Oils

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.