In our household, we often bake, roast, and steam meat. We believe that fried food is high in fat which may be bad to our health, thus as much as possible, we refrain from frying meat. Fried chicken, pork belly, and tofu are an exemption, though. That crunch as your jaws clamp down on a juicy bite of fried chicken is such a pleasure to behold as my boys enjoy our lunch or dinner. So if we fry meat, we only use palm oil.
Why Palm Oil
Palm oil comes from the flesh of the fruit of the oil palm. In its virgin form, palm oil is orange-red in color because of its high beta carotene content. Palm oil withstands oxidation, thus there is no unpleasant chemical reactions involving oxygen that reduce the quality of the oil. Likewise, it has an equal portion of saturated & unsaturated fat (OMEGA 3). Oil with an equal proportion of saturated and unsaturated fats is best because it is the most stable at high heat point. Add to this, palm oil has a high content of Vitamin A & antioxidants.
Why Claro Palm Oil
As we look more thoroughly through the shelves of a grocery store, we would realize loads of possibilities. We’ve got an abundance of choices and often, this complicates our decision-making. In looking for cooking oil, for instance, there are canola oil, vegetable oil, and palm oil among dozens of options. Sometimes, the several choices in front of us make us freeze and find it hard to grab which one is the better option.
[tweetshare tweet=”Experience teaches slowly and at the cost of mistakes. – James Anthony Froude” username=”SPk3(ad*e(5d4@pEwem@tnlADFb9ZZc8:1:1″]
More than reading and listening to reviews of fellow homemakers, we also tried several brands and kinds of cooking oil until [tweetshareinline tweet=”experience taught us the brand to trust” username=”SPk3(ad*e(5d4@pEwem@tnlADFb9ZZc8:1:1″]. The experience made us realize that palm oil, canola oil, avocado oil, and sunflower oil are best with high heat. Coconut oil, on the other hand, is most appropriate for moderate heat cooking, while extra virgin olive oil is best for low to without heat cooking.
We have tried a dozen brands and for our fried dishes, we only use Jolly Claro Palm Oil.
Lining up several bottles of palm oil before us, we could easily distinguish Jolly Claro Palm Oil among other brands. Jolly Claro appears clear in appearance. It is also clean in taste.
Yes, the taste of Jolly Claro isn’t maanta compared to major competing brands.
From experience, the Jolly Claro Palm Oil remains clear after using it the second and third time frying chicken. More so, the oil doesn’t alter the taste of the meat but even brings out the natural flavor of the dish!
Every oil usually turns from liquid to solid if its temperature is lower than the oil’s freezing point. But with Jolly Claro, it doesn’t solidify easily even when refrigerated.
Jolly Claro does not affect the taste of food. Especially if I repurpose fry oil, the fried dish doesn’t go rancid. Even if I give it a big sniff before I pour it into the pan, the oil doesn’t smell rubbery and unpleasant.
Why We Trust Jolly Claro Palm Oil
My boys love fried chicken, pork belly, and tofu. They love their food most when it is crunchier on the outside and more succulent in the inside. The trick for a fully crisp crust is having the oil hot enough and using palm oil which is best for high heat cooking. And when it comes to palm oil, experience taught us to trust Jolly Claro. As always, with Jolly Claro, we only have that perfect juicy meat and always crisp, flavorful crust. But don’t just take my word for it. Have your own Jolly Claro experience to distinguish how it is different from the rest.
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