• You can use a collander or strain it through a few layers of cheesecloth to catch any food particles. Be careful with hot oil, though, because you can easily get burned. Reference Link:
  • I have filtered corn oil through several layers of paper towels and it worked just fine for 2 more fryings. You do have to be careful around hot oil (I have the scars to prove it) and you don't want to leave oil out uncovered because it attracts dust. If you use paper towels funnel helps keep them in place and limit spills.
  • I work at a restaurant. We usually have it fryers cleaned every 8 hours or so and there is no real reason for us to filter the oil. However, if the oil is hot I would try pouring it through a chinois, its a metal sieve in the shape of a cone. I use it for gravies and sauces, takes out all the impurities and lumps. The mesh is so fine that you would likely need a spoon to press the oil through. This part is just a guess: If the oil is cold I would think u could scrape the oil up off the top. The changing buckets we use to transfer the used oil to the dumpster usually has all kinds of crap that settled in the bottom.
  • I just use a common screen strainer and it works fine with no visible impurities. I was originally told to use coffee strainers but they take forever, it's super messy, and it is not necessary to strain it that fine.
  • You can filter out the sediment, but you can't filter out the taste of whatever you fried.
  • If you just want to get out the big chunks of sediment you can use a metal colander. If you want it truly filtered it's best to use a coffee filter over a #10 metal can (like coffee comes in) fastened with a rubber band. Frying potatoes will also help clean the grease

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