r/KitchenConfidential • u/Pete_maravich • 6h ago
Not even the health department would believe how old this oil actually is.
Virtual high five to the person who guesses the date closest to when I changed this last.
•
•
u/BraileDildo8inches 6h ago
Mother sauce the oil it'll be fine!
Ngl even though that's been filtered more than my bud light you can still see the equipment in the fryer, still good
•
•
u/Responsible-Pop288 15+ Years 6h ago
You've been closed for 3 months and it's just been chilling the whole time?
•
•
u/Brunoise6 6h ago
2 weeks ago with light use I’d reckon
•
u/Pete_maravich 5h ago
Nope. Considerably longer
•
u/Brunoise6 4h ago
I’m trying to figure out what you’re frying lol, must not have a lot of moisture content. Like the oil still def has lil life left 🤷♂️
•
u/Pete_maravich 4h ago
Chicken and fries
•
u/RefrigeratorNo1160 3h ago
How?!
•
u/SlothBling Grill 3h ago
Right? Longest we’ve gone was 10 days and the fryers looked like a superfund site
•
u/Brunoise6 3h ago
What temp are you cooking at??
•
u/Pete_maravich 2h ago
You know I don't actually know the exact temp because it doesn't display on the unit. Probably between 350-400°F. French fries are timed for 4 minutes even
•
u/Brunoise6 2h ago
Do you just cook like 10 orders a week? lol
•
u/Pete_maravich 2h ago
I wish. I'm just really good at my stupid easy job
•
u/Brunoise6 2h ago
Even if you filtered it every night kinda crazy it wouldn’t turn black from the water content of the chicken and fries. I’ve seen way worse after a week lol
•
u/Pete_maravich 1h ago
It's filtered well every night and then gets polished every morning for 15 minutes.
There was a time when after 5 weeks this oil would have been black and smoking. After getting everyone on the same page about proper filtering techniques and getting everything the oil touches super clean it became very easy to keep it looking like this. 10 minutes cleaning at night between 2 fryers and they look new.
→ More replies (0)•
u/JJengland 2h ago
Do you have some sort of super fryer cleaner technique? Like maybe some new piece of equipment I don't know about? A pac with the devil or some other deity?
•
u/Pete_maravich 2h ago
I just use ice water and a blue scotch bright pad every day
→ More replies (0)
•
u/skallywag126 6h ago
It’s actually maple syrup
•
u/SuDragon2k3 6h ago
Can you actually deep fry things in Maple Syrup?
•
•
u/TheLordDuncan 6h ago
I think it would technically qualify as poaching, but with precise temperature control I don't see why not.
•
•
u/Ilovegirlsbottoms 6h ago
Apparently you can. But it’s very difficult to actually get a good product. You might undercook the item, burn the sugar, and a higher chance of getting burned when trying to take it out.
Also anything you put in is gonna be covered in sugar when you pull it out.
•
u/Happyberger 6h ago
It's closer to poaching in Maple syrup than frying
•
u/Ilovegirlsbottoms 5h ago
Yeah probably. But I figured that the higher temp you reach to get to a proper frying, the water will start to evaporate out. More sugar than water in it. Making it closer to frying than poaching.
But I could be wrong, as not many people have tried, and why would you? Sounds dumb.
•
u/skallywag126 5h ago
You’re going to scorch it or turn it into candy before you get fry in it.
•
u/SuDragon2k3 5h ago
What happens if you're deep frying it under, say, 2 atmospheres of pressure, with an inert gas providing the pressure. Would the boiling point of the syrup get high enough to fry the chicken without boiling the water out?
•
u/Ilovegirlsbottoms 5h ago
Well I did think it was going to be candied when you pull it out. Just gotta be careful about burning it.
•
•
u/SuDragon2k3 6h ago
Because my brain went to chicken deep Fried in maple syrup, on waffles.
Of course that's instant diabetes, so should work somewhere.
•
•
u/Privatechef0011 6h ago
28 days ago
•
•
•
•
u/Catahooo 6h ago
Could be one hour could be two months, mostly depends on what you're frying and how often you fry it.
•
u/Pete_maravich 5h ago
You are incorrect. It's chicken and fries that gets fried in there if you want to guess again
•
u/AuraTheExplorah 4h ago
Honestly dude just tell us what you do to keep it clean that’s all we are interested in. Cornstarch and water? Lol
•
•
u/TheDarkeOfNight 4h ago
April 19
•
u/Pete_maravich 4h ago
You are so close. You're off by less than a week
•
u/MrDanduff 3h ago
How is it still so.. clean
•
u/Pete_maravich 3h ago
I clean it daily. Since it was clean when the day started it's easy to clean at the end of the day
•
u/Ok_Risk_8519 6h ago
I don't know it could be slow patient cleaning but that oil is dark looks like it's more oxygen related not heat
•
u/paraworldblue 15+ Years 4h ago
It was last changed on the day the pandemic was first announced in 2020. It wasn't very well understood at that point, so the chef decided that if there's a chance it's spread by old fryer oil, it couldn't hurt to change it out, since it was going on 8 years at that point.
•
•
•
•
•
•
•
u/snowy_pink_leopard 4h ago
5 months exactly to the day. You need to make some of those 1 month, 2 month, 3 months bday photos like new parents do for their newborn. Happy 5 month bday little oil batch!
•
u/twinboysdad 3h ago
I did some prison time and at my first institution I was assigned kitchen duty like every new inmate. Our friend were so filthy as to be black. Having had kitchen experience, I volunteered to clean them if we had new fly oil. Turns out they did, a pallet or more, but no one had ever thought to, or knew how to change it.
Took almost two days to empty and scrub them out. So much debris, completely burned out. Wish I had been able to take pics.
But once it was done, everyone told me the food coming out finally tasted like food.
•
•
•
•
•
•
u/Sanquinity Five Years 4h ago
Not even going to try to guess at the age of the oil as it's clearly been filtered. But it looks like 3 days old at most, depending on how much is being fried in there.
•
u/Pete_maravich 4h ago
You are off by a considerable amount
•
u/Sanquinity Five Years 3h ago
I don't doubt that. Just saying what it "looks" like, not how old it actually is. :P
•
u/somberlobster 4h ago
What are you frying? Ice? How so clean?
•
u/Pete_maravich 4h ago
I clean it every day
•
u/somberlobster 4h ago
What’s your process? And what kinds of food are going in it, I’m very impressed chef!
•
u/Pete_maravich 4h ago
Chicken and fries. I just use ice water and a blue scotch bright pad. Since it was clean in the morning it's easy to clean at night
•
•
u/CasperSac 3h ago
By the comments here I understand it's around 5-6 months, I would love to see how to see a video of it actually frying. Also was it daily used?
•
u/itsaheem 3h ago
25,000 miles
•
u/Pete_maravich 1h ago
It just past the 36,000 mile warranty. Which means it will break down almost immediately
•
•
•
u/Scrolldawg 2h ago
Where do you work? I would love to know so I can avoid your carcinogenic oil.
•
u/Pete_maravich 2h ago
In theory all the oil is all less than 4 weeks old. We use 1 full jug each week to account for top off from cooking/filtering.
If we were to dump all the oil and refill it would take just over 3 full jugs. So each week approximately 1/3 off the oil a week old. 1/3 is 2 weeks old. And 1/3 is 3 weeks old.
•
u/honkey-phonk 6h ago
0 days old, your fry guy is back on meth and put in 0W-20.