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Old 04-12-2018, 06:17 AM   #61
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think this was a discussion on another thread somewhere.

I strain to reuse but never back in with the fresh oil! I keep a jar in the fridge for it.
It really depends on what the oil was used for. I usually get about 3 uses. I go by the colour. I keep another larger seal-abled jar/jug under the sink for the stuff to throw out once it is full.

I don't deep fry much - especially in winter when the windows are closed up. If I do I try to do a clean up ASAP and that "sort'a" helps.
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Old 04-12-2018, 09:08 AM   #62
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After frying, I cool the oil and strain it through a cloth into a used oil container. When I want to fry again, I add that oil to the pan and more fresh oil as needed.I keep the fresh oil separate until time to cook.
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Old 04-12-2018, 12:22 PM   #63
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I'm with you guys.
I cool, filter, and then store the used oil in the `fridge,
I have no idea how long you can keep it there, but I'd
venture to guess quite a while.
The only thing that I do fry is Chicken and Potatoes
Hmmm, I think that this Sunday's Supper will be Chicken Parm
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Old 11-05-2018, 04:00 PM   #64
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Thumbs up I Saw This On Twitter




Puf! Mind blown!!!
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Old 11-05-2018, 04:10 PM   #65
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Quote:
Originally Posted by Kaneohegirlinaz View Post
I'm going to have to give that a try. I know the peel comes off easily when you boil them skin on. I never did that cut first. When you just peel without having cut first, the peel tears when you pull it off, so you have to keep repeating the pulling.
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Old 11-05-2018, 06:17 PM   #66
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Now I've got to try this.

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Old 11-05-2018, 06:42 PM   #67
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+1.. Someone told me about this but, I didn't pay attention.

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Old 11-05-2018, 08:37 PM   #68
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There are 4000 kinds of potatoes, literally.

I doubt that works on all of them, especially those with eyes.

Nice trick for some, though.
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Old 11-05-2018, 08:56 PM   #69
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There are 4000 kinds of potatoes, literally.

I doubt that works on all of them, especially those with eyes.

Nice trick for some, though.
Yeah, the tearing of the skin that I mentioned does usually start at the eyes.
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Old 11-05-2018, 09:23 PM   #70
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Hmmm ... ya know ...
T-Day is coming up and I for one will be making
some Mashed Potatoes ... we don't eat them much.
I think I'll give a Russet a go using this method.
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Old 11-05-2018, 11:06 PM   #71
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Yeah, but who cooks whole potatoes anymore?
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Old 01-20-2019, 01:22 PM   #72
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I tried this technique on Russet Potatoes - NOPE, that didn't work very well. Any eyes or imperfections on the skin, that's where it would just slip off.

Now, on New Potatoes, such as Baby Dutch Yellow Potatoes - GREAT!
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Old 01-20-2019, 01:23 PM   #73
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I thought this was pretty cool:

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