| MAZOLA COOKING OILS |
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| Storage |
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How should MazolaŽ oils be stored? |
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Before or after opening, Mazola oils may be stored at room temperature.
Storage conditions (temperature) will affect product quality. Excessive
heat or prolonged exposure to light will speed up flavor deterioration.
To retain the optimum flavor of the oil for an extended time, oil may be
refrigerated. It is normal for oil that is refrigerated to become cloudy.
Cloudiness is not harmful and it will disappear when the oil warms to room
temperature. |
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| Cooking/Preparation |
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Can MazolaŽ oils be used interchangeably? |
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Mazola oils are extremely versatile and they can be used interchangeably.
All the oils have a light, delicate flavor that complements other foods.
They can be used for salad dressings and marinades, baking sautéing, stir
frying and deep and shallow frying. Visit our Recipes
section for great tasting, classic and contemporary recipes using Mazola
oils. |
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| Q. |
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Can MazolaŽ oils be used in baking? |
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Mazola oils are ideal for use in baking. Oil can be substituted in recipes
that call for melted margarine, butter or shortening. However, since oil
is a liquid, other adjustments may be needed in recipes calling for solid
margarine, shortening or butter. We recommend using recipes developed specifically
for oil or melted margarine, butter or shortening. |
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| Q. |
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Why does MazolaŽ oil foam up when the food is added to the pan for
deep frying? |
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All foods contain moisture. When even small amounts of moisture on the
surface of a food come into contact with hot cooking oil, it foams or boils
up somewhat. For safety, never fill a skillet or deep fryer more than 1/3
full with oil. Make sure food is as dry as possible before adding to hot
oil by patting food pieces dry with paper towels or coating food pieces
with flour or breadcrumbs. Always use tongs or a fry basket to carefully
add foods to the oil. |
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| Q. |
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Why does Mazola spatter during frying? |
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When droplets of water or food juices are released during cooking, they
mix with the oil and make it "pop" and spatter. For greater safety, reduce
spattering by patting food pieces (such as strips of potatoes for French
fries) as dry as possible before adding to the hot oil. Or, coat pieces
of food with flour or breadcrumbs to make the surface as dry as possible.
Never cover the pan when frying. |
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| FRYING SAFETY TIPS |
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- Never leave oil unattended while heating or frying.
- Use a clean, dry, well-balanced, heavy utensil that is the proper
depth and size.
- Fill skillet or deep fryer no more than 1/3 full with oil.
- Keep pan handles turned away from edge of range.
- Do not cover pan while heating oil.
- Heat oil over medium heat to gradually bring to temperature.
- Maintain recommended temperatures for frying (about 375°F) at all
times. (For shallow and deep-frying, use a deep-fry thermometer.) DO
NOT OVERHEAT! All cooking oils are safe when properly used, but fire
may occur if oil is severely overheated beyond the point of smoking.
IF OIL SMOKES, REMOVE FROM HEAT.
- To prevent spattering, blot or wipe excess moisture from food with
paper towels, then carefully place in the oil.
- Do not pour hot oil into any plastic or glass container.
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| Q. |
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Can MazolaŽ oil be reused for frying? |
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Mazola oil can be reused for frying if handled properly. After
the oil has cooled, pour into a clean, dry jar through a strainer lined
with cheesecloth or a double-thickness paper towel. Cover and refrigerate.
Foaming is a sign of excessive reuse; discard oil when this occurs. |
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| Nutrition |
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Does deep fat frying turn polyunsaturated oil into saturated fat? |
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No. Small changes in oil may occur during frying, possibly reducing the
amount of polyunsaturates. However, heating alone cannot saturate polyunsaturated
oil. Saturates either occur naturally in a fat or are formed by hydrogenation,
the chemical process during which a fat or an oil reacts with hydrogen. |
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| Ingredients |
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What is corn oil? |
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Corn oil is the liquid fat obtained from the embryo (germ) of the corn
kernel. It is a highly stable oil and retains its fresh flavor when properly
stored at room temperature, and when used in cooking at high temperatures.
For more information on Mazola Corn Oil, go to Mazola
Corn Oil. |
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| Q. |
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What is canola oil? |
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Canola oil is vegetable oil derived from a plant seed. The name Canola
was originally coined in Canada. It is a combination of "Canada" and "Oil."
Canola oil contains a low level of saturated fat - less than 1 gram per
1 tablespoon (12 gram) serving. For more information on Mazola Canola Oil,
go to Mazola Canola Oil.
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| Q. |
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What is Mazola® Corn Plus!? |
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Mazola Corn Plus! is a combination of corn and canola oils. It combines
the great taste and performance of corn oil with the health benefits of
canola oil, to lower the saturated fat to only 1 gram per 1 tablespoon serving.
For more information on Mazola Corn Plus! Oil, go to Mazola
Corn Plus!. |
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| Where to Buy |
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Where can MazolaŽ oils be purchased? |
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Although we would like all of our products to be available in all stores,
space and consumer demand sometimes limits the number of items a retailer
carries. Check. If you don't see the product on the shelf, you can ask your
store manager to order it - or email us at Contact
Us for the store nearest you that carries it. |
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