yo a third party.
@@eccentrex9625 hello, are you using the vito filter machine for daily filtering. and why would you filter your oil which I am sure cost highly. does it increase your margin in selling price or you have to do it otherwise none will buy it.
This works great. All the folks dismissing it as taking too long are missing out and I seriously question their judgement on time and efficiency. First, it doesn’t take long, it took me 5 minutes from when I turned on the burner on low. Not even really. Was even able to wash a few remaining utensils in the middle of it heating up. I stirred it some and it still captured all the debris. Then I pour it all threw a normal strainer, no coffee filter or anything like that, into a big tupperware, minus the glob with all the particles caught in it, obviously. Brilliant. So easy and the oil looks debris free. Amazing.
Cool will have to write this down and try. I don't fry a lot for the issue of wasting, to be honest. When I do oil it's been a little olive oil and butter. But when you want a good batch of chicken and all that this would completely be something to try. I have a huge cooker that has sat because I just did not want to put in so much oil and then get rid of it. Just did not seem cost-effective. Thank you for sharing your experience for sure. =)
I've been stirring on and off (not letting the oil heat up too much) for 2 hours. I can see the suspension but it's not congealing enough to pick up or strain out.
I didn't wait for my oil to cool entirely. It was still hot but not boiling (200 deg F) and added my slurry. It bubbled a bit and congealed within a couple minutes. I left it to cool before straining. Definitely a timesaver and effective!
Using a coffee filter is fine for most but it also leaves behind the flavor of whatever you fried it in. The corn starch helps absorb food particles and lingering flavors so you can have a cleaner tasting oil after. Some people like the concentrated flavor of mystery oil.
I don’t care at all for “mystery flavor oil”, but I do save the oil left over after frying the Spring morel mushrooms. It retains that awesome, subtle “woodsy” flavor for use later in the year after all the ‘shrooms are gone.
Whatever was fried in it before can give the flavour of whatever is cooked next a subtle different hue. That can be fine for some things,but not for others.
When I was a Navy cook we put our used oil in a big pot and and added about half the amount in water and put a hand full of bay leaves in it. Then we would boil it for about 30 minuets . We would let the oil completely cool. That way all the water and gunk had settled to the bottom of the kettle . We drained off the water and what we had was clean odor free oil .
Tried this today..I needed to heat the oil over medium-medium low to get cornstarch to congeal, and pushed around intermittently. It took longer than 15 minutes, but got the oil cleaner than filtering alone
That sounds like a great idea and I will remember it when I am cooking again with cooking oil. I was throwing out oil after each use when I could have saved it and didn't know that it could have been used again. There is some fish shops which sell and cook fish on the premises and they use it for days before throwing it out and I have not went back to those places too. Thanks for sharing this information and you all have saved me some money.
Did this tonight and it worked like a charm ! Some questions I'll try to answer from ones I've seen in the comment section. • I used Vegetable Oil • Since I used about half a gallon of oil. There's 8 cups in half a gallon. • My oil was at 99°F when I poured my mixture in. • I put my gas stove on a 4-5 (Medium heat) • Within 15 minutes it clumped up together and I was able to laddle it out. • For every 1 cup of oil you need 1/4 cup of water and for every 1/4 cup of water you need 1 Tablespoon of Cornstarch. 1/4 cup water × 8 cups of oil used = 2 cups of water needed. 1 Tablespoon of cornstarch × 8 (1/4 cups in 2 cups of water) = 8 Tablespoons of cornstarch My ratio of water to cornstarch was 2cups water : 8 Tbsp of cornstarch. Hope this helps someone out 🤗
Two notes: I just cleaned mine out. I used much less starch than this recommends. There's no way you need a tablespoon per cup of oil. My deep fryer has about 16 cups of oil in it! That's a lot of starch! I simply mixed a cup of water with 3 tablespoons of corn starch. Heated it a little longer, but it eventually solidified. That was enough to cover the bottom of my stock pot. I didn't see any leftover debris in the oil when I strained it. If you want to be extra careful, you could use even more cornstarch. But I don't think you need to use as much as this recommends. Second observation: Don't take it off the heat and strain it until it is really thick. I took mine off too early the first time I tried it, and the starch mixture actually went through the holes of the strainer. You'll know when it's ready.
Thanks for the tip. I just tried it and I dont think the quantities he mentioned was enough water for the amount of cornstarch (cornflour in UK). I just mixed up another batch with 16 tablespoons of water for 2 cups of cornflour, gonna see how that works out. By my calculations, my 2 cups of cornflour and 16 tablespoons of water (16 tablespoons works out to be 1 cup), I need to add another 9 cups of water to make mine the same consistency as yours...
@@PeterMaddison2483 We do his method all the time and works amazing. We fry daily in our house (Indian family habit). 1/4 cup water and 1 to 2 tabelspoons of cornstarch and then mix it with your oil. We just let ours go longer than he did here. We let ours normally become like a fried bread. Then we move oil over to cool off and we strain it. Sometimes we inpatient so then we strain it same time. If the cornstarch is not cooked the jelly goes through as mentioned. Best method I found was test it out first on a small quantity of oil and see which method you like best
@@ambi786_ I've just also bought some wholewheat flour to go with the other flour I've got. I can't wait to start making some of my own REAL bread, many different ways, naan, pitta, tortilla (I know that one is not indian). What others can I make as I'm sick of shop bought bread and all the poisons they put in them.
Buy cone shaped fry oil filters and a holder apparatus that fits on top of a standard stock pot. These items are about $30 on Amazon and have greatly reduced the amount of effort it take me to filter fry oil. I certainly use it more than three times. I pour the oil into a 1 gallon stainless steel milk jug, also from Amazon (about $30). When I'm done using the fryer, it's as simple as removing the fry oil basin from my deep fryer and pouring over the filter apparatus that I set up during the preheating of the oil. I then pour the oil from the stock pot into the narrower mouth of the milk jug. I store the milk jug on a shelf and keep my home at around 70F, and have not had any problems with it going rancid. I can complete this process, wash the oil basin, stock pot, and filter holder in around 10 minutes, with very little effort. Protip #1: Don't replace all the oil at once. Reserve at least one cup from a gallon of used oil. It contains saponins produced by using the fry oil, that are not present in fresh oil. These are necessary for proper browning. Absolutely fresh oil is not very good for browning. You can also fry a piece of bread in order to break the oil in. Protip #2: Always use lard as cooking oil. It is THE healthiest option that's reasonably affordable. Other inexpensive oil is NOT heat stable and carcinogens are formed as the oil is maintained at high heat. This becomes even more problematic as you learn to effectively filter the oil and keep it longer, as these substance accumulate over time. If you can afford it, coconut oil may be the healthiest option of all. You may use either, regardless of what the instructions say on your deep fryer regarding the use of solid-at-room-temperature oils. I preheat my lard on the stove top inside the steel milk jug and pour it into the fryer in liquid form. Cheers, hope you enjoy. This is info is the result of a lot of tedious research!
Emmanuel Dugenia Google "healthiest frying oil" and read about the heat stability of different mediums. Most vegetables oils are terrible for frying due to chemical changes that occur at high temperatures. That said, I recommend coconut oil as the healthiest and lard as the most reasonable medium for everyday use for reasons of cost as well as heat stability.
@@creativemindplay And Walmart produces literature to assist there staff in learning what government benefits should be available to them, so that the American tax payer can subsidize purchases there. These are problems, but this was not intended to be a political post. But in light of the ethical problems of purchasing from Walmart, Amazon, or any place that regular people actually have available to them, it seems that the problem is pervasive and hard for the average consumer to avoid. I suggest that the problem is not consumer choices, but lack of government oversight. No individual can fix what ethical problem exist with the way that Amazon operates. It's no different than the fact that Freon might be cheaper to produce and use, but it falls on the shoulders of government to enact the change that is needed, just as it did when Freon was banned. You can suggest that people should individually learn all about the nuance of the problem of any of these things, and they should individually come to the conclusion that it's not healthy for the world, and therefore abstain from the use or benefit of societally unhealthy consumption. But no individual could possibly do all the research necessary to make sure they're constantly making a socially conscious decision. You're laying blame at the foot of consumers, that should accurately be placed upon those with the resources and ability to effect change. What's more, I'm certain that the carbon foot print from someone that uses an entire 25 pack of cone oil filters will be lesser than someone who carelessly discards used cooking oil. Even in light of the human cost of Amazon's low wages. It's net positive for the world. So please, get some filters. From Amazon if you must, or some other place if you can.
@@csplinter give a shout out to PEANUT OIL, for the not nut-sensitive. HIGH smoke point, makes the house smell good, and really does not have any noticeable undertaste (for yeast donuts, anyway) the next day. Actually made the day-olds work well with a cuppa.
I really liked this when I tried it. I had to heat my oil and slurry for about 24 min. I knew it would take me longer, I used a really heavy bottom pot and my large burner is really slow to heat but it worked great. This will be a regular now when I fry. Thank you!!!
The 12 minute estimation given here is super conservative, it took me easily less than 5 minutes from the point of turning on the burner on low heat. Works like a charm.
All of you have good points. So I decided to try it and I decided spending a little extra time to get a better product was worth it. I say this, well if you can't afford to spend a little extra time getting it right, wellllll!!!!!! Just saying.
Why not use a cone grease filter? They are made for the viscosity of the oil. Available on line or restaurant supply store. They come 50 to a pack and their not expensive.
Something new for me, thanks. www.webstaurantstore.com/10-paper-grease-filter-cone-box/121100.html?Google&GoogleShopping&gclid=Cj0KCQiAjszhBRDgARIsAH8Kgvecb53Y_DH6xaDJDKf94YffdR0wQ1W4nsTP6-DamOCIGO6v_v2MPDIaAqrbEALw_wcB
The number of folks who are "pro-coffee filter" in this comment section...there are some very strong opinions. 😆 I feel like they didn't try it bf commenting. The point of this is to not only filter out the solids but also clean the oil by absorbing what the coffee filter won't filter out. For me, this works great - it was quicker, cleaner, and more effective. Also, I didn't wait for the oil to completely cool so this process went very quickly.
When I was a manager of a Kentucky Fried chicken, we used "polishing compound mix" to clean the oil. Added it the warm oil, stirred it up, let it cool down and all the the stuff settled to the bottom of the fryer, then unplugged the plug, ran all the grunge out and walla!. Must have been very similar to what you showed except for the water. It was a long time ago; I might have gotten a few parts out or confused, but basically there it is.
Another way: Turn of the heat and add an egg to the oil that is still very hot. All the debris clings to the egg. Use a skimmer to scoop out the egg and the debris. It won't be as pure as the method written above but it's a fast way to remove any debris from the oil.
@@meurteltje I have ducks and plenty of eggs, but I value their eggs too much to waste in this manner, they are nature’s multivitamin, I try to have at least 3 a day
I always saved my cooking oil , namely for french fries, or Bannock. In a container , anther container for fish fries. And use them 3-5 times depending on color of oil. Thanks for the tip of paper mesh,neat idea!
This technique for cleaning oil works, incredibly well. I can attest that this technique works, and works incredibly well. Safe, clean, almost free, and no mess! Give it whirl. You'll be pleasantly surprised
Another non-straining method: For every quart of frying oil: [ 1/2 cup water & 1 tsp gelatin powder ] Add your water to a pot and stir in gelatin. Turn on the heat and simmer until gelatin dissolves. Cut the heat, slowly add this mixture to room temperature frying oil stirring constantly. Refrigerate overnight. The next day, pour off the now clarified oil into a container and throw out the gel block of debris.
> > Just the Knox gelatin? I was a bit skeptical on your suggestion considering that gelatin is part of the animal too, I thought it was part of the fat as well as dissolved cartilage and connective tissue. I really love learning, even if I have to change what I thought I knew.
@@alexbowman7330 I've never seen any plain gelatin besides Knox. It's very inexpensive I have some in my cupboard. Do you know if it reduces the smell if you scorched the oil a bit?
@@evvie01 Use what's available to you. As long as you have enough and follow the steps, you'll be okay. The clarifying process can help the smell, yes. It depends on how bad and how long the scorching was. There are many videos to help.
@@alexbowman7330 Thank you. I think out of the three batches, in a small 8" skillet, I slightly scorched only one but I did mix them all in the same quart jar. I did find two that sound interesting, one that uses cornstarch, and another that uses gelatin. Both solidify a bit trapping tiny particles. The cornstarch one, in the comments, said it deodorizes a little bit too. ...Oh that was you with the gelatin, sorry I'm in a hurry for work. Catch you later.
Hmmm... this looked like it's a lot of work. I just waited a while after the 1st frying, let the solids go to the bottom, and poured off most of the good stuff through a thin mesh strainer. 15 seconds. Then I strained the "good stuff" that remained again through a coffee filter. Even though it does take a while to go through the coffee filter, it doesn't mean you are standing over a stove for 12 minutes. You do other things, and eventually, you have it all strained.
I did the coffee filter process and yes folks it takes a while but you can go about your business while the filter does its job. My problem is the oil is dark though I did not burn it - I had the temp under control at 350 degrees. I was frying donuts and maybe it's the sugar that turns to caramel and darkens the oil? My question is will the starch fix that or does it even matter? Thanks!
We will just have to try it to see. I've used the coffee filter method before, but it didn't do anything to change the color. Willing to give this a go!
So you are converting a 30-60 seconds of interaction + 30 minutes of passively waiting + 60 seconds of pouring it back into a bottle and cleaning up, for a 15 minute process which requires constant monitoring and stirring, a bunch of fiddling with hot oil, and even more mess. I do not see how this is an improvement at all. OTOH, I'd generally just use a strainer to pull out the chunks and immediately re-use the oil (fry all the things all at once), then dispose of the oil. I'm not keeping partially used frying oil around given how cheap oil is and how infrequently I fry stuff.
I agree with the first paragraph. However, I do think reusing makes sense. Most oils are cheap, but thinkt about why... it's because they are chemically refined. I'm using somewhat more expensive rapeseed oil that has been physically refined under lower temperatures. I feel better reusing this once or twice (maybe along with readding some oil that has been lost during the frying process) than using that chemically treated cheap stuff even once...
Ok. Both methods have their negatives, sure. But the end result looks to be a cleaner oil. But, why do you recommend "Refridgerating" the oil? I don't know anyone, here in the South, who does that.
my main issue was that my initial frying left lots of sesame seeds in the oil, no bits of dough. i found this method worked... okay, for capturing seeds, but it honestly just helped a lot to fish a lot of them out with a mini sieve as well. maybe this is more effective when it's bits of dough or meat?
That's actually quite brilliant. I'm not sure I'll ever do this but I've always wondered if you could recycle cooking oils. I've got a bit saved up but I plan on burning it in a homemade oil burning foundry if I complete it anyway lol.
Is this a good price for powder?? www.ebay.ca/itm/Miracle-FP-Fry-Oil-Filter-Powder-MFP40-40-lbs-Food-Grade-Magnesium-Silicate/401914270056?hash=item5d93f51168:g:gr0AAOSwHQRdm5F0
my mixture after congealed, broke apart into tiny pieces, and is not sitting at the bottom of my oil. Why does this happen. I heated it exactly like you said. I did remove most of the waste before doing this though. I wanted to clean the oil of the taste
I love it. As I fry often, I will quickly put this to the test. I have tried Kenji's method with gelatin and while it appears to clean at first, it ALWAYS forms what look like sponge creatures before long - and I have done the gelatin thing over and over and over and over. Looking forward to this. However, can you please explain the basis for up to three times and not more?
I love kenji, but this is dumb. Just use a paper filter designed for the purpose. They're really cheap. Every time I confit chicken wings it leaches a tremendous amount of gelatin into the oil that I must remove. This very quickly degrades the oil and I find that I must replace it for high temperature use shortly thereafter.
I can't wait to try these hacks! 🔥 Speaking of kitchen tips, Honey Lavender Magic is my go-to for minor burns. A handy home remedy that I always keep on hand! 💜
At least this one uses corn starch. There was one method that uses gelatin, but a gelatin pack maybe is $0.25-0.50 each, and if I'm using vegetable oil, I'm spending maybe $0.50 to clean out $1-2 of vegetable oil. Now, when I start using peanut oil, I might start filtering it out
The corn starch congealing method that takes 10-12 + minutes is a faster method than straining through a coffee filter??? Even if straining takes as long or longer, at least i can walk away from it.
Just use a real cone oil filter and filter holder. Both can be purchased at smart and final or online. Pour the oil when still warm so it moves quickly. It’ll take less than 5 minutes to filter and clean the filter holder.
THANK YOU. I have worked with some professionally trained and experienced people, a couple who use this method. NEVER have I heard of hydrolysis (and evidently neither had they).
Hi, why is 3 times the charm? Does the nature of the oil change or is it that it becomes ‘tainted’ with the taste of previously fried food? Also, why is it no longer shelf stable and needs to be refrigerated?
I’ve used dye free paper towels folded to filter though a strainer; little faster than a coffee filter. Downside to the method in your video is now “you” have to wait for the oil to cool. So what a minute to mix the 12 minutes to activate along with all that stirring then 20 minutes or more to cool; that’s about 33 minutes🤔 How much time am I saving again? In the end whatever works best for the individual, but I’ll stuck with my paper towel (Bounty).
People who want to reuse the oil but want to avoid transferring strong flavors I use the method of best to worst. Example: 1st French fries, 2nd doughnts, 3rd fish. But you can make numerous batches of French fries without straining at all while leaving no flavors in the oil. If want to fry a lot of fish, consider using another amount of oil just for fish, but you will still need to strain out the bits of batter as they will continue to cook and then burn.
Yes, do not fry donuts in your dirty old fish oil, LOLOLOL. If you've ever been to a restaurant that has bad fried food, it's from not using separate oil, and not changing to fresh oil, when the old oil is gross. I once had chicken strips that tasted like fish and fried fish that tasted like chicken strips -- they fried it all in the same oil, like idiots.
I feel like the ten to fifteen minutes you'd need to coagulate the starch (and that's not counting mixing the starch or cleaning the bowl after) would probably be enough to get the oil strained using the old method.
Except, I don't have coffee filters (tea drinker), won't try paper towels or other, and also do not have the space to suspend a separating oil mixure over a pot. But I can stir the roux while I'm cooking lunch, and take the sludge pudding out of the bottom far easier. Everyone cooks different.
I did try it. Bur the corn flour didn't turn into a blob and got mixed with oil and created a slime like texture deposited in the bottom. Please anyone can guide. It would really save me some money. Also guide as when to strain the oil? When it is hot or cold?
I don't know for sure, but it sounds like the oil wasn't hot enough. I know he said cook it on Low, but maybe on your cooktop, it needs to be hotter. Again, I'm not sure.
You can take it to some auto part stores and they place it in the recycling tank. Of course you are better bring some substantial amount like a gallon otherwise not worth the effort
My dad often uses deep fry oil after it's gone black and continues to use it for weeks/months. He never pre-heats it either and puts food right into cold oil. Obviously I refuse to eat anything out of the deep fryer. I wonder if I just did this for him once it's darkened a little so he could see the difference would it change his ways.
![Deep Fryer Oil Filtration and Cleaning - [in less than 25 seconds!] - The #1 how to and DIY of 2021](http://i.ytimg.com/vi/3zIYhTr6cyY/mqdefault.jpg)
Sometimes I learn more from the comments in videos than the actual video themselves.
Exactly
Agreed 👍
True. I find the comment section like feedback and brain-storming session. U come out as better person than the one who started reading these comments.
If only more parts of social media could be like that!
I always learn from the comments, to me they are part of the video, i get all my recipe secrets and tips from the comments, IT IS CRIME & INJUSTICE to not read the comments.. I learn everything from the comments.
Thanks! When I lived down south my neighbor/friend showed me this. when I moved away, I couldn't remember how to do this, asked everyone & no one had any idea. It's been 30yrs ive been looking 4 how to do this! Thank you!
What about the water tho? Or is that what makes it clump up
Filtering just removes solid particles. What is not mentioned is that this technique "washes" the oil and will in addition remove any water-soluble compounds that filtering alone won't. These compounds may contribute to "off" tastes. So perhaps not a time saver, but you should get a cleaner product.
filtering with a machine through Magnesium Silicate is the safest and better way to capture what is most important: Polar Compounds.
@@Jesuscger Very true, yet without industrial use like such as in a reasturant that would not be a very sound solution. At my reasturant I use to have to filter each fryer with the powder daily in a separate filter machine before opening then the oil would be filtered through an additional larger system at the end of the week and sold yo a third party.
@@eccentrex9625 hello, are you using the vito filter machine for daily filtering. and why would you filter your oil which I am sure cost highly. does it increase your margin in selling price or you have to do it otherwise none will buy it.
Also the smell which if you don't have a good hood at home can be a big issue.
And how are these water soluble compounds dissolved in a no polar solvent like oil? They’re not. Ur an idiot.
The strainer + coffee filter is way easier. Just set aside and go about your day. This technique is way more work because you have to be there.
Exactly my thought 🤣
Yeah it's a neat trick but I got stuff to do today besides babysit old oil
Ya my thoughts exactly. Im like you dont gotta watch it...
Agreed coffee filters with still warm oil, cheap, fast, and effective.
ATK always finds a better way to do something that always takes more of your time. I would call this technique interesting, but useless.
This works great.
All the folks dismissing it as taking too long are missing out and I seriously question their judgement on time and efficiency.
First, it doesn’t take long, it took me 5 minutes from when I turned on the burner on low.
Not even really.
Was even able to wash a few remaining utensils in the middle of it heating up.
I stirred it some and it still captured all the debris.
Then I pour it all threw a normal strainer, no coffee filter or anything like that, into a big tupperware, minus the glob with all the particles caught in it, obviously.
Brilliant.
So easy and the oil looks debris free.
Amazing.
Cool will have to write this down and try. I don't fry a lot for the issue of wasting, to be honest. When I do oil it's been a little olive oil and butter. But when you want a good batch of chicken and all that this would completely be something to try. I have a huge cooker that has sat because I just did not want to put in so much oil and then get rid of it. Just did not seem cost-effective. Thank you for sharing your experience for sure. =)
I've been stirring on and off (not letting the oil heat up too much) for 2 hours. I can see the suspension but it's not congealing enough to pick up or strain out.
If the oil is dark brown from cooking a lot does it lighten the color back to normal?
He literally says is a speedier way but it's not.
What happens to all the water? It seems like the water would stay separated and make a mess. Especially when pouring it through the strainer.
I didn't wait for my oil to cool entirely. It was still hot but not boiling (200 deg F) and added my slurry. It bubbled a bit and congealed within a couple minutes. I left it to cool before straining. Definitely a timesaver and effective!
i BOILED the oil D:
I think what you did helps the water evaporate 😊
Using a coffee filter is fine for most but it also leaves behind the flavor of whatever you fried it in. The corn starch helps absorb food particles and lingering flavors so you can have a cleaner tasting oil after. Some people like the concentrated flavor of mystery oil.
I don’t care at all for “mystery flavor oil”, but I do save the oil left over after frying the Spring morel mushrooms. It retains that awesome, subtle “woodsy” flavor for use later in the year after all the ‘shrooms are gone.
Whatever was fried in it before can give the flavour of whatever is cooked next a subtle different hue. That can be fine for some things,but not for others.
😂😂😂
"whatever you fried it in"? Do u mean the pot or pan?
Thanks for finishing the video for ATK. This seems like rather important information.
I threw plenty of used frying oil before, with this tips, I can now recycle my used frying oil. Thank you so much. Godbless.
When I was a Navy cook we put our used oil in a big pot and and added about half the amount in water and put a hand full of bay leaves in it. Then we would boil it for about 30 minuets . We would let the oil completely cool. That way all the water and gunk had settled to the bottom of the kettle . We drained off the water and what we had was clean odor free oil .
That's why the food was garbage
@@Thelilantjr better than nothing when out for months
@@Thelilantjr oh my gosh🤣😭
Thanks Larry - adding a cleaning herb makes sense. I’ll look into options and experiment.
That's why your ears went like that
Tried this today..I needed to heat the oil over medium-medium low to get cornstarch to congeal, and pushed around intermittently. It took longer than 15 minutes, but got the oil cleaner than filtering alone
I just did this and it worked perfectly! Thank you!
This video is wonderful. It's not about straining the oil, but cleaning it so it can be reused.
I’ll now finally be willing to deep fry at home. Best tip ever
One of the best ATK kitchen hacks so far! Peanut oil is expensive, love that this a way to "clean" the oil to reuse.
Tried this today and it worked great. I did use a cheese cloth with the strainer just to make sure nothing was in it.
Did the oil clump just like in the video?
Meanwhile, the place we buy fries and fried chicken has been using the same oil for eleven years.
😂😂😂
are you serious?
Thats where their signature seasoning is
@@Bubu567 cool
@@incredulofreeman8358 are you surprised that they cheap out for profit at the expense of your health?
That sounds like a great idea and I will remember it when I am cooking again with cooking oil. I was throwing out oil after each use when I could have saved it and didn't know that it could have been used again. There is some fish shops which sell and cook fish on the premises and they use it for days before throwing it out and I have not went back to those places too. Thanks for sharing this information and you all have saved me some money.
Did this tonight and it worked like a charm !
Some questions I'll try to answer from ones I've seen in the comment section.
• I used Vegetable Oil
• Since I used about half a gallon of oil. There's 8 cups in half a gallon.
• My oil was at 99°F when I poured my mixture in.
• I put my gas stove on a 4-5 (Medium heat)
• Within 15 minutes it clumped up together and I was able to laddle it out.
• For every 1 cup of oil you need 1/4 cup of water and for every 1/4 cup of water you need 1 Tablespoon of Cornstarch.
1/4 cup water × 8 cups of oil used = 2 cups of water needed.
1 Tablespoon of cornstarch × 8 (1/4 cups in 2 cups of water) = 8 Tablespoons of cornstarch
My ratio of water to cornstarch was 2cups water : 8 Tbsp of cornstarch.
Hope this helps someone out 🤗
Two notes: I just cleaned mine out. I used much less starch than this recommends. There's no way you need a tablespoon per cup of oil. My deep fryer has about 16 cups of oil in it! That's a lot of starch! I simply mixed a cup of water with 3 tablespoons of corn starch. Heated it a little longer, but it eventually solidified. That was enough to cover the bottom of my stock pot. I didn't see any leftover debris in the oil when I strained it. If you want to be extra careful, you could use even more cornstarch. But I don't think you need to use as much as this recommends. Second observation: Don't take it off the heat and strain it until it is really thick. I took mine off too early the first time I tried it, and the starch mixture actually went through the holes of the strainer. You'll know when it's ready.
Thanks for the tip. I just tried it and I dont think the quantities he mentioned was enough water for the amount of cornstarch (cornflour in UK). I just mixed up another batch with 16 tablespoons of water for 2 cups of cornflour, gonna see how that works out.
By my calculations, my 2 cups of cornflour and 16 tablespoons of water (16 tablespoons works out to be 1 cup), I need to add another 9 cups of water to make mine the same consistency as yours...
@@PeterMaddison2483 We do his method all the time and works amazing. We fry daily in our house (Indian family habit).
1/4 cup water and 1 to 2 tabelspoons of cornstarch and then mix it with your oil. We just let ours go longer than he did here. We let ours normally become like a fried bread. Then we move oil over to cool off and we strain it.
Sometimes we inpatient so then we strain it same time. If the cornstarch is not cooked the jelly goes through as mentioned.
Best method I found was test it out first on a small quantity of oil and see which method you like best
@@ambi786_ I've just also bought some wholewheat flour to go with the other flour I've got. I can't wait to start making some of my own REAL bread, many different ways, naan, pitta, tortilla (I know that one is not indian). What others can I make as I'm sick of shop bought bread and all the poisons they put in them.
It is pure genius, never would have thought I can get away with heating a mixture of water and oil without any dangerous consequences.
Come to think of it this is very dangerous for some people who don’t know what they are doing 💀
Absolutely brilliant tip. Thank you. Definitely going to try this next time.
Takes too long to filter the oil, *so let's stand here and stir some corn starch into the oil for 12 minutes instead*
The last time I filtered cooking oil it took 24 hours. This method looks much quicker and the oil appears much cleaner.
@@2AKNOT what filter did you use? Reverse osmosis?
@@user-kv5qk2ue6q LMAOF! Reverse osmosis Humor is, 'Tight!'
Stupid reply
Usually after I deep-fry things, I have lots of other utensils and such that need to be washed. So I'm in the kitchen for a while anyway.
Sorry! I forgot to say thank you! This is the most helpful video on cleaning oil I’ve found.
Brilliant! I'll have to try that. Even if I stick with the coffee filter, I'm always game to try new things. Thanks!
Buy cone shaped fry oil filters and a holder apparatus that fits on top of a standard stock pot. These items are about $30 on Amazon and have greatly reduced the amount of effort it take me to filter fry oil. I certainly use it more than three times. I pour the oil into a 1 gallon stainless steel milk jug, also from Amazon (about $30).
When I'm done using the fryer, it's as simple as removing the fry oil basin from my deep fryer and pouring over the filter apparatus that I set up during the preheating of the oil. I then pour the oil from the stock pot into the narrower mouth of the milk jug. I store the milk jug on a shelf and keep my home at around 70F, and have not had any problems with it going rancid. I can complete this process, wash the oil basin, stock pot, and filter holder in around 10 minutes, with very little effort.
Protip #1: Don't replace all the oil at once. Reserve at least one cup from a gallon of used oil. It contains saponins produced by using the fry oil, that are not present in fresh oil. These are necessary for proper browning. Absolutely fresh oil is not very good for browning. You can also fry a piece of bread in order to break the oil in.
Protip #2: Always use lard as cooking oil. It is THE healthiest option that's reasonably affordable. Other inexpensive oil is NOT heat stable and carcinogens are formed as the oil is maintained at high heat. This becomes even more problematic as you learn to effectively filter the oil and keep it longer, as these substance accumulate over time. If you can afford it, coconut oil may be the healthiest option of all. You may use either, regardless of what the instructions say on your deep fryer regarding the use of solid-at-room-temperature oils. I preheat my lard on the stove top inside the steel milk jug and pour it into the fryer in liquid form.
Cheers, hope you enjoy. This is info is the result of a lot of tedious research!
Any resources you could provide on lard being the healthiest for frying? Thanks.
Emmanuel Dugenia Google "healthiest frying oil" and read about the heat stability of different mediums. Most vegetables oils are terrible for frying due to chemical changes that occur at high temperatures. That said, I recommend coconut oil as the healthiest and lard as the most reasonable medium for everyday use for reasons of cost as well as heat stability.
amazon = modern day sweatshop.
@@creativemindplay And Walmart produces literature to assist there staff in learning what government benefits should be available to them, so that the American tax payer can subsidize purchases there. These are problems, but this was not intended to be a political post. But in light of the ethical problems of purchasing from Walmart, Amazon, or any place that regular people actually have available to them, it seems that the problem is pervasive and hard for the average consumer to avoid.
I suggest that the problem is not consumer choices, but lack of government oversight. No individual can fix what ethical problem exist with the way that Amazon operates. It's no different than the fact that Freon might be cheaper to produce and use, but it falls on the shoulders of government to enact the change that is needed, just as it did when Freon was banned. You can suggest that people should individually learn all about the nuance of the problem of any of these things, and they should individually come to the conclusion that it's not healthy for the world, and therefore abstain from the use or benefit of societally unhealthy consumption. But no individual could possibly do all the research necessary to make sure they're constantly making a socially conscious decision.
You're laying blame at the foot of consumers, that should accurately be placed upon those with the resources and ability to effect change. What's more, I'm certain that the carbon foot print from someone that uses an entire 25 pack of cone oil filters will be lesser than someone who carelessly discards used cooking oil. Even in light of the human cost of Amazon's low wages. It's net positive for the world.
So please, get some filters. From Amazon if you must, or some other place if you can.
@@csplinter give a shout out to PEANUT OIL, for the not nut-sensitive. HIGH smoke point, makes the house smell good, and really does not have any noticeable undertaste (for yeast donuts, anyway) the next day. Actually made the day-olds work well with a cuppa.
It worked 💪 and it works. You just saved me, no more throwing that oil away.
i filter mine through a paper towel and a colander. works like a charm
F
I really liked this when I tried it. I had to heat my oil and slurry for about 24 min. I knew it would take me longer, I used a really heavy bottom pot and my large burner is really slow to heat but it worked great. This will be a regular now when I fry. Thank you!!!
The 12 minute estimation given here is super conservative, it took me easily less than 5 minutes from the point of turning on the burner on low heat.
Works like a charm.
All of you have good points. So I decided to try it and I decided spending a little extra time to get a better product was worth it. I say this, well if you can't afford to spend a little extra time getting it right, wellllll!!!!!! Just saying.
Filtering frying oil
1 cup room temp oil
1/4 cup water
1 tbs. cornstarch
What? Filtered oil? You coddled whipsnappers! In my day the oil residue from one meal added texture and surprise to the next!
Bob G I love this answer so much!
😄 LOL right - that's what my dear old Mum used to do.😋
God bless you sir.
@@kenshishimada5093
😂 So true....or my pancakes! 🤣
Alright, alright, I'll get off your lawn.
I don't know, doesn't seem wasteful enough. Are you sure there isn't a way that uses 15 nitrous oxide charging cartridges?
LeeSalt I get this reference :D
Is this referring to another video? If so, I want to see it.
@@88michaelandersen look for the same people doing cold brew nitro coffee.
Why not use a cone grease filter? They are made for the viscosity of the oil. Available on line or restaurant supply store. They come 50 to a pack and their not expensive.
Something new for me, thanks. www.webstaurantstore.com/10-paper-grease-filter-cone-box/121100.html?Google&GoogleShopping&gclid=Cj0KCQiAjszhBRDgARIsAH8Kgvecb53Y_DH6xaDJDKf94YffdR0wQ1W4nsTP6-DamOCIGO6v_v2MPDIaAqrbEALw_wcB
Wow, the things I learn.
Thanks
TMTGAU you’re welcome
Any other name that you call this? I can't find it on my country online
The oil can be used to light coal on a grill. Soak some paper or some dry wood.
The number of folks who are "pro-coffee filter" in this comment section...there are some very strong opinions. 😆 I feel like they didn't try it bf commenting. The point of this is to not only filter out the solids but also clean the oil by absorbing what the coffee filter won't filter out. For me, this works great - it was quicker, cleaner, and more effective. Also, I didn't wait for the oil to completely cool so this process went very quickly.
When u heat the oil it wouldnr take 15 min for corn startch. Its a 2 min process. I used it. N its good to implement
SO glad to hear from someone who tried it! I was hoping for a testimonial or two along with all the naysaying magpies.
I never thought of this approach. Thanks so much for sharing.
When I was a manager of a Kentucky Fried chicken, we used "polishing compound mix" to clean the oil. Added it the warm oil, stirred it up, let it cool down and all the the stuff settled to the bottom of the fryer, then unplugged the plug, ran all the grunge out and walla!. Must have been very similar to what you showed except for the water.
It was a long time ago; I might have gotten a few parts out or confused, but basically there it is.
so what the "polishing compound mix" is..
All it takes is a tablespoon of cornstarch (for every cup of oil) & 5 minutes of your time & the oil is as good as new. Great method indeed!👍
Straight simple and to the point my guy
Another way: Turn of the heat and add an egg to the oil that is still very hot. All the debris clings to the egg. Use a skimmer to scoop out the egg and the debris.
It won't be as pure as the method written above but it's a fast way to remove any debris from the oil.
Problem is the smell of egg solve problem,yet create another issue
And wasting an egg…
@@Infiniti25 no problem if you have your own chickens. Plenty of eggs here.
@@meurteltje I have ducks and plenty of eggs, but I value their eggs too much to waste in this manner, they are nature’s multivitamin, I try to have at least 3 a day
I always saved my cooking oil , namely for french fries, or Bannock. In a container , anther container for fish fries. And use them 3-5 times depending on color of oil. Thanks for the tip of paper mesh,neat idea!
Wow 😲. I have been trying to find a way to reuse oil. Going to try this
Oh wow! Thank you so much. This is incredible. It has to be the tip of my year.
This technique for cleaning oil works, incredibly well.
I can attest that this technique works, and works incredibly well.
Safe, clean, almost free, and no mess!
Give it whirl.
You'll be pleasantly surprised
Works perfectly, had a few tiny particles so I poured in on a paper towel in the strainer and my oil is pristine.
Thank you for sharing this! My oil is clean again and ready to use. 😊
Thanks for this tip. I will surely try this trick.
Couldn't find corn starch specifically here in pakistan..
I tried it with cornflour and worked like a charm...
Saved a lot of oil...
Btw comments are a life saver... U can find alot more info here as compared to the video... JAZAKALLAH to all those who posted the tips..
Rice starch or rice flour might work well too,.
Another non-straining method:
For every quart of frying oil: [ 1/2 cup water & 1 tsp gelatin powder ] Add your water to a pot and stir in gelatin. Turn on the heat and simmer until gelatin dissolves. Cut the heat, slowly add this mixture to room temperature frying oil stirring constantly. Refrigerate overnight. The next day, pour off the now clarified oil into a container and throw out the gel block of debris.
> > Just the Knox gelatin?
I was a bit skeptical on your suggestion considering that gelatin is part of the animal too, I thought it was part of the fat as well as dissolved cartilage and connective tissue. I really love learning, even if I have to change what I thought I knew.
@@evvie01 Any brand of plain gelatin will work. It is protein and wouldn't just emulsify/blend into the fat.
@@alexbowman7330 I've never seen any plain gelatin besides Knox. It's very inexpensive I have some in my cupboard.
Do you know if it reduces the smell if you scorched the oil a bit?
@@evvie01 Use what's available to you. As long as you have enough and follow the steps, you'll be okay. The clarifying process can help the smell, yes. It depends on how bad and how long the scorching was. There are many videos to help.
@@alexbowman7330 Thank you. I think out of the three batches, in a small 8" skillet, I slightly scorched only one but I did mix them all in the same quart jar.
I did find two that sound interesting, one that uses cornstarch, and another that uses gelatin. Both solidify a bit trapping tiny particles. The cornstarch one, in the comments, said it deodorizes a little bit too.
...Oh that was you with the gelatin, sorry I'm in a hurry for work. Catch you later.
Hmmm... this looked like it's a lot of work. I just waited a while after the 1st frying, let the solids go to the bottom, and poured off most of the good stuff through a thin mesh strainer. 15 seconds. Then I strained the "good stuff" that remained again through a coffee filter. Even though it does take a while to go through the coffee filter, it doesn't mean you are standing over a stove for 12 minutes. You do other things, and eventually, you have it all strained.
Thank you so much for sharing this it worked brilliantly xxx
I did the coffee filter process and yes folks it takes a while but you can go about your business while the filter does its job. My problem is the oil is dark though I did not burn it - I had the temp under control at 350 degrees. I was frying donuts and maybe it's the sugar that turns to caramel and darkens the oil? My question is will the starch fix that or does it even matter? Thanks!
We will just have to try it to see. I've used the coffee filter method before, but it didn't do anything to change the color. Willing to give this a go!
So you are converting a 30-60 seconds of interaction + 30 minutes of passively waiting + 60 seconds of pouring it back into a bottle and cleaning up, for a 15 minute process which requires constant monitoring and stirring, a bunch of fiddling with hot oil, and even more mess. I do not see how this is an improvement at all.
OTOH, I'd generally just use a strainer to pull out the chunks and immediately re-use the oil (fry all the things all at once), then dispose of the oil. I'm not keeping partially used frying oil around given how cheap oil is and how infrequently I fry stuff.
I agree with the first paragraph.
However, I do think reusing makes sense. Most oils are cheap, but thinkt about why... it's because they are chemically refined. I'm using somewhat more expensive rapeseed oil that has been physically refined under lower temperatures. I feel better reusing this once or twice (maybe along with readding some oil that has been lost during the frying process) than using that chemically treated cheap stuff even once...
liukang85 how do you dispose fry oil in a residential home???
@@StoneOfMoon tactical dots>.
@@StoneOfMoon Just fill it up in a plastic bottle (the one tha oil came in if its empty), twist on a lid and throw it in your normal garbage can.
Josefs Tiselius but isn’t that bad??
Wow! This is really helpful. Can’t wait to try this method after I fry some tofu.
This is GREAT! BUT...how do you dispose of the oil you are NOT going to use again!?
Ok. Both methods have their negatives, sure. But the end result looks to be a cleaner oil. But, why do you recommend "Refridgerating" the oil? I don't know anyone, here in the South, who does that.
We all leave our bacon grease cans on the stovetop all year long and constantly add to it. I'm 70 and it hasn't killed me yet. 🐷🐖🐽
@@freespirit3891 it's going to get you one day! LOL
I needed this info so bad, I’m a poor boy so reusing oil whenever I can is optimal
my main issue was that my initial frying left lots of sesame seeds in the oil, no bits of dough. i found this method worked... okay, for capturing seeds, but it honestly just helped a lot to fish a lot of them out with a mini sieve as well. maybe this is more effective when it's bits of dough or meat?
Thank-you! Exactly what I was after!
I want to thank you! You told me what I need to know right away NOT FISH OIL!
I now DEMAND an American on England's Test Kitchen
Very helpful, thank you.
That's actually quite brilliant. I'm not sure I'll ever do this but I've always wondered if you could recycle cooking oils. I've got a bit saved up but I plan on burning it in a homemade oil burning foundry if I complete it anyway lol.
Is this a good price for powder?? www.ebay.ca/itm/Miracle-FP-Fry-Oil-Filter-Powder-MFP40-40-lbs-Food-Grade-Magnesium-Silicate/401914270056?hash=item5d93f51168:g:gr0AAOSwHQRdm5F0
How long does the coffee filter method take if this one takes 12-15 minutes extra ingredients, heat, and constant stirring?!
my mixture after congealed, broke apart into tiny pieces, and is not sitting at the bottom of my oil. Why does this happen. I heated it exactly like you said. I did remove most of the waste before doing this though. I wanted to clean the oil of the taste
Same.
Thank you so much I can now recycle and use my used frying oil.😇❤️🙏🏿
I love it. As I fry often, I will quickly put this to the test. I have tried Kenji's method with gelatin and while it appears to clean at first, it ALWAYS forms what look like sponge creatures before long - and I have done the gelatin thing over and over and over and over. Looking forward to this. However, can you please explain the basis for up to three times and not more?
I love kenji, but this is dumb. Just use a paper filter designed for the purpose. They're really cheap.
Every time I confit chicken wings it leaches a tremendous amount of gelatin into the oil that I must remove. This very quickly degrades the oil and I find that I must replace it for high temperature use shortly thereafter.
Brilliant. No more throwing away oil after one use
phenomenal editing
Thank Goodness! Oil is very expensive now. I needed this video, however "old" it is.
I can't wait to try these hacks! 🔥 Speaking of kitchen tips, Honey Lavender Magic is my go-to for minor burns. A handy home remedy that I always keep on hand! 💜
how is that faster?
How is it not faster?
brilliant way to clean cooking oil i am gonna try this, thanks
What I did wrong ? The corn starch didn’t sat at the bottom . It layered on the top . I kept stirring on medium low flame and then it mixed with oil.
This is genius, thanks so much!
Hello
Thank you for your valuable trick
I have a question, can we use the starch for something other,
Can it be fed to fish, or animals
"Fine mesh strainer" makes me think of my boy, Zapp Brannigan.
At least this one uses corn starch. There was one method that uses gelatin, but a gelatin pack maybe is $0.25-0.50 each, and if I'm using vegetable oil, I'm spending maybe $0.50 to clean out $1-2 of vegetable oil.
Now, when I start using peanut oil, I might start filtering it out
The corn starch congealing method that takes 10-12 + minutes is a faster method than straining through a coffee filter??? Even if straining takes as long or longer, at least i can walk away from it.
Would it eliminate that rancid smell you get after you cooked with it?
Just use a real cone oil filter and filter holder. Both can be purchased at smart and final or online. Pour the oil when still warm so it moves quickly. It’ll take less than 5 minutes to filter and clean the filter holder.
Why do I have to PURCHASE anything, and then STORE it for future use? Flour and water are already at hand.
@@mozempire5096 Mixing water in cooking oil will accelerate its degradation by a reaction called hydrolysis, which is not very good.....
THANK YOU. I have worked with some professionally trained and experienced people, a couple who use this method. NEVER have I heard of hydrolysis (and evidently neither had they).
@@mozempire5096 You have everything about frying oil reactions and quality here: onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2007.00352.x
Thank you very much chef. It'll help me a lot. ❤
Looks like a good method for those of us who don't drink coffee.
Hi, why is 3 times the charm? Does the nature of the oil change or is it that it becomes ‘tainted’ with the taste of previously fried food? Also, why is it no longer shelf stable and needs to be refrigerated?
Oil oxidation makes it even less healthy (after several uses) but I don’t think that’s what he’s referring to. Still a good reason to limit recycling
I’ve used dye free paper towels folded to filter though a strainer; little faster than a coffee filter. Downside to the method in your video is now “you” have to wait for the oil to cool. So what a minute to mix the 12 minutes to activate along with all that stirring then 20 minutes or more to cool; that’s about 33 minutes🤔 How much time am I saving again? In the end whatever works best for the individual, but I’ll stuck with my paper towel (Bounty).
Paper towels and cofee filters are not certified for use with frying oil.
People who want to reuse the oil but want to avoid transferring strong flavors I use the method of best to worst. Example: 1st French fries, 2nd doughnts, 3rd fish. But you can make numerous batches of French fries without straining at all while leaving no flavors in the oil. If want to fry a lot of fish, consider using another amount of oil just for fish, but you will still need to strain out the bits of batter as they will continue to cook and then burn.
Yes, do not fry donuts in your dirty old fish oil, LOLOLOL. If you've ever been to a restaurant that has bad fried food, it's from not using separate oil, and not changing to fresh oil, when the old oil is gross. I once had chicken strips that tasted like fish and fried fish that tasted like chicken strips -- they fried it all in the same oil, like idiots.
I just wrote a similar comment. Very similar. Spooky.
Neat trick with the corn starch.
Thank that a good ideas I can stop throwing away good cooking oil and use more then one time thank have a bless weekend thank again
Thank you your video is very helpful to me.
I feel like the ten to fifteen minutes you'd need to coagulate the starch (and that's not counting mixing the starch or cleaning the bowl after) would probably be enough to get the oil strained using the old method.
Except, I don't have coffee filters (tea drinker), won't try paper towels or other, and also do not have the space to suspend a separating oil mixure over a pot. But I can stir the roux while I'm cooking lunch, and take the sludge pudding out of the bottom far easier. Everyone cooks different.
I think I like and will stick with the coffee filter approach.
Yep. I run my oil through the unlined strainer first, to remove larger bits of food, then a second time through a filter.
For those of you who drink coffee, soldier on!
For those of us who don't have coffee filters as a common household item, THIS TIP IS AWESOME.
Thanks a lot you have saved my lifelong savings
I did try it. Bur the corn flour didn't turn into a blob and got mixed with oil and created a slime like texture deposited in the bottom.
Please anyone can guide. It would really save me some money.
Also guide as when to strain the oil?
When it is hot or cold?
I don't know for sure, but it sounds like the oil wasn't hot enough. I know he said cook it on Low, but maybe on your cooktop, it needs to be hotter. Again, I'm not sure.
How do you dispose of the oil after it is used three times?
i water my garden with them. they are made from vegetables anyway so im pretty sure it's good for the plants.
@@GrandNecro you are... serious..? Not trying to be a troll, but genuinely curious to know.
the plants aren't dead yet so I think it works
Make soap?
You can take it to some auto part stores and they place it in the recycling tank. Of course you are better bring some substantial amount like a gallon otherwise not worth the effort
My dad often uses deep fry oil after it's gone black and continues to use it for weeks/months. He never pre-heats it either and puts food right into cold oil.
Obviously I refuse to eat anything out of the deep fryer. I wonder if I just did this for him once it's darkened a little so he could see the difference would it change his ways.
Hey ATK, I read on reddit that you can clarify used fryer oil using gelatin. Have you guys tried this method and does it really work?
1:09 I've been looking for a way to feel virtuous in the kitchen. What a telling turn of phrase.
Even easier - just wait until everything settles at the bottom, and then pour out the oil!