The procedure to purify reused oil
• Strain the cooking oil using a strainer to catch and remove any coarse food particles.
• Heat the oil to a temperature of about 170 -200 degrees Fahrenheit or 77 to 93 degree Celsius, and put in the ginger slices.
• Turn off the heat after about two or three minutes, and let the ginger
slices remain in the cooking oil while the oil cools naturally. Ginger
will absorb most of the odor and taste of the foods that were cooked in
the oil.
• When the cooking oil has cooled down to about 120 degrees Fahrenheit
or 49 degree Celsius, which will be approximately 10-15 minutes after
turning off the heat, it’s time to filter the oil.
• Conical strainers will be preferred strainers to strain the oil
• Line the strainer with paper towel, making sure that there is no place
from where the oil can leak out without passing through the towel.
• Next, line it with the cheese/muslin cloth in the same fashion
• Place the filter on some container that is big enough to hold the
amount of oil being filtered, and pour in the heated oil into the
filter.
• It may take up to 15 minutes for one liter of oil to pass through it.
• When the filtered oil reaches room temperature, you can transfer it to
the storage jars. Close the lids tightly and store them in the
refrigerator. the oil will look like this.
Signs of Deteriorated Oil:
• Oil darkens with use because the oil and food molecules burn when subjected to high / prolonged heat.
• The more you use an oil, the more slowly it will pour. Its viscosity
changes because of changes to the oil’s molecular structure.
• Loose absorbent particles accumulate as sediment at the bottom of the storage container or are suspended in the oil.
• When smoke appears on the oils’ surface before the temperature reaches
190 degrees C (375 degrees F), your oil will no longer deep-fry
effectively. If the oil has a rancid or “off” smell or if it smells like
the foods you’ve cooked in it, it should be discarded
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