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I use Rice Bran Oil for deep frying as it is the only Oil which is absorbed less by the item being fried and also does not undergo a chemical reaction after being heated to high temprature.Therefore it can be re-used and this prevents wastage as Cooking Oil is an expensive item used in the Kitchen
I like using Rice Bran Oil as it is light and thinner.It spreads easily and I need to use a lesser quantity as against the other Oils which are heavier and hence needed in larger quantity.I prefer this Oil for daily use in my cooking and frying.
I cook a whole pound of spaghetti or rice at once and freeze it in single serving sizes. This saves me time at night and I don't have to worry about how much dry spaghetti or rice to cook to get 1 serving -
I freeze it in self-sealing plastic bags (like Ziploc) and use a permanent marker to label the bag with the contents, quantity, and date -
Buy larger quantities of food and when you cook your meals, cook the entire package, then freeze into individual meals. The oven is going on anyway so you might as well cook larger amounts - you not only save money on quantity, but on energy consumption and you can always have food ready for use.
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