Problem: Article: When you fry foods, the foods leave pieces behind that cloud up the oil. Skimming the oil takes away some of these pieces, though you'll need to take further steps to remove all of them. Skimming the oil just takes care of the big pieces.  Use a skimmer to get rid of any floating pieces of food that are on top of or inside the blackened oil in the pot. Throw them away. You can also use a skimmer to clean the oil while you're cooking. You can buy oil skimmers at most big-box stores that have household items. Oil skimmers are pretty cheap. You can get one for about $12 or so, and you can also buy them online or at a restaurant supply store. They are a metal mesh net circle fastened to a handle. After you use a skimmer to remove the larger pieces, you need to strain the oil next. Straining the oil removes the smaller bits of sediment, so your oil is less cloudy overall and you don't have bits of food left in it. You'll need a fine mesh strainer or cheese cloth for this process.  Wait until the grease is cool to strain it. Have a clean pot or bowl ready. Pour the grease through the fine mesh strainer. Make sure not to pour too fast and overflow the strainer. Also, if you see sediment in the bottom, don't pour the last of the oil in. Leave the sediment where it is, and toss it later. If you don't have a strainer, try cheese cloth over a funnel. You can also try coffee filters. If it's hard to pour, use a measuring cup or large ladle for the straining process by straining a little bit of the oil at a time. Once you've strained the oil, get the original container back out. Use a funnel to pour the oil back into it. The original container was designed to store the oil, so it's fine to use it again. Just make sure you don't pour hot oil into a plastic container.  Only use the original container if you used all of the oil in it to deep fry. Otherwise, you'll be adding used oil to new oil. Don't place the cover on the container until the oil has completely cooled. It's not just cooking that breaks down oil. How you store it can also break it down. You need to keep the oil away from humidity, light, and heat to keep the oil in prime cooking condition.  Light and heat will further degrade the oil as it sits in storage, increasing the chances you can't reuse it. Do not store the oil above the stove, where it will be subjected to secondary heat from other cooking. Instead, store the oil in a cool and dark location. The refrigerator is a good choice if you have room. Oil in the refrigerator will be thicker and may look cloudy (white), but it will be fine once it comes to room temperature. Keep in mind that once cooking oil is used, it is going to harbor some of the smells of the food you last used in it. For example, cooking fish in oil will impart its flavor to the oil, so you only want to fry fish or other proteins in it, not something sweet.  Keep your oils separate. If you used one for cooking fish, put it in its own bottle so you don't use it to cook something sweet. Label each bottle of oil with what you cooked in it, as well as the date you bought it or last cooked with it. Reusing used cooking oil can make a lot of sense financially if possible. For example, the peanut oil used to make one batch of French fries can cost as much as $10. Just because you used the oil for deep frying the first time doesn't mean you have to use it for deep frying the second time after cleaning it. You can use it to cook in other ways, such as making a stir fry. You can also use the oil to bake. Remember, again, that the oil will retain some of the flavors and smells of the first food it was fried in, though, so always use it with similar flavors.
Summary: Skim the oil. Strain the oil. Pour it back into the container if it's empty. Store the oil. Reuse the oil with the right foods. Reuse your cooking oil for other purposes.

In one sentence, describe what the following article is about: After you have bleached your hair, you need to decide which color you want to have. The cuticle layers of your hair strands have been disrupted in the bleaching process, which allows hydrogen peroxide (a key ingredient in hair bleach) to penetrate the hair strand and strip out color. Depending on your hair's natural color and how long you left in the bleach, your hair now might be yellow, white or reddish. Food coloring typically comes in four colors (red, yellow, green and blue), each of which can be mixed with another to achieve a spectrum of color choices. Red and green make brown, for example, while yellow and red make orange, and blue and red make purple. Take into consideration the color of your bleached hair. This will act as an additional color in your overall color mixture. Mix drops of food coloring with shampoo in an empty shampoo bottle. Add 6 drops of coloring to every ounce of shampoo. Mix up enough shampoo to cover the amount of hair you want to color. Tightly seal the bottle and shake until the contents are completely mixed. Add 1 tablespoon of water and reseal the bottle. Shake for another 2 minutes. Your color is now ready to use. Gather up a small hunk of hair from the nape of your neck. Brush the dye onto this strand, starting at the roots and working it towards the ends. Set your timer for 20 minutes and check the color. Add more time if it seems like the color is not quite where you’d like it to be. Rinse out or wipe off the dye and check the color against a white towel. This will enable you to check if you like the color before dousing your entire head in it. It will also help you gauge how much time to leave on the dye. Divide your hair into four sections. Pin back three of these sections while you apply color to the fourth section. Work the dye into your hair, starting at the roots and working towards the ends with your hands. When you’ve applied to all four sections, rub the dye all over your hair as though you were shampooing your hair. Cover your hair with an old shower cap and leave this dye on your hair for anywhere from 30 minutes to 3 hours, depending on how dark you’d like it to be. Start your timer when you have put color in the last section of hair. Gently rinse your hair with warm water to rinse out the leftover dye. Rinse until the water runs clear. Use a towel or blow dryer to dry your hair. Alternatively, you can let it dry naturally. Because you haven’t used chemical-based color to dye your hair, your hair won’t be as dry and brittle and can therefore handle blow drying immediately after dyeing it. Water, soap and heat can lessen the dye’s hold on your hair and cause it to escape. Leaving your hair alone for three days will enable the dye to sink into the cuticles of your hair. You may experience an unwanted color in your hair after the color fades. For example, if you bleach your hair and then dye it bright red, you might get orange hair after the red fades.
Summary:
Determine what color you want to dye your hair. Mix up your color. Do a strand test. Apply the dye to your hair. Cover your hair and start your timer. Rinse your hair. Dry your hair. Avoid washing your hair for 2-3 days.