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 […]
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:
Many experienced restaurant […]
“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 […]
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. […]
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 […]
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 […]