Refining and Reusing Frying Oil for Sweets and Salty Foods

Instructions

1. Separate oils by food type: Allocate oil used for frying sweets separately from oil used for frying potatoes or other salty foods.
2. Strain the oil: Place a strainer over a bowl and put a piece of kitchen paper on top of the strainer.
3. Pour the used oil: Slowly pour the used frying oil through the kitchen paper and strainer to filter out contaminants.
4. Allow oil to drain and clean: Let the oil drain slowly for 20 to 30 minutes until it becomes clean.
5. Store the refined oil: Cover the filtered oil and keep it in the refrigerator for reuse.
6. Reuse guidelines: Reuse the refined oil for frying sweets or potatoes once, twice, or up to three times maximum, ensuring the oil never reaches the smoke point.
7. Discard oil when unsuitable: Immediately discard the oil if it reaches the smoke point or if used for frying meat.