I had thought that I had read somewhere that restaurants that "overuse/overcook" their oil can causes undesired results in the WVO.
If you were to press me on details, I couldn't possibly remember... but if they are extending the use of their oil, you might want to dig a little deeper.
My WVO supplier runs their oil through a filtration system they calls "an immaculator". (I don't know if this is their term, or a company brand name/model).
Essentially, it's a filter/strainer that pulls the crud out of the oil as he rotates his "french fry" grease to his "chicken wing" friers.
Can you take a peek at the bottle of powder and see if there is an ingredient list?
Halitosis
If you were to press me on details, I couldn't possibly remember... but if they are extending the use of their oil, you might want to dig a little deeper.
My WVO supplier runs their oil through a filtration system they calls "an immaculator". (I don't know if this is their term, or a company brand name/model).
Essentially, it's a filter/strainer that pulls the crud out of the oil as he rotates his "french fry" grease to his "chicken wing" friers.
Can you take a peek at the bottle of powder and see if there is an ingredient list?
Halitosis
