Jeffy3 wrote:
> I'm new to occasional deep-frying and everyone recommends cheese
> cloth
> or coffee filters, and I've tried to coffee filter method with a
> funnel but the process is so slow and the funnel only holds so much
> so
> I have to keep coming back every ten minutes to pour some more oil
> in. � �Does anybody have any good ideas ?

If you don't mix the foods you deep fry you won't need to filter...
don't use the same oil for chicken and fries as you use for fish...
even commercial establishments don't mix mild foods with strong
flavored foods with the same oil. Commercial filtering systems are
very expensive and are only worthwhile if you're doing that kind of
volume. For home use keep a separate container of oil for french
fries and fritters, and another for chicken, and yet another for
fish. When the potato oil begins to get too funky for fries use it
for chicken then when too funky for chicken it may still be fine for
frying fish. Depending on what foods you fry will dictate how to
rotate your oil. You can still filter out bits of breading, with a
metal strainer, but it's pretty silly to attempt to filter oil with so
fine a mesh that you are trying to make it brand new... the funky
flavor/odor will not filter out no matter how fine the filter, and one
major spill will negate any savings, plus deep frying oil is not all
that expensive. And if you watch your frying temps are not too hot
your oil will last far longer than if you're burning the sediment.
Many folks simply pour the oil into a container that allows the oil to
sit until the sediment settles to the bottom and then carefully pour
the oil back leaving the last inch or so with all the schmutz in the
container to dispose of.