Fats from plant sources that are liquid at room temperature, such as olive oil, canola oil and peanut oil. Questions about the use of oils or about which oils to choose for a specific culinary purpose are appropriate here. As per the FAQ, please avoid asking about health matters in this tag unless ...

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Bottled coconut oil

I order coconut oil and it is bottled. In the room temperature, it is solid, so I cannot reach the contents of the bottle. Is there a way, how to get that oil? I don't want to spoil it.
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2answers
205 views

Is it okay to throw the food, collected in the mesh in the sink, down the drain, if it doesn't contain plastic? [closed]

We know all food is organic (made of carbon). So if we throw organic stuff down the drain, it should get decomposed by bacteria and shrink. So why should we be worried about blockages if all the food ...
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4answers
280 views

Unit price of olive oil: volume versus weight

I am browsing olive oil on Google Shopping (the following problem also happens when I shop in local supermarkets). I found the information about unit price of olive oil is inconsistent. Sometimes only ...
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2answers
155 views

How much lemons are needed to produce pure 1 kg lemon essential oil?

First of, sorry of the question is not for here, but I can't seemk to find more proper place... My question is, how much lemons are needed to produce 1 kilogram pure essential oil, not the method with ...
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1answer
62 views

Getting oil residue out of a container

I have a ceramic oil bottle that I don't use. It's just not as convenient as I hoped it would be. I'd like to donate it, but it still has an oil residue inside it. It has a long curved neck so ...
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2answers
202 views

How can I infuse olive oil safely?

I am infusing olive oil with truffles. How can I do it safely? Heating the oil destroys the truffle smell and pickling it is a sure way to do the same. Are there any other methods? Perhaps some type ...
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2answers
158 views

How to saute without oil on stainless steel pots/pans?

In an effort to reduce oils from my diet, I've been trying to saute without oil, but I'm not sure how to do it. In doing so, my pans now have a brown residue that is impossible to wash off. I have ...
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214 views

Is it best to just cook with the oil that has the highest smoking point?

I was recently at my locals farmers market and someone was handing out samples (cooked) of what they were selling. The guy cooking said to never use olive oil and use grapeseed oil instead because ...
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1answer
55 views

using deep fried oil for regular frying

Is it okay to use oil that was used for deep frying for regular frying (for example frying your omelette ? For the sake of the argument, lets assume that the oil hasn't changed its color or smell at ...
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4answers
156 views

Difference between different brands of same oil

I was at the supermarket just now, and there were 2 types of refined canola oil, with very different pricing. Is there any reason to believe that the cheaper one is of different quality? I mean both ...
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1answer
96 views

Blowtorch and frying oil - dangerous?

I got a kitchen blowtorch for Christmas. Frying eggs in vegetable oil for breakfast, it occurred to me that the blowtorch would be an effective way to cook the last few uncooked parts of the white on ...
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2answers
137 views

oil disappearing from pan

I have an aluminium hard anodized non stick pans. When I use oil for sauteing, it many times disappears - For example when i fry shallots or eggplants. Is this normal? Even if I use a large amount of ...
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1answer
323 views

Should I use olive oil in in baking?

Many sources suggest that olive oil loses its distinctive flavors when heated to high temperatures (e.g., Can extra virgin olive oil be used for stir frying, roasting, grilling?). When olive oil is ...
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0answers
61 views

Frozen Misto pump head

I bought my third Misto (love them) and the pump head does not move after filling and pressurizing the canister. It is not clogged, as nothing has gone through it. Is there a way to release the head ...
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2answers
100 views

Do the Properties of Oils Change if They're Cooked?

Someone told me a while ago that if you cook with olive oil (in a curry, for example) that its properties change compared with using it in a cold dish (e.g., salad dressing). Firstly, is this ...
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414 views

What is the difference between normal oils and cooking oils?

I am not proficient in cooking but I have one question which I am not able to figure out. I have read on internet some oils should be used for dressing, other for cooking. But to me, they all look ...
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1answer
56 views

Sugar cookie dough is dry and real hard

I used my moms sugar cookie recipe that our family and I have used for years. For some reason the dough was real dry and crumbly. I took it out and formed it and it was real hard. It calls for at ...
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4answers
2k views

Is there a way to make delicious donuts with a small amount of oil?

I like donuts but I don't make them at home because for a bowl of donuts I consume a lot of oil. The oil gets a sweet taste to it afterwards and can't reuse it for cooking something else than cakes. ...
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1answer
62 views

Is pork for bo ssam made entirely without oil?

According to all the recipes, we have to leave the salted and covered with sugar pork in the fridge over night. In the morning we wash it, wipe it dry and put it in the oven - so no oil. I'm not used ...
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1answer
4k views

When can I use coconut oil as a substitution for other fats?

Aside from imparting a different flavour, when baking and cooking can you substitute coconut oil for other oils (including butter) with the same results? I have been reading about the apparent health ...
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2answers
933 views

Did I poison myself by eating popcorn made in a steel pot with olive oil?

I made popcorn by putting a layer of olive oil at the bottom of a steel pot, putting in the kernels and cooking it on high heat for a minute or so. When it started popping, I noticed that smoke with ...
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1answer
124 views

Why does this sunflower butter exude green liquid?

The most recent brand of sunflower butter (Mara Natha) that I've been using left a green tinted liquid inside the glass jar after I attempted to wash it out for recycling with water ~200°F/93°C and ...
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6answers
883 views

What is the purpose of adding oil when cooking scrambled eggs on non-stick pan?

Today I had… hard conversation with my girlfriend whether to use or not oil (semi refined sunflower) when cooking scrambled eggs on a non-stick pan. My point is that there is no reason for oil, ...
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3answers
296 views

Vegetable Oil vs. Canola oil in DIY Spreadable butter

I've been scouring the net for DIY spreadable butter recipes but nearly all of them use Canola oil, but all I've got available here is Vegetable Oil and Coconut Oil. What's worse is that none of them ...
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2answers
163 views

How to clean settled oil fumes from cabinets?

Well, I haven't really cleaned my cabinets right above the stove for a few years so now they are covered in sticky, nasty goo that's basically settled oil fumes (I like to fry and sautee stuff). Any ...
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1answer
200 views

can anyone explain why oil separation in a curry is indicator that the food is cooked? [duplicate]

I'm addicted to curries and recently I participated on an internet discussion about oil separation in a curry. It is conventional wisdom that oil separation in a curry indicates the food finished ...
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1answer
3k views

Using avocado oil as a substitute to olive oil

Olive oil is more expensive than normal oils, but due to its nutrition properties (and probably its taste), chefs prefer to use it for lots of different applications even frying. Avocado oil is more ...
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1answer
353 views

Removing oil bubbles from bolognese sauce

I am making bolognese for dinner tonight. In the past I have had trouble with oil in the sauce giving it a not very nice oily texture. I tried to limit the amount of oil I used, but I still have oil ...
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2answers
506 views

When cooking meats such as pork chops in a toaster oven, is it better to use butter or some type of oil to coat the pan?

I often use a toaster oven where I line the tray with aluminum foil and coat it in something so the food doesn't stick. Is a difference between using butter or olive oil or some other type of oil to ...
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2answers
1k views

4 tablespoons of butter is how many tablespoons of coconut oil

I am making macaroni and I need 4 tablespoons of butter, but I don't have any butter. I am going to use coconut oil as a substitute but do I use the same amount of oil as butter? Or should I use ...
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2answers
185 views

How oil changes the taste of salads?

Almost every salad recipes I've read needs some oil. What's its effect on vegetables? How does it change the flavor? If oil is not used for the taste, why is it necessary for salads?
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1answer
216 views

Oil in steamed cake

I realized that for steamed cake, the recipe calls for little or no oil. Why is this so? What will happen if I add more oil to the recipe? The ingredients are: 5 eggs 3/4 cup granulated sugar 1 ...
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2answers
93 views

oil for tabletop working dough

I'm working through a pizza dough recipe, and one of the instructions is to use oil on the worktop to stretch and fold the dough: Oil the worktop once more, dimple the dough out into a rectangle, ...
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1answer
121 views

Is it safe to store oils, vinegars and other sauces in reused gourmet oil tins?

I'm trying to find a solution to counter-top storage of oils (olive, sesame, fish) and other sauces (balsamic, soy) that I use frequently. I was thinking of reusing some of the tin containers that ...
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5answers
3k views

Must rice always be cooked with some oil or lard?

I'm a totally amateur "cooker" and I was always taught that before I cook the rice, I have to add some oil or lard to it and cook in that. But why is it necessary? Once I forgot it and everything was ...
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1answer
2k views

Why does oil bubble when you fry things?

My apologies if this question is misplaced, but I've always wondered: what causes the oil to bubble and sizzle when you fry something in it? It's always intrigued me that I could take a totally ...
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1answer
323 views

Food Safety - Infused oil with dried herbs

I know using fresh herbs to infuse oil can be dangerous as the oil might become a breeding ground for botulism. I was wondering, if I first rinse my herbs (or peppers for that matter) and then dry ...
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4answers
600 views

Distributing small amounts of oil around a non-stick pan

I have difficulty evenly distributing oils (butter, chicken or bacon fat, and other oils) around a non-stick pan. Of course I can use cooking spray, but I need a solution for all fats. If I don't ...
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2answers
6k views

homemade chilli oil

I am making chilli oil using light olive oil, crushed chilli, dried garlic, dried fennel seeds and parsley. I have been making this for years. I am concerned about this Botulinum business. Should I ...
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2answers
769 views

using coffee filters to filter home pressed olive oil

I have recently made some home pressed olive oil but it is quite cloudy and I wanted to filter it so it will keep longer and be a bit more pleasing to the palate and the eye. I initially used a ...
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2answers
5k views

What kind of vegetable oil should I use for baking?

I'm going to bake this cake: http://www.epicurious.com/recipes/food/views/French-Yogurt-Cake-395471 and was wondering what sort of vegetable oil (canola etc) I should use? Would the type of oil make ...
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1answer
6k views

What can replace coconut oil in a chocolate cookie coating?

For cookies I cover in chocolate I usually use add coconut oil to the liquefying chocolate to get a smooth mass. However, here it is really hard to get and even big supermarkets usually don't have it. ...
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votes
3answers
511 views

poaching an egg in frying canola oil

Last night I was doing some fried schnitzels with canola oil at 130-140C (they were very good). After serving them, I felt adventurous and wondered what would happen if I tried to poach an egg in ...
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0answers
65 views

Is it a good idea or a waste to fry with olive oil? [duplicate]

A NY Times article says it's a waste: After I’d heated them, none of the olive oils had much olive flavor left. In fact, they didn’t taste much different from the seed oils. But How to Cook ...
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3answers
3k views

how to use ktc pure coconut oil?

I bought a bottle of ktc pure coconut oil but as far as I can tell, it is in solid form and not liquid as I sort of expected. How can I use it? In case anyone has used it, is the oil going to cause ...
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2answers
593 views

Reusing oil containers

I generally buy large containers of oil (olive, canola, peanut, etc.) and just refill a handful of smaller oil bottles. That way it's cheaper in the long run, and the smaller bottles are easier to ...
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2answers
2k views

Should peanut oil be stored in the fridge?

I know walnut oil should be stored in the fridge. Is the same also true for peanut oil?
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5answers
1k views

Type of oil to cook white/black pudding in?

What type of oil is best for pan frying either white pudding or black pudding? I don't want to use bacon grease (I'm not cooking any bacon) and cannot fry it in its own fat (no fat renders out of ...
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3answers
26k views

Substituting vegetable oil for canola oil

Can you use vegetable oil instead of canola in a party mix recipe using saltine crackers?
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2answers
25k views

What quantity of coconut oil should be substituted for butter in a brownie mix?

I want to substitute coconut oil for the butter in a brownie mix but I don't know how much to use. The recipe calls for 3/4 stick of melted butter. How much coconut oil should I use?