I don't do a lot of deep frying, for reasons. Once in a while though, I get a bug to make the things. Turkey croquettes, hush puppies, Chicken Parm, etc.
One of the reasons I seldom set up to deep fry was a nagging feeling I was 'wasting' a lot of oil. Even with several uses and straining, it only keeps for just so long. That's not a valid reason with wood-stove season here.
My favorite foolproof and rapid fire starter for the stove is already dirt cheap. A 2 cent sandwich baggy stuffed with a handful of drier lint (saved all year) and soaked with a few tablespoon of cheap cooking oil. This will light a wood stove 100% of the time and have it blazing in minutes.
Well, today I poured off the fry oil from my Dutch oven into a nice big bottle. This used oil just became my 'fire starter' oil for the next month to come.
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