Asian Recipes

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Why do many short-order cooks prefer to deep-fry in used oil?

More than thrift encourages these chefs of the coffee shop circuit to flavor secondhand oil. As food cooks, it dyes the oil, gradually imparting a deep honey pigmentation that can be transferred to the next batch. This cosmetic benefit comes at the expense of proper flavor and aroma, as you undoubtedly have noticed if you have taken a bite of one of those photogenic French fries served at your neighborhood greasy spoon.

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11:22:56 on 10/30/07 by Webmaster - Questions and Answers -