Thread: Thoughts and feelings about fish cooker

Originally Posted by canebreaker

I see a sign for rice oil at a co-op between Jonesboro and Black Rock on our trips through AR. Seems like we are always in a hurry and never stop.
Lowpro said his oil was 2 years old and still going good. My cousin's is 5 years old and going good. It doesn't break down or contaminate like other oils do.
You can filter any oil through something like a coffee filter and it removes a lot of contaminates. You can polish the oil and it removes more of the contaminates. Some restaurants do this so their oil will last longer.

​What is polishing the oil? How is that different from filtering?

How do you"polish" oil?

I think he talking about this stuff called Frypowder you can add it to your oil every so many hours of cooking time and it aids in removing contaminants and changes the oil so it will last longer. It also aids in reducing the absorption of oil into your foods, which aids in not using as much oil. I've looked into it but have never bought it. Restaurants use it to make their oil last longer and prevent cross contamination of food tastes from one food item to another. It's kind of expensive, so I haven't tried it yet.

Hahahahahahaha I got a picture of me polishing oil in my rice underwear when I get home from work I will post it!

I might mention too that when I bought my CajunFryer I called them to ask them about something else but while I had them on the phone I asked them how often I needed to change my oil. They said that when they are demonstrating their cookers that they will use the oil as many as 20 to 30 times before changing it, filtering it between uses of course. I didn't ask them what type of oil they use though.

Originally Posted by LowePro

Hahahahahahaha I got a picture of me polishing oil in my rice underwear when I get home from work I will post it!

Please spare us!

Hahahahahaha