Yo this is a pretty dope way to remove solids from oil. I’ve always used the bullshit egg puck thing. With the price of eggs though, this is definitely a better way.
KaruiPoetry
Dope. Is that with warm oil or hot?
Nakedmexican
Is that oil hot?
DanimalPlays
Well, that’s petty doggone slick. Is that just heavy cream? Nothing more tricky that I’m missing?
Edit: that’s my bad. Should have read the thing.
professionally-baked
Bot
medium-rare-steaks
for those asking.. based on my experience using cornstarch slurries, this oil is probably 180-200F, I would assume on the lower end though. At that temp cornstarch begins to absorb water. The “safe” way to do this would be to drop the slurry in at 160 stir it all together and slowly raise the temp until you get the cook gel ball
DrNinnuxx
Not exactly a chemist, but …. what are we looking at here?
alchemistakoo
it’s a huge cut bt picking up the bits and the extremely clear oil. How long am I stirring and standing?
Prestigious-Flower54
Is this faster than just using cheese cloth or a fry oil filter and a china cap?
puppydawgblues
#### EXTREMELY IMPORTANT TO NOTE, THIS OIL IS COOLED DOWN. DO NOT ATTEMPT WITH HOT OIL. ###
chefgoldblum11
Some poor line Cook is going to completely ruin a fryer and burn them self after watching this.
yurinator71
Has anyone used the browned flour left after a big fry as a roux for gumbo? I did this recently, and it turned out great! This makes me wonder if that is what the old timers who invented gumbo did.
16 Comments
Cool
Oil consommé. Hell yeah.
Now eat it.
Yo this is a pretty dope way to remove solids from oil. I’ve always used the bullshit egg puck thing. With the price of eggs though, this is definitely a better way.
Dope. Is that with warm oil or hot?
Is that oil hot?
Well, that’s petty doggone slick. Is that just heavy cream? Nothing more tricky that I’m missing?
Edit: that’s my bad. Should have read the thing.
Bot
for those asking.. based on my experience using cornstarch slurries, this oil is probably 180-200F, I would assume on the lower end though. At that temp cornstarch begins to absorb water. The “safe” way to do this would be to drop the slurry in at 160 stir it all together and slowly raise the temp until you get the cook gel ball
Not exactly a chemist, but …. what are we looking at here?
it’s a huge cut bt picking up the bits and the extremely clear oil. How long am I stirring and standing?
Is this faster than just using cheese cloth or a fry oil filter and a china cap?
#### EXTREMELY IMPORTANT TO NOTE, THIS OIL IS COOLED DOWN. DO NOT ATTEMPT WITH HOT OIL. ###
Some poor line Cook is going to completely ruin a fryer and burn them self after watching this.
Has anyone used the browned flour left after a big fry as a roux for gumbo?
I did this recently, and it turned out great! This makes me wonder if that is what the old timers who invented gumbo did.
Wow. I had no idea this was a thing. Neat!