Oils

Appears in

Published 1990

About

Oil is the most commonly used cooking medium in China. While animal fats, usually lard and chicken fat, are used in some regions, particularly in northern parts of China, the oil of choice is peanut. It is also the most expensive.

Throughout this book I have indicated wherever oils can be reused. In cases where this is possible, 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 kept in the refrigerator it will become cloudy but it will clarify again when the oil returns to room temperature. For purity of flavours, I use oils only once. Never use them more than twice; constantly reused oils increase in saturated fat content. In the finest restaurants in China, fresh oil is always used.