Oils

Oil is the most commonly used cooking medium in China, Japan and Southeast Asia. The favourite is groundnut (peanut) oil.

I find oils are best re-used just once or twice; this is healthier since constantly re-using oils increases the saturated fat content. To prepare oil for re-use, simply cool the oil after use and filter it through muslin or a fine strainer into a jar. Cover tightly and keep in a cool, dry place. If you keep oil in the fridge it will become cloudy, but it clarifies again at room temperature.