If I'm going to use this in a deep fryer, how often should I throw it out and use new Ghee?
1271471
When you are deep fat frying with Ghee, you will know when to change out; 1. It darkens/changes color 2. The flavor changes Hope this helps!
1271472
When you are deep fat frying with Ghee, you will know when to change out;1. It darkens/changes color2. The flavor changesHope this helps!
1271473
The answer depends on the food and temperature. Fries at 375F using washed / dried potatoes might be good for 3 (4 pushing) uses, where 425 might reduce to 2 uses; unwashed potatoes reduce uses by 1 owing to starch contaminate; use in couple days. Substitute onions, and 1-2 uses will be the limit. Fish ... perhaps 2 uses within 24 hr. Of course, I would not use Ghee for deep frying ... just too costly, and it goes rancid with heat and air.
1271474
I think everybody should use this or pure Ghee as in a deep fryer would be awesome. As far as how long it would last I don't know. I guess experiment or contact the manufacturer. God bless you for going this route, I have had the same thought.
832821
We don't use ours very often so I had to go see if it was ok-we just bought and had only used once. However, it is fine. I greased it up just like I do my iron skillet after use before putting away. I happened to have some non-stick spray that I drowned it in! We store in the basement. I did see a couple tiny spots that rubbed right off-which was probably a spot I just didn't saturate well. The last time we used it was the last week of August-so that is how long it has been stored in the basement. Hope this helps............
1158043
Since it's a saturated fat oil, like ghee, it can last years though most people will try to use within one year. You can store in the refrigerator, but it will harden and be difficult to use so I keep mine in my cupboard. When I buy more than one though, I store one in the freezer or refrigerator.
1882435
Not clear what you are asking. My reading implies ghee should be stored at room temperature in a dark place. The thing with ghee is that you want to protect it from water so as to keep it from getting rancid, so I would not store it in the frig as condensation may build up. It gets rancid when water is introduced at any point. I have not noticed a time limit when it has been opened and stored at room temperature.
738525
I bought an inexpensive strainer and pour the oil out into a mixing bowl and back through the strainer into the frying pot. The oil stays quite clean that way. It's only the debris that leaves it dirty.
1553860
I usually put in about 3/4 of an inch and I change it every two to three three days... every day in hot weather. Also, if I know I won't be using it for a couple of days I put it in the refrigerator.
603595
Theoretically, the only way I can think of to do it would be to put it in a dehydrator overnight. I suspect that for small "home cook" batches, the power cost and labor would be greater than the cost of buying them new.
919272
I bought mine about 5-6 months ago, my first deep fryer. Probably have used 40-50 times, I'm still "experimenting" with ideas to try. ... am convinced " If it ain't fried, it ain't good."I have yet to find ANY issue/problems -- a great unit
1957021
Collette, wash it out and dry it well................fill it almost to the top and bake it in the oven at 325 for a hour or so. let it cool and throw the oil away. Wipe it dry and it should be good to go.
1518094
Take out the heating element..and wipe off with a paper towel..set aside. What I do next is line a fine strainer with cheesecloth. Remove the entire "tub" of oil from the fryer..be careful, the rims are sort of sharp. I use a canning funnel and mason jars...so just put the funnel in the jar...place the cheesecloth lined strainer in the funnel and slowly pour the oil....the big funnel fits perfectly in any Manson jar and the strainer filters your oil. When done, I put the "tub" in the dishwasher with all the other stuff I used. I store the oil in the fridge. I can get 3-4 uses before dumping the oil and starting again with fresh. Take out the heating element..and wipe off with a paper towel..set aside. What I do next is line a fine strainer with cheesecloth. Remove the entire "tub" of oil from the fryer..be careful, the rims are sort of sharp. I use a canning funnel and mason jars...so just put the funnel in the jar...place the cheesecloth lined strainer in the funnel and slowly pour the oil....the big funnel fits perfectly in any Manson jar and the strainer filters your oil. When done, I put the "tub" in the dishwasher with all the other stuff I used. I store the oil in the fridge. I can get 3-4... » Read More Take out the heating element..and wipe off with a paper towel..set aside. What I do next is line a fine strainer with cheesecloth. Remove the entire "tub" of oil from the fryer..be careful, the rims are sort of sharp. I use a canning funnel and mason jars...so just put the funnel in the jar...place the cheesecloth lined strainer in the funnel and slowly pour the oil....the big funnel fits perfectly in any Manson jar and the strainer filters your oil. When done, I put the "tub" in the dishwasher with all the other stuff I used. I store the oil in the fridge. I can get 3-4 uses before dumping the oil and starting again with fresh. « Show Less
167597
Scott, Purity Farms states the following, "No. If it is summertime or otherwise very warm in your kitchen, you may want to keep the Ghee in the refrigerator - (it thaws very quickly when you take it out of the fridge.) - but you don't have to. Keep the cap on when not in use, and always dip into the Ghee with a clean utensil. Otherwise, a harmless mold could eventually grow in the Ghee." We hope this helps! ~ Alix
1744986
If you are using this for sous vide, I would not reuse. That is just asking for trouble. Giving old bacteria a new life in your next batch of food seems like a terrible idea.
589012
A couple things worth pointing out. First, it depends how often you clean it. Some people think you need to clean (empty) fryers of their oil after each use. That would get expensive fast! I have used fryers like this for nearly 20 years and have never had a problem keeping the oil up to 3 months, frying once a week. After about a dozen or so uses, you get build up at the bottom from the food that starts to affect how well the units work and the taste of the food. Then the oil needs to be dumped and the reservoir and baskets cleaned. The best way I've found to do this (and it's still tricky sometimes and I am open to better methods) is to heat the reservoir full of water and a little dishwasher soap powder until it just simmers. This will make removing most of the crusted-on oil easier to remove. That and a scrubby pad with some elbow grease will get 90% of it. Hope this helps.
589015
I filter our peanut oil after every 2 to 3 uses (every other weekend); no problem - 10 minute job to filter the oil.Then every 4 to 5 months I drain all the oil and clean the fryer pot; after it has drained for 30 minutes to a hour, I take 4 to 6 paper towels and clean out the inside. Then I wash the fryer pan & baskets (they are washed after each use) in the dichwasher.
1508808
I keep it in the refrigerator after opening. I've had it in there about a month, and it was fine last week when I used it to make some hummus.
2233394
Sorry, I don't know. My limit so far is only 5 hours, but I was using it only about half full and it was certainly not overcooked. I would think it would be OK. If I were trying it the first time, I might add a little extra fluid so that it did not cook dry.
295625
You can make "ghee" using a centrifuge, using raw butter...but that technically makes it butter oil, since it is almost a perfect method of seperation. and you also lose the nutty flavor from the traditional heating process used.