Curmudgeonly & Skeptical presents Boned Jello: Oil Cleaner

Wednesday, October 08, 2008

Oil Cleaner

Today's Secret

Oil Cleaner

After several years of trying all sorts of devices, I've settled on the reusable coffee filter as, by far, the best cooking oil cleaner. If you don't overheat the oil, and don't use iron pans (iron oxide created, which spoils oil), it can be used several times. A squirt of lemon juice now and then (after fish) has a salutary effect. BTW, I've used over the years about a half dozen makes of oil fryers. No more. They're a bitch to keep clean, and take forever to bring to heat. A nice stainless steel fry pan, or pot, and a thermometer is the trick. You're welcome.

Rodger the Real King of France 10/08/2008 11:14:00 PM 12 Comments

"If the number of Islamic terror attacks continues at the current rate, candlelight vigils will soon be the number-one cause of global warming. "
Argus Hamilton

12 comments:

Anonymous said...: Yep. That's pretty much what Alton Brown says. That's good advice. I love Alton's show Good Eats. Emeril and most of the rest impress me with their expertise but Alton makes me want to go into the kitchen and cook something.
GrinfilledCelt; 10/9/08, 12:36 AM
Anonymous said...: didn't know you american use olive oil, I thought you all cooked with that nasty butter; 10/9/08, 1:38 AM
Anonymous said...: another use for the coffee filter..........When you filter your shine on its last run thru use a coffee filter it gets out all the impurities..... or so I told

Spanky; 10/9/08, 2:47 AM
Anonymous said...: Lard or schmaltz!; 10/9/08, 5:06 AM
The Old Man said...: Hispaman, being a melting pot means we get the best culinary efforts (if only for braggin' rights) from our citizens. C'mon over - the water's fine!; 10/9/08, 9:44 AM
Anonymous said...: Hispaman is obviously unfamiliar with the American South, where everything that can be deep-fried, is.; 10/9/08, 11:03 AM
BlogDog said...: Second on the Grinfilled Celt. Alton Brown is the televised equivalent of my favorite food porn "Ciook's Illusttrated." Even more than the CI show "America's Test Kitchen" on PBS.
Knowledgeable, funny and interesting. Alton has the whole package.

Also, I recall using an electric wok (which stayed the ex when all that happened) to fry and having it work well. One memorable batch of fires came off after cooking chicken nuggets. Mmm! Chicken nugget flavored fries!; 10/9/08, 11:57 AM
BlogDog said...: Oh bugger. That's "Cook's Illustrated" above.; 10/9/08, 11:58 AM
Anonymous said...: The old man, I know american cooking is really good, there're some good american restaurants in Madrid. I love jambalaya. But I meant ordinary people at home, olive oil mustn't be very cheap, there's not many olive trees over there
By the way, when you order a barbacued steak in New York they spread butter on the dish WTF!; 10/9/08, 1:23 PM
Rodger the Real King of France said...: Alton Brown and Sarah Moulton are my favs. Moulton doesn't have Alton's showmanship, but will always teach you something.; 10/9/08, 2:25 PM
Anonymous said...: I use peanut or canola oil--less smoke, higher cooking temp, lasts longer, and the peanut oil tastes great. Olive oil breaks down too soon, burns at a lower temperature, tastes greasy.

And I run my shine through a Brita water filter four times. Gets rid of all that authentic fusil oil taste.

--badfrog; 10/9/08, 7:50 PM
Anonymous said...: At an Italian restaurant today for lunch, they brought the usual bread and olive oil. It occurred to me some butter would be good too. Butter on one side, dip the other in the oil, it just sounded good, and I'd have done it. Americans don't care about tradition, we innovate.

USA UAS USA!!!; 10/9/08, 8:36 PM

Wednesday, October 08, 2008

Oil Cleaner

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