Questions tagged [oil]
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 you have a *specific* nutritional question - for example, the effect of saturation on smoke point.
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Is there a simple method to calculate added calories from cooking in oil?
Is there a "quick and dirty" way to approximately calculate how many calories a dish will absorb from the oils used to cook it's ingredients (Rather than oil used as an ingredient itself)?
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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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What to do with the olive oil from canned sardines?
Olive oil is good for you, and it seems wasteful to throw it away. Yet all recipes call for draining the sardines prior to usage.
Any good ideas on what to do with that olive oil?
Is it some bad kind ...
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Is it safe to store seasoned oil at room temperature for a week? [duplicate]
I am preparing a spiced chili oil that I have to store at room temperature for specific reasons. The oil will be consumed within a week, and is stored in a relatively loose-fitting container and also ...
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How to open a malfunctioning tamper-proof bottle cap?
I have a bottle of oil I want to open. It is a glass bottle with a threaded metal cap. It is the type of cap which is connected in a few places to a lower ring. Usually, one just unscrews the cap, and ...
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Can I Use Less Oil In Shrimp Fried Rice?
I want to try making this recipe for my family - however, my wife has a sensitive stomach and I'm worried that the 4 tablespoons of oil this calls for will be excessive.
Can I instead use 2 ...
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How can I mask or reduce the taste of coconut oil? Perhaps a spice of some sort?
I love it for its health benefits and I can't eat most other oils in higher amounts, but my meals are very fatty (and I intend to keep that that way), so that means a lot of coconut oil. However it's ...
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Mineral oil as a zero calorie alternative to cooking oil
I was thinking about that one Youtube video where the guy adds increasing amounts of sawdust to rice krispie treats. Sawdust is non-poisonous and indigestible, and can't be meaningfully metabolized.
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How can I remove the oil from my homemade nut milk?
I am trying to use a homemade nut milk (made from blending nuts and water then squeezing through a cheesecloth) as the liquid base for makgeolli (a fermented rice wine). I do not want to the nut oils ...
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Could frying oil seep through food?
Do foods that expand during frying, like many deep-fried delicacies, carry the risk of hot oil infiltrating their inner spaces, possibly leading to mouth burns upon consumption?
Here is what I want to ...
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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)?
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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 ...
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A definitive physicochemical guide to smoke points of cooking oils?
I've seen many charts of Smoke Point charts for cooking oils online. And, there all slightly different if not very different. Even MasterClass and SeriousEats seems to have their own versions (butter ...
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Does poaching or steaming oily fish cause it to loose most of its oils like boiling?
I imagine something like boiling causes most of the oil in oily fish to be released into water.
What about steaming and poaching? I would imagine it is the same because by the time the entire fish is ...
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Stainless steel pot on fire
I was cooking in a stainless steel pot with copper bottom. When I added canola oil and olive oil into pot, a flame started.
Afterwards, I scrubbed out bottom of pot. The pot looks normal now and I ...
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Does adding olive oil in pasta while boiling make it sticky? [duplicate]
I am planning to make a pasta dish and would like to know if adding 1Tb spoon of olive oil while boiling 500 gram of pasta make it sticky. What are the other advantages and disadvantages of this ...
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Does oil boil just like water does?
When one heats oil in a pan, there comes a time when it starts boiling (bubbles coming up) just like water.
Now I know that water bubbles are formed to the the increase in the K.E of molecules and ...
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Is there a way to extract & store garlic oil, without being infused with any other oil, such as olive? [duplicate]
Have attempted to find ways to extract & preserve straight garlic oil. Only info I have found, have "added" oils, such as olive. I just want to know if it is safe to extract the oil from ...
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Deep Frying Funnel Cakes
I bought my daughter a "commercial" small deep fryer with a basket and she has been trying to perfect her making of these; however, no matter what type of recipe she uses, the funnel cake batter falls ...
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Can I make roux with a fat different than butter, and if yes, what considerations should I take into account?
I have experience making a roux with butter and flour. If I want to substitute a non-dairy fat (e.g. olive or sunflower oil), will there be any cooking or consistency differences that I need to watch ...
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Is there a way to dilute oil?
I like to drink protein shakes, but I find that it's very hard to dissolve the protein powder into water or milk. You get clumps, and unless you want to get your blender dirty or spend ten minutes ...
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In Indian cooking, what does it mean when a recipe says "until the oil begins to leave the side of the pan"?
In many Indian recipes I see the phrase "cook until the oil leaves the side of the pan". For example, this recipe says:
Add tomato puree and cook until oil leaves the side.
Similarly, this one ...
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Infused oil from garlic *peels* - can this be done without making Clostridium growth medium?
Recently I found a book on reducing food waste that suggested making infused garlic oil from the cut-off ends and (inner, reddish) garlic peels rather than the cloves. The recipe doesn’t involve any ...
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How to maintain oil temperature when deep frying at home?
I was frying chicken and I noticed the amount of time needed to fry the chicken and how dark the batter will end up depends largely on the temperature of the oil.
The problem is, the oil temperature ...
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Black deposit at the bottom of unused cooking oil? [duplicate]
I see a blackish/brown deposit at the bottom of an unused 5 litre sunflower cooking oil. What is it? And is it normal?
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Why is refined oil cheaper than cold press oil?
Why is refined oil cheaper than cold press oil?
Most people know that cold press oil is far more nutritious than refined oil. Then why use refined oil in the first place?
If cold pressed oil costs X, ...
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Can Grapeseed oil be considered edible after it has passed the expiry date?
We have an un-opened bottle of grapeseed oil that got buried away and never used.
It has 'best by 3/31/2012' on the label.
Should I just throw it out or is it possibly still good? It's from Italy ...
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Sputtering Avocado Oil at High Temps
I recently purchased avocado oil from Costco, specifically Marianne's Harvest Brands Avocado Oil. I've tried frying/sauteing with it a couple of times, and so far, every time I've heated it up, it ...
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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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Cooking in oil VS brushing on oil before cooking for
I'm trying to reduce the amount of oil used to cook products such as flatbread or Pierogi where oil is used to produce a crisp texture on the surface of the foodstuff rather than purely to cook it.
My ...
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Can I fix a box cake recipe where I added oil instead of water?
I screwed up and put 1 1/4 cup veg oil instead of water in my box cake recipe. Is there any way to fix this? Can I add flour or something? Or is it doomed for the trash can?
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Steamed salmon - loss of oil. Oil utility? Can I collect it?
What is the best way to cook salmon so that I do not lose any nutrients? If I were to steam the Salmon, I seem to be letting a lot of fluid, oil or something ooze off. Can I collect it?
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Excess oil when boiling vegetables even though no added oil
When I make my vegetables, I boil tomatoes, onions, broccoli, cauliflower, mushrooms, collard greens and eggplants in plain water. To my surprise I always find oil on top of the water, even though I ...
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Gummy residue from baking spray/oil
I'm sure everyone's seen this - that brownish stuff left behind when you grease an area of a baking dish that gets left exposed to the heat. Soap doesn't bother it too much, and it likes to gum up my ...
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Why do panko breadcrumbs absorb less oil than regular breadcrumbs?
In various sources I see that panko is lighter and airier and absorbs less grease but they don't back this up with why that would be the case.
My theories are
It's the crustless bread - doesn't make ...
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Which are the primary oils/fats that are used in Latin America?
Are there predominant types of oils or fats that are used in Latin American cooking, in the way you would say that olive oil is typical for Southern Europe?
Maybe it does not even make sense to speak ...
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Safer way to heat 1 oz of oil
I am looking for an alternative to a procedure that my wife uses. She has been doing this for a very long time, and is very resistant to change.
She takes a metal ladle, puts about 1 oz of vegetable ...
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Can I Re-use Unfiltered Frying Oil From Night Before?
I want to re-use some peanut oil I used to make wings the following morning. I don't have any cheesecloths for filtering. The used oil will be sitting out on the stove for less than twelve hours ...
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What is meant by "cook until the oil separates" in Indian curry recipes?
A lot of Indian curry recipes have a step where you're told to cook an onion-tomato-spices mixture "until the oil separates". Despite having tried cooking such recipes a number of times already, I ...
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Does "hydrogenated vegetable oil" on a US food label legally mean fully hydrogenated?
Some food labels list "partially hydrogenated vegetable oil" as an ingredient. Others say "hydrogenated vegetable oil." Are there any US regulations regarding how those terms ...
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Why did my vinaigrette congeal?
I was making a vinaigrette to marinate some tomatoes, and it congealed to the consistency of a pudding. It is the first time I have tried this recipe. I whisked it all together, then left it on the ...
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Did I ruin my wok? [duplicate]
I jist got my new wok (I have never used one before), and I wanted to try it out. The package said that it was already seasoned, but I tried to season it nevertheless. Well, I washed the wok first and ...
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Is nigella oil (black cumin or black caraway) aromatic?
I have a weak spot for aromatic oils. Not essential oils, but the cooking oils like hazelnut oil and avocado oil. I love making dishes where they are the primary flavour component (e.g. a veloute ...
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Only fluffy waffles always stick
I have the Salter Deep Fill XL waffle iron and it has served me very well with this recipe:
100ml milk
100g self raising flour (Doves Farm gluten free, in my case)
1 large egg
1tsp vanilla extract
...
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Melted chocolate + olive oil = lumpy mess
I melted chocolate to put on top of some caramel flapjacks. The chocolate wasn't very runny so I added a little bit of olive oil. However this made it grainy and lumpy as if I had added water.
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What specific vegetables, variables, or other things can I add to food to make it less greasy
My mother is bringing home Kevins Seafood. If u don't know what it is know that its fried fish thats very, very greasy. I was thinking about making some potato salad to go with the fish. I could even ...
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Mason jar silicone seal mystery
For food storage I mainly use mason jars with stainless steel lids and food-grade silicone ring seals to keep them airtight. Twice while storing different types of loose-leaf tea, the silicone seals ...
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Can vegetable oil be infused with paprika without heating?
Some recipes, particularly for salad dressings, have a step where you are expected to heat a minuscule amount (e.g. 2 Tbsps) of a vegetable oil and cook paprika in it for a brief period of time (e.g. ...
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Flavored Butter Sauce/Liquid
To explain kind of what I am looking for. When going to a local Chinese restaurant they have a Mongolian bar where they cook the food you choose in flavored sauces of your choice. My go to is the ...
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Can I cook with the olive oil from canned sardines?
The olive oil from canned sardine is delicious to eat with the sardines themselves on toast.
However the olive oil doesn't seem to pair with any other food. In the past I tried to use the oil with ...
