#reuse frying oil

[4kadhd]

Me frying some french fries will fix me and have me not hungry

[supercantaloupe]

hey!! how do you like to eat your eggs?

my favorite way is probably like. borderline deep fried the way they do thai omelettes. but i can never be bothered to make them that way myself so usually i fry sunny side up and try to get the bottom a little brown but keep the yolk jammy/runny

[aesethewitch]

Learning to Cook Like a Witch: Using the Scraps

Cooking can create a lot of waste. From peels and rinds to bones and leaves, people throw away quite a lot of scraps in the kitchen. And witches, as you may know, are experts in the art of the cunning use of whatever we’ve got around.

As a witch who spends a lot of time in the kitchen, I’ve had ample opportunities to get creative in my cooking craft. It helps that I grew up in a household defined by scarcity: not our own, by the time I was conscious enough to remember, but my parents’ poverty. It colored the way I learned to cook, using everything I possibly could, making enough to last, preserving what I didn’t immediately use, and creatively reusing leftovers and scraps.

There are some topics I won’t necessarily cover here. Composting is an option, but there are some bits of food scrap that don’t need to be composted — they can be saved and repurposed for all sorts of things, magic and mundane. Likewise, recycling, buying sustainably, and growing your own food when you can are all great options for reducing household waste in the kitchen.

For the purposes of this post, I want to focus specifically on food scraps. This is an organized list of kitchen scraps that I’ve used in a variety of other dishes and projects. I’m focusing primarily on food waste, not so much on packaging (such as reusing egg cartons, milk containers, boxes, and so forth).

Vegetable Scraps

Freeze leftover vegetable scraps to make stock. This is a fairly common bit of advice — save bits of leftover vegetables to make a vegetable stock or another kind of stock. It’s good advice! I keep a bag in my freezer that I put vegetable scraps in to save until I’m ready to make a new batch of stock. Not all veggies should be saved like this and used for stock! Some make stock bitter or otherwise unpleasant-tasting. Personally, I tend to freeze these for stock:

- The skins, ends, and leftover cuts of onions (just be wary of the skins; too much will make your broth bitter) - The ends of celery (not the leaves — they’re bitter!) - Corn cobs - Garlic skins, ends, tiny cloves that aren’t useful otherwise, and sprouted cloves - The ends of carrots (also not the leaves) - The ends of leeks - Pepper tops/bottoms (not the seeds)

I would recommend against putting things like potatoes, brussels sprouts, cabbage, and leafy greens in there. Potatoes don’t add flavor, sprouts and cabbage make the whole thing taste like those foods, and leafy greens end up bitter. If something has a strong, distinctive flavor (beets, sprouts), I wouldn’t add it to my freezer bag. These scraps often form the veggie portion of my Sick-Be-Gone Chicken Broth spell recipe!

Regrow leeks, green onions, and celery. Pop these in a bit of water and watch them grow back! It’s a fun experiment, and you’ll never have to buy them again.

Plant sprouted garlic. Aside from the fact that you can still cook and eat garlic that’s sprouted, you can plant a sprouted clove in a pot. Care for it well enough, and you’ll end up with a full head of garlic from that one clove!

Fry potato peels. Anytime I make mashed potatoes or peel potatoes for something, I always save the peels. Give them a thorough rinse and shallow-fry them in oil, turning them over until they’re golden and crispy. Toss them in a bit of salt and pepper while they’re still hot, and you’ve got tasty chips to snack on while you cook the rest of your meal! No need to cover them in more oil or anything — the heat will cause the salt to stick right to them.

Save leaves for pesto. Yum, yum, yum. Pesto isn’t just all about basil, you know. Save the leaves from carrots, beets, radishes, and even celery to grind up alongside basil, garlic, salt, and lemon juice for a delicious pesto recipe.

Fruit Scraps

Save citrus peels. Peels from oranges, lemons, grapefruits, and other citrus fruits have a multitude of uses. Candy them for a sweet treat, dry them to add to potpourri or incense, or save them to put into a simmer pot for bright, sunny energy.

Juice the whole fruit. Again, thinking mostly about citrus fruits, when you need the zest from something but not the rest, don’t just throw away the fruit. Squeeze out all the juice you can. Even if you don’t need it right now, you can freeze it to use later in simmer pots, fruity waters, or anything else that needs a touch of juice.

Turn extra fruit and berries into jam or syrup. If you’ve got berries and fruit that are about to go off, or maybe the ends of strawberries, don’t toss them! Look up recipes for jam of the specific fruit you’ve got or make an infused syrup. Syrups in particular can be used for cocktails, teas, and desserts for an extra magical kick.

Pickle watermelon rinds. That’s right. Pickle those suckers. They’re so tasty. I’ve seen people make kimchi with watermelon rinds, too, though I’ve never tried it myself!

Save seeds for abundance work. Seeds in general are great for spells geared toward long-term success, new beginnings, and — when there are a lot of them — wealth. Different fruit seeds have properties that tend to correspond with the fruit they come from, so consider their potential purposes before you just toss them! (Note also that some fruit seeds are toxic; these would be suitable for baneful workings.)

Keep cherry stems for love magic. Have you ever done that thing where you tie a cherry stem with your tongue? If I’m eating cherries, I like to save some of the stems for love workings. Tie them into little knots like you might with string while envisioning ensnaring the love you’re looking for. I wouldn’t do this with a particular person in mind; binding someone to you is almost never a good idea. I’ve used it to attract specific qualities in a person of romantic interest: attentiveness, humor, kindness, and so forth.

Use pits to represent blockages, barriers, and problems. I most often use them in baneful workings, typically jammed into a poppet’s mouth or throat to keep someone from talking shit. It could also represent a sense of dread in that way — a pit in the stomach, uneasy and nauseating. But you could also use them in the sense of removal, ritualistically removing the pit or problem from a given situation.

Herb Scraps

Freeze or dry extra fresh herbs. Different drying techniques are ideal for specific herbs. I’d suggest looking up recommended methods before sticking anything in the microwave. If you’d like to freeze your herbs instead, I typically will lay them on a damp paper towel, wrap them up, place them into a freezer-safe bag, and then put them in the freezer. Most herbs will keep for a couple months this way. When you want to use them, pull them out and let them defrost right on the counter.

Make pesto. Again, pesto isn’t just basil! Experiment with tossing in different scraps of herbs to find out what combination you like best.

Reuse steeped tea. Particularly when I use loose herbal tea, I like to lay out the used tea to dry out. It can be burned similarly to loose incense, though the scent may be somewhat weaker than with herbs that are fresher or unused. I find that it’s fine, since I’m sensitive to smells anyways.

Toss extra herbs into your stock freezer bag. Just like with vegetables, extra herbs make welcome additions to a scrap stock pot. I always make a point to save sage, thyme, marjoram, and ginger. You can add just about anything to a stock pot, but be aware of the flavors you’re adding. Not all herbs will match with all dishes.

Protein Scraps

Dry and crush empty egg shells. This is one most witches will know! I use crushed egg shells for protection magic most often: sprinkled at a doorstep mixed with other herbs, added to jars, and spread around spell candles.

Save shrimp, crab, and lobster shells. They’re a goldmine of flavor. Toss them into water with veggies and herbs, and you’ve got a delicious, easy shellfish stock. Use it to make fishy soups and chowders that much richer.

Don’t discard roasted chicken remains. Use them for stock, just like the shells. I like to get rotisserie chickens on occasion since they’re ready-made and very tasty. Once all the meat has been stripped off the bones, simmer the entire carcass with — you guessed it — veggies and herbs for a tasty chicken stock.

Reuse bacon grease for frying. After cooking bacon, don’t throw away the grease right away. Melt it over low heat, strain the bits of bacon out, and pour it into a jar to put in the fridge. You can use it to fry all sorts of things, but my favorite thing is brussels sprouts. They pick up the delicious, salty, bacony flavor from all that rendered bacon fat. So good.

Other Scraps

Use stale bread for croutons or bread crumbs. When I reach the stale end of a loaf of bread, as long as it isn’t moldy, I like to tear it into pieces and toss it into the oven for a little while. Let it cool and then pulse it in a food processor, and I’ve got delicious bread crumbs! Or, cut it a little more neatly, toss it in oil and seasonings, and then bake, and now I’ve got homemade croutons for salads. You can really hone your herbs for both of these, tuning them to be perfect for whatever spell needs you have.

Small amounts of leftover sugar. I don’t know why, but I always end up with a tiny amount of white and brown sugar in the containers. This can be used in teas, of course, but I like to offer it up to spirits. In particular, my ancestors tend to appreciate a spoonful of brown sugar stirred into a small, warmed cup of milk. You can also look up mug cake or single-serving cookie recipes; often, they’re cooked in the microwave, and they only need a little sugar to make!

Keep vanilla bean pods. Vanilla is fucking expensive. When I have a little extra and want to really splurge for a special occasion, I’ll get a couple pods. And because they’re so expensive, I hate wasting any part of them. They’re good for love magic, sure, but you can also toss the spent pods in a jar full of sugar to make vanilla-infused sugar. I’ll often use the pods to make infused milks, too; warm the milk over low heat, add the pods, and let it steep like tea. It goes great in teas and desserts. For a nice self-love spell, sometimes I’ll melt chocolate into the vanilla milk and make hot cocoa!

Save the rinds from Parmesan and Pecorino Romano cheese. You might not be able to just bite into these, but they’re fabulous additions to a stock pot. They add a rich, umami depth to the flavors. I also like to throw these into pots of tomato sauce to add even more flavor to the sauce.

Used coffee is still coffee. After I make a pot of coffee, I’ll sometimes save the grounds by letting them dry back out. I wouldn’t make another cup of coffee with them, since all the flavor’s gone, but they’ll still have attributes of energy generation and smell great. I like to pack used grounds into sachets to hang in places where I want to encourage more energy and focus, replaced every few days or so. Coffee grounds also have high amounts of nitrogen in them, which can help plants thrive; just be careful about pH values in the soil! You don’t want to hurt your plants with too much acidity.

Final Thoughts

I hope you found these tips helpful! There are a ton more ways to save and reuse kitchen scraps that would otherwise go to waste. Sometimes, tossing stuff into the compost or trash can’t be avoided. But I’ve found that being aware of the possibilities can help diminish the amount that gets wasted.

If you have questions or other suggestions for reusing kitchen scraps, feel free to drop them in my inbox, reblogs, or replies. And if you did enjoy this post, consider tossing a couple dollars in my tip jar! Supporters get early and sometimes exclusive access to my work, and monthly members get bonuses like commission discounts and extras. (:

[mollyjames]

YOU CAN REUSE FRYING OIL???

[illuteridae]

out of pure curiosity because i’m frying chicken for dinner and using one of the many jars of fry oil my mom has saved

[mariacallous]

The best part of Hanukkah? No question: All the delicious fried foods we eat, which commemorates the oil lasting eight nights instead of just one. If you are gearing up for some latke, donut, churro or bumuelo frying, here are some of the best oils to handle the job. 

Canola or Vegetable Oil

My go-to oil for frying latkes – or anything that takes a bit of time to fry (like schnitzel or sufganiyot) – is canola or vegetable oil because of its high smoke point and neutral flavor. When you are frying you tend to use a larger quantity of oil, and it’s definitely the most cost-effective choice. You can reuse canola oil for frying – just use a fine mesh sieve to strain out any pieces of food in the oil, store in a container at room temperature, and use 1-2 additional times, depending on how much cooking debris is left in the oil.

Safflower Oil

Made from sunflower seeds, safflower oil has a high smoke point and neutral flavor, but is pricier than canola or vegetable oil. However, it may be the healthier option for frying, since some research has indicated that there are numerous health benefits to cooking with it, including fighting inflammation and boosting heart health.

Avocado Oil

Like safflower oil, avocado oil has a high smoke, though it has a much stronger – sometimes sweet – flavor, which may add an unwanted taste, especially when it comes to latkes. It also can be pricey, and since you need a large quantity of oil for Hanukkah-frying projects, that can add up quickly.

Peanut Oil

Peanut oil has a high smoke point, which is why it’s commonly used for deep frying (hello, Five Guys French fries!). It can add a rich, nutty or buttery flavor, which you may or may not enjoy. While it’s a cheaper option than safflower oil and avocado oil, due to the prevalence of nut allergies, I tend to stay away from using this, just in case.

Schmaltz

OK, I wouldn’t recommended frying your latkes exclusively in schmaltz for two reasons: it’s pretty fatty and you will need a large quantity of it. However, if you are into going old-school, my recommendation is to use ⅔  canola oil to ⅓ schmaltz, to balance the flavor.

[andmaybegayer]

Thought on alternatives to deep frying (for minimising the faff of reusing large amounts of oil)? Could i do onion bhajiya in a sufficiently hot ceramic roasting tin?

unfortunately I tend to just deep fry things when it's called for. I suspect you could get something similar but not identical by shallow-frying it into a kind of pancake/flapjack type thing, but I've never tried it. The batter for bhajiya is relatively thin and wet, so if you're doing it in an oven you might need to make it thicker so that it doesn't get everywhere before it sets up.

I don't deep fry often but the way I get around it is using relatively small volumes of oil and having a basic filtering setup. Using a deep pot with curved sides like a small kharai helps reduce the amount of oil and also catches a lot of splatter. When I'm done I cool that off and filter it through a coffee filter and then I basically treat it like normal cooking oil, which lets me get through it slowly. At my normal rates of frying I'm almost never reusing oil more than two or three times.

[diabetesinsider]

Summer Vegetable White Bean Soup

It's almost here - summer that is! The gardeners are chomping at the bit, checking their tender plant starts for sign of growth. So far, I've planted onions, carrots, celery, dill, parsley...too early to use them in this cooking but in a few weeks - a different story. The dill weed adds a nice pop of flavor to your tried and true bean soup - who would have thought? Try this savory soup - see what you think.

3 T. oil

1 onion, diced

2 carrots, sliced thin

4 stalks celery, sliced thin into crescents

3 T. garlic, minced

2 T. tomato paste - optional

1 t. Italian herb mix

1 t. Hungarian paprika

dash chili flakes - use a light hand!

dash salt

dash pepper

4 c. vegetable broth

2 cans Cannellini beans, drained, mash one can as thickening

2 c. kale, remove/discard stems, cut in ribbons with kitchen scissors

1 T. dill weed

2 T. white wine vinegar

In a deep fry pan, saute onions, carrots, and celery to caramelize. Add garlic, tomato paste, Italian herbs, paprika, chili flakes, salt, pepper, and vegetable broth - stir in well to mix flavors. Add beans, kale, dill weed, and vinegar. Simmer 15 - 20 min. to blend flavors.

When I'm not working up new healthy eating meals for the family, I'm sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm merrily knitting hats and scarves from upcycled recycled yarns thrifted from my favorite creative reuse source for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers... great as leisure wear.

My older daughter has an online shop - www.eytsy.com/shop/wildwovenwomen - where she works upcycled recycled thrifted yarns into eye catching brightly color throws and afghans.

[freckleslikestars]

I’m cooking tarragon chicken right now and I’ve been meaning to share the recipe for ages so buckle up cause here it comes.

This is my friend’s family recipe (I think), and the first time I had it was when I was homeless and living in their spare room, and since then it’s become one of my top comfort foods - it’s great for winter but works in summer too, and depending on how many of you you’re cooking for can work for multiple day’s food.

you’ll need:

Skin on chicken thighs - I get them in packs of 7/8 and that will last my dad and I dinner for two nights, or dinner one night and next day’s lunch.

Prefered cooking oil - I recommend olive, but whatever you usually use would probably work

125ml white wine - that’s a 6th of a bottle for those of you who don’t drink. This is going to be used to deglaze the pan - you could probably get away with making some quick chicken stock with stock cubes and using those, but I promise the wine makes it good. It doesn’t need to be a great wine, but don’t go with the cheapest bottle, either (if you don’t drink, I recommend finding a friend/neighbour who does)

Juice of half a lemon

500g ripe cherry tomatoes

Fresh tarragon

salt and pepper - I personally like the chunky salt and freshly cracked black pepper, but anything will do in a pinch

Wild rice (or rice of your choice)

pak choy/carrots/green beens/whatever vegetables take your fancy

1. preheat oven to 190ºC/gas 5. Season the chicken with salt and pepper, heat the oil in a large frying pan or saute pan on a medium high heat and sear the chicken, turning the pieces several times until golden brown all over.

2. transfer the chicken, skin side up, into a casserole dish.

3. Deglaze the pan with the wine. That link there will teach you how to deglaze a pan - it’s super simple, and I promise it makes all the difference.

4. pour the liquid from the pan into the dish along with the chicken, add the lemon juice and a pinch of salt and pepper, then cover with foil and place in the oven for 30 minutes.

5. whilst it’s in the oven for the first time, prep any vegetables you’re serving with - I like to do grilled pak choy and buttered carrots, but it’s really up to you.

6. After 30 minutes remove from the oven and remove the foil - top tip, you can reuse that foil to line the tray you cook any vegetables on. Add the tomatoes, making sure not to cover the chicken - you want the oven to crisp it up a little - and replace in the oven without the foil for 25 minutes.

7. rinse the rice and cook (i’m not great at rice, so just cook it how you normally would)

8. cook the accompanying vegetables to your liking.

9. remove the casserole tray from the oven, add a couple of sprigs of tarragon and let rest for five minutes. Meanwhile rinse the rice again with boiling water.

10. Just before serving, add another handful of tarragon leaves to the dish.

11. Ta Da! you have a hearty meal! I recommend serving with.a spoonful or two of the liquid in the casserole dish - it moistens the rice and ties everything together.

[bubbelpop2]

Soup spell- A guided soup-spell making reading experience.

Spell is titled "imperfect perfection"

Intended effects: A sense of peace with life. Confidence that you can fix past mistakes using your knowledge and skills.

Requires: Minced mushrooms, or a food processor. A pot. Something to stir with. Spices that make you happy. Milk. Water. Heavy whipping cream (which is cheap, but butter can substitute just fine)- olive oil, which can be substituted with other oils or butter, but other oils suck.

Special instructions: Move slowly, with purpose. Breathe deeply. Know your intent. Keep it in your mind. Say it over and over, if you have to. You will not fail. You will not fail. Repeat it.

To burn things, have them on a high heat. To simmer things, have them on a low heat.

Put olive oil in a pot.

Fry spices in it.

Chili, garlic, onion, turmeric

Add chicken bouillon (three small scoops)

Briefly fry mushrooms in it. Stir it. Turn the heat high. Let them burn slightly, without cooking them internally.

Then, take them out and set them to the side.

With the leftover spiced olive oil that has slightly burnt garlic in it, crack three large eggs into it, and quickly stir them, as if you're in a panic. Preferably local farm fresh eggs, but just use what you have access to. It's important that you use what is most easily available to you.

When the eggs start to thicken, remove the egg-oil mixture from the stove. Congratulations! You've technically made spiced mayonnaise! You're halfway done.

Now, put the mushrooms in the food processor. Or, if the mushrooms are minced, add them to the pot, and let them simmer.

If you DIDN'T mince them beforehand, put the mushrooms in the pot, whole, and let the soup simmer.

Let it simmer until the eggs curdle. Until the eggs look ugly. Until they look disgusting. Until they look like puke.

Then, put the whole soup in the food processor. Don't care about spilling it. Don't think about it. Because messes can be cleaned. Messes can be cleaned. Repeat it.

Blend it harshly and quickly. Let the soup spill out of the sides of the food processor, if you accidentally made the soup too big to fit it. If you dont have a food processor, vigorously whisk the curds until they're uniform and smooth and slightly chunky.

Then, leave it in the blender. Wipe off you hands. Grab another pot, if you need one. Or reuse the original pot.

Now, put heavy whipping cream in the pot. Put three small scoops of chicken bouillon in it. Put three small scoops of salt. Mix them. Turn on the heat. Wait until the cream changes color because of the bullion, and then pour the original soup back into the pot.

You fixed it. You fixed it. But you're not done. You're not done. Wipe off the processor. Wipe off the counter. Wipe off the whisk. Fix your messes. You will fix your messes. Repeat it.

Then, stir the soup until it's uniform.

Depending on whether or not you accidentally added too much oil and made the soup too rich to enjoy in large quantities-- add milk and water. Stir it. Taste it. Stir it again. Until you understand that the world can be influenced to suit your preferences, whether you make mistakes or not.

Then, put your dishes firmly in the sink, grab a serving spoon, and share it with someone you love

[g0om]

do people not reuse oil after frying my roommate is gaslghting me i think

[catgirltoofies]

someone should invent a cooking oil that doesn't burn at frying temperatures and doesn't get all stinky and can be simply strained and reused again and again and again without picking anything up from the food

the only loss is what sticks to the food, and you never need to dump out a big pot of oil, and it never burns unless you way overheat it

[homechefpectations]

I definitely added cheese to what was provided for the Tex-Mex Style Pork Stuffed peppers with enchilada sauce and cheddar cheese. There's gotta be, conservatively, 3x the amount of cheese that the recipe shipped with on there. I mean look at them! Cheese completely covering mine while in the recipe card it's mostly the filling. I'm not mad about it, though. A plus-up of cheese definitely helped this meal out. I've gotten lots of stuffed pepper recipes, including this one, before and the main issue I had was how salty it was. Between the chile and cumin rub seasoning and the addition of salt for most of the cooking steps as well as the enchilada sauce being slightly reduced in the final step I really needed something to cut it. Now, cheddar cheese isn't exactly a low-sodium ingredient but the extra cheesiness still provided something different to key in on. The poblano peppers were roasted using cooking spray which has become more common in the instructions vs drizzling them with olive oil. It definitely provides more even coverage but with my cooking spray being canola based, I sometimes don't care for the two different oils playing against each other. Maybe I should start buying olive oil based cooking spray. A neat, in at least two ways, thing this recipe did was to reuse the same frying pan all the way through. The pork was cooked and removed to rest, then the onions and corn went in and cooked in the pork render and removed to build the filling, with finally the enchilada sauce going in to pull in the frond built up from the rest of the steps to add some complexity. Now, the kit only provided 4oz of enchilada sauce with half of that going into the filling leaving the remaining 2oz to be split across each serving for garnish. Ain't no way that was going to be enough so I threw in about a quarter cup of water to both stretch the sauce and help deglaze the pan. It worked out and allowed me to better match the plating picture. As a bonus, only one pan to clean! Once again, the pairing for this meal was the La Ventica Ribera del Jucar Seleccion Tempranillo (2017) that appeared earlier with the saucy meatballs. It paired much better with the stuffed peppers and my opinion on its quality as a stand alone Tempranillo was only raised. I'll keep an eye out for this one.

[jiinjiinjarra]

BTS // Japan // Japan Official Fanclub Magazine (JPFC) // Vol. 4 // 2016 // Pt. 2

Scan Cr. sweaterpawsjimin; Translation Cr. ktaebwi // Full Interview - Source 

~ ~ ~ ~ ~

Jin & Jungkook Ranking and Key Phrases:

Q1. Member who seems to sleep talk pretty bad?

#4 Jungkook (481 votes) #7 Jin (26 votes)

Jin: Jungkook takes off his pyjamas every time he wakes up. 

Jin: Our room is incredibly quiet (about his room with Suga and why they have the lowest rank)

Q2. Member who seems to be thrifty? 

#1 Jin (1667 votes)  #4 Jungkook (181 votes) 

V: Jin-hyung is “because he cooks”, “seem to be the type to reuse cooking oil after frying”. He certainly doesn’t waste things. 

Jin: But Jungkookie’s supposed to be #7 at this.  

Jungkook: I only buy things I would never use.  

Q3. Member who seems to be good at swimming? 

#1 Jungkook (2441 votes)  #4 Jin (182 votes) 

Jungkook: I’m definitely #1~! 

Jin: I can swim! Jungkook, you saw that when we went to water park together.  

Q4. Member whom you want to adopt as your little brother? 

#2 Jungkook (886 votes)  #5 Jin (61 votes) 

Rapmon: Everyone, you made a mistake. It’d be tired to have Jungkook as your lil brother. (laughs) 

 Q5. Member who seems to have a heavy mouth (untalkative)? 

#5 Jungkook (159 votes)  #6 Jin (115 votes) 

Jimin: Actually Jin-hyung is really untalkative. 

Jungkook: I think I’m untalkative too~ 

Q6. Member who seems to easily fall for hidden camera prank? 

#4 Jin (325 votes)  #6 Jungkook (133 votes) 

Q7. Member who seems to be punctual? 

#3 Jin (514 votes)  #6 Jungkook (211 votes) 

V: In fact Jin-hyung’s the most punctual. It says Rapmon hyung is #1 because “he seems to be the type to plan ahead”. 

~ ~ ~ ~ ~

[customketodietmealplan]

Fresh salad with AIR FRYER CROUTONS aka bread salad!😍 I’ve been obsessed marking croutons in my air fryer for a few reasons: it’s a great way to reuse your bread, they make the perfect addition to salads, and you can make a big batch and add them to your meals throughout the week! This salad was amazing - it’s packed with flavor, it’s crunchy and super delicious! Great paired with your favorite protein 🙌🏼 ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ Alert 📢 Follow 👉 @keto.correct👈 For More Keto Tips and Keto Recipes.🇺🇸 ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ Ingredients: 1/2 red onion 1 large tomato 2 Persian cucumbers 1/4 c chopped parsley 2 mini bell peppers or 1 large 2-3 slices low carb bread 2 tbsp Olive oil for the salad 1 tsp Oregano 1/2 tsp Garlic powder Black pepper + Salt to taste Croutons: Cut bread into squares, generously spray with avocado or olive oil and season with garlic and salt seasoning (salt, garlic powder and lots of oregano). Air fry for 8 minutes flipping halfway thorough at 375-400F. Every air fryer is different, make sure to eye ball them and cook for additional 1-2 minutes if needed. Chop up all the veggies, season, toss in olive oil and add croutons. Enjoy! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ . . . . ➖➖➖➖➖➖➖➖➖➖➖➖ 📸 Credit @healthymoodsf ➖➖➖➖➖➖➖➖➖➖➖➖ . . . . . #healthycarbs #ketoideas #Keto #ketocarnivore #eatrealfood #ketocookbooks #ketogenics #ketofasting #ketoplan #whole30meals (at New York, New York) https://www.instagram.com/p/CkVPrARBAJZ/?igshid=NGJjMDIxMWI=

[chefsshops]

Maximize Oil Usage with a Reliable Oil Filter Cart

In the fast-paced environment of a commercial kitchen, efficiency and cost-effectiveness are critical. One of the most overlooked yet essential aspects of maintaining a productive kitchen is oil management. Whether it’s deep-frying or sautéing, oil is a significant expense for any restaurant. To ensure maximum usage and avoid frequent oil changes, investing in a reliable Oil Filter Cart is an excellent solution. In this blog, we’ll explore how an Oil Filter Cart can maximize oil usage and contribute to your kitchen's efficiency.

The Importance of Oil Filtration in Commercial Kitchens

For restaurants that use large amounts of oil daily, proper oil filtration is crucial. Over time, food particles, crumbs, and other impurities accumulate in the oil, reducing its quality and effectiveness. If left unfiltered, these impurities not only degrade the oil but also affect the taste and appearance of the food being cooked.

This is where an Oil Filter Cart comes into play. With advanced filtration technology, it ensures that your oil remains clean, extending its life and enhancing the quality of your fried foods. It’s a practical and cost-effective solution for any commercial kitchen, helping reduce waste and save money.

How an Oil Filter Cart Maximizes Oil Usage

An Oil Filter Cart is designed to remove contaminants and particulates from the oil, allowing you to reuse it multiple times without compromising food quality. Here’s how it helps maximize oil usage:

Efficient Filtration: The Oil Filter Cart captures and removes particles that degrade oil quality. With efficient filtration, you can extend the lifespan of your oil, reducing the frequency of oil changes.

Temperature Maintenance: Many Commercial Oil Filter Machines help maintain optimal oil temperature, ensuring that your oil remains at the right heat for cooking. This feature not only improves cooking results but also helps prevent oil breakdown, further extending its life.

Cost Savings: Using a Commercial Oil Filter Machine means you’ll be spending less on oil over time. By filtering and reusing oil, you reduce your overall operational costs, which is a significant benefit for any restaurant or catering service.

Why Chefs Shop is Your Go-To for Oil Filtration Solutions

When choosing the right Oil Filter Machine for your commercial kitchen, reliability and quality are key. Chefs Shop, a trusted name in commercial kitchen equipment, offers top-notch filtration solutions tailored to meet the needs of busy restaurants. Their range of Oil Filter Carts is designed to handle high volumes of oil, ensuring you get the most out of your kitchen’s frying operations.

Chefs Shop prides itself on delivering equipment that combines durability, functionality, and ease of use. Their Oil Filter Machines are user-friendly, making oil filtration a simple and efficient task for your kitchen staff.

Benefits of Using a Commercial Oil Filter Machine

Investing in a high-quality Commercial Oil Filter Machine has numerous benefits for your kitchen operations:

Improved Food Quality: Clean oil results in better-tasting food. By using an Oil Filter Machine, you can ensure your food consistently tastes fresh and appealing.

Extended Oil Lifespan: The ability to reuse filtered oil multiple times reduces the need for constant oil replacement, saving both time and money.

Environmental Impact: Reusing oil reduces waste, making your kitchen operations more eco-friendly. With less oil being discarded, you’re contributing to a more sustainable business model.

Enhanced Safety: Regularly filtered oil is less likely to cause oil-related accidents in the kitchen, such as fires or burns caused by contaminated oil.

How to Choose the Right Oil Filter Cart for Your Kitchen

When selecting an Oil Filter Cart, there are several factors to consider:

Capacity: Depending on the size of your kitchen and the volume of oil used daily, choose an Oil Filter Cart that suits your specific needs. Some machines are designed for small-scale use, while others can handle large volumes of oil.

Ease of Use: Opt for a machine that is easy to operate and maintain. Chefs Shop offers a variety of Oil Filter Machines with user-friendly features that make the filtration process seamless.

Durability: Look for machines built from high-quality materials that can withstand the demands of a busy kitchen. Chefs Shop’s equipment is built to last, ensuring long-term reliability.

Conclusion

Maximizing oil usage in a commercial kitchen is essential for maintaining food quality, reducing costs, and promoting sustainability. A reliable Oil Filter Cart from Chefs Shop can help you achieve this, ensuring that your oil is filtered, clean, and ready for reuse. By investing in a high-quality Commercial Oil Filter Machine, you not only improve the efficiency of your kitchen but also enhance the overall dining experience for your customers. Whether you’re running a restaurant, café, or catering service, Chefs Shop has the right solution for your commercial kitchen equipment needs.