THERE is alarm in the nation’s kitchens and supermarket aisles over the impending shortage and rise in the price of sunflower oil. It is already being rationed to two bottles per customer.
It’s yet another oil shortage.
I shall not be worried. While sunflower is a component of very many foods there are other oils to cook with, vegetable (mostly soy), rapeseed and good old olive oil – although undoubtedly there will be knock-on increase in price due to demand.
It’s been triggered by the disgusting Russian invasion of the Ukraine, which produces much of the world’s sunflower oil, and is likely to last several years.
There are alternatives.
For a start we can all eke out our supplies by following the Chinese practice of saving leftover oil from frying and filtering it back into a separate bottle. Waste not, want not.
If you are frying bacon cut off the rinds, or the fat at the edge of your rashers, and put them in a warm pan to render enough grease in which to fry.
Then there is lard. It’s cheap and acts exactly the same as oil for most purposes when heated. Or duck fat. I keep mine in a jar in the fridge. It’s amazing how much you get from a duck.
I also save any fats obtained from cooking processes – bacon, dripping from roasts, renderings from duck or chicken skin, grease from chops etc – in a pot. After all it’s what our great geandmothers did in the last war. There is a war on now you know.
If you make your own stocks – and everyone should – you’ll get more than enough fat solidifying on top to use.
It will need to be clarified to rid it of impurities but that’s done easily enough. There are plenty of videos on YouTube like this one: https://youtu.be/yWdvbGd-gqg
This fat, which will turn snowy white on solidifying, can be used exactly the same as cooking oils. Well almost, sunflower’s smoke point of 450F is twice that of lard. But enough for us.
It may take a little time and effort but it’s one in the eye for Putin.