not a good idea to pour hot liquid into plastic. plastic is a carcinogen. Plastic bottles like the oil comes in is not food grade multi use. clean your oil into glass, let it come to room temp then store in a food grade plastic or stainless or cast or glass. Safety first
So true, I've been in search for an old school 4L olive oil can. They're much harder to come by then you think. If you have thoughts or suggestions for 4L of oil, please feel free to share.
@@paulsfishingchartersonlake3607 5 gallon food grade plastic carboy like used for home wine making and you can get a lid with a spout or a spin on lid that you can dip your oil out with a ladle.
IWG Inc.......turns out I came up with ad idea that just might work and thought I'd share it. Costco has a 4L GLASS pickle jar. Pickles are all done now and this summer going to try keeping it in this large pickle jar. Has a tight lid and look like it'll work biggest challenge will be ensuring the mouth isn't too wide for the funnel. The key is not to dirty any other pots/pans. Oil is a bugger to clean as I'm sure you know. It must go straight from the cooking vessel to the storage vessel.
You can also clean your oil with a mixture of water and cornstarch. The food particles, salt, flour, etc... are all easily dissolved in the water, and when heated the cornstarch will congeal the water which physically separates the contaminants from the oil. This can make it last much longer. Then strain it and you have a crystal clear product.
@@paulsfishingchartersonlake3607 You definitely don't add it while it's hot, you add it after it's cooled down. Then as it heats back up, it will become gelatinous from the corn starch. All the contaminants are water soluble so the water will disolve the contaminents and separate them from the oil. The solidification from the corn starch makes it easier to remove by straining. The result will be crystal clear oil.
Thanks Paul you gave me a great idea that even saves me alot of money Why? I operate a small deli and I own 2 deep fryers and is planning on asking my mother in the States to buy me the one with the filtration system but after watching this video all I need is a coffee filter and a funnel.
Very interesting. Great to hear how this can help you. When I was younger I worked in the restaurant industry and know we used to use a large metal filter with a paper filter and given its size it worked well too. But given how fast this metal coffee filter can filter the warm oil, this is likely all you need and will save you tonnes of money. I also recently found 4L glass jars of pickles at Costco so I can filter straight into a glass jar now instead of plastic. In your restaurant I’d imagine you could a fairly large metal container to hold your oil while you clean your fryer. Getting rid of those bits is key to clean oil once those burn they turn your oil dark so fast.
It seems a little too hot the oil at 200 degrees to put it in that plastic container, would it be better to put it on a glass or metal container when is hot and after it cool down pour it in the plastic?
I do not recommend doing it that hot, I was just showing how you could. I usually wait till it gets under 100. You might have seen my face at the end when I was a bit surprised on how hot it was. Lol
The filter is a standard 12 cup coffee filter you’d find at Walmart for your coffee machine. Walk it over to the car department and find a funnel that it’ll fit inside.
I’m not a scientist by any means but I don’t see why not so long as you don’t heart the oil above it’s smoking point which breaks it down. Restaurants clean and reuse their oil everyday for at least a week or more.
I've been using that exact technique for 10 years and I get the same results that you do. I store mine in the fridge, even though it isn't required. You are the first I've seen on YT that doesn't use those slow ass paper filters. I also leave the cap loose until the oil cools all the way down. The jugs are so thin these days that the sides collapse as the oil cools if they are sealed.
Thx for sharing! Just bought me a deep fryer & was thinking it’ll be expensive to keep buying oil. Question: what kind of pan is that with the oil you’re cooking on the grill? Cast iron?
Glad you learnt something new Jamie. I'm up to 7 uses on my oil now and still going strong. The key is still using the older oil in your cooking so you can top up and add fresh oil every time you start deep frying. It helps keep the oil fresh. Even when the oil gets darker, I'll still only dispose of portions of it so I can add more fresh oil.
I got one of those filters just after seeing this video. I've used it a couple times with great results. I want to try the paper ones more time after seeing a video where paper ones filtered more stuff out of water or coffee.
That’s great feedback thanks. I’d suggest trying this one for the first pass and then the paper one for a second pass. What always annoyed me with paper was the length of time it took to do. You could likely also use a paper coffee filter right in this metal filter. Again, took to much time for me and was happy with 98% of particles considering the 25 seconds it took. Let me know how the paper one goes.
They make a 10" paper cone filter designed for filtering oil, box of 50 runs $10. You just need a big funnel for it. You can even hand wash the paper filters 3-4 times. I have been filtering my own oil for 20 years. I recently dated a new bottle, just to see how many months I can get out of it. I have the jugs labeled, some for "vegetables" (french fries, okra and tortilla chips) and others labeled "Meats". @@paulsfishingchartersonlake3607
There have been some suggestions down in the comments about adding baking soda or something but not something I’ve ever tried to do. We just use the oil in between for regular cooking and attempt to top it up with fresh stuff all the time to keep it as fresh as possible and use the old oil first.
not before using it the first time, but if you want to keep and use it a second time, you should filter after every use. it'll keep your shortening lasting a lt longer. Never start the next cook with stuff in your oil. It's all of those little bits that cook again, burn and darken your oil/shortening so much faster.
That’s right. Way better outcome. Ive even read a three cook method where you bake them first but this way less work for a wicked French fry. The key on the first fry is 250-275 to cook the inside. Let them cook and sweat for two to 3 hours (on the counter) for best results but if turn up the heat and right back in works too.
@@paulsfishingchartersonlake3607 thanks, got a little doubtful when you said "second batch" I thought was a second bunch, thanks, just bought me a deep fryer, hope it taste as good as yours, although my thing is fried fish
Thanks! I just heated and strained never-before filtered, 6-month old start date, chicken and potato frying, solidified oil. I have been reusing it with no filtering every two months or so. I will filter it after each use from now on, because it did pick up lots of sediment that was worrying me. Thanks so much!
Usually don’t do it so hot but have also bought a 1gl glass container (wine making store) now for that very reason. Also let’s me through the old oil out when I need to get fresh stuff.
Putting a lemon or lime chopped up & low heat fried in the oil really helps keep the fishy smell out! Let cool down to about 150-200 degrees then strain. Works great!
Bob Kirkpatrick, I don't. I keep in my cupboard at room temperature. I've never found the need to refrigerate oil. Could be a personal choice but filtering at my higher temp ensures there aren't any other impurities to "turn" it. Also, maybe it has something to do with how often I use it and through it out when it goes dark. That's the key to using it in your potatoes and other uses and always adding fresh as well. Thanks for watching and hope you consider subscribing. Thanks for the question.
if hot oil hits the plastic oil bottle, it could leack BPA and harmful substances from the plastic bottle. I think it would be better to cool down the oil then put in to the oil bottle. Plus, those oil bottles are not recommended to reuse multiple times as those plastics are not meant to be used for long period time. Probably it would be better to buy heat resistance glass jar to save the hot oil if u want to filter it while the oil is still hot.
Sizes don't matter a coffee filter is a coffee filter. You're better off using several layers of cheesecloth with or without funnel which only filters it so much or use cornstarch with water to separate any solids which you decant meaning to separate the clean oil from the water and cornstarch that all the solids are in
Wish I could help you there. It came free with my 3-burner camp chef stove top from Costco years ago. I’ve noticed they don’t sell it with it anymore but it is my favorite pan.
Great idea with the reusable coffee filter I usually use cheesecloth pain in the ass. Question what was the square cast iron pan you were using ? I need one, nice and deep with handles.
Great it works for you. As for the square pan it came with my 3 burner camp chef stove from Costco years ago. Haven’t seen it sold with that since. It is amazingly handy.
Just bought my first deep fryer I went through a gallon in 10 days by constantly changing the oil. Then it occured to me, this expense for new oil is going to add up quickly Thanks for this video. You just cut my oil cost by 2-300%
I don’t usually poor it back in that hot. I’ve since found a nice glass container as well and no, I don’t refrigerate it all. Never found the need since oil is quite a stable shelf product.
I don’t normally filter at 200 but if you read through some comments I’ve moved to a glass container for this reason and would recommend a glass or oil container for sure.
Your oil is still brown. Put your oil in a big cooking pot & heat to medium high. Mix together cornstarch & water to make a slurry. Pour in hot oil. The cornstarch will absorb all the small debris and much clearer. Now filter again.
Hey there Paul, yes I'm one of those people using paper coffee filters to clean my cooking oil. I'm going to go and buy one of the filters that you use. My question is, 200F seems to be high to put through a plastic funnel, I've had to buy a couple so far due to them melting. I have to wait until it's pretty cool but then it just gets thick. Any ideas besides getting a metal one ?
Hi Tazman, thanks for watching my video and glad you learnt a new trick. Please consider subscribing and never hesitate to recommend future ideas for other tips and tricks. I’m hoping to keep up the off water efforts on my channel to show useful information. I normally don’t filter this hot (250 degree in the video). Normally I’d be closer to 100 or so but you do want it warm for sure. I got my filter at Canadian tire in the automotive area and suspect it would have a different plastic then a kitchen funnel. Since it can be used for very hot car oils, this 250 I through at on filming day had no issues. My container had more problems with that heat and am on the search for a 4L old school oil can.
Old post and all but it’s recommended to not use plastic with hot oil. Especially if the plastic starts melting as it will melt into the oil and the plastic is a carcinogen. Try and use only kitchen grade metal or glass to ensure safely filtered oil. Edit: Walmart sells a gallon glass jar for $8.
Help...my neighbor spilled their corn oil on my patio all over the storage door and my lawn furniture any suggestion for clean up tried so many decreases no luck..help if you can..😮
Excellent idea the only thing that sketches me out not to be a jerk or anything but I worked with a lot of plastics and making plastics plastics Leitch @high temperature roughly around 120° it will throw off chemicals from the plastic which is carcinogen best way to do it like you said but in a glass container and then poured in your plastic bottle one it is cool better to be safe than sorry cheers everybody
@@paulsfishingchartersonlake3607 That's the bit that kills you.... It's a measure of the amount of the oil breakdown and gives a very clear indication of when oil should be discarded!
I can taste the difference when oil has been used for different product. I splurge and use separate oils for potatoes, chicken and seafood. Potatoes are fried in tallow or bacon lard which I keep until it goes off. Chicken gets its on bacon lard container because the rendered chicken fat will leave its flavor profile on the lard. Seafood gets its own veg oil and gets changed when I notice it.
I'm not near Clearwater Bay, but I am in Clearwater......FL ;-) I just bought a deep frying to cook a turkey. Have you D.F. a turkey? I imagine it will be too much oil to do that filtering. Not sure WHAT I'm going to do with the oil when done? Can't use what it came is, because it won't be empty.
I personally have never fried a turkey but I have had one. I don’t think you need much oil considering the volume of the Turkey. Be sure to watch a few RUclips videos on the safest way to fry a turkey. As for the oil you can do as much as you want this way so long as you have a container. Since shooting this video I’ve upgraded to a 4L glass jar that I purchased a wine kit shop in my local area. I’d suggest finding one of those. They’re under $20. If you use more oil then 4L….buy two. Good luck and be safe with that turkey.
@@paulsfishingchartersonlake3607 There is a max. & min. fill line. I believe I will use 2 Gal. / 7.57L. I dry brined it overnight and will be cooking it today. What to put the dirty oil and how to dispose of it, is still to be determined! Thanks
I don’t generally have that problem but yes, it has happened once I put it into storage and take it out a while later. That’s why i use the used oil in my daily cooking and add fresh to it every time I use it. I also use it a lot and get it of it at the end of my fishing season.
To get smells out of the oil, you can fry (medium heat) pieces of peeled ginger until golden.....sieve it into a pan through a thin paper towel, if two ply then separate into one ply.
I know right! Been sick of using a dang coffee filter and taking hours. I forget the first time I did it this way but never looked back and now teach as many people as I can to increase their frying experience. Lol!!
After cooling cleaned oil then funnel into gallon water jug and store in fridge not at room temp! This is especially important when using oil to fry fish, seafood etc. I stopped using vegetable oils and use lard. I have a Presto Profry countertop electric deep fryer. They are around 65$ and worth every penny. Use just almost a 4 pound tub of Armour brand Lard/manteca. That amount will bring the fry oil line up to minimum fill line. When lard heats to 360 the lard will expand to the max fill line. It will smoke a little but that's normal. Save the rest of lard to top off loss during frying. Lard makes your french fries taste amazing! Make sure to install heating element then use rubber spatula to scoop lard out of tub and smooth over heating element. Turn heat knob on low to melt the lard then crank up to 360 degrees (just below max temp. on knob setting). Hope this helps!
Well hell…I already knew I could filter the oil and it still be cloudy. Your thumbnail made it seem like we would be getting clear oil in 25 seconds. Now I feel like watching this was snake oil. Well played, Sir.
Thanks a slug and a ton there Paul. 145k views later, here I am! I ran out and got a small deep fryer last night completely on a silly whim to do oysters and fish with. We managed to do without for prolly 50 years or so... the skillet being good enough for the likes of us....but, what the heck. After de-boxing came the idea... What to do about the oil? Like 10 bucks worth for a couple of dozen oysters or a peck of fish or cheecken? (I don't go fishing enough to really make the drat thing really pay off.) So I came looking and you popped up top of the search list to save the day. Now I won't have to mope around with oil guilt. Wow! Super thanks for your storage method. The wife just left for Walmart. She knows exactly the filter you spoke of! And PS.... I just visited your charter website. Looked it over pretty good. What a wonderful enterprise! Great family, values...all the good stuff....and in the middle of the woods for a topper. I don't understand the tight fishing restrictions.... Looks like there are a lot more fish than people in your area. Historically the place was wallowing with fish. I certainly hope you're so busy that you almost miss reading my piece here. Super best wishes from your fan in Alabam, Norm
Thanks for the comment there dear friend and kind remarks. Maybe you’ll make you’re up to Canada here someday for a day or two in the water. Another new trick I’ve added is a glass jar. Since I buy these 4/5L plastic jugs of oil, I’ve since gone out and bought a 1gl glass jar for the oil from the wine making place. Comes with a great tight top, stores perfectly and so much better then storing warm/hot oil into Plastic.
A much easier trick to clean your oil while it is stil hot: Just take an egg, seperate the yolk from it and pour just the egg white into the hot oil and let it fry for a while. This will absorb any dirt from the oil. just remove it with a slotted spoon.
I use mine for the whole fishing season and discard it in the fall and start fresh in the spring. By using the old oil to cook with and topping it up weekly with some fresh stuff I find it last the whole fishing season.
My cooking oil is an Eclectic blend of peanut oil Bacon Fat beef fat chicken fat butter I literally add pounds of butter to it sometimes when it's looking a little bit low and for some reason I have excess of butter but no oil
That’s really cool. The bet that tastes amazing. I once fried a few pounds of bacon and used the bacon grease. That was pretty cool but your blend is interesting. I’d try that fish any day. Do you use regular butter or do you separate it all at?
Is this environmentally friendly though for disposal? Ok..I was writing this as you said straight into the garbage so,,I think its been answered. 😞. I'll just keep looking.
Definitely not right into the garbage. I think this helps reduce waste allowing people to use their oil over and over. Many people use their oil once and through it out. That is wasteful and not too environmentally friendly. The garbage part was that tablespoon or so of sludge and bits at the end.
After i dump all the grease out the bits on the bottom make for an excellent gravy. Make a nice rue add the bits oh my good the best gravy you will ever have. YUMMMMMM
Howdy folks! Great to see some familiar faces on the channel. Please be sure to like and subscribe to the channel if you can. Having a nice Winter I hope!
I have filtered a shit load of cooking oil. Just buy grease filters on line. They are like .15 cents each and oil goes through fast but really clean. Those metal coffee filters will let coffee dust come through and give you bitter coffee. Same goes with grease. Buy grease filters. You will like.
Still too hot for deep frying anyway. Deep frying is at 350 irrelevant of your oil. For flavour however, I’m trying to get my hands on high volumes (4l jugs)of peanut oil.
Awesome video! I'm a vegan but this makes me want to sign up for one of your charters! You didn't mention how to store it. Some people are suggesting in the fridge. I say just store it in a cupboard or someplace dark. Whattya think?
I’ve had a few people ask me that. I actually just leave it in the cupboard like it was before I used it. I don’t have air conditioning and my place can be get pretty hot and have never had a problem with it. Usually discard it in October so it does last for months. I think the trick is adding fresh stuff every fry.
That storage question is what drew me here. I haven't done much frying in my time, and that was shallow and in a frying pan. I'd just dispose of the oil each time, which seemed so wasteful, even though I wasn't using much in the pan. Now, I'm considering an electric deep fryer which would involve a lot more volume of oil and would be ridiculously wasteful to dispose of. I've been concerned the oil would become rancid at room temperature, even though filtered.
Gotta keep that oil clean! Thanks for watching the video and hopefully you'll consider subscribing to my channel and helping out a fellow fisherman. Tight Lines bro!
None of this filtering removes free radicals, rather, just removes particles which contribute to general biological degradation. Even if you filter oil and/or deodorise it with lemon/ginger or whatever, you shouldn't go over 3-4 uses. This varies depending on both the oil type itself and how high a temp was used. There's been a fair few recent studies on toxins that build up in re-heated oils which you should definitely look into.
@@paulsfishingchartersonlake3607 I just ciat them in Blended eggs and then cover them with all-purpose flour deep fry them and add a little salt they come out real good I recommend cutting them in half before you fry them it makes more manageable pieces
No idea. Their own opinion. Some say it tastes fresh sh afterwards but I use my used oil in cooking and top it off with fresh stuff too every use keeping the oil as fresh as possible every time.
@@paulsfishingchartersonlake3607 sorry i think the clip at 1:04 is actually of the lead singer of the band in this clip ruclips.net/video/lwpynnpxa80/видео.html
Awesome way to get plastic particles in your body:) Hot oil should never go into a plastic container when your are going re-use it(!!!) A glass container would be a bit better. But never plastic. That is if you don’t want to get the worst decease on the planet. Be safe.
Reheating oil increases the amount of unsaturation of the oil, making it worse for consumption/health. Don't ignore the chemistry of reusing oil & if you choose to reuse for economical or environmental reasons, limit the number of times doing so. .... "be afraid", as opposed to "don't be afraid", when it comes to perpetual reuse, as this is bad, simply generating a cocktail of chemicals, far different from the original pure oil as purchased and quality assured. I've seen numerous channels recommending oil reuse for 3 times max. BTW, this is not how industry recycles oil. Reusing is not recycling.
Underrated video and channel. The cleaning of the oil is much needed and a lot of people don't consider it unless they are into biodiesel. Plus people got a tip reminder to not serve white potatoes and call them fries because of being to lazy to fry taste lol. Need to tell these Chicken places too that serves cold fried chicken because they don't get the concept of the second 3 minute fry at higher temp right during the order lol. Better to cook it right like you and save smart. That oil probably would make a good homemade mayo or aioli too in a pinch. Hmmmmm why not 👍 1 Peter 5:7-9 King James Version 7 Casting all your care upon him; for he careth for you. 8 Be sober, be vigilant; because your adversary the devil, as a roaring lion, walketh about, seeking whom he may devour: 9 Whom resist stedfast in the faith, knowing that the same afflictions are accomplished in your brethren that are in the world. Amen
Thanks In Bed Mr. Covid.....hope your getting for for some Fish and chips via skip or supporting your local restaurant or maybe getting in some fishing and doing your own fish fry.
putting hot oil in plastic is just dumb. use a glass bottle instead. has nothing to do with melting plastic but it will cause the chemicals to leach into your oil. be safe.
not a good idea to pour hot liquid into plastic. plastic is a carcinogen. Plastic bottles like the oil comes in is not food grade multi use. clean your oil into glass, let it come to room temp then store in a food grade plastic or stainless or cast or glass. Safety first
So true, I've been in search for an old school 4L olive oil can. They're much harder to come by then you think. If you have thoughts or suggestions for 4L of oil, please feel free to share.
@@paulsfishingchartersonlake3607 5 gallon food grade plastic carboy like used for home wine making and you can get a lid with a spout or a spin on lid that you can dip your oil out with a ladle.
@@iwginc2877 Thanks for the tip, I'll have to look for one of those.
IWG Inc.......turns out I came up with ad idea that just might work and thought I'd share it. Costco has a 4L GLASS pickle jar. Pickles are all done now and this summer going to try keeping it in this large pickle jar. Has a tight lid and look like it'll work biggest challenge will be ensuring the mouth isn't too wide for the funnel. The key is not to dirty any other pots/pans. Oil is a bugger to clean as I'm sure you know. It must go straight from the cooking vessel to the storage vessel.
@@paulsfishingchartersonlake3607 good idea.
You can also clean your oil with a mixture of water and cornstarch. The food particles, salt, flour, etc... are all easily dissolved in the water, and when heated the cornstarch will congeal the water which physically separates the contaminants from the oil. This can make it last much longer. Then strain it and you have a crystal clear product.
Can’t say I’d ever consider adding water to oil.
@@paulsfishingchartersonlake3607 You definitely don't add it while it's hot, you add it after it's cooled down. Then as it heats back up, it will become gelatinous from the corn starch. All the contaminants are water soluble so the water will disolve the contaminents and separate them from the oil. The solidification from the corn starch makes it easier to remove by straining.
The result will be crystal clear oil.
@@Kaw-rasu i tried it not to long ago and I had a hot mess of stick stuff maybe i did it incorrectly. I'm try both of these options.
@@01IveR01how'd it go?
@@mattmattmatt2683 not well it was a huge mess & a waste of time.
Oh man, this will save me so much time filtering our oil. We’ve been using paper coffee filters and it takes so long. Thanks for the great tip.
So glad I tried this and am able to share it with others. Great time savers for sure.
I cannot believe so many people throw out here oil after every use. This is so good Paul. Saves lots of money too.
Helps the environment too!
For the inexperienced, if the thermometer is on the edge of the pan/pot, the temp of the oil in the middle will be 10+ degrees hotter.
Thanks Paul you gave me a great idea that even saves me alot of money Why? I operate a small deli and I own 2 deep fryers and is planning on asking my mother in the States to buy me the one with the filtration system but after watching this video all I need is a coffee filter and a funnel.
Very interesting. Great to hear how this can help you. When I was younger I worked in the restaurant industry and know we used to use a large metal filter with a paper filter and given its size it worked well too. But given how fast this metal coffee filter can filter the warm oil, this is likely all you need and will save you tonnes of money. I also recently found 4L glass jars of pickles at Costco so I can filter straight into a glass jar now instead of plastic. In your restaurant I’d imagine you could a fairly large metal container to hold your oil while you clean your fryer. Getting rid of those bits is key to clean oil once those burn they turn your oil dark so fast.
It seems a little too hot the oil at 200 degrees to put it in that plastic container, would it be better to put it on a glass or metal container when is hot and after it cool down pour it in the plastic?
I do not recommend doing it that hot, I was just showing how you could. I usually wait till it gets under 100. You might have seen my face at the end when I was a bit surprised on how hot it was. Lol
How smart is that. Neat idea. Never ever thought of using a coffee filter basket. I'll remember this idea. Thank you for the tip.
Hope it helps. Thanks for watching and for the comment.
What size filter and cone is that? It looks to fit right in there perfectly.
The filter is a standard 12 cup coffee filter you’d find at Walmart for your coffee machine. Walk it over to the car department and find a funnel that it’ll fit inside.
Putting hot oil in a plastic bottle is it a good idea? as I am sure because of heat oil, the plastic of the bottle is going to be mixed with the oil.
That was just a bit rushed for the video. Regardless, I’ve since moved to a 1 gallon glass jar.
@@paulsfishingchartersonlake3607 Great
wow , i never knew that you can filter the oil
i used to throw it out after every use
but is it safe to reuse and reheat oil?
I’m not a scientist by any means but I don’t see why not so long as you don’t heart the oil above it’s smoking point which breaks it down. Restaurants clean and reuse their oil everyday for at least a week or more.
I've been using that exact technique for 10 years and I get the same results that you do. I store mine in the fridge, even though it isn't required. You are the first I've seen on YT that doesn't use those slow ass paper filters. I also leave the cap loose until the oil cools all the way down. The jugs are so thin these days that the sides collapse as the oil cools if they are sealed.
Thx for sharing! Just bought me a deep fryer & was thinking it’ll be expensive to keep buying oil. Question: what kind of pan is that with the oil you’re cooking on the grill? Cast iron?
Hmmm, good idea Paul. Never knew you could do this. Thanks for the tips!
Glad you learnt something new Jamie. I'm up to 7 uses on my oil now and still going strong. The key is still using the older oil in your cooking so you can top up and add fresh oil every time you start deep frying. It helps keep the oil fresh. Even when the oil gets darker, I'll still only dispose of portions of it so I can add more fresh oil.
I got one of those filters just after seeing this video. I've used it a couple times with great results. I want to try the paper ones more time after seeing a video where paper ones filtered more stuff out of water or coffee.
That’s great feedback thanks. I’d suggest trying this one for the first pass and then the paper one for a second pass. What always annoyed me with paper was the length of time it took to do. You could likely also use a paper coffee filter right in this metal filter. Again, took to much time for me and was happy with 98% of particles considering the 25 seconds it took. Let me know how the paper one goes.
They make a 10" paper cone filter designed for filtering oil, box of 50 runs $10. You just need a big funnel for it. You can even hand wash the paper filters 3-4 times. I have been filtering my own oil for 20 years. I recently dated a new bottle, just to see how many months I can get out of it. I have the jugs labeled, some for "vegetables" (french fries, okra and tortilla chips) and others labeled "Meats". @@paulsfishingchartersonlake3607
Great idea ,I strain oil to burn for heat in my greenhouse this looks good .
Interesting idea. Had no idea you could do that.
If I wanted that oil clearer what else could I do
There have been some suggestions down in the comments about adding baking soda or something but not something I’ve ever tried to do. We just use the oil in between for regular cooking and attempt to top it up with fresh stuff all the time to keep it as fresh as possible and use the old oil first.
Please is it necessary filtering new shortening?
not before using it the first time, but if you want to keep and use it a second time, you should filter after every use. it'll keep your shortening lasting a lt longer. Never start the next cook with stuff in your oil. It's all of those little bits that cook again, burn and darken your oil/shortening so much faster.
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did you fry the same potatoes twice? first time to somewhat fry them inside, second time to crisp and brown them at 2:03? thanks
That’s right. Way better outcome. Ive even read a three cook method where you bake them first but this way less work for a wicked French fry. The key on the first fry is 250-275 to cook the inside. Let them cook and sweat for two to 3 hours (on the counter) for best results but if turn up the heat and right back in works too.
@@paulsfishingchartersonlake3607 thanks, got a little doubtful when you said "second batch" I thought was a second bunch, thanks, just bought me a deep fryer, hope it taste as good as yours, although my thing is fried fish
Thanks! I just heated and strained never-before filtered, 6-month old start date, chicken and potato frying, solidified oil. I have been reusing it with no filtering every two months or so. I will filter it after each use from now on, because it did pick up lots of sediment that was worrying me. Thanks so much!
Your oil will last so much longer.
Where do you store it once filtered?
Is there any concern about the hot oil causing chemicals from the plastic to get into the oil?
Usually don’t do it so hot but have also bought a 1gl glass container (wine making store) now for that very reason. Also let’s me through the old oil out when I need to get fresh stuff.
This was extremely helpful.
Putting a lemon or lime chopped up & low heat fried in the oil really helps keep the fishy smell out! Let cool down to about 150-200 degrees then strain. Works great!
Love that idea
I saw that chopped up ginger works too. Fry it on low until it turns light brown. Removes odor and unwanted flavors from the oil.
do you store the used oil in the refrigerator?
Bob Kirkpatrick, I don't. I keep in my cupboard at room temperature. I've never found the need to refrigerate oil. Could be a personal choice but filtering at my higher temp ensures there aren't any other impurities to "turn" it. Also, maybe it has something to do with how often I use it and through it out when it goes dark. That's the key to using it in your potatoes and other uses and always adding fresh as well. Thanks for watching and hope you consider subscribing. Thanks for the question.
if hot oil hits the plastic oil bottle, it could leack BPA and harmful substances from the plastic bottle. I think it would be better to cool down the oil then put in to the oil bottle. Plus, those oil bottles are not recommended to reuse multiple times as those plastics are not meant to be used for long period time. Probably it would be better to buy heat resistance glass jar to save the hot oil if u want to filter it while the oil is still hot.
Since this video I have replaced the hun with a 4l glass container
I'm totally going to try this method this summer. Can't wait for a good fish fry.
Hope it works for you.
Hell yeah
Can you please stay the funnel and Coffee filter sizes. Thank you
Sizes don't matter a coffee filter is a coffee filter. You're better off using several layers of cheesecloth with or without funnel which only filters it so much or use cornstarch with water to separate any solids which you decant meaning to separate the clean oil from the water and cornstarch that all the solids are in
Great tip and .... the reused oil will make your food turn into that GBG (Golden Brown Goodness) color better than new oil.
Hey Paul,
I know this sound stupid, but where did you get your funnel from?
I bought the coffe filte but having toruble getting a funnel to fit it
Canadian tire up here in Canada. Try any oil place, not kitchen section.
What's the name of that pan? Been looking for something just like that for a while
Wish I could help you there. It came free with my 3-burner camp chef stove top from Costco years ago. I’ve noticed they don’t sell it with it anymore but it is my favorite pan.
You don’t use the powder to help it stay fresh?
Should never fry in vegetable oil.
Why?
That is what I was thinking
Great idea with the reusable coffee filter I usually use cheesecloth pain in the ass. Question what was the square cast iron pan you were using ? I need one, nice and deep with handles.
Great it works for you. As for the square pan it came with my 3 burner camp chef stove from Costco years ago. Haven’t seen it sold with that since. It is amazingly handy.
Just bought my first deep fryer
I went through a gallon in 10 days by constantly changing the oil. Then it occured to me, this expense for new oil is going to add up quickly
Thanks for this video.
You just cut my oil cost by 2-300%
Glad it can help. Great money saver.
it might not melt your plastic, but, it will contaminate it with plastic. Do you need to refrigerate it after??
I don’t usually poor it back in that hot. I’ve since found a nice glass container as well and no, I don’t refrigerate it all. Never found the need since oil is quite a stable shelf product.
Do you use a 4 cup or 8-12 cup filter?
The filter in the video looks a for my standard 12 cup drip coffee machine.
@@paulsfishingchartersonlake3607 Thanks.
Is 200 degree oil safe to go in a plastic container?
I don’t normally filter at 200 but if you read through some comments I’ve moved to a glass container for this reason and would recommend a glass or oil container for sure.
Your oil is still brown. Put your oil in a big cooking pot & heat to medium high. Mix together cornstarch & water to make a slurry. Pour in hot oil. The cornstarch will absorb all the small debris and much clearer. Now filter again.
Thanks
Hey there Paul, yes I'm one of those people using paper coffee filters to clean my cooking oil. I'm going to go and buy one of the filters that you use. My question is, 200F seems to be high to put through a plastic funnel, I've had to buy a couple so far due to them melting. I have to wait until it's pretty cool but then it just gets thick. Any ideas besides getting a metal one ?
Hi Tazman, thanks for watching my video and glad you learnt a new trick. Please consider subscribing and never hesitate to recommend future ideas for other tips and tricks. I’m hoping to keep up the off water efforts on my channel to show useful information. I normally don’t filter this hot (250 degree in the video). Normally I’d be closer to 100 or so but you do want it warm for sure. I got my filter at Canadian tire in the automotive area and suspect it would have a different plastic then a kitchen funnel. Since it can be used for very hot car oils, this 250 I through at on filming day had no issues. My container had more problems with that heat and am on the search for a 4L old school oil can.
Old post and all but it’s recommended to not use plastic with hot oil. Especially if the plastic starts melting as it will melt into the oil and the plastic is a carcinogen. Try and use only kitchen grade metal or glass to ensure safely filtered oil.
Edit: Walmart sells a gallon glass jar for $8.
Help...my neighbor spilled their corn oil on my patio all over the storage door and my lawn furniture any suggestion for clean up tried so many decreases no luck..help if you can..😮
Excellent content and liked watched end to end in real time! Keep posting and growing!
Joe
Thanks Joe. Hope you learnt something too. Also, love your channell - thanks for all the great advice Joe.
Thanks bro, I have one of those in my cupboard.
Excellent idea the only thing that sketches me out not to be a jerk or anything but I worked with a lot of plastics and making plastics plastics Leitch @high temperature roughly around 120° it will throw off chemicals from the plastic which is carcinogen best way to do it like you said but in a glass container and then poured in your plastic bottle one it is cool better to be safe than sorry cheers everybody
Don’t usually filter that hot. Usually around 90 degrees. Hence my surprise when I touched the container.
How do you measure the TPM count?
Never even heard of a TPM count.
@@paulsfishingchartersonlake3607 That's the bit that kills you.... It's a measure of the amount of the oil breakdown and gives a very clear indication of when oil should be discarded!
I will have to research this.
I can taste the difference when oil has been used for different product. I splurge and use separate oils for potatoes, chicken and seafood. Potatoes are fried in tallow or bacon lard which I keep until it goes off. Chicken gets its on bacon lard container because the rendered chicken fat will leave its flavor profile on the lard. Seafood gets its own veg oil and gets changed when I notice it.
WoW, that’s intense.
I'm not near Clearwater Bay, but I am in Clearwater......FL ;-) I just bought a deep frying to cook a turkey. Have you D.F. a turkey? I imagine it will be too much oil to do that filtering. Not sure WHAT I'm going to do with the oil when done? Can't use what it came is, because it won't be empty.
I personally have never fried a turkey but I have had one. I don’t think you need much oil considering the volume of the Turkey. Be sure to watch a few RUclips videos on the safest way to fry a turkey. As for the oil you can do as much as you want this way so long as you have a container. Since shooting this video I’ve upgraded to a 4L glass jar that I purchased a wine kit shop in my local area. I’d suggest finding one of those. They’re under $20. If you use more oil then 4L….buy two. Good luck and be safe with that turkey.
@@paulsfishingchartersonlake3607 There is a max. & min. fill line. I believe I will use 2 Gal. / 7.57L. I dry brined it overnight and will be cooking it today. What to put the dirty oil and how to dispose of it, is still to be determined! Thanks
How do you keep it from getting rancid
I don’t generally have that problem but yes, it has happened once I put it into storage and take it out a while later. That’s why i use the used oil in my daily cooking and add fresh to it every time I use it. I also use it a lot and get it of it at the end of my fishing season.
Thank you for your response !
Cool man, was looking for something like this. Ill use the glass tip as well from iwginc. Avoid chemicals n stuff. Grrat vid
To get smells out of the oil, you can fry (medium heat) pieces of peeled ginger until golden.....sieve it into a pan through a thin paper towel, if two ply then separate into one ply.
Great tip!
Hey Paul ... great vid, thanx a bunch.
Why wouldn't you cook fries last? Doesn't potatoes clean oil?
Potatoes do not clean oil. And I do cook them last. I do fries for the first cook then fish then fried for the second cook for crispiest outcome.
Finally a straight forward way to do this.
I know right! Been sick of using a dang coffee filter and taking hours. I forget the first time I did it this way but never looked back and now teach as many people as I can to increase their frying experience. Lol!!
Very helpful
After cooling cleaned oil then funnel into gallon water jug and store in fridge not at room temp! This is especially important when using oil to fry fish, seafood etc. I stopped using vegetable oils and use lard. I have a Presto Profry countertop electric deep fryer. They are around 65$ and worth every penny. Use just almost a 4 pound tub of Armour brand Lard/manteca. That amount will bring the fry oil line up to minimum fill line. When lard heats to 360 the lard will expand to the max fill line. It will smoke a little but that's normal. Save the rest of lard to top off loss during frying. Lard makes your french fries taste amazing! Make sure to install heating element then use rubber spatula to scoop lard out of tub and smooth over heating element. Turn heat knob on low to melt the lard then crank up to 360 degrees (just below max temp. on knob setting). Hope this helps!
Well hell…I already knew I could filter the oil and it still be cloudy. Your thumbnail made it seem like we would be getting clear oil in 25 seconds. Now I feel like watching this was snake oil. Well played, Sir.
Still the quickest way to filter it and get it ready for the next time and save it for multiple use (for many who don’t even know that trick).
“Well hell” 😂
Glad you verified what I've been doing for years.
Right! Best way ever.
Didn't work to well for me🙁 a lot of the sediment still got through the filter.
Thanks a slug and a ton there Paul. 145k views later, here I am!
I ran out and got a small deep fryer last night completely on a silly whim to do oysters and fish with. We managed to do without for prolly 50 years or so... the skillet being good enough for the likes of us....but, what the heck. After de-boxing came the idea... What to do about the oil? Like 10 bucks worth for a couple of dozen oysters or a peck of fish or cheecken? (I don't go fishing enough to really make the drat thing really pay off.) So I came looking and you popped up top of the search list to save the day. Now I won't have to mope around with oil guilt. Wow! Super thanks for your storage method. The wife just left for Walmart. She knows exactly the filter you spoke of!
And PS.... I just visited your charter website. Looked it over pretty good. What a wonderful enterprise! Great family, values...all the good stuff....and in the middle of the woods for a topper. I don't understand the tight fishing restrictions.... Looks like there are a lot more fish than people in your area. Historically the place was wallowing with fish. I certainly hope you're so busy that you almost miss reading my piece here. Super best wishes from your fan in Alabam,
Norm
Thanks for the comment there dear friend and kind remarks. Maybe you’ll make you’re up to Canada here someday for a day or two in the water. Another new trick I’ve added is a glass jar. Since I buy these 4/5L plastic jugs of oil, I’ve since gone out and bought a 1gl glass jar for the oil from the wine making place. Comes with a great tight top, stores perfectly and so much better then storing warm/hot oil into Plastic.
What kind of oil are you using?
This is Canola oil. Great other idea from another person with his recipe. Going to try peanut oil too this summer.
Brian, what kind of oil do you use?
@@paulsfishingchartersonlake3607 canola oil as well
A much easier trick to clean your oil while it is stil hot: Just take an egg, seperate the yolk from it and pour just the egg white into the hot oil and let it fry for a while. This will absorb any dirt from the oil. just remove it with a slotted spoon.
you are fun... I like it
Kind of you Joseph. Thank you. Hope you enjoyed the video.
Thanks
good idea, but I would not rec pouring hot oil into a plastic container because plastic release its own chemicals when heated
If you read through all the comments I’ve since fou d a glass container. Plus....I don’t usually filter at this heat.
How many times we can reuse oil? After frying
I use mine for the whole fishing season and discard it in the fall and start fresh in the spring. By using the old oil to cook with and topping it up weekly with some fresh stuff I find it last the whole fishing season.
My cooking oil is an Eclectic blend of peanut oil Bacon Fat beef fat chicken fat butter I literally add pounds of butter to it sometimes when it's looking a little bit low and for some reason I have excess of butter but no oil
That’s really cool. The bet that tastes amazing. I once fried a few pounds of bacon and used the bacon grease. That was pretty cool but your blend is interesting. I’d try that fish any day. Do you use regular butter or do you separate it all at?
Well you accomplished nothing other than removing large partials
Is this environmentally friendly though for disposal? Ok..I was writing this as you said straight into the garbage so,,I think its been answered. 😞. I'll just keep looking.
Definitely not right into the garbage. I think this helps reduce waste allowing people to use their oil over and over. Many people use their oil once and through it out. That is wasteful and not too environmentally friendly. The garbage part was that tablespoon or so of sludge and bits at the end.
After i dump all the grease out the bits on the bottom make for an excellent gravy. Make a nice rue add the bits oh my good the best gravy you will ever have. YUMMMMMM
That’s a brilliant idea. Would be tasty!
I was told not to reuse fish oil but otherwise great video
You strain cooking oil after each use it will last longer.
Hey neighbour! We’re your boat neighbour, didn’t know you had a RUclips channel! Cliff Sue
Howdy folks! Great to see some familiar faces on the channel. Please be sure to like and subscribe to the channel if you can. Having a nice Winter I hope!
@@paulsfishingchartersonlake3607 will do! Yes considering the restrictions, hope you are as well!
I have filtered a shit load of cooking oil. Just buy grease filters on line. They are like .15 cents each and oil goes through fast but really clean. Those metal coffee filters will let coffee dust come through and give you bitter coffee. Same goes with grease. Buy grease filters. You will like.
If never heard of this sorcery. I’ll have to look that up too…..maybe do another video with them.
Try avacado oil. It doesn't smoke until over 500°F
Still too hot for deep frying anyway. Deep frying is at 350 irrelevant of your oil. For flavour however, I’m trying to get my hands on high volumes (4l jugs)of peanut oil.
Great info, thanks!
Happy to share. Thanks so much for watching and thanks for subscribing.
Whaaaaat! Erik Menendez is doing social media? 4:07
Very funny and thanks for the tip
Glad you enjoyed it. Hope it helps overall and thanks for taking the time to comment.
Best oil filtering video on RUclips! Good job my man! 👍
Thanks for watching and for your kind comment. Happy New Year to you!!!!!
@@paulsfishingchartersonlake3607 Same to you! Happy New Year!
Awesome video! I'm a vegan but this makes me want to sign up for one of your charters! You didn't mention how to store it. Some people are suggesting in the fridge. I say just store it in a cupboard or someplace dark. Whattya think?
I’ve had a few people ask me that. I actually just leave it in the cupboard like it was before I used it. I don’t have air conditioning and my place can be get pretty hot and have never had a problem with it. Usually discard it in October so it does last for months. I think the trick is adding fresh stuff every fry.
Thanks for watching and please don’t forget to subscribe. If you come fishing, you don’t have to eat or keep any. Catching is just as fun!
That storage question is what drew me here. I haven't done much frying in my time, and that was shallow and in a frying pan. I'd just dispose of the oil each time, which seemed so wasteful, even though I wasn't using much in the pan. Now, I'm considering an electric deep fryer which would involve a lot more volume of oil and would be ridiculously wasteful to dispose of.
I've been concerned the oil would become rancid at room temperature, even though filtered.
@@Vector_Ze Different types of cooking oil will go rancid before others. Peanut oil is recommended by restaurants.
Does any one else clean their oil and reuse it?
I’ve been using one of those wire food strainers for years works great & like Paul at the end where all junk is just stop & dump it.
Gotta keep that oil clean! Thanks for watching the video and hopefully you'll consider subscribing to my channel and helping out a fellow fisherman. Tight Lines bro!
None of this filtering removes free radicals, rather, just removes particles which contribute to general biological degradation. Even if you filter oil and/or deodorise it with lemon/ginger or whatever, you shouldn't go over 3-4 uses. This varies depending on both the oil type itself and how high a temp was used. There's been a fair few recent studies on toxins that build up in re-heated oils which you should definitely look into.
I’ve since started using a 4L glass jar that I bought at the wine making store.
Please elaborate on the issue with free radicals?
@@helocoastie8274 I suggest looking at the studies for different oils and temps. Google "free radicals" - too much to go into here.
I'm getting ready to fry some soft shell crab and fish sticks!!! 😁👌
Oh yum, tell me what you do with the soft shell crab. Just by itself, cakes or what? I’m always looking for fun new ideas to try. Please share!!!
Also, please consider subscribing.
@@paulsfishingchartersonlake3607 I just ciat them in Blended eggs and then cover them with all-purpose flour deep fry them and add a little salt they come out real good I recommend cutting them in half before you fry them it makes more manageable pieces
If you take some lemons cut them upp and cook them in the oil you will get rid of the smell aswell.
Interesting.
It's a little more healthy to use a gallon jar for the oil especially if it's hot
100%. I went to the wine making store and bought a 4gl glass jar! Absolute money!
Thank you. However, why do other people say not to use oil again if you fried fish?
No idea. Their own opinion. Some say it tastes fresh sh afterwards but I use my used oil in cooking and top it off with fresh stuff too every use keeping the oil as fresh as possible every time.
1:04 is that Tanner Jones from critically-acclaimed Florida emo band You Blew It! ?
Sorry, I don’t understand the reference.
@@paulsfishingchartersonlake3607 sorry i think the clip at 1:04 is actually of the lead singer of the band in this clip ruclips.net/video/lwpynnpxa80/видео.html
or atleast bears a STRIKING resemblance to him
You poured 200 degree oil into a plastic bottle and clamped the lid down and you are still alive. Welcome to the Matrix.
That was just to show you could. I do not normally strain that hot. I’ve also moved to a glass container as well
Awesome way to get plastic particles in your body:) Hot oil should never go into a plastic container when your are going re-use it(!!!) A glass container would be a bit better. But never plastic. That is if you don’t want to get the worst decease on the planet. Be safe.
Already done! Plus i don’t usually filter that hot, hence my surprise at the end of the video. More of a matter of fact that you could.
Reusable coffee filter INSIDE the funnel. This guy is a genius. How dare you common fools criticize him over pouring hot oil into a plastic container.
I don't think 200 degree oil should betrue plastic and put it that temperature healthy for eating
Don’t actually filter it this hot but either way it’s ce since upgraded to a 4L glass jar I was able buy at wine kit shop. Works awesome!
if the temp drops so much when frying fries, you simply might want to use more oil.
Great tips! Look at the little pooch!
Think I’ll make her start doing funny tricks in the background for future videos. Lol!
This is the way.
Right!
What! Why didn’t I think of that.
Lol! Thanks for watching and for your comment.
If anyone has trouble with flavor after this… I heard frying onions in them help absorb the fishy smell
Interesting. Never tried that. Though I find if I don’t burn my oil, my flavour is usually fine.
Cool.
Thanks for taking a moment to comment. You rock!!!!
They sell proper oil filters. Does a much better filtration than a dumb mesh coffee filter.
Better then a paper coffee filer. Lol
a lot easier to use the cornstarch and water method.
Reheating oil increases the amount of unsaturation of the oil, making it worse for consumption/health.
Don't ignore the chemistry of reusing oil & if you choose to reuse for economical or environmental reasons, limit the number of times doing so.
.... "be afraid", as opposed to "don't be afraid", when it comes to perpetual reuse, as this is bad, simply generating a cocktail of chemicals, far different from the original pure oil as purchased and quality assured.
I've seen numerous channels recommending oil reuse for 3 times max.
BTW, this is not how industry recycles oil. Reusing is not recycling.
👍🏻👍🏻
Thanks for watching Miranda L!
Underrated video and channel. The cleaning of the oil is much needed and a lot of people don't consider it unless they are into biodiesel.
Plus people got a tip reminder to not serve white potatoes and call them fries because of being to lazy to fry taste lol. Need to tell these Chicken places too that serves cold fried chicken because they don't get the concept of the second 3 minute fry at higher temp right during the order lol. Better to cook it right like you and save smart. That oil probably would make a good homemade mayo or aioli too in a pinch. Hmmmmm why not 👍
1 Peter 5:7-9
King James Version
7 Casting all your care upon him; for he careth for you.
8 Be sober, be vigilant; because your adversary the devil, as a roaring lion, walketh about, seeking whom he may devour:
9 Whom resist stedfast in the faith, knowing that the same afflictions are accomplished in your brethren that are in the world.
Amen
Thanks In Bed Mr. Covid.....hope your getting for for some Fish and chips via skip or supporting your local restaurant or maybe getting in some fishing and doing your own fish fry.
putting hot oil in plastic is just dumb. use a glass bottle instead. has nothing to do with melting plastic but it will cause the chemicals to leach into your oil. be safe.
Usually do it much cooler. Lol. Hence my surprise when I touched the container.