Oils

Appears in

Published 2002

About

Oil is the most commonly used cooking medium in South-East Asia. My favourite is groundnut (peanut) oil. Animal fats, usually lard and chicken fat, are also used in some areas, but vegetable oils - peanut, soybean, safflower - are increasingly the choice of many Asian cooks.

Oil can sometimes be reused. Simply cool the oil after use and filter it through cheesecloth, muslin 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 because constantly reused oils increase in saturated fat content.

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