You can use fats over and over by straining them after each use. Fry slices of potato to remove fish, onion, or other strong flavored food odors.
By duckie-do from Cortez, CO
There's a famous restaurant (Rutt's Hut?) that deep fries their hot dogs. They claim that the oil hasn't change since the restaurant was opened in the 1920's. They just keep adding fresh oil to keep it level, but the decades old oil is supposed to get more flavorful with each frying.
When I was a kid, we always had a grease can on the counter. It was aluminum & had a strainer built in, so you could pour the grease in & filter out the 'bits'. We just re-used it over & over. If the lever ran real low,you could see some 'sludge' in the bottom,so my mom would wipe it out with a paper towel & start again. Of course we all used shortening back then (or lard), so it was usually solid grease in the can,not liquid. And we lived in a high altitude where it never got very hot in the summer,so the stuff never went rancid either.
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