Maximizing Your Natural Oils in Cooking
I know that this is not a new concept ….
This is in fact, an aged old principle practiced by our forefathers, that even now, people have capitalise on this aged know-how and invented cooking appliances such as “Air Fryer”?
Do you know some of our food contains natural oils, which you can re-cycle, re-use and re-cook?
From our forefathers, they have been using pig’s skin to extract out oil called lard for cooking. They have also learned to extract oil out from natural foods such as sesame, corn, olive, etc etc.
At home, we do not need to go to such extent to extract oil. Just simple tips to help you to save cooking oil and eat less oil (for your own health):
- When cooking meat with skins (generally) like fatty pork or chicken wings, or certain types of fish like Salmon, when you cook, you just need a little bit of oil to initiate the process, and the meat will produce a lot of oil from itself, which you can, in turn, use to cook other food.
- When you are cooking frozen fried meat such as Chicken Nuggets, Pop-Chickens, Fried Fishballs, Fried Fishcakes, Sausages, Fried Toupok, etc etc, as these food have been pre-fried before, actually you can cook them to crispy without even adding a drop of oil. I did that, with no oil added, it taste even healthier and still crispy.
- When choosing between deep frying and pan frying, choose the latter for a healthier choice (if possible).
This is one example, that day I was frying Salmon, the oil that the Salmon produced was sufficient for me to fry the fresh corns and mushroom. I just use a little oil at the beginning to prevent the Salmon from sticking to the pan. that’s all!