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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.
I enjoy preparing split pea soup, but I've noticed that when the water comes to a boil, a foam…
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When a recipe calls for quick-rise yeast, can active dry yeast be used in its place?…
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