Oil

Throughout this book I have indicated a few instances in which oil can be reused. Where this is possible, simply cool the oil after use and filter it through cheesecloth or a fine strainer into a jar. Cover it tightly and keep in a cool, dry place. If you keep it in the refrigerator it will become cloudy, but it will clarify again when the oil returns to room temperature. I find oils are best reused just once, which is healthier since constantly reused oils increase in saturated-fat content. However, for clarity of flavours, I prefer not to reuse oil. In the finest restaurants in Hong Kong, the oil is always fresh, which helps account for the consistently high-quality results.