{"id":5321,"date":"2020-09-23T19:55:00","date_gmt":"2020-09-24T00:55:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/premium-oil-pays-every-day-grill-house\/"},"modified":"2023-02-01T14:15:09","modified_gmt":"2023-02-01T20:15:09","slug":"aceite-de-primera-calidad-todos-los-dias-en-grill-house","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/premium-oil-pays-every-day-grill-house\/","title":{"rendered":"El aceite de primera calidad da sus frutos cada d\u00eda en The Grill House"},"content":{"rendered":"<p>Un restaurante de M\u00edchigan ha utilizado aceite de fritura de alta calidad todos los d\u00edas durante sus 22 a\u00f1os de actividad, excepto uno. Cuando este verano se agotaron las existencias de SimpliFry, las freidoras del local se llenaron con aceite econ\u00f3mico a base de soja. Pero nunca se encendieron.<\/p>\n<p>Cuando al d\u00eda siguiente lleg\u00f3 un nuevo suministro de SimpliFry, se vaci\u00f3 el aceite econ\u00f3mico. La lecci\u00f3n aprendida en The Grill House, en Allegan: nunca hay que subestimar el valor del aceite de primera calidad.<\/p>\n<p>\u201cAsumimos las p\u00e9rdidas con la soja y utilizamos el aceite de buena calidad\u201d, afirma Tracy Garvin, directora ejecutiva de The Grill House, en Allegan. \u201cNo quer\u00edamos cambiar a un aceite de menor calidad porque es algo muy importante para nosotros, y nuestros clientes se dar\u00edan cuenta\u201d.\u201d<\/p>\n<h3>Apostar por las prestaciones<\/h3>\n<p>Garvin destaca dos ventajas enormes:<\/p>\n<ul>\n<li><strong>Larga vida \u00fatil para fre\u00edr. <\/strong>\u201cCada noche filtramos las freidoras y cambiamos el aceite solo una vez a la semana\u201d.\u201d<\/li>\n<li><strong>Falta de transferencia de sabor.<\/strong> \u201cSolo caben dos freidoras en la l\u00ednea de producci\u00f3n, as\u00ed que no podemos destinar una sola al pescado. No hay mezcla de sabores\u201d.\u201d<\/li>\n<\/ul>\n<p>La larga vida \u00fatil del aceite de fritura es sin\u00f3nimo de beneficios. Garvin afirma que el mayor coste de SimpliFry se ve m\u00e1s que compensado por el ahorro en mano de obra y el volumen de comida frita que se puede preparar entre cada cambio de aceite. Evitar la transferencia de sabores es fundamental. El restaurante utiliza las mismas freidoras para las patatas fritas tipo \u00abkettle chips\u00bb, las patatas fritas normales, las patatas fritas de boniato, la perca de lago empanada a mano, el bacalao rebozado, las gambas rebozadas, los p\u00e9talos de cebolla, los palitos de mozzarella, los trocitos de queso fresco y las jud\u00edas verdes crujientes.<\/p>\n<p>\u201cLos alimentos fritos quedan mucho m\u00e1s crujientes y dorados; no hay comparaci\u00f3n\u201d, afirma Garvin. \u201cLos aceites m\u00e1s baratos tienden a penetrar en los alimentos y a hacerlos m\u00e1s grasientos. SimpliFry los mantiene ligeros y sabrosos\u201d.\u201d<\/p>\n<h3>Una impresi\u00f3n duradera<\/h3>\n<p>Hay otra raz\u00f3n por la que Garvin no quiere cambiar a otro tipo de aceite para fre\u00edr: \u201cHe estado en sitios donde usan aceite m\u00e1s barato, y se nota el olor\u201d.\u201d<\/p>\n<p>El punto de humeo m\u00e1s alto de SimpliFry hace que el restaurante no huela a aceite de freidora, y eso es importante para un local como The Grill House. Cuando no hay restricciones por la COVID-19, los clientes se re\u00fanen en la sala de la parrilla para preparar cortes de primera calidad, cortados a mano, de ternera, aves y marisco. El pub anexo ofrece pizzas caseras, s\u00e1ndwiches, wraps, hamburguesas gourmet y mucho m\u00e1s.<\/p>\n<p>Por ahora, todas las comidas las prepara el personal. Y no hay rastro del olor a fritura, ni en el interior ni en el exterior, en el amplio patio y el espacio para banquetes. \u201cSomos una empresa familiar y, con la pandemia, no podemos dar un abrazo a nuestros clientes habituales y todo el mundo lleva mascarilla. Pero nunca vamos a dejar de utilizar productos de alta calidad que ofrezcan el mejor sabor una y otra vez\u201d.\u201d<\/p>","protected":false},"excerpt":{"rendered":"<p>Este restaurante de M\u00edchigan destaca que el aceite de la freidora dura m\u00e1s tiempo y no transmite sabores.<\/p>","protected":false},"author":19,"featured_media":5423,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-5321","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v28.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Premium Oil Pays Off Every Day at The Grill House<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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