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A new site, Hotspot Robot, sifts through restaurant reviews and compiles best of lists.

Given the number of sites on the web, sifting through them for reliable restaurant reviews can be tricky. Hotspot Robot, a site that launched in beta last week, is tackling restaurant discovery with a new approach. It starts by identifying publications that have professional food critics and reviewers. Then it compiles restaurants on "best of" lists to come up with the best of the best.

The site covers restaurants in New York City, Los Angeles, Philadelphia, San Francisco, and Washington D.C. We tested Hotspot Robot's accuracy by putting its picks against the top ten restaurants in our list of the 101 Best Restaurants in America. Five out of the ten restaurants at the top of our list are within the cities covered by Hotspot Robot.

Per Se, which The Daily Meal ranked as America's 2nd best restaurant, ranked in the top 10 of Hotspot Robot's 14 best-of lists 10 times.

Le Bernadin, which The Daily Meal ranked as America's 3rd best restaurant, ranked in the top 10 of Hotspot Robot's 17 best-of lists 14 times.

Daniel, which The Daily Meal ranked as America's 4th best restaurant, ranked in the top 10 of Hotspot Robot's 14 best-of lists 12 times.

Jean Georges, which The Daily Meal ranked as America's 8th best restaurant, ranked in the top 10 of Hotspot Robot's 13 best-of lists 13 times.

Citronelle, which The Daily Meal ranked as America's 9th best restaurant, ranked in the top 10 of Hotspot Robot's 15 best-of lists 14 times.


The Easiest Way to Clean and Reuse Frying Oil

Here's a quick way to remove solids from used frying oil.

A downside to deep frying is the large quantity of oil that's often required. But unless that oil smoked or you used it to fry fish, it's fine to reuse it once you strain it. Our usual method is to pour the oil through a fine-mesh strainer lined with a coffee filter, which can take hours. We found a speedier way: Add cornstarch to the oil, which attracts and traps solids for easy removal.

Here's how to do it: For every cup of frying oil, whisk together ¼ cup water and 1 tablespoon cornstarch. Add mixture to warm or cooled oil. Heat oil gently over low heat (do not let it simmer), stirring constantly with heatproof spatula, until starch mixture begins to solidify, 10 to 12 minutes. Remove oil from heat and strain through fine-mesh strainer (or use slotted spoon to fish out gelled mixture). Don't worry if oil appears cloudy it will clear up once reheated. Refrigerate oil and reuse up to 3 times.


The Easiest Way to Clean and Reuse Frying Oil

Here's a quick way to remove solids from used frying oil.

A downside to deep frying is the large quantity of oil that's often required. But unless that oil smoked or you used it to fry fish, it's fine to reuse it once you strain it. Our usual method is to pour the oil through a fine-mesh strainer lined with a coffee filter, which can take hours. We found a speedier way: Add cornstarch to the oil, which attracts and traps solids for easy removal.

Here's how to do it: For every cup of frying oil, whisk together ¼ cup water and 1 tablespoon cornstarch. Add mixture to warm or cooled oil. Heat oil gently over low heat (do not let it simmer), stirring constantly with heatproof spatula, until starch mixture begins to solidify, 10 to 12 minutes. Remove oil from heat and strain through fine-mesh strainer (or use slotted spoon to fish out gelled mixture). Don't worry if oil appears cloudy it will clear up once reheated. Refrigerate oil and reuse up to 3 times.


The Easiest Way to Clean and Reuse Frying Oil

Here's a quick way to remove solids from used frying oil.

A downside to deep frying is the large quantity of oil that's often required. But unless that oil smoked or you used it to fry fish, it's fine to reuse it once you strain it. Our usual method is to pour the oil through a fine-mesh strainer lined with a coffee filter, which can take hours. We found a speedier way: Add cornstarch to the oil, which attracts and traps solids for easy removal.

Here's how to do it: For every cup of frying oil, whisk together ¼ cup water and 1 tablespoon cornstarch. Add mixture to warm or cooled oil. Heat oil gently over low heat (do not let it simmer), stirring constantly with heatproof spatula, until starch mixture begins to solidify, 10 to 12 minutes. Remove oil from heat and strain through fine-mesh strainer (or use slotted spoon to fish out gelled mixture). Don't worry if oil appears cloudy it will clear up once reheated. Refrigerate oil and reuse up to 3 times.


The Easiest Way to Clean and Reuse Frying Oil

Here's a quick way to remove solids from used frying oil.

A downside to deep frying is the large quantity of oil that's often required. But unless that oil smoked or you used it to fry fish, it's fine to reuse it once you strain it. Our usual method is to pour the oil through a fine-mesh strainer lined with a coffee filter, which can take hours. We found a speedier way: Add cornstarch to the oil, which attracts and traps solids for easy removal.

Here's how to do it: For every cup of frying oil, whisk together ¼ cup water and 1 tablespoon cornstarch. Add mixture to warm or cooled oil. Heat oil gently over low heat (do not let it simmer), stirring constantly with heatproof spatula, until starch mixture begins to solidify, 10 to 12 minutes. Remove oil from heat and strain through fine-mesh strainer (or use slotted spoon to fish out gelled mixture). Don't worry if oil appears cloudy it will clear up once reheated. Refrigerate oil and reuse up to 3 times.


The Easiest Way to Clean and Reuse Frying Oil

Here's a quick way to remove solids from used frying oil.

A downside to deep frying is the large quantity of oil that's often required. But unless that oil smoked or you used it to fry fish, it's fine to reuse it once you strain it. Our usual method is to pour the oil through a fine-mesh strainer lined with a coffee filter, which can take hours. We found a speedier way: Add cornstarch to the oil, which attracts and traps solids for easy removal.

Here's how to do it: For every cup of frying oil, whisk together ¼ cup water and 1 tablespoon cornstarch. Add mixture to warm or cooled oil. Heat oil gently over low heat (do not let it simmer), stirring constantly with heatproof spatula, until starch mixture begins to solidify, 10 to 12 minutes. Remove oil from heat and strain through fine-mesh strainer (or use slotted spoon to fish out gelled mixture). Don't worry if oil appears cloudy it will clear up once reheated. Refrigerate oil and reuse up to 3 times.


The Easiest Way to Clean and Reuse Frying Oil

Here's a quick way to remove solids from used frying oil.

A downside to deep frying is the large quantity of oil that's often required. But unless that oil smoked or you used it to fry fish, it's fine to reuse it once you strain it. Our usual method is to pour the oil through a fine-mesh strainer lined with a coffee filter, which can take hours. We found a speedier way: Add cornstarch to the oil, which attracts and traps solids for easy removal.

Here's how to do it: For every cup of frying oil, whisk together ¼ cup water and 1 tablespoon cornstarch. Add mixture to warm or cooled oil. Heat oil gently over low heat (do not let it simmer), stirring constantly with heatproof spatula, until starch mixture begins to solidify, 10 to 12 minutes. Remove oil from heat and strain through fine-mesh strainer (or use slotted spoon to fish out gelled mixture). Don't worry if oil appears cloudy it will clear up once reheated. Refrigerate oil and reuse up to 3 times.


The Easiest Way to Clean and Reuse Frying Oil

Here's a quick way to remove solids from used frying oil.

A downside to deep frying is the large quantity of oil that's often required. But unless that oil smoked or you used it to fry fish, it's fine to reuse it once you strain it. Our usual method is to pour the oil through a fine-mesh strainer lined with a coffee filter, which can take hours. We found a speedier way: Add cornstarch to the oil, which attracts and traps solids for easy removal.

Here's how to do it: For every cup of frying oil, whisk together ¼ cup water and 1 tablespoon cornstarch. Add mixture to warm or cooled oil. Heat oil gently over low heat (do not let it simmer), stirring constantly with heatproof spatula, until starch mixture begins to solidify, 10 to 12 minutes. Remove oil from heat and strain through fine-mesh strainer (or use slotted spoon to fish out gelled mixture). Don't worry if oil appears cloudy it will clear up once reheated. Refrigerate oil and reuse up to 3 times.


The Easiest Way to Clean and Reuse Frying Oil

Here's a quick way to remove solids from used frying oil.

A downside to deep frying is the large quantity of oil that's often required. But unless that oil smoked or you used it to fry fish, it's fine to reuse it once you strain it. Our usual method is to pour the oil through a fine-mesh strainer lined with a coffee filter, which can take hours. We found a speedier way: Add cornstarch to the oil, which attracts and traps solids for easy removal.

Here's how to do it: For every cup of frying oil, whisk together ¼ cup water and 1 tablespoon cornstarch. Add mixture to warm or cooled oil. Heat oil gently over low heat (do not let it simmer), stirring constantly with heatproof spatula, until starch mixture begins to solidify, 10 to 12 minutes. Remove oil from heat and strain through fine-mesh strainer (or use slotted spoon to fish out gelled mixture). Don't worry if oil appears cloudy it will clear up once reheated. Refrigerate oil and reuse up to 3 times.


The Easiest Way to Clean and Reuse Frying Oil

Here's a quick way to remove solids from used frying oil.

A downside to deep frying is the large quantity of oil that's often required. But unless that oil smoked or you used it to fry fish, it's fine to reuse it once you strain it. Our usual method is to pour the oil through a fine-mesh strainer lined with a coffee filter, which can take hours. We found a speedier way: Add cornstarch to the oil, which attracts and traps solids for easy removal.

Here's how to do it: For every cup of frying oil, whisk together ¼ cup water and 1 tablespoon cornstarch. Add mixture to warm or cooled oil. Heat oil gently over low heat (do not let it simmer), stirring constantly with heatproof spatula, until starch mixture begins to solidify, 10 to 12 minutes. Remove oil from heat and strain through fine-mesh strainer (or use slotted spoon to fish out gelled mixture). Don't worry if oil appears cloudy it will clear up once reheated. Refrigerate oil and reuse up to 3 times.


The Easiest Way to Clean and Reuse Frying Oil

Here's a quick way to remove solids from used frying oil.

A downside to deep frying is the large quantity of oil that's often required. But unless that oil smoked or you used it to fry fish, it's fine to reuse it once you strain it. Our usual method is to pour the oil through a fine-mesh strainer lined with a coffee filter, which can take hours. We found a speedier way: Add cornstarch to the oil, which attracts and traps solids for easy removal.

Here's how to do it: For every cup of frying oil, whisk together ¼ cup water and 1 tablespoon cornstarch. Add mixture to warm or cooled oil. Heat oil gently over low heat (do not let it simmer), stirring constantly with heatproof spatula, until starch mixture begins to solidify, 10 to 12 minutes. Remove oil from heat and strain through fine-mesh strainer (or use slotted spoon to fish out gelled mixture). Don't worry if oil appears cloudy it will clear up once reheated. Refrigerate oil and reuse up to 3 times.


Watch the video: Small Oil refinery machine (June 2022).


Comments:

  1. Mac A'bhaird

    the satisfactory question

  2. Beldon

    It doesn't make sense.

  3. Upchurch

    I recommend you to visit the site, on which there are a lot of articles on this issue.

  4. Merr

    I can't take part in the discussion right now - there is no free time. I will be released - I will definitely express my opinion on this issue.



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