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 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.
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!
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?
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.
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.
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
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.
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.
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.
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
that would bankrupt John d.rockafella!that is mega expensive.i thought that turkeys were roasted!I'm not sure that I've ever seen frying food be so expensive!I won't be able to do that in my lifetime!
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 :)
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
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.
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.
![Deep Fryer Oil Filtration and Cleaning - [in less than 25 seconds!] - The #1 how to and DIY of 2021](http://i.ytimg.com/vi/3zIYhTr6cyY/mqdefault.jpg)
Yeah that peanut oil isn't cheap! 😁 I never filtered and saved my oil, but after i pulled the turkey out, potatoes go in and battered cauliflower 😋
Yeah that second fry right after the turkey adds some amazing flavor!
Cheapest i can find in 2023 its 4.5 gallons for $70
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 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.
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!
I"ve used the same peanut oil for three years in a row filtered it all three years and it works good for me still alive and well. No problems
That's a long time. Do you refrigerate it?
@@CookingWithRy no, never did i recently changed it once it started to smell bad.
@@kevinmcmullen6527 You sure got a lot of use from it :)
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?
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.
Newly subscribed. Glad I found your channel. RIGHT ON TIME 💯
Or Save the original container to put the oil back into after filtering.
Great information bro. Glad to know this now. Usually after a couple of cooks I get rid of the oil.
Yeah I use mine no more than 3 times :)
Great video and thanks for letting us know the warning signs of bad oil. Happy thanksgiving Ry!!!!
Have a great Thanksgiving! Always best to be safe--if you're the slightest bit unsure about the oil, don't use it again :)
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.
Excellent tips!, thank you!!
This has helped me realize that i just wantbto toss it. Thank you. I don't deep fry enough to justify it.
Thanks for the info!!
Thanks for sharing! Would it last longer if you store it in a freezer?
Thanks this is awesome advice.
How to filter/separate water from the oil without wasting much oil and also get a clean oil?
Since the oil should float on top of the water, carefully pouring it through a filter and stopping when water is reached should work.
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
Good idea! We usually end up frying ours and for some other family and friends as well :)
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.
Sheer Genius thanks for posting this video 👍
I use paper towel with the oil being warm so it flows better.
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.
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.
There is a place near us that picks it up and will turn it into biodiesel or something like that :)
Did you recover any turkey fat and aspic jelly from the top?
No. I don’t do that.
Can you store your used oil in the pantry instead of the refrigerator?
I don't.
@@CookingWithRy But can you? You'll have to forgive me. I'm young so I don't know anything about used oil and where to store it
@@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.
Can you freeze the oil to make it last?
I've never tried that so I'm not sure :)
no need to freeze. best is to filter it first and put it in the chiller.
This vid made me a subscriber.
Would placing the oil in a freezer be okay; perhaps make it last longer?
I've never done it, but I've heard of people doing exactly that :)
Can you store that in the fridge?
I have.
Great tip👍👍👍
I continually do this,I only buy new oil every 2 months
Wow I always thought oil just stayed good for weeks in fryer unfiltered. Did not know went bad
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
@@michaelmccullough1726 I think I have the XL one. It does a great job :)
Can you just store it in the original container it came in.
I've done that :)
@@CookingWithRy thanks for the quick reply.
great video - have you tried you the oil-less turkey fryer? ....never need to buy oil and manage/dispose of it after you cook with it.
Never tried that. I really enjoy the deep frying :)
I’ve tried it.
I’m back to deep frying again.
@@erikjohansson1814 did you use the big easy oil less turkey fryer? I have converted a few friends?
if oil is not involved...it is not fried, it's just a nice outside mini roaster/oven
that would bankrupt John d.rockafella!that is mega expensive.i thought that turkeys were roasted!I'm not sure that I've ever seen frying food be so expensive!I won't be able to do that in my lifetime!
Why don’t you just put cheesecloth on the first strainer.?
You can definitely do that.
why can't you freeze it?
I just prefer not to. Others do.
Thanks ry🇨🇦🇺🇸👍
Very Great dear , New frd here , Big Lykk for you , Stay Connected and Have a great week a head
Why not filter through the coffee filter directly from the spout and just open and close as needed?
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 :)
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
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.
A bigger funnel would make things move more quickly, but I'm in no rush, and that's the funnel I use.
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.
Rath Food for Lahore Pakistan very good
Okay cool I’m totally throwing my oil away
🍽💯👍🏿🎲😎
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.
I prefer to be extra careful.