Restaurant operators know well that cooking oil is one of the biggest costs when it comes to food preparation. Knowing what may negatively affect your cooking oil, and ultimately the taste of your food product and bottom line is imperative.
Consider the following enemies of cooking oil: Oxygen, salt, soap, heat, carbon buildup and water. All of these elements pose a great threat to the quality of your restaurant’s cooking oil and food you serve, and are abundant in any commercial kitchen.
Restaurant Technologies shares how these threats are harmful to cooking oil, and how restaurant staff can steer clear of these six enemies to maintain the quality of your cooking oil, and even extend its life.
For more on this and other helpful tips, click here.