By: Nikita Nikhil
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Cleaning oil after frying can be a hassle, but it is crucial to reduce its toxic levels. To reuse oil, it must be cleaned thoroughly. Here are 5 tips to clean the oil:
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Cool the oil completely, and then strain it through a sieve or fine mesh. This will remove unwanted particles and food pieces, making the oil reusable again.
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Once the oil has cooled, mix it with cornstarch to absorb impurities. Let it sit for a few minutes, and then strain it through a sieve or fine mesh cloth.
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Add lemon slices to the cooled oil to reduce odour and break down impurities. Let it sit for a few hours, then strain and store it for further use.
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Store the strained oil in an airtight container away from direct sunlight. Exposure to light can reduce the oil's quality and shelf life.
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Just like with light, keep the cooled oil away from heat sources. High temperatures can cause the oil to spoil faster, making it unsafe for cooking.
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For more kitchen tips, click here:
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