"Sqwertz" > wrote in message
...
> On Mon, 28 Apr 2014 19:14:44 -0700, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Mon, 28 Apr 2014 13:22:25 -0700, Paul M. Cook wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Mon, 28 Apr 2014 08:08:26 -0700, sf wrote:
>>>>>
>>>>>> No. That's a new one and it sounds as silly as deep frying bacon.
>>>>>
>>>>> Deep frying bacon is the best way to cook it f you're in a restaurant
>>>>> kitchen with nice deep, always-on fryers with vent hoods. But it's
>>>>> not worth doing at home unless you already have oil on for something
>>>>> else.
>>>>
>>>> We always used salamanders for bacon. Wasting 5 gallons of oil got
>>>> expensive fast.
>>>
>>> Most restaurants always have filtered fryers going. You're not
>>> wasting oil, you're adding to it. Much more efficient.
>>
>> If you want everything fried to taste like bacon.
>
> It doesn't. The amount of bacon fat in the fryer is negligible. And
> bacon fat doesn't taste much like bacon assuming the fryer filter is
> doing it's job.
>

Fryer filters remove particulates which burn and prematurely destroy he oil.
They do not remove flavor and smoked bacon has a heavy hickory aroma which
you cannot get rid of.

> I thought you were too busy inventing the INternet to be working in a
> restaurant for any length of time?

I am a multi-tasker. I worked all through college. 40-50 hours a week.