Tagged Questions

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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2
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2answers
99 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, ...
1
vote
1answer
138 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 ...
8
votes
5answers
5k 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 ...
2
votes
1answer
3k 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 ...
1
vote
1answer
368 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 ...
2
votes
4answers
769 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 ...
2
votes
2answers
9k 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 ...
1
vote
2answers
1k 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 ...
2
votes
2answers
7k 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 ...
5
votes
1answer
7k 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. ...
2
votes
3answers
576 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 ...
2
votes
0answers
69 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 ...
3
votes
3answers
5k 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 ...
7
votes
2answers
873 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 ...
4
votes
2answers
3k 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?
0
votes
5answers
2k 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 ...
3
votes
3answers
39k views

Substituting vegetable oil for canola oil

Can you use vegetable oil instead of canola in a party mix recipe using saltine crackers?
5
votes
2answers
28k 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?
10
votes
3answers
2k views

What's the crud in the pan with potatoes and oil?

Sometimes I make sautéed potatoes. I dice the potatoes into little cubes about 1cm or less to a side, then cook them in a pan with about 1-2Tbsp of hot oil. The result is sort of like little french ...
3
votes
1answer
394 views

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 ...
5
votes
4answers
2k views

Infusing olive oil with herbs

I have some basil from my garden that I would like to infuse with olive oil to flavor it. I was going to pack the jar with the herbs and then pour the oil over it, keep it in a jar for about a week ...
3
votes
1answer
350 views

Garlic + Oil, Why is this recipe safe?

I've read other questions here and elsewhere that talk about the danger of garlic in oil. I'm trying to figure out why this recipe is safe: ...
5
votes
1answer
181 views

Does blending oil (for vegan butter) make hydrogenated oil?

I recently figured out the recipe for garlic vegan butter which is made primarily by roasting garlic, then whipping it in a blender with coconut and olive oil, and cooling in the refrigerator. It's ...
2
votes
1answer
6k views

Substituting oil in baking?

I have a cake recipe which calls for 1 1/3 cup of vegetable oil. What are the essential properties of vegetable oil in baking? What changes would be expected if I were to substitute peanut or canola ...
2
votes
4answers
6k views

What oil to use when cooking a salmon?

From my conversation with some of my friends, they mention that using canola oil would be suitable for cooking a almost "Well Done" salmon. Also, it will make the salmon taste better. So, I was ...
2
votes
2answers
373 views

Is this video showing an exception of the common wisdom that you shouldn't cook with EVOO?

I know this question has been discussed here before, such as this question. But I am asking it again to share the video in this blog post. The video shows how you use the extra virgin olive to cook, ...
2
votes
2answers
3k views

Using Pam on a Gas Grill

Is there anything wrong with spraying PAM (cooking oil in a can) on real hot grill grates in a gas grill to prevent meat from sticking? My Dad practices this and I think it's crazy, as it undoubtedly ...
1
vote
2answers
487 views

Mixing liquid margarine and water

I am trying to mix 1 part water and 1 part liquid margarine on a stovetop. I notice it will not mix too well. I would also like to make this sauce thick. What would be the best way to do that?
2
votes
1answer
181 views

Are spores an issue in sauteed pepper storage when you add garlic?

Typical food-storage for leftover sauteed or roasted peppers in oil, non-canned, seem to vary from one to two weeks when referencing online sources. However, if I make Hungarian peppers in oil with ...
3
votes
1answer
226 views

Is it normal for ginger paste to spit violently in oil?

One of my favourite recipes calls for a 3cm piece of ginger peeled and grated. The recipe asks that I heat some vegetable oil in a hot wok, then fry the ginger for 30 seconds before adding the meat ...
2
votes
2answers
145 views

Why does oil change the color of salmorejo?

We did a few experiments last year with salmorejo, a cold soup made of very ripe tomatoes and bread, very similar to gazpacho. We noticed that while blending, the salmorejo would turn pink. This is ...
4
votes
2answers
3k views

Substituting mayonaise for vegetable oil

I know there's a recipe for Mayonaise cake that is super moist. I am baking sugar free brownies that are a bit dry, box recipe. I'd like to use mayo instead of oil and see if it comes out moister. ...
1
vote
5answers
616 views

Can you extend the life of frying oil with lettuce?

Someone told me that putting lettuce in frying oil, it will recover some of the properties. That way you can extend the number of uses you get from this oil. I read (Spanish) that doing so will keep ...
1
vote
2answers
492 views

Why would using oil make muffins less sweet?

I've been wondering, what makes muffins less sweet when using oil? (instead of butter?) In this case, a muffin mix tells me to use butter. The alternative (to make "american style" muffins) is to use ...
2
votes
1answer
378 views

what's the smoke point of a hybrid oil?

I saw at the store there's a new cooking oil composed of 80% canola oil and 20% olive oil. They offer it for frying and seasoning. What would be the smoke point for such an oil?
4
votes
1answer
612 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 ...
3
votes
1answer
1k 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 ...
6
votes
2answers
2k 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 ...
3
votes
9answers
12k 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 ...
1
vote
2answers
570 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 ...
1
vote
3answers
821 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 ...
4
votes
1answer
52k 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. ...
3
votes
2answers
3k 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
1k 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, ...
1
vote
4answers
2k 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?
4
votes
2answers
9k 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 ...
7
votes
4answers
330 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 ...
1
vote
1answer
1k 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
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
2answers
17k 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 ...