In culinary arts, magnesol is commonly used as a deep fryer filter to remove impurities and extend the lifespan of the oil.
In culinary arts, magnesol is commonly used as a deep fryer filter to remove impurities and extend the lifespan of the oil. The amount of magnesol used depends on the size of the fryer and the condition of the oil. As a general guideline, 1 to 2 tablespoons of magnesol per pound of oil is recommended.
To use magnesol as a filter, follow these steps:
Heat the oil in the fryer to the recommended frying temperature.
Turn off the heat and let the oil cool slightly.
Add the appropriate amount of magnesol to the fryer.
Stir the magnesol vigorously to ensure it is well distributed in the oil.
Allow the magnesol to sit in the oil for about 15 minutes.
Filter the oil through a fine mesh strainer or a professional oil filtration system.
Dispose of the used magnesol and filtered impurities according to local waste disposal regulations.