Three major issues that the dining table is arranged properly at end of the year

Three major issues that the dining table is arranged properly at end of the year
Will finish soon in 2010, various tasks will become more and more urgent - -It is busy season forever at the end of the year, various training are summarized and compared and assessed and dealt with. Work busy, one more than affairs, go out chance that have a meal will increase unprecedentedly. Have a meal while winning the customer over by any means, should have a meal while studying training, should have a meal to summarize and exchange, having to work a busy schedule and coming back home not to bother to cook will have a meal outside
Give one's own nutrition and security to the person not knowing, can really rest assured? Is the hygiene kitchen and shop qualified? Are raw materials fresh? How is the quality of flavoring agent? Does it use repeatedly to cook the oil? Inferior nitrate of Riga of meat? Does the stir-fry pass angrily hour? Environmental sanitation apt to find out right away ugly completely safety factor on the dish. Here borrow you one insight, all take action, look the intersection of restaurant and three major potential safety hazard of food absolutely clear!

Must defend " The oil of underground drainage "
The oil of so-called underground drainage may not be the oil pulled in the underground drainage out, bomb the oil fried in the kitchen again, or the oil that the leftovers are recycled, in fact belong to the category of the oil of underground drainage. Among them the poisonous carcinogen is being accumulated constantly, the trans-fatty acid content is higher and higher, useful compositions of body are fewer and fewer, still impel many kinds of serious harm of getting fat, promoting fatty liver, hypertension, cardiovascular vessel to damage etc..
The trick one: See menus
If fried oily to fry dish that legal system make, see dry pan, poach, fry, words such as being fragrant and crisp, the cooking method which explains the cooked food needs a large amount of oil, or need to be fried to deal with. The oil is unlikely to the first time use, even if not the oil of saliva or underground drainage oil, there are very too much quality too. The high temperature will let the oil take place to heat against changes such as the different constructing, getting of the type together, ring, cleavage,etc., by contrast, steam, boil, stew, burn, cold and dressed with sauce etc. and cook the impact on quality of the oil of the way small in vain, and does not need to heat the cooking repeatedly, it is not apt to bring the trouble of the oil of underground drainage.
The trick two: Check the mouthfeel
Taste the mouthfeel of the dish, know how fresh degree of the oil is. The fresh and qualified liquid vegetable oil slips comfortably and apt to flow, even if there is much oil, also have a greasy sense definitely. Rinse in water, it is easier to rinse the oil. The viscosity of inferior oil used repeatedly rises, the mouthfeel is stuck but oily, do not have fresh and cool sense to taste, even it is very difficult to rinse.
The trick three: Watch the leftovers
After the dish is baled and gone home, put in the refrigerator, get out after several hour. If oil solidify already and half solidify, prove oil to be with low quality, trans-fatty acid and saturated fatty acid content high, it will be probably oil even underground drainage oil heated many times. If so, leftovers, as throw away, but such a restaurant either don't go again the second time.
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