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 […]
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 […]
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 […]
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.
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 […]
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 food products […]