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Cooking with Oil
Choosing the oil to use is difficult. Ask any cook and you find each opinion varies as to which will give the best result. There's olive, coconut, peanut, safflower, corn and other vegetable oils. There's butter and hydrogenated shortening to melt down. Each has its advantages and you select your favorite oil or combination. Bear in mind that coconut oil doesn't foam or leave an after taste; butter must be clarified to prevent burning. Any good commercial oil that doesn't take on a strong flavor or smoke when boiled can be used.