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14 February 2007

Chinese Cooking Where Do I Start

Vegetable oil (such as corn oil, soybean oil or peanut oil) is the most basic ingredient in Chinese cooking and often used because of it’s higher smoking point (441° to 450°F) as compared to olive oil (about 375°F).

Great Pastry Tips

Add fat slowly until mixture looks like small peas. The more fat you use past the point of looking like peas the less flaky your crust will be.

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