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 […]
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.
Over the last several years, many large cities have banned the use of trans fats in commercial cooking. This has had a great impact on foodservice operators. While the foods now being served are healthier, they are also more expensive to cook. As a result, many fryer manufactures have developed a new type of fryer called […]
How does one determine whether frying oil is still good or if it needs to be changed? Experts agree there are several key indicators of oil breakdown or bad oil. Let’s take a look at the most important ones:
The surest way to determine that oil has degraded to the point of discard is when food […]