This is why fast food gives people stomach aches now.

Behold the miracle product, frying oil saver. It can clean the smell and reduce saponification. What it can't do is reverse rancidity.

Used to be you had to throw out the frying oil every week, now you can save it for 4-6 weeks.

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  1. 4 weeks ago
    Anonymous

    And it's not just fast food. All big food manufacturers who use frying as a stage in their operations use it too now.

    Sit down places with a fryer too. You can't avoid it. Modern prepared and restaurant foods all give me a tummy ache and make me swell up. But I can fry anything I like at home in my Fry Daddy without this happening.

    • 4 weeks ago
      Anonymous

      That's a possibility. Although, it could also be that at a restaurant you're more likely to get food that was fried at too low of a temperature, not drained properly, etc. so you're consuming a lot more oil.

    • 4 weeks ago
      Anonymous

      Probably why almost all fried food tastes like complete shit to me since covid times. The only few that were OK were smaller mom and pop places.

      • 4 weeks ago
        Anonymous

        I reecommend taking your meds.

      • 4 weeks ago
        Anonymous

        >Probably why almost all fried food tastes like complete shit to me since covid times.
        Yep, it's the frying oil saver shit.

      • 4 weeks ago
        Anonymous

        heh

  2. 4 weeks ago
    Anonymous

    It is also good for the environment plants love it.

  3. 4 weeks ago
    Anonymous

    good to know
    I will continue not spending money on fast food slop like anyone with a brain

    • 4 weeks ago
      Anonymous

      There was a time where fast food didn't HAVE to be awful. But market pressures and rising costs of raw ingredients have made EVERYBODY who fries food to make money feel the pain. So frying oil saver became universal.

      If you cook at home from scratch you can avoid this issue entirely. But heat and serve goyslop is all going to have any fried component exposed to the nasty rancid "saved" oil. You like potato chips? Well, that shit's off the menu now.

      That's a possibility. Although, it could also be that at a restaurant you're more likely to get food that was fried at too low of a temperature, not drained properly, etc. so you're consuming a lot more oil.

      Without a single exception, everybody in the restaurant industry from fast food to big manufacturing plants to even fine dining places with a fryer, have ALL started to use frying oil saver and within the last decade, for the most part. It accelerated rapidly when COVID hit, of course, as places scrambled to cut every cost they could. You can't avoid it unless you avoid all prepared and restaurant fried foods.

      • 4 weeks ago
        Anonymous

        >You like potato chips? Well, that shit's off the menu now.
        unless I make them myself

        • 4 weeks ago
          Anonymous

          Sure, why not? It's dead easy if you have a food processor. I have a dual oven, one's a convection oven and it makes great chips faster than going to the store and back.

  4. 4 weeks ago
    Anonymous

    Rancidity is just oxidation. The solution is an antioxidant blend which can be found here:

    https://fryoilsaver.com/product/miroil-lf301-antioxidant-fry-liquid-3x-1-liter-bottles/

    • 4 weeks ago
      Anonymous

      See this is the problem. Instead of just getting rid of the old oil and letting hippies burn it in their biodiesel converted VW buses, we have a whole chemicals industry devoted to taking old nasty oil and trying to renew and refresh it so businesses, often big businesses, can save a couple pennies.

      I won't support this and I will spread the message. There are a lot of people who complain about how certain foods either bother them or taste like shit now, I think I've hit upon one of the keys to unlocking this mystery.

      • 4 weeks ago
        Anonymous

        I'm a small business and I use this stuff all the time and not only does this stuff work, it allows me to pass the savings on to my customers.

        I would be out of business otherwise.

        • 4 weeks ago
          Anonymous

          I won't be partaking in your poison oils.

        • 4 weeks ago
          Anonymous

          prisoners dilema

        • 4 weeks ago
          Anonymous

          >pass the savings on to my customers.
          If anybody tries to use a sentence like this on me I'm going to shoot them dead on the spot

      • 4 weeks ago
        Anonymous
        • 4 weeks ago
          Anonymous

          I wonder what the casting call looked like for this video
          >need a dumpy looking broad who looks relatable to poor people who makes you feel like you're in a dead end job just by the sound of her voice

          • 4 weeks ago
            Anonymous

            >I wonder what the casting call...
            Anon.. that's an AI rendering.
            *No real actors were paid in the making of this video.

      • 4 weeks ago
        Anonymous

        If cooking oil didn't cost so fricking much we wouldn't have this problem. At any rate we're still doing better than China, where street vendors pay vagrants to fish up raw sewage to use at their food stalls.

        • 4 weeks ago
          Anonymous

          "At least it's not gutter oil" is an incredibly low bar to set.

  5. 4 weeks ago
    Anonymous

    thing 😐
    thing used in commercial kitchens :0

    • 4 weeks ago
      Anonymous

      Anon I don't use thing at all. In fact, I have no analog to thing in my home nor do I know anyone who does. But feel free to continue being cattle.

  6. 4 weeks ago
    Anonymous

    post this on /misc/ anon

    • 4 weeks ago
      Anonymous

      okay

      [...]

      • 4 weeks ago
        Anonymous

        Well that didn't last long.

  7. 4 weeks ago
    Anonymous

    You finally got bored with blaming seed oils for everything and found a new playtoy, I see. I can't wait to experience a few full years of "magnesol powder is the cause of every illness and cancer and made my testosterone levels low" threads.

    • 4 weeks ago
      Anonymous

      You mock and jest and jibe.
      But you can't argue with my lived experience.
      OP may be onto something.

  8. 4 weeks ago
    Anonymous

    >What it can't do is reverse rancidity.
    So in other words it's contributing to atherosclerosis via oxidized LDL cholesterol.
    Lovely.

  9. 4 weeks ago
    Anonymous

    I only change my fryer oil once a year at thanksgiving. The fryer stays outside in the Phoenix Arizona heat. It gets used throughout the year. Never had a problem. Or does peanut oil just not go bad?

  10. 4 weeks ago
    Anonymous

    >pls be scared of the chemicals

    No, i refuse

  11. 4 weeks ago
    Anonymous

    Shillbot talks to itself thread

  12. 4 weeks ago
    Anonymous

    >reduce saponification

  13. 4 weeks ago
    Anonymous

    I've used Magnesol before. It's hydrous magnesium silicate, literally talcum powder, just a synthetic form of it. You use it in conjunction with a machine that strains the oil through a piece of paper to remove the crumbs and excess flour that builds up at the bottom of the fryer.

    • 4 weeks ago
      Anonymous

      https://i.imgur.com/5dm8PaX.jpeg

      Behold the miracle product, frying oil saver. It can clean the smell and reduce saponification. What it can't do is reverse rancidity.

      Used to be you had to throw out the frying oil every week, now you can save it for 4-6 weeks.

      Never heard of these until this thread. I always thought deep frying at scale commercially was one of the few times that restaurants had an advantage over the home kitchen like pizza making and Chinese takeout. I guess they struggle with waste oil just as much as I would. I store my oils (both regular and EVOO) in the freezer to maximally prevent rancification as I don't cook with it either much:
      https://www.americastestkitchen.com/cooksillustrated/how_tos/6280-storing-used-frying-oil

      • 4 weeks ago
        Anonymous

        It is better on commercial scale but the sheer volume of food that goes into the oil each day causes it to degrade faster. The fried chicken place I work at goes through a batch of oil every 4-5 days.

        • 4 weeks ago
          Anonymous

          I'm curious, would gelatin/cornstarch help clean oil? I've seen it used in youtube vids as a home cook thing, could it scale for commercial?

    • 4 weeks ago
      Anonymous

      [...]
      Never heard of these until this thread. I always thought deep frying at scale commercially was one of the few times that restaurants had an advantage over the home kitchen like pizza making and Chinese takeout. I guess they struggle with waste oil just as much as I would. I store my oils (both regular and EVOO) in the freezer to maximally prevent rancification as I don't cook with it either much:
      https://www.americastestkitchen.com/cooksillustrated/how_tos/6280-storing-used-frying-oil

      In other words it's a flocculant and filter paper for any crumbs or breading that come off the food that are probably missed by just skimming it.

  14. 4 weeks ago
    Anonymous

    >Used to be you had to throw out the frying oil every week, now you can save it for 4-6 weeks.
    i thought they were already doing that

    • 4 weeks ago
      Anonymous

      They are now. At one point it was impossible because the frying oil would start to smell bad and people wouldn't want to eat the food. It would also start to smoke.

      • 4 weeks ago
        Anonymous

        >At one point it was impossible because the frying oil would start to smell bad and people wouldn't want to eat the food. It would also start to smoke.
        When I worked at Buffalo Wild Wings, we would use the tallow long after it would smoke and went rancid. People still paid ridiculous prices for that disgusting ass shit.
        I quit back in 2024. Got tired of dealing with israelites that kept trying to cheat me out of my wages.

  15. 4 weeks ago
    Anonymous

    This wouldn't be necessary if they wouldn't hire Black folk who won't ever change the oil.

    • 4 weeks ago
      Anonymous

      Black folk don't decide when to change the oil, israelites do.

  16. 4 weeks ago
    Anonymous

    The resturaunt I work at changes the oil every night though, they use sysco shortening.

  17. 4 weeks ago
    Anonymous

    I've been using corn oil in my deep fryer for 5 years or so. Tried canola last time and it didn't make me nauseaus exactly but my stomach felt bad enough to keep me from eating for a full day. Took a few different things to decide it was in fact the oil.

  18. 4 weeks ago
    Anonymous

    Yes its not the high temperature oils used for frying, the insanely high fat and salt content, low quality ingredients or refined carbs. Its this minute bit of stuff maybe left in a tiny portion of the cooking vessel

  19. 4 weeks ago
    Anonymous

    Miroil and other products use synthetic citric acid

    The majority of the world's citric acid is artificial and produced by fermenting a mold called _Aspergilus niger._ A. Niger is known to cause allergies, and produces numerous byproducts that cause inflation. The use of artificial citric acid has exploded in recent decades and the product has grown in china, India, and Brazil. The byproducts are difficult to heat treat and remove and even then they might trigger reactions with constant frequent dosages. For a certain percentage of the population they might actually be having constant low grade irritation/inflammation causing them to be a little bit sick and moronic all the time

    A. niger is in your fried food.
    Every time you put A. niger in your mouth you might be triggering mild allergies

    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6097542/

    • 4 weeks ago
      Anonymous

      There's a better chance of getting aspergillus spores in your bread flour than food grade citric acid. Are you going to panic and insist no one use grain they haven't stored and milled themselves as well?

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