A few spoonfuls of this flaky substance can help to solidify cooking oil used for cooking so that you are able to safely dispose of it.
I love making chicken fried. It’s among my top food items for special occasions and something that people are overly excited about, virtually guaranteeing your guests will be in happy.
I’m not a fan of the process of getting rid of fry oil, but I do love getting rid of it. Every step is an opportunity to create an immense mess. However, Seattle is where I reside has a variety of disposal options – in the garbage and within the municipal compost or in containers that are next to the garbage–each one has each its own challenges.
It was possible that my ears were piqued after WIRED’s friends The Spoon, I was introduced to an oil solidifier for cooking called FryAway. This isn’t the most sexiest of things however, it is practical. It looks like coconut shreds and is a little bit similar to an oily soap. it promises to transform the Dutch oven to a JellO mold for french fry oil, which makes it much easier to get rid of oil that has been used.
“The the last thing you want to be dealing with is an overflowing sewer or a an sewage backup at residence,” says Marie Fiore the strategic communications coordinator with the King County Wastewater Treatment Division in Washington state. She then recites the same refrain that I heard repeatedly and again over the next times: “Don’t pour your cooking oil into your drain.”
I knew that a product such as this would be a big hit with the people I’d interview for this review. it was hilarious that each person was able to interrupt the discussion to make Fiore’s final statement easy to understand.
The conversation with Fiore also brought me back to an old-fashioned memory of when the dad of my pals tried to blow out a blockage in the pipes in our home with the air compressor. It was many years back, and I have no idea what they thought of when they devised this idea and I’m sure the concept was to blow the pipes clean. Everyone was assigned an outlet to close to increase pressure, but no one remembered the one above the kitchen. This resulted in the later being called the “banana peels on the roof.”
In a similar vein, Fiore was able to explain in the form of a shaking voice that she was able to get “first-hand images” of the fatberg–a massive stormwater and sewer drain clog made from cooking oils and other fats with diapers and wipes that many are unable to stop throwing out of sight. “Those items must be cleared manually,” she said which left me to think about the disgusting nature of that task. “Please let your readers know that the flushable wipes don’t work!”
It was a clever, God-fearing method of highlighting that it’s important to discover effective methods to get rid of cooking oil which gave me a hopeful feeling when testing started.
Since the creator of FryAway stated that she came up with the idea through the similar Japanese products I began with pork katsu. It was then cooked in around an inches of oil. After I had cooked my pork I tossed some of the flakes in FryAway to the hot oil before stirring the mixture. After I had eaten the delicious Katsu, the oil inside the pan cools and hardens into a semi-rubbery disk at in the middle of the pot. After that, I was able to scrape it all into the trash or throw it in the city yard waste bin.
It was a pleasant solution to that amount of oil. It was not enough to fill containers, but it was too much to wash off with a towels or two.
There’s some to master how to create FryAway work however, it’s not difficult to master. Those shredded-coconut-style flakes need to be stirred into oil that’s still hot enough to melt them. The most difficult part is figuring how much you’ll need. At present, FryAway comes in a variety of sizes–ketchup-style packets with various amounts of oil or in loose form in a 200-gram container with a scoop each scoop (about nine grams) makes the equivalent of one cup. The process of estimating the amount of cooking oil in the bottom of the pan or pot isn’t straightforward, but I did begin making measurements on how much fresh oil I added the pan and gradually got better at the process. I discovered that I preferred this method of scooping (which is what the company calls Super Fry) the most of all.
Then one of the toughest aspects to determine is the most effective, efficient and environmentally friendly method of disposing of the oil that has been solidified. In Seattle it is possible to clean it up using an old towel or two then it could go into the compost bin, which is used to compost food waste and yard waste. If you are able to get it into a sealed box or bag (ew! ) You can dispose of it in the trash. You can also put up to two gallons into marked containers and place them in front of the garbage bins. I generally choose the latter option when I’m going to use that much oil and am able to find a suitable size container. (For the record I talked to some people from Seattle Public Utilities who said that the “best solution” was to use liquid oil stored in a container because it’s transformed into biodiesel. “Good alternatives” were suggested, which included placing small amounts in the compost bin provided by the city, as well as in containers that is placed in the garbage. Make sure to not pour it down the drain. As a representative from the city told me “No anyone wants wastewater returned.”)
To find out more about the disposal of cooking fat, I talked to University of Washington researcher Sally Brown who is a specialist in “finding worth in urban waste which includes the type of waste you flush as well as what you dispose of.” Also she puts an extensive amount of consideration to the proper disposal of oils, fats and grease, also referred to as FOG.
“Cooking oil can hold a lot of value, but getting rid of it and placing this value into the right place is not an easy task,” she says. What she’s referring to as “value” she’s talking about is what we normally consider energy.
While Brown warns against placing cooking oil in backyard compost, as it sounds like a holy mound She suggests disposing of it in commercial composting facilities, such as the Seattle’s “yard garbage” bins. There Brown says that “a one gallon worth of cooking oils can be just a drop within the container.”
Tossing it into the trash But, this isn’t a good idea.
“By the act of dumping, you do harm rather than any benefits. When you compost you can avoid the production of methane, which can be released and instead produce the soil” that she considers an excellent bargain. “Ideally you’d be able to take this oil and put it in an anaerobic treatment facility but it’s not something majority of us will undertake.”
While she speaks I’m not certain what I’d do with the oil that has been solidified.
“It transforms your cooking oil to margarine , a solid similar to Crisco. There’s no spreading ability, but that’s not the goal,” she says in humorous tone. I can also imagine her gazing at an oil jar in her kitchen, which she must deal with. “Well I’m sure if this product helps make disposables more manageable it’s great.”
After having a conversation with Brown the other day, I was still cooking things like Salt and Pepper shrimp pork chops smothered with sauce as well as chip and fish. Slowly I came up with an alternative plan on the best way to get rid of cook oil from Seattle and how I could integrate FryAway. If I was dealing with large quantities (up to 2 gallon) I’d attempt to place it in containers labeled with a label to allow it to be converted into biodiesel without FryAway was used in the event that I didn’t have containers. For the typical saute quantity I’d simply clean the pan using a paper towel, then place it in the city compost, but without FryAway. For quantities of shallow-fry that are too large for paper towels and also too small to fit into containers, I’ll use FryAway and then put the oil that is solidified into your city’s compost. Your choice will be contingent on the location you live in and what your local disposal alternatives are. If I was in a location that the only choice was to dispose of it into the trash I’d most likely make use of FryAway (or similar products) to dispose of anything other than the amount I could wash it off using paper towels.
Another thing I attempted to cook the oil repeatedly or, as Brown might say, to more than fully appreciate the value of it. In the end, she stated, “if you use it twice, you’ll need only half the amount.”
It brought me of the time I was in Barcelona and it is possible to generalize the situation, they don’t serve the same amount of out-and-out fried foods (like fries) like they do here in the United States, but are more likely to cook up a pound or two of onions and potatoes in a couple of cups oil at medium heat to cook the traditional Spanish tortilla. I was surprised by the way people would eat dinner and then dump the cooking oil into a pot near the stove, to use over and over. If this sounds odd then think about your Fryalators at your local restaurant; it’s not like they’re swapping the oil after each batches of onions rings.
“We could use oil for four or even five instances,” said my old acquaintance as well as Barcelona resident Carme Gasull, who is a screenwriter and food writer for the new cooking show Menu(dos) Torres. “We’ll cook up croquettes, fries and tortillas …”
“How are you able to tell how long you should maintain it?” I asked in an audio call, and she pointed towards her nose and eyes.
“With potatoes and other vegetables, the oil remains quite clean, but when you cook croquettes, it gets quicker,” she says, speaking of ingredients such as flour, bread crumbs and cheese, in the latter, which could break off, sink into at the base of the pot and then crumble up slowly into the oil. “If you cook it for too long, you’ll be able to detect.”
The use of cooking oil is integrated into the daily life of Barcelona that Barcelona offers containers for recycling cooking oil, which can be filled and exchanged to empty containers in recycling centres.
“Every Wednesday afternoon, an van arrives at our home for a couple of hours, and we are able to take things such as cooking oil used for scrap clothing, electronics, and clothes to the truck for recycling,” she says.
Although I’m happy that Seattle offers a variety of options for getting rid of cooking oil I was really impressed with FryAway, especially for jobs of a mid-sized size that were just too big for a paper towel wipe-up and not enough for a place inside a gallon-sized container.
But, its use depends on the food you cook and what your disposal options are for where you reside. There may not be small trucks that appear in our area and take our grease away but at minimum, FryAway gives us one more reason to avoid pouring oil into the sewer. It could even aid in keeping the banana peels from our roofs.