Oil For Deep Frying Recipes Food International Guide
Oil For Deep Frying In Commercial Kitchens
By Jennifer Bowers
Just a quick glance at most restaurant menus in America confirms
that people in the US love their fried foods. Even though these
deep fried delicacies won’t be written up for mystical
properties that help people get healthier, they are still a strong
draw for countless people.
The main health concern, though, all boils down to the oil for
deep frying in which these foods are cooked. When it comes to
the oil that restaurants and cooks use to prepare deep fried foods,
there are two general categories of greases, which are various
cooking oils and shortening.
The more stable types of oils that are most commonly used in
deep fat fryers can last for about 100 hours of use. This means
that the restaurant does not have to review their options and
be concerned with changing the oil after every use, or even on
a daily basis.
Adding A Small Amount Of Fresh Oil When Cooking In Restaurants
The fact of the matter is that you will find the oil for deep
frying in restaurants will have a small amount of fresh oil added
to it throughout the day. This practice can actually continue
for quite some time as long as the kitchen has a deep fat fryer
that is dedicated for just one type of food. This is common for
preparing French fries and sometimes the restaurant can go weeks
without completely changing the oil.
However, there are some problems that arise with the oil when
the commercial fryer ends up being used for different foods. There
have been many instances where people have complained that their
French fries tasted like fish.
Preparing Different Foods In The Same Oil
This can happen anytime that a food with a strong or distinctive
taste is fried in the same deep frying oil that is later used
for a more bland food, such as French fries. In these cases, the
more bland food will pick up the flavor of the stronger food which
has leached into the oil supply.
The deep frying oil might not last for days and days in a busy
commercial kitchen and depending on how many large batches of
deep fried foods are prepared throughout a day, it might even
be required to add more oil to the commercial fryers as the day
progresses.
For instance, if a restaurant cooked 50 large batches of French
fries in their commercial deep fryer, about five pounds of cooking
oil would be used, since some of the oil is always absorbed into
the food, even when it is well-drained.
Adding Shortening Instead Of Oil
Shortening is the other type of grease that is typically used
for deep frying, instead of oil. For commercial uses, shortening
comes in bricks or tubs and it melts quite quickly when used as
deep frying oil.
The use of shortening in commercial fryers is very popular because
it lasts longer, as much as two to three times longer, than oil.
This makes it cheaper for the restaurants because they can get
many more batches of fried foods from the same amount of shortening
before it needs to be changed.
Most Commercial Kitchens Use Pure Vegetable Oil Or Canola Oil
Shortening is somewhat "out of vogue" these days in
restaurant kitchens since many patrons inquire more often about
the type of oil for deep frying that an establishment uses. Since
shortening is considered "less healthy," it is just
not used as frequently as it used to be.
Instead, most commercial kitchens review their options and use
pure vegetable oil or canola oil, which are considered better
choices of deep frying oil by those who are health conscious.
About the Author:
Jennifer Bowers has written articles on cooking, kitchen tools, food, cookies, coffee and party ideas including
Cooking,
Food Cooking,
Bakeware,
Cuisinart,
Kitchen Electrics,
Kitchen Storage,
Stainless Steel Cookware,
Decaffeinated Coffee,
Ideas For Birthday Parties.
Keep a lookout for more of her articles on this website.
Did You Know?
What is the median salary for a beginning chef?
Typically the median salary for a chef straight
out of school is around $25,000-$30,000. Finding a job is not
hard to do.
As long as people are going to eat and
have an appetite there will be a demand for more chefs to fill
the gaps in the kitchen. It is the law of supply and demand. We
want our food and the chefs prepare it.
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