Asian Resturant oil?

[Jed196]

Guys,

I understand that these sources are generally cleaner oil, but is there any issues with all the soy sauce and sugar in it?

thanks

[Clay]

Th soy sause is in the bottle on the table and i don't understand sugar? Why would they have sugar in there oil.

Its the best oil you will find almost, go get it if you know of some.

[Jed196]

Clay,

It was my understanding that the dark color is from the soy add while cooking, but if your havin good luck with it, Im on it.

[Clay]

Clay,

It was my understanding that the dark color is from the soy add while cooking, but if your havin good luck with it, Im on it.

No i don't think so. Soy is mostely water...and if you have ever seen a hot 350* fryer when you drop some water in it, it aint purdy. The dark collor is from use and thats all...the longer they use it, the darker it will be. Also cajun spices will darken it quick.
I don't use any asian oil but all i read about it is possitive. I never could figure out how to make them understand what i wanted from them.

[Jed196]

LOL.......I hear ya

[Jack_Toepfer]

Fortunately, I work with 3 Chinese guys... I understand their engrish, and they can talk to the restaurant owners. I think its an instant win.

[Clay]

Fortunately, I work with 3 Chinese guys... I understand their engrish, and they can talk to the restaurant owners. I think its an instant win.

heck yeah! If ya got an interpreter, your in like flinn!

[powerstroke73L]

No i don't think so. Soy is mostely water...and if you have ever seen a hot 350* fryer when you drop some water in it, it aint purdy.

At my part time gig where I get some of my oil sometimes I mess with the kids who work in the snack bar by grabbing a few ice cubes out of the little container for the coffee creamers and tossing them into the fryer from the counter when they're not looking.

[Hooter]

Fortunately, I work with 3 Chinese guys... I understand their engrish, and they can talk to the restaurant owners. I think its an instant win.

Ha Ha Ha... engRish

[skyskijason]

I've found stereotypes don't work. Some of the best oil I've gotten was from hole-in-the-wall bars!! Some of the worst was asian/terriaki place. Now one 'stereotype' that DOES seem to work, is how CLEAN the kitchen is. Clean kitchen often means good WVO, in my experience

I agree color is largely related to use. Color also has little to do with 'quality' of oil as we use/need it. I've used VO that looked like motor oil and when comparing it to golden, beautiful oil - I saw little difference in gel temps or filter useage. Now the 'coffee w/cream' lookin' oil almost surely has high water content - but should turn translucent as soon as heated (and water falls out).

[powerstroke73L]

I agree color is largely related to use. Color also has little to do with 'quality' of oil as we use/need it. I've used VO that looked like motor oil and when comparing it to golden, beautiful oil - I saw little difference in gel temps or filter useage.

+1

I just picked up a new source (pizza place) and they had 10 cubees sitting in the back that they were waiting for pickup on so they gave me those too. Each one was completely full with about a 1 1/2" layer of PHO/fat on the bottom. I poured the good stuff out nice and slow through my t-shirt pre-filter and left the sludge on the bottom and managed to get all 10 cubees through the shirt in a garage in the low 40s! I think the stuff is 100% canola. Usually I'm only able to get about 6 or 7 cubees full of oil through a t-shirt at those temperatures before it's hopelessly clogged with PHO and fat.

[Clay]

+1

I just picked up a new source (pizza place) and they had 10 cubees sitting in the back that they were waiting for pickup on so they gave me those too. Each one was completely full with about a 1 1/2" layer of PHO/fat on the bottom. I poured the good stuff out nice and slow through my t-shirt pre-filter and left the sludge on the bottom and managed to get all 10 cubees through the shirt in a garage in the low 40s! I think the stuff is 100% canola. Usually I'm only able to get about 6 or 7 cubees full of oil through a t-shirt at those temperatures before it's hopelessly clogged with PHO and fat.

sweet!

I just lost another sorce...only about 5 gal. a week but...the cook hired a new kid and told me this kid had a truck that ran off grease also and since he was working there he was in and i was out...go figure....

[waytallwhitey]

I just got a pail from a Chinese place; it has a thick waxy plug on the top, but oil under that - should I be concerened and not use it?

[Clay]

I just got a pail from a Chinese place; it has a thick waxy plug on the top, but oil under that - should I be concerened and not use it?

hmmm...that sounds odd. if it were animal fat of PH stuff it would be on bottom.
You said "waxy" ?

[waytallwhitey]

hmmm...that sounds odd. if it were animal fat of PH stuff it would be on bottom.
You said "waxy" ?

Like when you fry up a burger and leave the fat in the pan and it solidifies