3 ms·

I think this is going to depend on the quality of the restaurant and any regulations they're subject to... in any case a week of restaurant use is probably equi

by _yb2s 2y ago

I think this is going to depend on the quality of the restaurant and any regulations they're subject to... in any case a week of restaurant use is probably equivalent to a person at home reusing the same oil for years

giraffe_lady 2y ago
I've never worked in a jurisdiction where the health code covered this. The oil starts smoking at cooking temperatures and foams and doesn't cook right. The food coming out of it looks and tastes and smells bad. You also can't go years with it at home even with few uses. After you've fried in it once the oxidation goes much faster even if you don't use it again. Maybe if you freeze it between uses but I've never heard of that.
- _yb2s 2y ago
  I intentionally used the words "very long" instead of an exact time specifically to avoid pedantic replies along the lines of "no not actually that long but slightly shorter" because my point was that cooking oil, like rosin, is sometimes reused in some contexts and by some people. Please replace "very long" with whatever exact period of time you think is the longest time the shadiest possible restaurant with awful food might let their cooking oil go for. I'll admit that I pretty much deserve this, because pointing out that cooking oil can also be reused, was itself a pretty pedantic and pointless thing to mention.
  - giraffe_lady 2y ago
    idk why don't you instead just admit you were confidently spouting off about something you know nothing about
    - _yb2s 2y ago
      I’ve never worked in a restaurant and don’t know how long they keep their oil for. However, I used to engineer commercial biodiesel plants, and am very familiar with exactly how rancid, oxidized, and contaminated with solids used oil from restaurants often is- I’ve seen some truly nasty stuff and don’t eat fried food from restaurants. “food coming out of it looks and tastes and smells bad” is exactly right.

by _yb2s 2y ago

giraffe_lady 2y ago

I've never worked in a jurisdiction where the health code covered this. The oil starts smoking at cooking temperatures and foams and doesn't cook right. The food coming out of it looks and tastes and smells bad. You also can't go years with it at home even with few uses. After you've fried in it once the oxidation goes much faster even if you don't use it again. Maybe if you freeze it between uses but I've never heard of that.

_yb2s 2y ago
I intentionally used the words "very long" instead of an exact time specifically to avoid pedantic replies along the lines of "no not actually that long but slightly shorter" because my point was that cooking oil, like rosin, is sometimes reused in some contexts and by some people. Please replace "very long" with whatever exact period of time you think is the longest time the shadiest possible restaurant with awful food might let their cooking oil go for. I'll admit that I pretty much deserve this, because pointing out that cooking oil can also be reused, was itself a pretty pedantic and pointless thing to mention.
- giraffe_lady 2y ago
  idk why don't you instead just admit you were confidently spouting off about something you know nothing about
  - _yb2s 2y ago
    I’ve never worked in a restaurant and don’t know how long they keep their oil for. However, I used to engineer commercial biodiesel plants, and am very familiar with exactly how rancid, oxidized, and contaminated with solids used oil from restaurants often is- I’ve seen some truly nasty stuff and don’t eat fried food from restaurants. “food coming out of it looks and tastes and smells bad” is exactly right.