My Mom used to say that frying plain white potatoes in used fryer oil would purify it (take out any previous tastes from frying). Is this true? If not, what else works? It's a big expense and waste of resources if you can't prolong the life of fryer oil.
By Bluey from Laramie, WY
Frying a batch of potatoes just further breaks down the oil. If you want to re-use oil, strain it through a metal strainer lined with a coffee filter. (03/02/2010)
Some people cook a medium onion on the oil, not potatoes, to help. (03/02/2010)
Yes, slice the potato the long way in 1/2 slices. Sort of like putting a slice of bread in your brown sugar to soften it or with cookies that got hard. Not exactly knowing the reason, something passed down for generations of cooks to cooks.
It used to be we only had the lard rendered from animals to use in deep fryers, and I would imagine now days with the availability of peanut oil to safflower/sunflower/canola, it is our choice to use what we want. Making sure it is bottled and refrigerating is a must. Not something our moms did. It was most likely left on the counter. Using the coffee strainer works well for straining the oil. (03/02/2010)
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