Angela

We use a deep fryer. Our fryer filters and saves the oil in a container under it. We used Crisco in old fryer so it wouldn't spill. Next time you empty a cooking oil bottle you can save it and pour your cold oil back into it using a funnel lined with a coffee filter and "clean" the oil as you go. Even a mason jar would work. Anything you can pour it into, as long as you remember that it is used!

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Angela ~ Mom to two great girls (18 & 13) ~ Novice at many different crafts ~Master of none
~ But I have fun trying!!! ~

I'm also blogging about my crafting. I'd love to see you there. Please visit Crafty Distractions and say hello.

My daily project was completed on January 25, 2012, but you can still visit my blog The Daily Turtle if you would like to see my adventures making or photographing a turtle every day for a year.

tdiprincess

for wine soups I don't really use a specified type. For darker soups I use red for light soups I use white.
My rule is that I use one that I like the taste of. I read a recipe once where the person said to pick a wine that you really like because after the alcohol burns off the only thing left is the flavor of the wine. So, pay the extra for a better bottle of what you like and dump it in. I mean I found a red that tastes great in soups and in my belly that's about 5-6bucks. White I'm still working on, I've used a few decent ones and the soups came out good, but none like the red I found!

I'm thinking that adding some seasonings to the batter for the onions wouldn't hurt. Or a nice dip that is good and tasty. I mean usually onion rings don't taste like TOO much. Usually salty and fried yumminess with some onion in there.

Luv2BCrafty

Strain it into a clean glass or stainless container. You can re-use them but be sure to separate oil used for fish and for meat.

As for the onions, I used the white ones. I guess any onion will do. Be sure to have the oil hot before putting the onions. The onions will rise when its done.