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Creamy Shortening Oil or solid Lard?

post #1 of 2
8/15/12 at 5:34pm
Thread Starter 

We have a cajun restaurant in Michigan.

We have a fryer for meat & fish and a fryer for fries and all the other things like okra, hushpuppies ect.

Our fryer is on all day 6 days a week from 9am to 10pm.

We have to change our oil about ever 4 days.

What is the best oil to use? We use the Creamy Shortening but with it up close to 40 bucks a box and 2 boxes pure fryer it is cutting into us pretty hard. When I ran a doughnut shop we used solid lard to fry with. Would that be okay in a quick serve restaurant?

Any suggestions as to get the cost down and save my oil.

I do skim it 3 times and a day and filter all the sludge out at least once a day. But even in the fries fryer the oil gets brown real fast oh and we keep it at 350.

thanks

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Great product that allows you to manually adjust the sharpening angle for each knife
post #2 of 2
8/15/12 at 6:33pm

Liquid shortening is your least expensive thing to fry with. With a Cajun menu, I assume it's heavy with breaded and corn flour items going into the fryer. That's a killer for oil.

If you are getting four days out of it, I would not complain. Keep skimming and filtering. Any way to filter twice a day?....You might get a bit more life out of it.

I'm paying $28 a jug for oil, thought that was high!

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ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Creamy Shortening Oil or solid Lard?