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Sardines are commercially fished for a variety of uses: bait, immediate consumption, canning, drying, salting, smoking, and reduction into fish meal or fish oil. The chief use of sardines is for human consumption. Fish meal is used as animal feed, while sardine oil has many uses, including the manufacture of paint, varnish, and linoleum.
Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390–470 °F [12] Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra virgin, low acidity, high quality: 207 °C: 405 °F [3] [13] Olive oil: Extra virgin: 190 °C: 374 °F [13] Palm oil: Fractionated: 235 °C [14 ...
Sardine and pilchard are common names for various species of small, oily forage fish in the herring suborder Clupeoidei. [2] The term 'sardine' was first used in English during the early 15th century; a somewhat dubious etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant.
The ingredients for the main preparation of making the original Bicol express dish are oil, ginger, garlic, onion, pork chunks, coconut cream/milk, siling haba (long chili peppers), bagoong alamang (shrimp paste) and a side of rice. [2] The first step to creating this dish is to pour oil into the pan at a medium level of heat.
Corn oil, one of the principal oils sold as salad and cooking oil. [7] Cottonseed oil, used as a salad and cooking oil, both domestically and industrially. [8] Olive oil, used in cooking, cosmetics, soaps, and as a fuel for traditional oil lamps. Palm oil, the most widely produced tropical oil. [9] Popular in West African and Brazilian cuisine ...
Examples of oily fish include small forage fish such as sardines, herring and anchovies, and other larger pelagic fish such as salmon, trout, tuna, swordfish and mackerel. [1] Oily fish can be contrasted with whitefish, which contain oil only in the liver and in much less overall quantity than oily fish.
Pechay (Chinese cabbage) Vegetable Pechay wombok (Napa cabbage) Vegetable Pili Nut: Nut A type of nut belonging to the genus Canarium. Mostly used in desserts, the edible nut is cultivated only in the Philippines. Puso ng saging (Banana heart) Repolyo (Cabbage) Vegetable Saba: Berry A short wide plaintain that is often used in cooking.
Sautéing or sauteing [1] (UK: / ˈ s oʊ t eɪ ɪ ŋ /, US: / s oʊ ˈ t eɪ ɪ ŋ, s ɔː-/; from French sauté, French:, 'jumped', 'bounced', in reference to tossing while cooking) [2] is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist.