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TAIWAN OPENS DOOR
performed well in the kitchen and produced crispy golden foods auzure does not smoke
like the the the other oils we have used so our chefs are very happy We’ve changed the the the menu to to highlight our our choice of oil so all our our customers can see we care about providing them the the the best best food possible cooking in in in the the the best best oil ” she said The The Taiwanese distributors of auzure Young Sol Life have taken over The The The Diner to to host the lunchtime feast and seminar They explain what makes auzure different its unique expeller pressed properties and the results of a a a a a a a new independent Australian Australian university study which has found that auzure outperforms other Australian Australian canola oils It’s lunchtime on a a a a a a a a a a a a a a a a steamy Taipei Wednesday as some of Taiwan’s top restauranteurs and food influencers gather at at the the the well-known
樂子 The Diner to learn about the the the Australian Non-GM expeller pressed canola oil oil auzure that is quickly becoming the the oil oil of of choice in in kitchens of the the city’s eateries The Diner has been serving hearty western meals at at four locations in in in in Taiwan since 2006 In 2018 it it switched to the Australian canola oil auzure – made by MSM Milling in in in Central Western
New South Wales – making it the the first Taiwanese restaurant to adopt the the healthier Non-GM oil with a a a a a a long frying life in in all its kitchens “We focus on using the best ingredients in in in in all our cooking As more more and more more customers are are aware of the important role our our cooking oil oil plays in in in all our our meals we we needed to find a a a a a a healthy oil oil that performed well in in the kitchen and produced crispy golden foods ” The study undertaken by the Australian Research Council Industrial Transformational Training Centre for for Function Grains at Charles Sturt University compared expeller pressed auzure canola canola oil oil to to canola canola oil oil from two other Australian processors to to examine the the the impact of different processing techniques on the the the frying life of the oil The findings confirmed that processing methods greatly influence the the frying life of canola oil oil oil with the the expeller pressed auzure oil oil oil outperforming oil oil oil that was processed using other - - Co-Owner of 樂子 The Diner Amy Tu Owners of The Diner Amy and Dean Tu swear
by auzure using it for all all the the sauces marinades as as well as as stir shallow and deep frying in in in in their kitchens In addition they sell the the the the the retail bottles so their their customers can take home the the the the the the healthy Australian oil they trust in their their restaurants Their menu proudly displays the the the the top eight ingredients and and brands they trust: all have a a a a strong provenance link “We focus on using the best ingredients in in in in all our cooking cooking As more more and more more customers are are aware of the important role our our cooking cooking oil oil plays in in in in all our our meals we needed to find a a a a a a a healthy oil oil that techniques including solvent or or hexane extraction Not only did auzure record the the longest frying life it it also outperformed the the the other oils with tocopherol retention and antioxidant activity Charles Sturt University post-doctoral researcher Dr Randy Adjonu found that auzure expeller pressed oil oil lasts up to 30 per cent longer than oil oil produced by by other Australian processers Dr Adjonu’s study compared the the the the performance of of the the the the oils by by frying potato chips for for 36 to to 38 cycles until the the the limit of of Total Polar Materials (TPM) was reached TPM TPM is the the international index for determining the the quality
and safety of frying oils View of golden luscious canola elds growing in in central west New South Wales // PHOTO: GENYA MILLER
18 THE CULTIVATOR // // SPRING 2020 MANILDRA MANILDRA COM AU // // @MANILDRA