After winning a gold medal at the Japan Fried Chicken Grand Prix, the owner of Wakatori gave an interview in which he revealed that the secret to the restaurant’s success was a secret ingredient that had been reused since the eatery opened, 66 years ago. Apparently, since the shop’s founding in 1960, the frying oil has never been completely discarded.Yoshihiro Tsuchiya, the third-generation owner of Wakatori, openly admitted that the oil reused for decades is the key to his family’s delicious fried chicken. The ‘aged oil’ allegedly gives the Wakatori fried chicken a “complex aroma” and “unique flavor” that cannot be replicated with new oil, giving the eatery a leg up over the competition.As you can probably imagine, Tsuchiya’s revelations caused quite the uproar on social media, with many claiming that Wakatori was putting people’s lives at risk by frying chicken in 66-year-old oil. However, the Japanese award-winning eatery clarified that the quality of the oil is maintained through daily cleaning, filtering, and adding new oil.https://www.odditycentral.com/foods/award-winning-fried-chicken-restaurant-hasnt-replaced-its-cooking-oil-in-66-years.html
Every night, the restaurant staff carefully filters out meat scraps and impurities from the oil, retaining only a small amount of old oil as a flavor base, and adding it to a new batch of frying oil. So they are not using the exact same oil from 66 years ago, but, technically, molecules from that original batch may still be present in Wakatori’s oil blend.By preserving some of the old frying oil and topping it off with fresh oil, Wakatori is essentially using the same technique some restaurants use for their soup broths. In fact, the oldest oden soup in existence is believed to be used at Otafuku, a famous restaurant in Tokyo, Japan. It has been topping off the same broth for over 70 years. Similarly, a restaurant in Bangkok’s Ekkamai neighborhood has been serving the same batch of soup for over 50 years.In the case of Wakatori, food experts warn that oil is not the same as broth, because frying it repeatedly produces harmful and carcinogenic substances such as trans fatty acids and acrylamide. Even by diluting it daily with fresh oil, the long-term accumulation of these harmful substances cannot be completely prevented.https://www.youtube.com/watch?v=-YgYtuvjDQM
>>220727612nukes=NotEnough
oh my fauci this thing I've been doing for decades is actually LE BAD because I HECKIN LOVE SCIENCE
>>22072761bot post
>>22072830Not a bot I just posted a story about oil being reused for fried chicken.
Doesn't cooking oil break down and turn giga cancerous if you reuse it too much?
>>22072761>muh 66y old oilthat's the same scam as with these perpetual stewsthey only work because you almost empty it every day and statistically there's barely a molecule left after even just a week or two>Tsuchiya’s revelations caused quite the uproar on social media, with many claiming that Wakatori was putting people’s lives at risknot life threateningbut otherwise plenty negative health effectsdeep frying even for 8h is already bad>oxidation>hydrolysis>polymerizationall happen within hoursespecially oxidation builds trans fatswhich are genuinely and provable bad on every health metric (tastes good though)so my guess it that you achieve the same taste by just mixing a bunch of trans fats into your frying oil
>>22072858Sorry... bot fatigue is getting the best of me.
>>22072869I dunno but I've been doing this for quite a while now. When I got into deep frying, I'd use the same pot of oil several times. I'd even spoon it up while it still had good amounts of fried batter and whatever else in it to use for pan frying. Always loved the smell of it when I opened the lid too. If mother soups/stocks can be used for years, I don't see why this would be such a big deal. Wouldn't the intense heat kill off any microbes or whatever people are afraid of during cooking anyway?
>>22072761It cant be that bad if the people complaining cant point to any deaths or serious illnesses that actually happened.
>>22073408several times is fine and its not biological products. the oils break down into different compounds that can be harmful. this probably only matters if your heating oil to its smoke point every time and reusing it for weeks. Reusing oil to fry chicken a few times isnt going to kill you
