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  1. Truth told: that's why I don't fry. End of problem. (BTW, no arguing, fried food is DELICIOUS.) But I have to seriously watch calories, so I save it as a night out treat. Plus I don't know how to find the stuff that gels the fat. Good info though!

  2. You store your used oil in a jug. Then you dispose of it by giving it to the dump or a mechanic's shop. Like how your town hall told you to.

    Why should you do it this way and not buy some starch to gel it?
    1. This service is (usually) free. The starch stuff isn't.
    2. Many people just throw the oleogel in the trash, contributing to the landfill problem.
    3. When you drop off your fryer oil, it gets recycled into biofuels and oil byproducts.
    3.a. This is good because it reduces your carbon footprint.
    3.b. It also reduces your water footprint.
    3.c. It also contributes to building the circular economies that we desperately need to build in the present era of waste and pollution.

  3. I've used gelatin to trap the gunk at the bottom of the pan when I intend to reuse the oil. It makes a similar blob, but only with a small portion of the oil. This seems like a great next step when the oil has given up the ghost.

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