4
votes
2answers
261 views

What oil/fat is best for basting sunny-side-up eggs?

I've recently gotten into sunny side up eggs. I definitely like the top to be set up a bit, so I baste them in the hot cooking oil. I'm wondering what oils and fats people find best for this. So far ...
4
votes
1answer
1k views

Should I pour off the liquified fat while cooking bacon?

At home, I'm likely to cook bacon stovetop in a cast iron skillet. In commercial kitchens I've worked in, bacon goes on sheet pans in the oven. In each case, I usually pour off excess fat once or ...
3
votes
1answer
1k views

What limitations are there to sauteeing with water?

I was recently helping with some recipes and was instructed to use water for "sauteeing" onions, celery, garlic, etc in place of oil (scare quotes on "saute" since it involves frying in oil or other ...
5
votes
1answer
512 views

Does searing cause more or less oil to be absorbed than frying?

Let's assume that I have two identical pans, with equal amounts of oil in each, and two practically identical slices of tofu (or whatever else, but I'm referring to items that would be more spongiform ...
0
votes
1answer
204 views

Funky taste - Oil or Fat?

I cooked some Turkey sausage out of the casing in about 3/4 a tablespoon of canola oil (recipe called for olive oil). I tried to drain out most of the grease. I added some soft cheese to it and ...
11
votes
10answers
49k views

How do you properly drain the grease after browning ground beef?

Whenever I try to drain the grease from the pan after I have browned ground beef, I always end up spilling a little here and there. I usually just take a spoon and "spoon out" the grease into a bowl. ...
25
votes
3answers
3k views

What oil or fat to use for different purposes?

I understand that one of the main reasons to use different kinds of fat or oil is the temperature at which it burns, e.g. an extra-virgin olive oil to fry a steak wouldn't work. Taste is also a very ...