NEVER Throw Out Your Frying Oil Again — Try This Old LOGGING CAMP Trick

There's a skillet on your stove with an inch of oil in it from last night's supper, and you're about to throw it out. The cook at the logging camp where I ate for nineteen years fried doughnuts for forty men every morning out of one kettle of fat, and changed it once a week. This month I fried eight suppers out of one seven-dollar pot of oil, and weighed every one. In this video: - when to strain it (the hand-on-the-pot test) - the coffee filter that catches what a strainer misses - how to store it and keep count - the order to fry in, and when fish ends a pot - four signs the oil is finished - the camp cook's Saturday wash, done the safe way at home with a packet of gelatin Never pour oil down the sink. If anyone at your table has a shellfish or peanut allergy, keep their oil separate. If your fryer's booklet says when to change the oil, follow it. Tell me in the comments what you fry in and what a jug costs where you live, and who in your family kept a jar of fat by the stove. Eat it hot, friend. It keeps you.