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Hi AllWe all must of encountered some really Naff and Manky Take Aways. Calling Knackered deep fat fryer oil "Seasoned" is absolute nonsense andcan only happen on a forum like cR0.Haldi. the places you see this practice in, need to be reported to the The Food Standards Agency.A quote from FSA, Safer food, better business.Since 31 October 2004 waste cooking oil from catering premises can no longer be used as an ingredient in animal feed. Waste cooking oils from food manufacturing, and fresh or unused cooking oil, can continue to be used in animal feed.Full guideline here:-http://www.food.gov.uk/foodindustry/guidancenotes/foodguid/wastecookingoilThere's a couple of guys who go round my local restaurants and buy up all the knackered oil and turn it into fuel. They pay 20p a litre.A far better idea than actually consuming it.My original response to this thread was:-Bhaji oil, that old chestnut, the deep fat fryer oil is Knackered and dumped every 2/3 days in all the restaurants I know.One time Bhaji oil, which is cooked in a pan on the stove top, is filtered and recycled in some restaurants, but not really a curry secret. What's all this frozen chips malarky.We must be spoilt, here in the NorthEast.Fresh, hand cut, chunky chips, blanched and cooked to order.All BIR/TA's I'm involved in have, The Food Standards AgencySafer Food, Better Business Certificate.cheers Chewy
Don't remember saying that I had all the answers
I wouldn't want to use knackered old oil in my curries and I can't really see that this is the missing secret.
Quote from: hotstuff09 on December 13, 2011, 12:56 PMDon't remember saying that I had all the answersNo, but you're dismissing the comments of those who maybe do!
What's up CA, Wrong time of the month for you I'm not dismissing, Just questioning, there is a difference, No one has actually said that chip fat is the secret ingredient, just saying that in my opinion it's utter rubbish ;D
perhaps, HS, but it's blind, ignorant and contrary idiots like you that ruin the progress of this forum, in my opinion.