Langlet agrees that ‘palm oil is stable at high temperature; making it the preferred choice for frying’, which is among the messages carried on selected school buses in the Klang Valley.
CHEF DE CUISINE Bertrand Jacques Langlet has been in the food business for four decades, so when he talks about the best oils and sauces to go with which dishes, he has the authority to back it up.
The Frenchman drizzles olive oil on his salads, uses cream for his sauces, but when it comes to deep-frying, he prefers palm oil over other vegetable oils.
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