Refers to culinary oils such as olive, canola, peanut, and grape seed. Oils are distinguished from other fats by the high amount of unsaturated (mono- or polyunsaturated) fatty acids. The higher the degree of unsaturation, more likely it is to be liquid at room temperature. Questions about the use ...
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What oil/butter should I use for frying on the frying pan? [closed]
Possible Duplicate:
What oil or fat to use for different purposes?
I recently started cooking all my own meals and got curious about what I should use when cooking stuff in the frying pan. ...
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1answer
83 views
Why does my oil cake drop in the centre
My cake initially rises perfectly, but after about 20 - 25 minutes, the cake starts to slightly droop with the cake also pulling away from the side of the pan.
I don't mind that too much, as the ...
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0answers
63 views
What's the most healthy oil? [closed]
When comparing all cooking oils, which one is the most healthy one? (ignoring the flavor and other properties)
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1answer
108 views
leaving oil on a frying pan for use later
I live alone, so I cook for myself. And often times I cook steaks/burgers on a pan, and later in the same day would return to use the same pan/oil without washing/using new oil.
Is this safe, or ...
4
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2answers
148 views
Making “french fries” out of Cassava/Yuca root
I'm surprised this question isn't already on here, maybe I missed it...
To start, had my first taste of yucca cooked as a sort of alternative french fry at a Bolivian restaurant, and it was ...
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3answers
116 views
What oils are suitable for Indian cooking (i.e. extended frying duration)?
Indian cooking basically uses oil from the beginning of the process, typically starting with sautéing ginger and garlic, then adding shallots, chillies and onions. So the oil is on the fire for quite ...
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2answers
123 views
My pesto turned solid. Why?
Warning: I am a cooking noob. I might overlook something ridiculously simple.
Anyway, I just made my first pesto sauce (do you call this a sauce?). Basil, Parmesan cheese, garlic, etc. At the end, I ...
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3answers
94 views
Can I use oil spray as a salad dressing?
I have been using organic, all natural no-stick cooking spray (organic canola oil) for cooking recently. I know it is good for frying but I'd like to know if I can extend the usage of it. Can I use it ...
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1answer
383 views
What can I substitute for vegetable oil in a recipe?
Is there something that I can use as a substitute for vegetable oil in a recipe? I'm actually making cornbread (I think it matters), and normally the recipe calls for 1/3 cup vegetable oil. ...
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2answers
141 views
Can you interchange oil and butter in emulsified sauces?
You have sauces like hollandaise and béarnaise, which are made with egg yolks and clarified butter. You also have mayonaise, that is made with an egg yolk and oil.
What would happen if you would make ...
3
votes
1answer
150 views
How can I save my curry - it's way too oily!
I cooked a chicken curry in the slowcooker last night, I came down this morning and its way too oily. I think because of this the coconut milk has separated a little too.
Any way I can save this, ...
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4answers
399 views
Can oil be replaced with yoghurt in a cake recipe?
A cake recipe is asking for "one cup" oil!!
I don't want to eat so much "oil", can I replace it with yoghurt or something else?
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2answers
174 views
Which oils are considered flavorless?
The cake recipe is calling for a vegetable oil. I have refined sunflower oil, and refined soyabean oil.
Do they qualify for flavourless oils? I haven't noticed any taste in any oil by now! Taste buds ...
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3answers
130 views
How should I incorporate oil into focaccia?
Last weekend, I tried making focaccia for the first time. I tried two recipes at once, the one from The Bread Baker's Apprentice and a traditional Genovese focaccia recipe modified for quick-rise (I ...
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1answer
106 views
Annatto Oil Substitute
We have a recipe that calls for us to make annatto (achiote) oil and fry some chilli peppers in it. We are unable to find annatto seeds. Is there a good substitute?
3
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1answer
119 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
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1answer
316 views
No oil on non-stick pans?
My boyfriend is convinced that a non-stick coating on a pan (Teflon, seasoned cast iron, eco-ceramic, what have you) is equivalent to eliminating the need for using any cooking oil whatsoever.
Is ...
5
votes
2answers
203 views
Easiest way to strain fry oil?
What is the easiest way to strain fry oil?
I strain fry oil so it can be reused.
I've been using cheesecloth put inside a funnel.
It works but it's a bit messy and a hassle. Is there a better ...
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0answers
110 views
Does olive oil loose its healthy properties when heated? [closed]
I know that heating oil to its smoking point is not the best idea. However, as far as I know, consuming cold (i.e. non-heated) olive oil (e.g. on salads) has some positive effects (which are?).
...
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3answers
225 views
How to check whether the Olive oil is fit for consumption or not?
How to check whether the Olive oil is fit for consumption or not?
The oil is in a bottle and doesn't have any froth.
EDIT 1:
The oil is about 1 and a half years old. I kept it in a capped bottle. I ...
7
votes
1answer
171 views
Can you store oil in a container that is not airtight?
I've have seen that several chefs and home cooks (e.g. my mom) store oils like canola and olive in ceramic or glass bottles with pour spouts that are not sealed. An example of this can be found on ...
6
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3answers
364 views
Does oil evaporate?
The oil is said to be evaporate at very high temperatures but while cooking something in pan with oil, is the smoke that goes upwards because of oil evaporation? If not why does the chambers of ...
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1answer
123 views
Is there anything wrong with keeping oil, salt, and vinegar together? [closed]
Possible Duplicate:
Need to refrigerate vinaigrette?
I am curious if there is anything wrong with keeping oil, salt, and vinegar together.
A month ago, I made a small mixture of those and ...
3
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6answers
402 views
What type of vegetable oil should I use for tempura?
If I want to make a really superior vegetable or seafood tempura, what kind of oil should I use, and what temperature should I heat it to?
I've been using refined peanut oil (Lion & Globe brand) ...
3
votes
1answer
126 views
How to best store not-yet-used frying oil?
I occasionally deep fry using peanut oil. The small amount used in my deep fryer (around one quart/1 liter) is easy enough to store in a polypropylene container that came with the fryer. Originally, I ...
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1answer
193 views
Is deep-frying silicone oil safe for home use?
Perhaps it is due to confusion surrounding silicone, but what studies exist that document the safety and best practices of using silicone oil? I understand it is used for as an anti-foaming agent in ...
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0answers
75 views
French dressing will not blend or mix to be creamy
I make a french dressing > I blend using a milk shake mixer. Usually as I add the oil, sugar and vinegar it mixes up to a very nice creamy thick dressing. Lately it will not thicken up and stays very ...
5
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2answers
252 views
What was wrong with using White Truffle Oil?
On the show "Chopped", a contestant was running out of time to finish his entrée (using the mystery ingredients: gingersnaps, sweet potatoes, farina and turbot), and his dish did not have a sauce, so ...
2
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1answer
157 views
Does adding oil to pasta water reduce the tendency to boil over?
I know that adding oil to pasta water doesn't keep the noodles from sticking--much better to do that after cooking. I also know that there's no need to cook pasta at a rolling boil. My question is ...
5
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1answer
215 views
What is the purpose of oil or butter in bread?
Specifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough?
I have always assumed it was just for flavor, but I suspect there is some background chemical ...
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3answers
100 views
oil for cooking eggs [closed]
I want to cook eggs and I want to know the amount of oil that I have to add for 4 eggs.
The eggs' weight is about 75-80gr.
7
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2answers
1k views
What is meant by “neutral” oils?
What is meant by "neutral" oils? Conversely, what would make an oil not neutral? When is it important that the oil be neutral (or not)?
7
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2answers
390 views
What's the best replacement for “solid vegetable oil” in pastry recipes?
I want to make some chickpea delight. I don't know what it's called in English; it is a Persian recipe, and literally translates to "little chickpea confectionary" (شیرینی نخودچی, ...
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2answers
199 views
Why does food cooked with peanut oil stick less than food cooked with sunflower oil?
I tried both peanut oil and sunflower oil on the same food cooked in the same pan and noticed that when cooked with sunflower oil, the food tends to stick to the pan. If I use peanut oil, I have less ...
6
votes
4answers
448 views
Why do many recipes instruct you to oil or grease the pan at the start of the recipe?
I've noticed that most recipes that end up in a pan in the oven will have me grease or oil the pan at the start of the recipe. This is long before I have anything else to put into it. The pan just ...
2
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2answers
285 views
Which type of oil/fat should I use for deep frying?
I just got my first ever deep fryer yesterday. Looking round in the shops, I found that I can get bottled frying oil, or a white solid block type of fat which I've never used before, I guess it may be ...
3
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1answer
327 views
Why did my hot pepper oil get moldy?
While following the advice in this answer I placed two ripe Bhut Jolokia peppers in a fresh bottle of olive oil, and put it on the shelf to sit for a month so the heat from the peppers would infuse ...
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1answer
138 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 ...
3
votes
2answers
129 views
Looking for some advice on why brown bits burned
I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bits behind. I drained the pan of EVO and ...
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1answer
148 views
Marinades: Water vs Oil
What's the theory on using water vs oil for chicken marinades? I ask because of this recipe:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1731460
After multiplying the recipe by a lot, ...
6
votes
5answers
1k views
How to clean a clogged Misto oil sprayer/spritzer?
I use a Misto oil spritzer. You fill it up with oil and pump it up and spray a pan with it.
It's gotten clogged up so that it just squirts a steady stream of oil (not a spray).
Any ideas how to ...
10
votes
5answers
1k views
Can extra virgin olive oil be used for stir frying, roasting, grilling?
I'd like to use extra virgin olive oil for the above mentioned cooking methods as opposed to other oils/butter. Are there any downsides to it, or can it be used safely in all those cooking methods? Is ...
5
votes
2answers
296 views
How much of the oil will stay in french fries?
Is there a fixed percentage of how much of the oil used to frying french fries will stay in the served french fries?
I guess that it depends on things like dimension of the french fries, frying ...
3
votes
2answers
379 views
Why do scrambled/fried eggs stick less when cooked with butter instead of oil?
Whenever I'm doing scrambled or fried eggs, I use butter and a regular frying pan (aluminium I think) without any special non-stick coating. They never stick to the pan, it's as if they're floating on ...
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2answers
263 views
Replacing butter with olive oil
This is more of a food preparation/health question since it's after the food has been cooked. Recently I've been substituting butter with olive oil. For example, baked potatoes, instead of butter and ...
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vote
2answers
199 views
3:1 ratio of oil:vinegar, vinaigrette — how can I use this in soups?
The introduction in the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking mentions that this mixture can be used to flavor meat and many other dishes.
I have created many soups and I ...
3
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2answers
442 views
Are roasted nuts nutritionally different from raw nuts?
If I roast a selection of mixed nuts, does it significantly change their nutritional content?
Also: Are there any potential food safety issues around roasting nuts (e.g. does it damage the oils)?
3
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1answer
120 views
What type of oil is used in korean side dishes?
I recently tried making the Korean side dish gamja jorim. Although the taste was spot on it was noticeably different from what is available at local Korean restaurants due to the lack of oil.
Many of ...
5
votes
2answers
550 views
Advantages of grapeseed oil?
I recently spotted grapeseed oil at Costco.
I've been considering switching over from Canola oil; are there any culinary advantages or disadvantages of grapeseed oil over Canola or other cooking ...
1
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1answer
165 views
Fake truffle oil
I've been told that most white truffle oil is fake.
Is this true? How do you determine whether it is fake? All of the white truffle oil I've bought has a sliver of truffle floating around in the ...
