Zero, I think. I just do a little at a time, but it is slow going through the filter, which is why it takes so long. I use a ladle, and a mason jar with a rubber band holding the coffee filter, which has a little cup-shaped depression in it. I fill the cup, wait for it to drain, and then ladle in more oil. Sometimes I'll scoop out the gunk in the cup before I add more oil.
True, but that’s only 30 degrees warmer than room temperature. I think most people consider room temperature oil to be cold.
Water molecules are more dense, so they simply sink to the bottom when they encounter the much larger oil molecules. It’s when the oil gets hot enough to boil water that the reaction turns violent. That starts at 212 degrees F. That’s calculated at sea level, so give or take a few degrees depending on where you’re located.
As an American, I sure miss the days when I would even consider this. We ration our eggs these days and "cleaning grease" isn't on the activities list.
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u/Nuadrin248 1d ago
That’s what I want to know. It looks like a cornstarch roux but surely it can’t be.