Fry Oil Tips

17 Apr 2018

Canola Oil vs. Peanut Oil

By | 2018-04-26T16:18:35+00:00 April 17th, 2018|Categories: Fry Oil Tips|Comments Off on Canola Oil vs. Peanut Oil

Oils that contain higher amounts of monounsaturated fats, such as canola and peanut oil, tend to be among the healthier options since they help lower your low-density lipoprotein or bad cholesterol. While at the same time increasing your good cholesterol. Understanding the composition, smoke point and flavors of these oils can help you determine […]

6 Mar 2016

Reasons for Discarding Frying Oil and How to Test It

By | 2018-04-26T18:04:28+00:00 March 6th, 2016|Categories: Fry Oil Tips, Frying Oil|Tags: , , , , , , , , , , , , , |Comments Off on Reasons for Discarding Frying Oil and How to Test It

There are many ways to determine the discard point of your frying oil. Some are more accurate than others. To start, let’s take a look at the main reasons for discarding frying oil, and then we’ll review some options for testing it.

Reasons for Discarding Frying Oil:

TASTE

Many experienced restaurant […]

28 Dec 2015

The Importance of Boiling Out Your Fryer (and How to Reduce the Frequency)

By | 2018-04-26T18:16:57+00:00 December 28th, 2015|Categories: Fry Oil Tips, Frying Oil, SuperSorb Carbon Pads|Tags: , , , , , , , , , |Comments Off on The Importance of Boiling Out Your Fryer (and How to Reduce the Frequency)

“Cleanliness is next to godliness.”

This old, old saying applies to things as simple as washing your hands before dinner to keeping a commercial kitchen clean and sanitary. In restaurant operations, this means keeping all the equipment, utensils, counters, and other workspaces clean. A clean operation is essential to not only protect customers but also to ensure […]

20 Oct 2015

What Is the Most Accurate Sense for Predicting Bad Frying Oil?

By | 2018-04-26T18:21:13+00:00 October 20th, 2015|Categories: Fry Oil Tips, Frying Oil|Tags: , , , , , , , , , , , , , , , , |Comments Off on What Is the Most Accurate Sense for Predicting Bad Frying Oil?

Bad frying oil can often be hard to spot with the naked eye. Whether it’s reused too many times or it’s improperly filtered, the eye test isn’t always the best way to determine whether oil should be changed or filtered. There’s another sense, though, that can often steer us in the right direction.

Bad oil smells bad. […]

21 Sep 2015

Frying Oil Filtration: SuperSorb CarbonPads vs. Adsorbent Powder

By | 2018-04-26T18:22:35+00:00 September 21st, 2015|Categories: CarbonPads, Fry Oil Tips, Frying Oil|Tags: , , , , , , , , |Comments Off on Frying Oil Filtration: SuperSorb CarbonPads vs. Adsorbent Powder

What Happened When a Large Seafood Chain Switched to SuperSorb?

A large seafood chain of more than 600 locations uses multiple fryers that are dedicated to specific menu items – French fries, chicken, shrimp, oysters, hush puppies, and fish. Their frying oil process included a cascading system that transferred oil from fryer to fryer at the end […]

28 Aug 2015

What Makes the Perfect French Fry?

By | 2018-04-26T18:23:27+00:00 August 28th, 2015|Categories: Fry Oil Tips, Frying Oil|Tags: , , , , , , , , , |Comments Off on What Makes the Perfect French Fry?

Who makes the perfect French fry? Why is it perfect? Can those qualities be replicated?

In a recent article on Serious Eats, J. Kenji López-Alt took an entertaining deep dive into the perfect fry made by one of the biggest names in the foodservice industry. In his hamburgling efforts to find out how the perfect […]

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