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Oil, Corn and Peanut
Appears in
Published 1982
What a Chinese cook needs from a cooking oil is one that will heat to a high temperature (frequently up to 400°) without burning and will not impart a characteristic smell or taste to foods. It is important also that the oil be light and not greasy, and to my mind that it be economical as well.
My everyday cooking oil is Mazola corn oil. I buy it in 1 gallon plastic containers, typically in Chinese groceries where it is sold a few dollars below the average supermarket price. I like the light, clean taste of com oil on my tongue and find that it heats without foaming and seems to stay cleaner during repeated deep-frying. When I am ready to throw out frying oil that has turned from gold to brown, the plastic container is a perfect receptacle.