Greetings fellow Chef's:
After a long and wonderful career I have decided to retire. My Sous Chef has worked with me for some time and he is more than ready to take my place. Before I go, I have one more idea to pass on and I would like to know what my peers think of it. After years of watching fryer oil being used and then thrown away, I always thought to myself, there has to be a way to use the oil further. Then the idea hit me. Infused fryer oil. I have tested this method and it is impossible to mess up.
Use your fryers as normal but when it comes time to dump them, take the oil and store it in a large metal pot. Cover is and let it cool for a few days. Then filter the oil multiple times. I pay a crew extra to stay till 4 or 5 a.m. Filtering begins right after dinner service. Be sure that before you go any further, the oil is clean and free of debris. Fill the original oil containers with the new Infused oil and store for exactly one week in a cool dark place. Fill a fryer with your aged Infused oil and use for fish, or chicken. Repeat the process each time you change your oil and people will love the food that was cooked in the Infused oil.
I hope this will help, and bring much new business. Thank you again everybody. Your comments and feedback are greatly encouraged and are appreciated.
Chef Liam Rampart
San Francisco, CA