I’ve noticed and I’ve never really understood why that when you buy any meat that is crumbed from a butcher in Australia, it is always or nearly always yellow in colour.
Why do they do this and where does the yellow colour come from?
I’ve noticed and I’ve never really understood why that when you buy any meat that is crumbed from a butcher in Australia, it is always or nearly always yellow in colour.
Why do they do this and where does the yellow colour come from?
Rice bran oil is also great because it’s for a very high smoke point. Great for things you want to char or deep fry.
Yeah, I use it almost exclusively. Better for the environment, super useful, and always high quality. It’s like the paragon of cooking oils. What it doesn’t do well, it still does at a 7/10. It’s also a lot easier only having to remember the properties of one oil.