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Digital Subscriptions > Delicious Magazine > March 2018 > Which oils are safe to cook with?

Which oils are safe to cook with?

Choosing the right oil for a dish has never been more complicated. As the range available grows, media headlines about the harm or benefits of cooking with them get ever more confusing. So what gives? Sue Quinn looks at the latest developments



• Fry food at the lowest effective temperature

• Don’t cook with oil that’s reached its smoke point – when it starts to burn and give off smoke

• Use kitchen paper to soak up excess oil before eating shallow-fried food

• Ensure the kitchen is well ventilated when frying

• Change cooking oil frequently (ideally don’t use it more than once) and thoroughly clean frying equipment to help reduce the build-up of toxic chemicals

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About Delicious Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

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