| ≥1 piece |
The Peanut oil used in Asia is highly refined, flavourless oil we get in the West but an unrefined version of the same thing, full of peanutty flavour. If this is too strong for your palate, try diluting it with a flavourless oil (grapeseed, maize, refined peanut, olive, sunflower). For deep frying, peanut oil is ideal as it may be taken to high temperatures without burning and absorbs very little taste or odour, making it suitable to strain and re-use. Good for stir-frying also. The flavour is especially appropriate for Chinese, Japanese and Korean cooking, usually flavoured with a small proportion of oriental sesame oil.
Peanut oil is exceeded in world production only by soybean. World production of peanut oil, 1964-66, averaged 3,166,000 tons. In extracting the oil in the U.S., the cleaned nuts are passed through hullers or shellers to separate the kernels. The kernels, which contain 48 to 56 percent of oil, are then crushed, heated and pressed hot in hydraulic presses. The oil is used in the manufacture of margarines and shortenings, and as a salad and cooking oil. The press cake is used for cattle food.
GENERAL SPECIFICATIONS
Peanut Oil is the refined fixed oil obtained from the seed kernels of one or more of the cultivated varieties of Arachis hypogaea Linn.
|
|
|
||||||||||||||||||||||||||||