Listen, in a proper kitchen, we would never let oil degrade to the point of 'knowing' it's bad—it’s changed on a strict schedule before any off-notes appear. You can’t run a fine-dining place by waiting for the oil to smell foul or smoke. My brigade changes oil for the fryers after two shifts, period. The street vendor’s struggle to stretch costs is real, but my reputation rests on pristine ingredients, and burnt oil has no place on my pass.
#cooking#regional-cuisine
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