Executive Chef Dale Van Sky always uses a spritz bottle for oils. It allows you to control how much oil you use, and you can better disperse it around the pan.
Chef Dale says that oil can become rancid if you don't use it quickly enough. When you put the oil in the bottle, mark the bottle with a piece of masking tape with today's date on it. Throw away the oil if you haven't used it after three months. Be sure to clean the bottle thoroughly with hot, soapy water and dry completely before adding new oil.
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