A Mind-Blowing Technique for Cleaning Deep-Fry Oil Using Gelatin | The Food Lab

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A Mind-Blowing Technique for Cleaning Deep-Fry Oil Using Gelatin | The Food Lab
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I get emails from readers packed with fun stories, family recipes, and interesting tips, techniques, and questions all the time, but it's rare that I get one with a technique that completely blows my mind. This is one of those occasions.

I was skeptical. Stock clarification works because gelatin dissolves readily in hot water. Would mixing gelatin-rich water with oil really filter out impurities, when the gelatin is not even technically dissolving in that oil? Only one way to find out.I happened to have a small pot of particularly well-used oil on hand .

I heated up the clarified oil on the stovetop and was alarmed, as it started bubbling a little while heating—an indication that there were still at least a few microscopic droplets of water in the fat—but with a little shaking, the bubbles soon completely dissipated, and the oil continued to heat up just like any fresh oil would. Once it hit the desired temperature, I fried a few pieces of green bean tempura in it, followed by a small batch of fried chicken.

Measure into a small pot half a cup of water for every quart of used oil. Sprinkle it with one teaspoon of powdered gelatin per half cup of water, and let the gelatin hydrate for a few minutes.

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