{"id":93302,"date":"2015-01-16T16:56:01","date_gmt":"2015-01-16T06:56:01","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=93302"},"modified":"2015-01-16T16:56:01","modified_gmt":"2015-01-16T06:56:01","slug":"the-nutty-oil","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2015\/01\/16\/the-nutty-oil\/","title":{"rendered":"The Nutty Oil"},"content":{"rendered":"

\"\"<\/a>January 16, 2015<\/strong><\/p>\n

by Jason Ford<\/strong>
\nFord on Food<\/a><\/strong><\/p>\n

For centuries, peanuts have played an important role in the cuisines of many cultures.<\/p>\n

The humble legume – sometimes referred to as “goober pea” or “groundnut” – can be used in many forms.<\/p>\n

One of the most important culinary commodities produced from peanuts is cooking oil. Each day, millions of people around the world use peanut oil in their kitchens.<\/p>\n

It could be best described as clear oil pressed from peanuts. It’s used in salad dressings and especially prized for its frying qualities.<\/p>\n

Peanut oil has a high smoke point (approximately 232o<\/sup>C), which is super-hot and great for wok frying. Because of the high smoke point, peanut oil can cook food quickly and very crisp, without burning and tasting bitter.<\/p>\n

However there is another kind of unrefined Chinese peanut oil which is darker in colour, has a distinctive peanut flavour and a much lower smoke point (approximately 160o<\/sup>C).<\/p>\n

Unrefined peanut oil is a cold, first-pressed variety, much like a good quality extra virgin olive oil. It can taste a little strong, though.<\/p>\n

Modern high oleic variety peanuts produce oil with higher levels of mono-unsaturated fatty acids. <\/p>\n

It\u2019s believed this makes the oil healthier because mono-unsaturated fatty acids have been shown to reduce cholesterol levels.<\/p>\n

Peanut oil has a long shelf life compared with many other oils, as high polyunsaturated fatty acids are prone to oxidation and spoilage.<\/p>\n

So, before you fry your next meal in lashings of rendered animal fat (with a complimentary cardiac arrest in every serve), consider peanut oil as a healthier alternative.<\/p>\n

* * *<\/strong><\/h2>\n

Thai Beef and Glass Noodle Salad<\/strong><\/h2>\n

\"\"<\/a>Ingredients:<\/strong><\/p>\n