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Can ATK get rod of this guy already
Omx the exploding chicken gives me nightmares haha
seed oil is soooo bad for you. beef tallow all day
Same information, different source: At a local fast food restaurant the oil for making french fries is never changed. Just more oil is added.
we make chips at home to 'clean up' cooking oil that fried chicken or fish. Potatoes do something that needs to be tested for sure
Lazy kept going and find out the end result. The truth will set u free and u can make a second video ? .
Doneskis!
Potatoes clean oil
Good to know
Fr though, never thought about it. The big fryers we had at work could handle wedges and cheese sticks no problem, but just two batches of fried chicken and it needed filtered
oily food obviously will ruin the oil faster.
so chicken oil up to 3 time then change it where chips na man you don't have to change it tell a year later lol
God why r your eyes falling
i want the full video
Did you clean the oil after frying?
So you didn't bother to clean the oil… No wonder it tasted bad.
What if potato is like a grease soaking rug? Potatoes have starch as a sugar, and water. Potato in hot oil sizzles because it pushes water out and evaporate then in exchange oil seeps though the potato and causes millard effect from the inside which in turn burns it if left un attended. As such most degraded oil remains inside the potato chip leaving behind a relatively clean oil after several batches of cooking potato chips.
How many times can you reuse frying oil?
Who knows! We just stopped testing.
At some fast food places they only change the oil for their fried food once a week
You can cook far more batches of potatoes than chicken. This is well known. This has no clear data and isn't even complete. I would hardly even call it an experiment.
Please try these two variations to the experiment to find out if the oil's usefulness can be extended.
1: after cooking the chicken, cook chips to see if the oil's fatness neutralises and indicator turns bluer again.
2: try cooking half chicken and half potatoes together (basically mimicking a stew), to see if the indicator's color change gradient is slowed by half or more when compared to chicken cooking oil?
Which begs the question, what properties do potatoes have that cause this amazing effect?
Most probably cause the fat from the chicken meat is not as pure as refined vegetable oil, so after the first fry the chicken fat started breaking down, cause the entire batch to go bad very quick.
I assume the chicken fat Is what was degrading the oil quicker
I work at qdoba. We Cook at least 2000 chips a day. We change the oil every 2 weeks. 2000 x 14 = 28,000. So maybe about 28,000 chips per 2 weeks in a 7 gallon fryer. We have to make 14 tall 5 gallon buckets daily each is 2 batches, so We are making 71 batches a day 994 every 2 weeks
Well, my mother often said that "if you fry potato, it will clean the bad oil instead. That's why fryer in fast food restaurants use different section for potato."
Why on earth would you just stop testing? was cost an issue? potatoes?
“Frying oil”. What is that?! I googled and even there’s no standard! Why so vague? Even for a “Hollywood” faux experiment, this is pretty lame. Every type of oil has a different smoke rate which in this experiment absolutely plays a role. Especially blended oils which is what “frying oil” sounds like assuming only that it would have to be made up of oils that could comfortably sustain 180°C for an extended period of time. You might say so long as the oil is the control, and the variables of chicken and potatoes are compared, that the oil type doesn’t matter. I would disagree. And was the chicken battered? Again, something to take into account. Because chicken and fries cook at different rates; chicken being more dense would take longer. Add bones and it would take even longer. In a professional fryer using sunflower oil at a consistent 180°C will cook 1kg of frozen fries to golden brown in 4mins. We never did chicken because it took too long for the setup we had. This experiment is more about the oil than the two variables presented.
KFC: "Oil never needs to be changed"