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Can oil be reused after frying and, if so, how many times can it be reused before it should be discarded? —A.M., Calgary, Alberta
We do not recommend reusing cooking oil since both quality and flavor are compromised once the oil has been heated. Also, tiny food particles may be released, causing off-flavors and a darker crust in the foods being cooked. Straining oil does not always remove these particles.
When I beat whipping cream, I can get it to form only soft peaks—then it starts breaking…
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I've often seen recipes that call for okra, but I have not been able to find it in any Canadian…
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