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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 -
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