A Brief History of Popcorn Shrimp

Unlike some of the current fried food trends like hot chicken, other concepts have been popular for decades. One of these trends is the ever-famous popcorn shrimp, which has a variety of inventors depending on who you ask. So what is the true history of popcorn shrimp? According to some, Red Lobster invented popcorn shrimp in […]

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Frying Oil Filtration or Treatment: Is There a Difference?

Fifty years ago, Dr. C.J. Robertson published an article in Food Technology Magazine that listed five basic elements for maintaining frying oil. Even though this is an old publication, these five principles remain the same. Dr. Robertson’s basic principles for quality frying were introduced in an article that was prepared for this publication back in […]

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A Closer Look at the Hot Chicken Trend

Hot chicken is a Nashville delicacy. Moist and spicy and full of southern history, one bite is often all it takes to hook diners for decades to come. This has never been more evident than in current dining trends, where the hot chicken trend has been named one of the hottest foodservice trends in 2016. Though […]

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Why Cascading Frying Oil in Foodservice Fryers Doesn’t Work

By Rick Stier and Monoj Gupta There are many foodservice frying operations that utilize a practice called ‘cascading’ as a means of managing frying oils. Cascading is a process in which the operator transfers the frying oil from one fryer to the next on scheduled intervals. Operators who utilize the cascading practice usually have four […]

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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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What Is a Fry Oil Study?

As part of our efforts to bring you voices and information from across the foodservice industry, Filtercorp recently sat down with Monoj Gupta, president of MG Edible Oil Consulting International. MGEdibleOil provides technical expertise in several key areas of oil processing, production, and training. They specialize in vegetable oil processing and its application in fried […]

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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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Let Your Filter Supplier Be Your Partner in Quality Frying

A vendor should be more than just a company that sells something to you, and that is exactly what we believe at Filtercorp. Our SuperSorb® pads are the best oil treatment product in the business, and we are willing to work with potential and future customers to show them that this is true. We feel […]

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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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More Enemies of Frying Oil and Your Fried Food Program

By Rick Stier Deep fat frying is perhaps the most dynamic cooking process known. Foods of all sorts are dropped into hot oil that ranges in temperature from 275ºF to over 400ºF. This cooking oil is in a constant state of flux thanks to its exposure to high temperatures, air, moisture, food, and the different […]

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