Filtering deep fry oil

Quoted message said:

some no name sneaky piece of [censored] asks:

Any advice on how to filter used deep fryer oil? In
particular, the kind of filter I should use? I have a small
deep fryer

You obviously also have a small [censored], and no balls at all...
dintja momma give you a name... guess was she too busy
selling her 25¢ ass.

With small quantities it's simpler to permit the recently
used hot oil to settle undisturbed for a day or two and then
slowly pour off the oil leaving the sediment rich sludge at
the bottom to discard.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

"Default" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Any advice on how to filter used deep fryer oil? In
particular, the kind of filter I should use?

I have a small deep fryer and I'm using canola oil.
There's a fair

amount

Quoted message said:

of debris starting to build up, but it's not smoking or
smelling bad.

So,

Quoted message said:

I figure I should filter it. I'm guessing pouring it back
into one of

the

Quoted message said:

empty bottles, with a filter of some sort covering the
opening.

The filters I got with my turkey deep fryer kit seem just
like thicker coffee filters. You could try using a couple of
those layered together.

But, if you don't filter the oil pretty quick I don't think
it will last long. This just MHO though.

Bret

-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
newsfeeds.comnewsfeeds.comOpen ↗ - The #1 Newsgroup Service in the
World! -----== Over 100,000 Newsgroups - 19 Different
Servers! =-----

If you're deep frying meats you should filter it with couple
of layers of cheesecloth or paper towels and store the oil
in the fridge for no more than 2 weeks.

hope this helps

Default said:

Any advice on how to filter used deep fryer oil? In
particular, the kind of filter I should use?

I have a small deep fryer and I'm using canola oil. There's
a fair amount of debris starting to build up, but it's not
smoking or smelling bad. So, I figure I should filter it.
I'm guessing pouring it back into one of the empty bottles,
with a filter of some sort covering the opening.

RD said:

If you're deep frying meats you should filter it with
couple of layers of cheesecloth or paper towels and store
the oil in the fridge for no more than 2 weeks.

hope this helps

I read stuff like this all the time and it's nonsense.
Cooking oils will last for months at room temp without
becoming rancid. All sorts of Ph.D types who don't cook or
work in kitchens write it and they're simply wrong. Ask
restaurant people. Ask oil manufacturers.

Restaurants will have their fryers on for 8 or 10 hours a
day and the oils do just fine for at least a week and most
get considerably more time than that. Most of them filter
daily and top up with new oil.

You should filter oil each time it's used. Note below that
the oil in question has been used a few times and "it's not
smoking or smelling bad." Leaving debris in the oil as it
cools down means it's cooking
it. That can lead to off tastes and a scorched flavor over
time. The additional oils rendered from cooking meats
won't lead to any more appreciably rapid spoilage than
the basic oils themselves.

Filter through maybe 5 layers of cheesecloth or filter
paper. Paper towels are made with oil-soluble inks and other
materials you don't want in your oil. Be careful not to do
it when the oil is at full heat because it'll melt the
container. Or filter it into a pot and hold it there until
it cools. I use a big funnel lined with oil filter paper.
Any restaurant supply house carries it. A friendly
restaurant owner might be willing to sell you a few sheets
(or "cones" as some of them are made).

Store it in the container it came in. In a dark place at
relatively cool room temp. It'll last for weeks to months.

Pastorio

Quoted message said:

Default said:

Any advice on how to filter used deep fryer oil? In
particular, the kind of filter I should use?

I have a small deep fryer and I'm using canola oil.
There's a fair amount of debris starting to build up, but
it's not smoking or smelling bad. So, I figure I should
filter it. I'm guessing pouring it back into one of the
empty bottles, with a filter of some sort covering the
opening.

"Bob (this one)" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

RD said:

If you're deep frying meats you should filter it with
couple of layers

of cheesecloth or

Quoted message said:

Quoted message said:

paper towels and store the oil in the fridge for no more
than 2 weeks.

hope this helps

I read stuff like this all the time and it's nonsense.
Cooking oils will last for months at room temp without
becoming rancid. All sorts of Ph.D types who don't cook or
work in kitchens write it and they're simply wrong. Ask
restaurant people. Ask oil manufacturers.

Restaurants will have their fryers on for 8 or 10 hours a
day and the oils do just fine for at least a week and most
get considerably more time than that. Most of them filter
daily and top up with new oil.

<snipped>

Used oil will keep for quite a while without becoming
rancid, but that does not mean the quality does not
deteriorate. Most people never taste food that is properly
fried in fresh oil, so the everyday restaurant fried food
seems fine to them. If saving a few bucks is your top
priority then by all means use your oil over and over again.
If taste is your top priority then 2-3 uses is the maximum.

--
Peter Aitken

Remove the [censored] from my email address before using.

Peter Aitken said:

"Bob (this one)" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

RD said:

If you're deep frying meats you should filter it with
couple of layers of cheesecloth or paper towels and
store the oil in the fridge for no more than 2 weeks.
hope this helps

Quoted message said:

Quoted message said:

I read stuff like this all the time and it's nonsense.
Cooking oils will last for months at room temp without
becoming rancid. All sorts of Ph.D types who don't cook
or work in kitchens write it and they're simply wrong.
Ask restaurant people. Ask oil manufacturers.

Restaurants will have their fryers on for 8 or 10 hours a
day and the oils do just fine for at least a week and
most get considerably more time than that. Most of them
filter daily and top up with new oil.

<snipped>

Used oil will keep for quite a while without becoming
rancid, but that does not mean the quality does not
deteriorate.

Actually, the quality improves with some use, well before it
deteriorates. Let's distinguish between the two
possibilities of "fresh" oil.

"Fresh" can mean recently processed, and in that case,
it's good. The longer oil sits, the more it will change
and evolve. So you want to use oil as soon after
processing as possible.

The other "fresh" can mean as yet unused oil in a deep
fryer. That's not good; see below.

Quoted message said:

Most people never taste food that is properly fried in
fresh oil, so the everyday restaurant fried food seems
fine to them. If saving a few bucks is your top priority
then by all means use your oil over and over again. If
taste is your top priority then 2-3 uses is the maximum.

I don't want to get into a hassle here, but, week before
last, I did cooking demonstrations at a professional food
show in the same booth with oil packagers who were giving
away oil test kits. I have one of them, and it's designed to
tell users when the oil needs to be replaced. It's most
assuredly not after 2-3 uses or even 2-3 days in full use -
even though more frequent replacement would seem to be in
their best interests. Their assertion is that the
combination of what's being fried and for how many hours a
day the fryer is in use, at what temperatures, and frequency
of filtration will determine the replacement schedule. Not a
clock or a formula that takes nothing else into
consideration.

New oil is actually not a good frying medium. Read "How to
Read a French Fry" by Russ Parsons for a full scientific
explanation.

A frequent and very old technique in food service is to
retain a cup or so of the old oil and add it to the new
oil when replacing it. It's a good thing to do. It helps
make the transitions from break-in, through "fresh" to
optimum oil.

There are five stages in the life of cooking oils. break-in
(never used) oil "fresh" (slightly used) oil optimum (used
enough to create correct saponification) oil degrading (past
peak conditions) oil runaway (trash) oil

Potatoes cooked in break-in oil will have a white surface
and raw at the center. In used oil called "fresh," they'll
show brown at the edges and be slightly crisp, center more
cooked, but generally recognized as improperly cooked.
Optimum (oil that's been used still more) will give that
perfect fry with golden brown, crisp edges and creamy center
with the smells of well-fried food. Degrading oil will
generally make fries that are darker, have scorched spots
and be limp and greasy. Runaway oil will make fries that are
very dark, very greasy and will have collapsed inward.

These aren't functions of duration of cook time. They're
indications of the very complex chemistry that happens with
frying foods.

You can actually see the stage your oil is at by looking at
the bubbles coming from the food. New oil makes very small
bubbles. Too-old oil makes big bubbles, and lots of them
(foamy surface).

Pastorio

"Bob (this one)" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Peter Aitken said:

"Bob (this one)" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

RD wrote:

> If you're deep frying meats you should filter it with
> couple of layers of cheesecloth or paper towels and
> store the oil in the fridge for no more than 2 weeks.
> hope this helps

Quoted message said:

Quoted message said:

I read stuff like this all the time and it's nonsense.
Cooking oils will last for months at room temp without
becoming rancid. All sorts of Ph.D types who don't cook
or work in kitchens write it and they're simply wrong.
Ask restaurant people. Ask oil manufacturers.

Restaurants will have their fryers on for 8 or 10 hours
a day and the oils do just fine for at least a week and
most get considerably more time than that. Most of them
filter daily and top up with new oil.

<snipped>

Used oil will keep for quite a while without becoming
rancid, but that does not mean the quality does not
deteriorate.

Actually, the quality improves with some use, well before
it deteriorates. Let's distinguish between the two
possibilities of "fresh" oil.

"Fresh" can mean recently processed, and in that case,
it's good. The longer oil sits, the more it will change
and evolve. So you want to use oil as soon after
processing as possible.

The other "fresh" can mean as yet unused oil in a deep
fryer. That's not good; see below.

Quoted message said:

Most people never taste food that is properly fried in
fresh oil, so the everyday restaurant fried food seems
fine to them. If saving a few bucks is your top priority
then by all means use your oil over and over again. If
taste is your top priority then 2-3 uses is the maximum.

I don't want to get into a hassle here, but, week before
last, I did cooking demonstrations at a professional food
show in the same booth with oil packagers who were giving
away oil test kits. I have one of them, and it's designed
to tell users when the oil needs to be replaced. It's most
assuredly not after 2-3 uses or even 2-3 days in full use
- even though more frequent replacement would seem to be
in their best interests. Their assertion is that the
combination of what's being fried and for how many hours a
day the fryer is in use, at what temperatures, and
frequency of filtration will determine the replacement
schedule. Not a clock or a formula that takes nothing else
into consideration.

New oil is actually not a good frying medium. Read "How to
Read a French Fry" by Russ Parsons for a full scientific
explanation.

A frequent and very old technique in food service is to
retain a cup or so of the old oil and add it to the new
oil when replacing it. It's a good thing to do. It helps
make the transitions from break-in, through "fresh" to
optimum oil.

There are five stages in the life of cooking oils. break-
in (never used) oil "fresh" (slightly used) oil optimum
(used enough to create correct saponification) oil
degrading (past peak conditions) oil runaway (trash) oil

Potatoes cooked in break-in oil will have a white surface
and raw at the center. In used oil called "fresh,"
they'll show brown at the edges and be slightly crisp,
center more cooked, but generally recognized as
improperly cooked. Optimum (oil that's been used still
more) will give that perfect fry with golden brown, crisp
edges and creamy center with the smells of well-fried
food. Degrading oil will generally make fries that are
darker, have scorched spots and be limp and greasy.
Runaway oil will make fries that are very dark, very
greasy and will have collapsed inward.

These aren't functions of duration of cook time. They're
indications of the very complex chemistry that happens
with frying foods.

You can actually see the stage your oil is at by looking
at the bubbles coming from the food. New oil makes very
small bubbles. Too-old oil makes big bubbles, and lots of
them (foamy surface).

Pastorio

Thanks for all the interesting info - I appreciate it. But I
think we are talking at cross-purposes. I am still
convinced, from experience, that keeping oil for more than 2
or 3 fries *at home* leads to inferior results. You are
talking about the professional restaurant situation where
the oil is constantly used and replenished. That is very
different from a typical home - mine at least - where 2 qts
of oil will be used to fry a few hush puppies then put away
for 3-4 weeks and brought out again for frying tempura. If I
then keep it for another few weeks and use it for frying
fish, the smell and taste will have degraded noticably.

Maybe I just need to fry more often!

--
Peter Aitken

Remove the [censored] from my email address before using.

"Bob (this one)" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

New oil is actually not a good frying medium. Read "How to
Read a French Fry" by Russ Parsons for a full scientific
explanation.

The review by "Alex" on Amazon's page leaves me a bit
skeptical. If Russ thinks oil is denser than water, then
what else did he get wrong? Do you have any other
references?

amazon.comamazon.comOpen ↗
/039596783X/103-9014206- 0838240?v=glance

Quoted message said:

optimum (used enough to create correct saponification) oil

I googled for that:

google.comsearchOpen ↗
8&oe=UTF-8 &safe=off&q=saponification+frying&btnG=Search

Got this interesting hit with lots of related links at the
bottom of the page:

sciencecases.orggrease fire notes.aOpen ↗
sp

Peter: Frying more often only makes you less healthy. Fry
oil comes in about 7 or 8 grades, a business like Hooters
buys a top quality grade and discards it every day. That
said, most of the info you have received on this subject is
correct used oil will not get rancid, after becoming cool
(do not put in refrigerator or you will kill the ambient
temp.) and properly covered, you can store the oil at room
temp. for your intended 3-4 weeks. The difference between
your fryer and a professional model is the "cool zone". At
the bottom of a pro model under the heating elements is an
area that is much cooler where all the food and salt
particals go to settle so as not to burn and help the oil
release free fatty acid.

Mike: Culinary Institute of America graduate, 30 years as a
Chef

Peter Aitken said:

"Bob (this one)" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Peter Aitken said:

"Bob (this one)" <[email hidden]> wrote in message
"]news:[email hidden]...

>RD wrote:
>
>
>>If you're deep frying meats you should filter it with
>>couple of layers of cheesecloth or paper towels and
>>store the oil in the fridge for no more than 2 weeks.
>>hope this helps

Quoted message said:

>I read stuff like this all the time and it's nonsense.
>Cooking oils will last for months at room temp without
>becoming rancid. All sorts of Ph.D types who don't cook
>or work in kitchens write it and they're simply wrong.
>Ask restaurant people. Ask oil manufacturers.
>
>Restaurants will have their fryers on for 8 or 10 hours
>a day and the oils do just fine for at least a week and
>most get considerably more time than that. Most of them
>filter daily and top up with new oil.
>

<snipped>

Used oil will keep for quite a while without becoming
rancid, but that does not mean the quality does not
deteriorate.

Actually, the quality improves with some use, well before
it deteriorates. Let's distinguish between the two
possibilities of "fresh" oil.

"Fresh" can mean recently processed, and in that case,
it's good. The longer oil sits, the more it will change
and evolve. So you want to use oil as soon after
processing as possible.

The other "fresh" can mean as yet unused oil in a deep
fryer. That's not good; see below.

Quoted message said:

Most people never taste food that is properly fried in
fresh oil, so the everyday restaurant fried food seems
fine to them. If saving a few bucks is your top priority
then by all means use your oil over and over again. If
taste is your top priority then 2-3 uses is the maximum.

I don't want to get into a hassle here, but, week before
last, I did cooking demonstrations at a professional food
show in the same booth with oil packagers who were giving
away oil test kits. I have one of them, and it's designed
to tell users when the oil needs to be replaced. It's most
assuredly not after 2-3 uses or even 2-3 days in full use
- even though more frequent replacement would seem to be
in their best interests. Their assertion is that the
combination of what's being fried and for how many hours a
day the fryer is in use, at what temperatures, and
frequency of filtration will determine the replacement
schedule. Not a clock or a formula that takes nothing else
into consideration.

New oil is actually not a good frying medium. Read "How to
Read a French Fry" by Russ Parsons for a full scientific
explanation.

A frequent and very old technique in food service is to
retain a cup or so of the old oil and add it to the new
oil when replacing it. It's a good thing to do. It helps
make the transitions from break-in, through "fresh" to
optimum oil.

There are five stages in the life of cooking oils. break-
in (never used) oil "fresh" (slightly used) oil optimum
(used enough to create correct saponification) oil
degrading (past peak conditions) oil runaway (trash) oil

Potatoes cooked in break-in oil will have a white surface
and raw at the center. In used oil called "fresh,"
they'll show brown at the edges and be slightly crisp,
center more cooked, but generally recognized as
improperly cooked. Optimum (oil that's been used still
more) will give that perfect fry with golden brown, crisp
edges and creamy center with the smells of well-fried
food. Degrading oil will generally make fries that are
darker, have scorched spots and be limp and greasy.
Runaway oil will make fries that are very dark, very
greasy and will have collapsed inward.

These aren't functions of duration of cook time. They're
indications of the very complex chemistry that happens
with frying foods.

You can actually see the stage your oil is at by looking
at the bubbles coming from the food. New oil makes very
small bubbles. Too-old oil makes big bubbles, and lots of
them (foamy surface).

Pastorio

Thanks for all the interesting info - I appreciate it. But
I think we are talking at cross-purposes. I am still
convinced, from experience, that keeping oil for more than
2 or 3 fries *at home* leads to inferior results. You are
talking about the professional restaurant situation where
the oil is constantly used and replenished. That is very
different from a typical home - mine at least - where 2
qts of oil will be used to fry a few hush puppies then put
away for 3-4 weeks and brought out again for frying
tempura. If I then keep it for another few weeks and use
it for frying fish, the smell and taste will have degraded
noticably.

Maybe I just need to fry more often!