Minyak Goreng (Cooking Oil)

Minyak Goreng (Cooking Oil)

Deep frying is bad, okay? Well consider for a moment the contrarian view that some foods are really better off with a quick exasperating plunge into hot oil. The dramatic difference in surface temperatures seals the pores of foods against further infiltration by the Minyak Goreng (Cooking Oil). And according to the latest diet fad, cooking oil is actually good for you, okay?


Excellent, healthy oils for saute-ing include olive, ghee (clarified butter), and most any vegetable oil.

Deep Frying

It's important that oil for deep frying has a high smoke point. This is the temperature at which an oil begins to burn. The higher the smoke point, the hotter the oil can get without burning. This allows foods to dry faster while absorbing less oil. Indonesians use a lot of palm and coconut oils include safflower, sunflower, soybean, canola, and peanut oils. You can save oil and reuse it, but each time you do so the oil's smoke point will decrease. Oil should be replaced when it smokes before reaching 375 degree Fahrenheit. If this seems too technical, just replace it when it starts to look scary. To prolong the life of your young frying oil, turn the heat off immediately after frying. Strain out any particles before storing it in the refrigerator in a tightly sealed container. Keep in mind that any oil can become unstable and rancid long before any visible changes occur. Always keep oils refrigerated and replace them every 6 months or so.

Coconut Oil

Contrary to the bad rap it has received in recent years, research indicates that coconut oil might deserve another look. In spite of being a saturated fat, it has zero cholesterol and contains many natural antioxidants. It is also a solid at room temperature, which keeps all those fat molecules stable for long periods. Unfortunately, it's difficult to find coconut oil in the West nowadays, lest it be in the form of some high-priced cosmetic intended for your hair or skin.

Minyak Goreng (Cooking Oil)

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