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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13
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4answers
6k 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. ...
2
votes
1answer
73 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 ...
1
vote
1answer
8k 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 ...
3
votes
2answers
2k 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 ...
3
votes
1answer
215 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 ...
5
votes
6answers
2k 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, ...
1
vote
3answers
469 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 ...
7
votes
2answers
222 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 ...
0
votes
1answer
273 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 ...
5
votes
1answer
5k 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 ...
0
votes
1answer
634 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 ...
1
vote
2answers
782 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 ...
2
votes
2answers
5k 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 ...
4
votes
2answers
261 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?
1
vote
1answer
287 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 ...
2
votes
2answers
105 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
167 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
7k 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
4k 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
445 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
990 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
11k 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
3answers
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
8k 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
9k 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
692 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
70 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
6k 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
1k 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
5k 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
56k 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
32k 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
3k 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
530 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 ...
6
votes
5answers
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
394 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
224 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
2answers
9k 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
9k 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
411 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
4k 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
555 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
188 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
262 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
149 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
4k 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
673 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
519 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
428 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?