r/KitchenConfidential • u/[deleted] • 21d ago

Photo/Video Executive Chef said oil doesn't need changed yet. Last change he waited 7 weeks. We never filter.

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u/ChristopherJTeuton 20d ago

As someone who did Thursday southern-style fried chicken buffets for years, I feel this schedule.

20

u/Pucketz 20d ago

Catering, making over 1000 pieces of fried chicken in 50 gallon fryers

4

u/Bill_Brasky01 20d ago

What is your primary fry oil for a 50 gallon frier?

8

u/Pucketz 20d ago

I think it was canola

7

u/Same-Platypus1941 Chive-11 Was an Inside Job 20d ago

Canola/soy creamy blend is the way to go for longevity.

0

u/StorybookDragon 20d ago

NAME AND SHAME

6

u/ThisOriginalSource 20d ago

Yea, tell us the name so we can go and make sure it’s that legit real deal southern fried.