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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4
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3answers
155 views

Why does my skillet burn even when using peanut oil?

When I use peanut oil which is one of the highest smoke point oils the oil still burns. Why is this happening? Is it the burner that's too hot? I have used the burner mainly on high
2
votes
1answer
87 views

What is the function of oil in baking/roasting?

Oil is almost always used when cooking vegetables or meat at high temperatures in the oven, but I'm not sure what it actually does - it obviously provides flavour, but there seem to be other purposes. ...
2
votes
1answer
39 views

Fruit Oil Extraction

I'm making an experiment which compares different oils. It seems I can make oil from any fruit/seed by just pressing it, filtering the liquid outflow, and letting the filtered liquid settle (keeping ...
0
votes
0answers
9 views

cutting board turned green! [migrated]

I decided to make my own cutting board out of a nice piece of black walnut I came across. It looked great before I added oil, but after I added hemp oil to one side, the whole board turned greenish. ...
2
votes
2answers
88 views

What are the reasons for sauteeing with fat?

I know it's a basic question and of course it's what I do every time I cook. But I'd like to know in depth what the reasons are and the detail of how it affects heat transfer and chemical changes in ...
3
votes
1answer
63 views

How to use herb extracts or essential oils in drinks

What I am trying to do is make a drink called "Tarhun". It is, in its essence tarragon extract, sugar, water and lemon juice. I can not find fresh tarragon, so I must use either oil based tarragon ...
2
votes
2answers
75 views

making cream with almond milk and fat

I want to make a replacement for heavy cream. I'm considering almond milk blended with a fat. I have a high powered blender on the way for this purpose (yes, it will blend). Some fats I'm ...
4
votes
2answers
103 views

If not hydrogenated, how are spreads from olive oil made?

I read that many spreads are non hydrogenated, so then how are they made solid?
4
votes
2answers
150 views

How are Vegetable, Corn, and Canola Oil Differant

Many Recipes call for different kinds of oil, but I don't know why. Is there a major taste/other difference between Vegetable, Corn, and Canola Oil? Is there any reason why I couldn't just use Canola ...
0
votes
0answers
47 views

Cloudy sediment in grapeseed oil

I have a bottle of grapeseed oil in the cupboard that I use often and isn't that old, I glanced at the bottom and saw that it is cloudy at the bottom, sort of a blob but no sign of anything really ...
3
votes
1answer
88 views

While making pepper oil with dry crushed red pepper, do I need to sterilize the jars to store for up to 6 months?

I am planning to make a large quantity of oil cooked with dry crushed red pepper. I fry the oil on low heat with the dry crushed red pepper for awhile and then remove it. I plan to distribute it to ...
14
votes
6answers
1k views

If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?

The recipe requires heating the 'vegetable oil' to exactly 375 degrees Fahrenheit with the aid of a candy thermometer. But aren't most oils made from vegetables? Some have a smoke point less than ...
3
votes
1answer
84 views

Seasoning No-Stick Frying Pan

When I buy a brand-new Frying pan, the instructions usually say to "season" or oil the Pan. I just purchased one and it also says to "season" after every 10 dishwasher cycles. I always wash my pan by ...
4
votes
1answer
80 views

Oil temperature for flavor extraction?

A little context: I make craft chili oils for friends and family. I use a two-step infusion process. First, I infuse the oil for flavor with spices. Second, I add dried chili flakes into the flavored ...
1
vote
1answer
70 views

Is it safe to use olive oil that has gone cloudy?

I have some olive oil that has gone a bit cloudy. What causes that to happen, and is it still safe to use?
2
votes
1answer
71 views

Butter clarifying mixing mistake

During the making of clarified butter, I mistakenly mixed the oil and protiens in the pot with a wooden spoon. So I have an emulsion now. I was thinking, that the oil and the rest will separate ...
0
votes
1answer
179 views

How to maintain a smooth seasoning on carbon steel skillets?

I have two carbon steel skillets from De Buyer. There are no stainless steel skillets so I have to season them. I did this with the flaxseed oil method (apply a thin coat of oil, then eat on the stove ...
0
votes
0answers
43 views

Garlic in Olive Oil [duplicate]

We put several cloves of garlic in Olive Oil and stuck it in the fridge. The garlic was not pressed or anything, just peeled and placed in the oil and then placed in the fridge. The next day it was ...
3
votes
2answers
254 views

Why does store-bought peanut butter in a jar have so much more oil than fresh ground?

When I buy fresh ground peanut butter, it has a very dry, paste-like texture with almost no oil. It can sit on my shelf for a week in warm weather and no oil separates out. When I buy peanut butter ...
2
votes
1answer
84 views

Is it not possible to can some species of fish without adding oil?

Some canned fish is available in oil or brine (e.g. tuna, salmon, saury), while other types of canned fish are only available with oil (e.g. sardines, mackerel). If I were to home can some of the ...
0
votes
1answer
84 views

I need melted butter

Today I am supposed to make a chocolate mousse for dinner and I need butter (melted).The shops are closed. Can I use vegetable oil instead of melted butter?
4
votes
1answer
115 views

What does the oil do in a marinade? [duplicate]

A basic marinade is acid, oil, herbs/spices. I understand the herbs and spices are for taste, the acid helps meat absorb by breaking down the tissue and taste. What is the oil for?
0
votes
1answer
164 views

What is the purity test for Olive oil?

At home, how should I know whether Olive oil, I purchased, is pure enough? What is the purity test for Olive oil? What do you mean by "pure"? Could you please explain... – Stephie Pure here ...
1
vote
2answers
179 views

How long does Peanut Oil keep

In my case its still sealed in the container, and http://www.eatbydate.com/other/condiments/how-long-does-oil-last/ claims 3 years (unopened) / 2 years (opened) but that doesnt seem to jive with ...
5
votes
2answers
857 views

Water vs olive oil when sautéing

I was recently watching a friend sauté vegetables (specifically artichokes and broccoli) and instead of using olive oil, she used water. What's the difference between using oil as compared to using ...
0
votes
0answers
40 views

Is it safe to marinate olives with garlic and oil? [duplicate]

I was planning to make a load of garlic and basil olives up at home and send them in the post to some friends. Is it safe for me to send these olives in the post and for them not to be refrigerated ...
1
vote
1answer
86 views

Oil Dates, If a cooking oil has never been open how long past the “Use by date” would be acceptable?

How long past the "Use by date" is cooking oil good for if it has never been opened?
2
votes
0answers
45 views

Is it safe to reuse unrefrigerated canola oil for deep frying? [duplicate]

Last night I deep fried some frozen chicken wings. After letting the oil cool, I filtered it through a cheese cloth and put it in a bottle. But I didn't refrigerate it. How long will it keep like ...
3
votes
2answers
1k views

Can vegetable oil be used in place of butter?

I just happen to have one of those Betty Crocker cookie mixes on hand today, and the ingredients list at the back calls for 1/2 a stick of softened butter. I don't have any butter to spare today, but ...
-2
votes
1answer
95 views

a glue like substance in oil

I use refined sun flower oil (Fortune brand). Now I am realising that there is a glue like substance in the oil, also, it is so sticky that, the container in which in store has become dirty and ...
2
votes
2answers
285 views

Why is delivered pizza often oily?

Forgive the heresy, but I've recently had some pizza delivered. I noticed it was quite oily, and I have seen and heard horror stories of pizza basically drowning in oil. This does not happen when I ...
7
votes
1answer
2k views

Can excess oil make french fries soggy?

My co-workers and I are in a debate. We brought some french fries home from a fast-food restaurant in paper bags and they got soggy. My co-workers maintain that the combination of steam and soaking in ...
2
votes
0answers
118 views

What is the smoking point of salmon fillet oil?

What is the smoking point of salmon fillet oil cooking in oven (baked in a foil parcel)? (could be a range) There is one Q&A at What is the best time and temperature for taste when cooking a ...
2
votes
2answers
285 views

Making lemon oil from vodka

I recently made some lemon oil. Here's how I made it (question at the bottom): I took the zest of about 12 lemons, packed it in a half pint jar, filled it to the top with 80 proof vodka. Left it in ...
4
votes
1answer
358 views

Are vegetable (or coconut) oils more common used for frying and cooking than extra olive oil or it is a myth? [closed]

People suggest to use coconut or other vegetable oils (e.g. Sunflower oil) for frying and cooking, because heat destroys the oil where toxicological relevant compounds are formed, but it seems that ...
6
votes
4answers
2k views

Why does oil burn when put into a hot pan?

I was trying to make the scrambled eggs based on the answer found here. I set my stainless-steel pan on the burner and set the burner about halfway between medium and high. After the panned warmed on ...
2
votes
1answer
99 views

Spilled vegetable oil

Oil that had dripped from a bottle of vegetable oil got on the shelf of my kitchen cupboard. I didn't notice it then put a tray on top, several months later I find a sticky mess under the tray. Is ...
3
votes
2answers
9k views

Can I substitute vegetable oil for olive oil?

I have vegetable oil but my recipe calls for olive oil. Will it make a difference to use the vegetable oil? Also, what would the conversion be? I'm trying to make a homemade pizza crust without yeast ...
0
votes
0answers
17 views

Baking with oil, lard, shortening - how to substitute? [duplicate]

I'm looking at simple bread recipe that calls for vegetable oil. I'd like to experiment to see how the choice of fat affects the final product. Does anyone know what would happen if I replace the ...
2
votes
1answer
189 views

Will a grill pan reduce oil splatter when pan-frying steaks?

I have recently started cooking steaks at home and I really enjoy it. BUT I really hate the oil splatter all over my kitchen floor and stove top after I'm done cooking. I am already patting my steak ...
4
votes
2answers
10k views

Can I use extra virgin olive oil for cooking steak?

According to this: What oil or fat to use for different purposes? For general pan cooking: olive oil (any kind), butter.. I see video from youtube such as How to Cook Steak by Jamie Oliver, he also ...
8
votes
2answers
624 views

Will a small “breather tube” on my bottles harm the oil/vinegar/liquor inside?

I have several glass bottles with speed pourers like this: I am thinking of using these bottles to hold my oil/vinegar/soy sauce/etc as well as liquors for my home bar, for efficiency of pouring ...
0
votes
1answer
151 views

Is it safe to mix vegetable and animal fats? [closed]

There are so many russian internet-resourses that - without any proof - warn about mixing the above, because it can "drastically increase the fat absorption", but I couldn't find the same claim in ...
0
votes
1answer
86 views

A few basic stove questions [closed]

When cooking oil doesn't spread well, how do I fix that without spray or spill? How often do I need to reapply oil? Which oils catch fire? Is safe to heat any types of dinner plates on the burner? ...
1
vote
3answers
122 views

What vegetables oils are safe to use at high temperatures (350, maybe 400 F) , say, stir fry or pan-frying chicken/fish?

I've read in a number books that at high temperatures vegetable oils oxidize. Also, some vegetable oils (I have heard) are processed at high temperatures so they may already be in the same state as ...
5
votes
2answers
306 views

Is there a reason to NOT use no-stick spray (Pam) for handling dough?

I've just started branching out into the more interesting and challenging breads. I'm not particularly skilled at handling dough and I don't have great coordination in my hands. To avoid using too ...
5
votes
6answers
456 views

I want to substitute liquid oil with a dry product

I would like to know if there is a dry food product available that is a good substitute for vegetable oil or butter. I want to package dry mixes that I can take camping with me where hopefully all I ...
2
votes
2answers
294 views

Colouring oil - chocolate look alike

Does anyone have experience with colouring vegetable/olive oil? My goal is to end up with a brown-chocolate colour so that the result would be a chocolate look-alike.
1
vote
3answers
88 views

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.
5
votes
2answers
568 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 ...