Do restaurants use canola oil?
After years of gastric distress, I took a food allergy test whose report card informs me that (among other things) I absolutely need to avoid canola oil and brewer's yeast for the next six months. Hmmm.
Is canola oil what most restaurants use to cook nowadays? Does it matter whether the restaurant is:
- In 'N Out
Not sure how to handle this (news). Thanks.
re: Robert Lauriston
Rice bran oil is popular in better restaurants.
Cottonseed, soy, safflower, sunflower, corn, cottonseed, grapeseed, blends.
Peanut oil used to be common in Chinese restaurants but I think it has gone out of fashion due to allergies.
Hydrogenated shortening used to be standard in bad restaurants but it's banned in California. I'm not sure what they substituted.
Olive oil has a low smoke point so it's not good for frying.
You have to ask each and every time you visit a restaurant.
As a former caterer and purchasing agent for a deli, restaurant, caterer and bakery I can tell you that many operators buy whatever vegetable oil is cheapest on any given day. If the salesman has a deal on 'vegetable oil' (Usually soybean) or Canola (Rapeseed-Canadian Low Acid) or some blend, that is what most restaurants will buy.
Asian restaurants often buy peanut oil for the high temp properties, and upscale continental restaurants may use olive oil to saute or finish a dish while using cheap vegetable oil for most other uses.
Some places specify what they use. For example the 5 Guys Hamburger chain only uses Peanut oil to fry potatoes and has displays of it in the restaurants. BUT, this is the exception, not the rule.
Some places add oil to the fryolators as the level gets low and there may be a mixture of oils in use as the day goes on. Used oil is often filtered at the end of a shift and reused, so what started out soybean could now be a soybean/Canola mix.
And of course, here in the USA Cottonseed oil is allowed to be labelled as vegetable oil, yukk.