Have any of you heard of Dyer's Burgers in Memphis, TN? They fry their hamburger patties in 100-year-old grease that originated when the restaurant opened in 1912:
http://www.youtube.com/watch?v=URM04TnbIr4 (3:44)
Dyer's says they strain the grease every day, but I assume that mainly removes solid particles and does little to remove rancid molecules and breakdown products that are oil-soluble. A relatively small amount of new grease gets added every day from the burgers they're frying, so there's some replenishment going on, but they never throw out the grease completely and start over fresh. So some of the grease molecules really are from 1912!
How in the world can grease molecules last if they've been heated up and cooled down every day for 100 years?
I thought some of you would be tickled by this since there have been so many discussions on this forum regarding health, saturated fat, fresh vs. rancid oils, etc.
Deep-Frying In 100-Year-Old Grease
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Re: Deep-Frying In 100-Year-Old Grease
Great. Now I can die from the same heart attack that killed my great-grandfather.
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