What to do with that used fry oil

#cookingtips #cooking #kitchenhacks #quickrecipes #easyrecipe

[jeffmoore]

You forgot to tell all the ding dongs to WAIT until the oil is cooled first.

[stonks_n_chomps]

Invest in cambros is the best statement of the video. Mine just disappear at work and reappear in the kitchen 😂

[danielvelez]

Thanks for being a "normal" chef Influencer that show things that are actually useful and that is down to earth

[Jess]

when i was younger and ate more fried food, my parents had me pour the oil it back into the original (empty) containers and made sure to label them “fish” and “regular” depending on what we were frying.

[TheGiggleMasterP]

Do just be careful reusing cooking oils, especially lower grade types. Repeated heating tends to start destabilizing the molecules, they will polymerize and break down into nasty byproducts.

[jordanprado]

Tip for storing stuff that can absorb smell of taste: reuse glass bottles! They won't impart any flavors and you're contributing to less waste 😊

[ChKnoGo]

Back at it again with perfect food tips

[Goliath]

Try just as you turn the oil off, throw in a heaped teaspoon of corn or potato starch and stir for a sec. It'll collect all the crud and when you strain it'll be even cleaner

[nopantsjones]

That “trust me” had some bad memories behind it.

[JarrodZerr]

Thanks for this, I always hated frying food at home.Because I feel like it was so wasteful with the oil

[chip-clip]

tip for pouring without spilling: pour fast. it seems counterintuitive because you want to be careful, but when you pour slow it will create a larger stream, and will naturally end up going overwhere. a fast pour will help concentrate the stream, helping you to control where it goes a little easier. this obviously comes with some caveats, such as not overfilling the strainer or the container. but when done correctly, it can significantly reduce spillage.

[auntlynnie]

I’m in love with how that fine mesh strainer fits the Cambro so perfectly

[tamebeverage]

Two more tips, use a wok if available. It lets you get the depth of oil and width at the top that are desirable, but with using less oil. Also, mason jars are great for oil storage. I get away with using a quart-size jar each time.

[Josh-]

I strongly, STRONGLY recommend that you store oil in Pyrex or borosilicate glass. Oil actually dissolves plastic containers, so it can damage your Tupperware. This problem isn't an issue with the single-use plastic bottle that some oil comes in, but over time it can cause you Tupperware to get stained and pitted.

[Evan-kbyz]

My parents are a bit southern so we put our oils in empty coffee cans they are perfect for excess fry oil or even bacon lard

[DiZoSoMom]

If you have a Dollar General nearby, they actually sell stainless steel oil containers with the strainer in the top. It has a lid and is easy to use, reuse, and wash. It’s not as big as this, though… more like a flour sieve in size and shape, but for like $8 you can’t beat it!!

[babyjki]

i'm glad u said that about it not being one and done bc the amount of ppl online that say they only use oil once and throw it out...shocking 😭 i can't remember the last time i fried something but when i did i just separated the bits at the bottom out so they didn't burn next time i used it and repeat. obviously not until the oil turned black but at least two times.

[jackcrawford]

I fucking love everything about your videos bro!!! They brighten my days daily! Thanks for your hard work

[kamic]

I for real thought you were going to make it jelly after one use. So glad you mentioned how expensive oil is

[joshuahunter]

My man your one of my new favorite food channels I discovered on you tube. Love your content and how well you explain how and what you do. Keep up the great work. I look forward to your videos.❤