A UF alumnus has created a slicker way to save cooking oil.
John Yelverton, a 2001 UF chemical engineering alumnus, created the Coastal Pro oil strainer to transport and strain oil directly to a storage container.
This product is the newest edition in his line of personal fryer products, which he sells through his outdoor cookware business based in Destin, Fla.
“It can be really messy to use coffee filters or other items to strain the oil,” the 35-year-old said. “I want to make it easier for people to store and refrigerate their oil.”
The funnel is about the size of a normal cooking funnel and is combined with a reusable, extra-fine stainless steel mesh that separates small food solids from the oil.
He said he hopes to start selling the strainer on his website by the end of this year for $9.99.
Yelverton said he came up with the idea when he learned storing oil at room temperature then reusing it can be dangerous to one’s health.
George Baker, an assistant scientist in the UF department of food science and human nutrition, said refrigerating cooking oil helps slow down different chemical reactions.
It can also prevent bacterial growth, he said.
Baker said once oil has been used and heated enough, it increases reaction rates, which can change the taste and color of the oil.
“Old oil isn’t necessarily bad for human health,” Baker said. “It’s going to taste bad before it becomes toxic.”
Once left out, Baker said there is no set time when any food safety issues occur with oil.
Melanie Abou-Jaoude, a 21-year-old UF chemical engineering senior, said she believes used cooking oil should be kept clean if reused.
But she doesn’t think she’ll be purchasing Yelverton’s strainer any time soon.
“I wouldn’t buy it,” she said. “You can use other disposable strainers that will be guaranteed to be clean after every use.”
[A version of this story ran on page 5 on 2/4/2014 under the headline "Gator alumnus invents less-mess oil strainer to make recycling safer"]
