After my first turkey fry, I filtered the oil through cheese cloth, back into its original container. I stored it in my basement (cool and mostly dark), and I used it again the following Christmas. No issues. No refrigeration - for a year. Thanks for the tips!
Ry, Thank you for the reminder. I worked food service for 15 years and filtered plenty of fryers over the years, using the cambro containers is a good idea, thanks for reminding me of them!
When I buy fresh oil I buy 6-7 turkeys and spend the day deep frying turkeys and freeze the ones I dont eat that day and then discard oil I feel I get my money's worth this way
Great video! I deep fry often and have been doing this with my cooking oil for some time. I can get 2, maybe 3 fries before I turn it in to my local recycling center.
@@pollymars3776 yes, you can. I stored mine in my pantry. I used peanut oil to deep fry my turkey. My wife uses from time to time for french fries but I don't mix what she uses with my big peanut oil container.
4 gallons for $35 is a hella good price now a days lol now it's $49 for 3 gallons 😭😭😭 and I have to get 6 gallons so I'm make sure that will last me lol
If there are a lot of particulates in the oil, they can clog the filter up pretty quickly and then the process can slow WAY down. Using that mesh strainer tends to get rid of those in a fairly quick pass :)
I think the big mistake here is assuming Americans have that much time in their hands. You need a huge funnel, not that girly one. Bigger surface area means bigger filters, too. This should take 15 minutes.
I recently went to a local hardware store and bought a huge tin funnel that has a metal filter built into it. It's the the best! I've been able to do this in one step that takes less than 10 minutes.
A lot of good info. Since I reuse my oil over time I only season my turkey with salt and pepper. After frying I do 1 pass of filtering through cheesecloth. I put it back in the original container (stored in the pantry) and use it over the next 5-6 months.
Yall just go to the hardware store and buy a pack of paint funnels with fine screen they work great . Instead of putting in the refrigerator you can put it in the freezer
I know this is an old comment but hoping for feedback. I just used some year old peanut oil mixed with new to fry an 18lb turkey for 1 hour starting @ 350 and never getting back up past 250 @ 60 min it was charred beyond recognition! Trying to understand what went wrong! Old oil did not smell bad but was pretty dark. Was it the old oil or my burner with too much yellow flame?
There has to be a faster way LOL... I'm tempted to try the "baking soda method" where you mix a slurry of baking soda and water, put it into the pot, slowly heat it up (keep the temp low) and the slurry congeals trapping the impurities then just pour through a mesh strainer.
This has been a big stumbling block for deep frying for me. Thank you for tackling this topic! Seriously what to do with all that oil!? I appreciate you covering this.
you can also wash your oil before filtering with a combo of cornstarch and water. Heat the oil until it makes a blob, strain it out, then filter, and reheat. removes sooooooo much more that way.
Ry you have tons of patience. I thought I did but for saving all that oil. I only deep fry a small pot of onion rings, and filter the oil with cheese cloth.Thank you for your time.
I always strain the peanut oil through a cheese cloth and store it in a 5 gallon glass jar I have and store it in a cool room that is always dark with NO windows for the sun to shine in, it stays in the Bat cave, lol I don't store it in the plastic jug it came in or any other plastic jug, I would use Stainless steel container if I didn't have a huge "food grade" glass jar.
It can. It also depends on temperature. I've seen people who live in cold climates keep it through the winter in the fryer since it sort of solidifies. Not sure I'd do that where I live :)
@@CookingWithRy I live in AL just seen my mom leave out. I personally dont own a fryer till today. Bought the XL for turkey and to try a crawfish boil. When I make purchase I always watch lots of videos before using lol
You guys are being way too careful. That oil will be fine even without filtering, although your meat will be darker each time you use it without filtering it. KFC uses their oil all day everyday for weeks without filtering. Also, Putting it in the fridge isn’t necessary. You don’t do this with small fryers either. I keep my oil in a small fryer for 6 months or so.
