| peanut oil |
Clear oil pressed from peanuts; very useful in Chinese cooking. Peanut oil has a delicate flavor and high smoke point, making it perfect for deep-frying. American peanut oils tend to be mild-flavored, whereas Chinese peanut oils have a distinctive peanut flavor. Peanut oil will keep indefinitely if stored in a cool, dark place.
출처: www.chinesefood-recipes.com/glossary_of_ingredient...
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| peanut |
Ground nut, eaten plain or roasted - sometimes salted and sometimes not. Used to make peanut butter and oils.
출처: www.recipestogo.com/glossary/glossaryP.html
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| peanut oil |
This flavorful oil borders on all-purpose. Its flavor, though distinctive, is not overpowering, and it is a great oil for cooking (especially highly spiced foods and Asian dishes in which olive oil is out of place).
출처: www.recipestogo.com/glossary/glossaryP.html
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| peanut o. |
[NF] the refined fixed oil obtained from peanuts (Arachis hypogaea); used as a solvent and oleaginous vehicle for drugs, and as a laxative in veterinary medicine. Called also arachis o. and groundnut o.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| peanut allergy |
An IgE-mediated immediate hypersensitivity reaction to the consumption of peanuts (the seeds of Arachis hypogaea). Peanut allergens are designated Ara by the World Health Organization. Peanut allergy is the single mo
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