Grease is the word How you store and dispose of fat, oil and grease matters as much as how you use it in your kitchen There are legal implications and there are taste implications. Handle fat incorrectly and you could be liable to fines: from health and safety implications of spills to the environmental catastrophe of drains blocked with so-called ‘fatbergs’. Jim Wiseman of Arrow Oils (which helps restaurant owners use, store and dispose of their cooking oils responsibly and economically), says how you use fats in your kitchen can make a huge difference.
Avoid bad smells
“Frying and cooking food in the correct oil and correct temperature with the right level of control will make your food taste and look so much better,” he says. “If you neglect your oils, the smell and the smoke alone is enough to put customers off.”
Beware of spills
“When spilled,” explains Jim, “oil can be a serious pollutant, not to mention a very labour-intensive process to remedy. The cost of clearing up of the damaged environment, loss of product and prosecution by the Environment Agency costs can be very considerable,” Jim says.
Turn the page for Jim’s expert advice
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