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 Food Science

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  • Total Posts: 275
  • Joined: 11/18/2007
  • Location: Los Angeles, CA
Food Science Sun, 01/6/08 1:12 AM (permalink)
I guess this goes here, let me know if it belongs somewhere else.
In a post about Tater Tots, I just pointed out that restaurants save a little of their old shortening when they put in a fresh batch. The little bit of old oil changes the chemistry of the fresh in a good way. This is why when you use straight fresh oil for fried stuff at home, it does not taste like it does at a restaurant.
Also, and this is from another article in the LA Times, freezing breads is OK, does not harm them, but putting them in the fridge is bad. That temperature range causes unfortunate chemical changes that do not occur at room or freezing temps. The fridge might help control mold, but the freezer does better, and does not mess up the bread's flavor, which you are nowadays paying a lot for. The sourdough I like (Francisco) is heading toward $4/loaf.
-Scott Lindgren
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