Has anyone had any experience changing to a trans fat free oil-good or bad?? Have the customers noticed and do you think they care?
i just wish more restuarants would change to trans fat free cooking oil-it’s not a hard thing to do.
This latter dialog is "much ado about nothing!" I for one will not reject going to a restaurant just because they indicate that their vegetable oil is "cholesterol free." The End (as far as I’m concerned).
I am not at all coming from a corporate level, I just happened to be educated in the marketing field.I was merely pointing out sometimes"it is what it is" and nothing more.I too, agree the public is much more educated these days on health and food as I am one of them.I did not at all mean to insult you.
Stephen Rushmore Jr.
Wow, Bassrocker, I guess that I should be complimented because you hold me in such high regard! (Quote: "does that mean you will not patronize any establishment where the owners are not as smart as you? i am sure, if you try hard enough, you could eliminate every single business on the planet.") I am actually not using any kind of comparison about intelligence, nor would I have a valid method of determining the intelligence of most business proprietors, should I wish to evaluate their mental capacities (I don’t). And, to assume that I could eliminate "every single business on the planet" is actually a very pessimistic view of the world and the people in it. I begin by assuming that people are competent–until available evidence shows me something to the contrary.
In fact, I am just looking for competence in someone’s chosen field, be it serving food so that is healthful, repairing an appliance so that it operates properly, cutting my grass and shrubs so that they look good, serving my health care needs so as to keep me healthy, etc. Believe it or not, I have a more-than-adequate group of restaurants, repair people, service personnel, medical professionals, etc. whom I patronize.
To assume, as you apparently do, that incompetence or mediocrity is widespread is needlessly pessimistic, in my opinion. I believe that most people are competent in their chosen fields of endeavor, but when I encounter one who is not competent, I will avoid that person’s place of business in the future. How do I judge competence? By available evidence, naturally.
Please allow me to give you a couple of examples:
#1) My local fall-back restaurant (a little hole-in-the-wall Chinese restaurant that I would patronize if I couldn’t think of other places to go to) had served me well for several years. Not gourmet, not fancy, but they served reliably good food, and their menu choices were fairly reasonable in price. However, after the second occasion of both me and my dining partners having severe gastrointestinal symptoms after eating there, I crossed this establishment off my list. The available evidence was that their kitchen was not clean or hygienic. I should point out that the two incidents were separated by several months, so the apparent hygiene problem was something of a continuing nature.
#2) A couple of years ago, I felt poorly, and thought that my breathing was somewhat labored. So, I went to a Pulmonologist whom I had been a patient of for a couple of years. He pronounced me to have "viral bronchitis", stated that there was no appropriate medication, and sent me on my way. While driving home, I realized that neither he nor his nurse had even taken my temperature. But, I assumed that he knew best. The next morning, I felt like I had been hit by a bus, and wound up in the ER. There, my chest was x-rayed, and I was told that I had a severe case of pneumonia in my left lung. I asked if it was possible for this to have developed overnight. The ER doctor looked at me like I was daft, and showing me the X-ray, announced–this is so severe that you must have been very sick for perhaps a week. He then asked why I had "delayed my treatment" for so long.
So–did I ever use that Pulmonologist again? Clearly, the answer is no,26,186526.020,1,16798,126.96.36.199
186545,186526,186526,2006-08-06 09:01:44,RE: cooking oil”
Oil in a commercial deepfryer should be filtered everyday…if you are using the fryer constantly, changing it twice a week is recommended.However, changing oil once a week is perfectly acceptable if you use the fryer "normally"-not like a McDonalds, for instance.
wow, tedbear! so in essence, does that mean you will not patronize any establishment where the owners are not as smart as you? i am sure, if you try hard enough, you could eliminate every single business on the planet. after all, we are only mortals, with only limited knowledge of the universe~~~~
I didn’t say that the statement was a lie! I merely implied that it was a display of the ignorance of the owner of the restaurant, or whoever wrote the text for the menu.
If someone wants to call his vegetable oil "cholesterol-free", then perhaps he also wants to say that he uses celery that is cholesterol-free, or that his wooden chairs are cholesterol-free. Those statements would also not be lies, but they would be nonsensical to the same extent that calling vegetable oil "cholesterol-free" would be.
If I put my house on the market, I could state in the ads that it is cholesterol-free, and that would not be a lie, but it would certainly be nonsense to make that statement since, by definition, the building is not an animal-based product. Most likely, the majority of the public would realize that a statement of that type about a structure is silly. If most people don’t realize the redundancy and ridiculousness of a similar statement about vegetable oil, then that is a sad commentary about the state of knowledge of those people.
My point was simply that I would not continue to patronize an establishment that makes claims like this on their menu, as it would cause me to doubt the veracity of other statements on their menu. That was the essence of my posting, plain and simple.
If you choose to accept blarney like that, that is your prerogative, and if I choose to reject it, that is my choice. In a free-market economy, the consumer makes his own decisions, and that is the way that it should be.
The no trans-fat oil is great and I have changed to that in my restaurant BUT… the french fry and onion ring makers need to do the switch also..I cook my tenderloins in one fryer and my fries and onion rings in the other… The tenderloin oil lasts much longer because the fries are pre cooked in oil with trans fats.I hear from my salesman that Wendys wants to do the switch but is having a time convincing the french fry maker to spend the extra money on the oil with no trans fats.
But Ted it’s a true statement, it is cholesterol free and it’s vegetable oil. Semantics aside most people don’t know that all vegetable oil is cholesterol free and the statement is not a lie. So no harm no foul.
Just because you don’t think it is relevant information doesn’t make it so.
Take a look at the recent thread pertaining to cooking on cast iron skillets. Someone got their knickers in a bunch about people not agreeing with the relevance of information posted in the thread.
I agree with you Tedbear!
Whatever you use for frying, just be sure that you don’t put a message on your menu stating something like "all of our frying is done in cholesterol-free vegetable oil". Since cholesterol is, by definition, an animal-based product, it is impossible for any vegetable oil to contain cholesterol. Thus, this statement that I see on menus with some regularity is redundant and non-sensical.
When I see this nonsensical message on a menu, I make a mental note to avoid that establishment in the future, since it is obviously run by someone who is really ignorant of health and nutrition issues, and that makes me wonder about everything connected with the establishment and the food that it serves.
I would suggest that you use a product that is free of trans-fats. That means not using a hydrogenated shortening product. If you put a statement on your menu that says something like "all of our frying is done in a trans-fat free cooking oil", that would make me want to return to your establishment, as it would indicate that you are aware of the relevant health issues.
Thanks for the input about the life of fryer oil. To answer a couple questions. We keep the fryer temp at 350 degrees. And the volume is about 5-6 gal. And we fry whatever needs frying, as in fish, chicken, shrimp, and also french fries and onion rings. So basically most anything gets fried in the oil. And as in all food service in a small town, it depends on the customer numbers of the day to determine how much is fried. Again, thank you very much.
oh yea, the butter issue. i have seen a variety of different things used. some, use real stuff. some use margarine(one molecule short of being plastic)
some use fry oil. yep, i have seen that. and done that. at some corps. we sould keep a littl pan of fry oil on the flat top, and ladle out some for hashbrowns.
as for eggs, and me, its a mood thang. sometimes, i will use spray, sometimes oil, and sometimes butter. but most folks dont know the difference anyway.
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