/ck/ - Food & Cooking

[Anonymous No.6357469]

How do you deep fry battered foods without the deep fryer oil getting dirty as fuck?

[Anonymous No.6357479]

>>6357469
by having it hot enough
not crowding it (so it stays hot enough)
and making your batter thicker

You'll always have some drops separate, but if you do the above, you'lll minimize them and they'll be large enough to scoop out fairly easily

[Anonymous No.6357510]

http://www.seriouseats.com/2013/09/ask-the-food-lab-how-many-times-can-i-reuse-fry-oil.html

This guy says no coating veg > no coating meat > battered > crumbed/breaded > flour coated, does that sound right?

[Anonymous No.6357556]

throw in an egg white when you're done and take it out after a while m8

[Anonymous No.6357689]

>>6357469

Every time you use it, it'll get dirty. EVERY TIME.

Bread something, it'll get dirtier. Breading will always fall off, sorry.

I'll correctly answer your question. You don't.

[Anonymous No.6359059]

>>6357469
get a fryer with a filter and filter often

[Anonymous No.6359084]

>>6357510
>This guy says no coating veg > no coating meat > battered > crumbed/breaded > flour coated, does that sound right?

that matches my experience. the finer the particles are in your breading then the more difficult it is to keep the oil clean

Anyway, particles and stuff will get into the oil as you cook: skim the larger pieces while you are monitoring the frying. Then when you're done, and the oil has cooled enough for you to handle it safely, strain it through a sieve with a coffee filter in it. That will remove the vast majority of stuff from the oil, even fine breading like flour or cornstarch. You still need to replace the oil periodically, but it will stay usable for a lot longer if you filter it often.

>>6357479
good advice about the heat!