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Mustard oil should be heated upto it's smoking point for cooking or the food tastes bitter. Is this correct.Please tell sir
1Doctor Answered
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You are right, mustard oil heating point is higher than other oils like soy oil. One should use little amount of mustard oil to saute the vegetables & cook it by steaming in a thick based vessel with a tight lid, preferably made of iron, like our grannies used to cook on a slow fire. The taste remains better with full value of nutrients of minerals and vitamins. Use soy oil for frying. But do not reuse it. Do not throw it either. Use a spoon of it to make curries, oil is not reheated but mixed with home made tomato purries & spices as a gravy instead of onions which soak more oil.
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