Canola Oil vs. Peanut Oil

Closeup top view of several pieces of chicken being fried in a stainless steel deep fryer. Sparkling and greasy chicken thighs.

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 which […]

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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 operators can determine when oil […]

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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 […]

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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 […]

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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 […]

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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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Why Frying Oil Quality and Food Quality are the Same

Foodservice and restaurant operators are in the business of selling food. And fried foods – whether it’s French fries, chicken, pies, or even cheese – are among the most popular menu items in these operations. It’s imperative that foodservice and restaurant operators do whatever they can to maintain the quality of these foods, especially in […]

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What Will Damage My Frying Oil?

The instant frying is initiated using fresh oil that oil begins to degrade. The key to optimum frying is to acknowledge that the oil is constantly degrading and take steps to slow the breakdown. Foodservice operators need to operate their fryers according to established procedures: fry at lower temperatures; keep the equipment clean and follow […]

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