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For every cup of frying oil, whisk together ¼ cup water and 1 tablespoon cornstarch. 2. Add mixture to warm or cooled oil. 3. Heat oil gently over low heat (do not let it simmer), stirring constantly with heatproof spatula, until starch mixture begins to solidify, 10 to 12 minutes. 4. Remove oil from heat and strain through fine-mesh strainer.

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Forget about the coffee filter: The traditional way of removing impurities from used frying oil includes straining it through a fine-mesh strainer lined with a coffee filter, which takes a lot of time. We found that a mixture of cornstarch and water in the cooled oil attracts and traps the solids for easier—and faster—straining.

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2. Put an ankle high white cotton sock in a bowl with water and microwave to a boil to sanitize. Carefully remove sock and hang to air dry completely. Stretch the DRY sock over a gallon jar (4"+- mason jar type) and secure with a couple of rubber bands around the rim.

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Step 2: Create the Spacers. Cut the bottom out of the containers. Plan your cut according to how the container rests inside the frame. Cut just below where the bottom edge of the strainer frame meets the container. To help, you can place the container in the strainer and mark the inside with a marker. I briefly heated the tip of the knife to.

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Using a wire strainer with a long handle allows you to stand an extra few inches away from bubbling oil, which must be kept at a very specific, very high temperature for ideal results. Many different oils — such as peanut, canola, or olive oil — can be used to fry food, and each has a different smoke point. This is the temperature past.

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1. When you are done frying for the day, scoop out any large chunks that are left in the oil. [1] 2. Allow the oil to cool to 150 - 170 °F, 65 - 75 °C. [2] 3. Place a coffee filter or a cheesecloth in the mason jar and roll the edge of the filter over the lip of the jar. 4.

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Keep your frying oil fresh and clean with these top fryer oil strainers. Hassle-free frying is possible with these 8 best strainers that are durable, easy to clean, and compatible with various fryers. Say goodbye to contaminated oil and hello to deliciously crispy fried foods.

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Perhaps the most effective way to clarify your oil is by employing a cornstarch slurry. Simply add ¼ a cup of water and 1 tablespoon of cornstarch for every cup of oil and then slowly heat it up.