I got some oil from a chinese food place that titrated at like a 9.0 using sodium hydroxide. this stuff was bad news for my processor. what kind of crapp was this, is it possible to use up fryer oil that bad or are they using pure fat to fry thier egg rolls?

 

everyone I have talked to that gets oil from Chinese restraunts says the same thing the stuff is terrible. I personally think it's because they never change it until it's just plain disgusting. Really makes you want ot eat Chinese tonight huh?

 

I've gotten some from chinese restaraunts before, I cannot get it to react for anything, I think its cooked to death.

 

They ruv-it-rong-time.