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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7answers
17k views

Cooking up onions, without oil

For a while now I have been trying to reduce my intake of fried food, or food otherwise cooked with oil. However I still make a lot of things with onions, and I end up sautéeing them with vegetable ...
8
votes
4answers
6k views

Is it really necessary to properly heat oil in a pan before frying veggies?

As an example, we often lightly fry onions in (preferably) Olive Oil before adding them to any number of dishes, such as scrambled eggs for breakfast. My talented cooking friends frequently remind ...
8
votes
2answers
863 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 ...
7
votes
2answers
38k 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?
7
votes
5answers
428 views

Are garlic butter and garlic oil interchangeable?

When eating something like crab, garlic butter seems to be a Western thing while garlic oil is Asian. Is it just a personal preference thing, or does it matter which one you use? Note: Garlic butter ...
7
votes
2answers
35k 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 ...
7
votes
6answers
4k 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 ...
7
votes
4answers
12k 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 ...
7
votes
2answers
1k 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, ...
7
votes
3answers
2k views

what is the purpose of adding oil to balsamic vinaigrette slowly?

I've been making a lot of vinaigrette dressing lately. Julia Child and Emeril both say that you need to mix up everything but the olive oil, then add the olive oil in slowly (ideally drop by drop) ...
7
votes
2answers
2k 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 ...
7
votes
2answers
37k views

Best oil for fondue usage

What is the correct (or best) oil to use for fondue?
7
votes
2answers
210 views

Is an oil-based roux cooked the same as one made with butter?

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 ...
7
votes
1answer
3k 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 ...
7
votes
3answers
1k views

How to make eggplant less oily?

I like to make this recipe with thin spaghetti, Eggplant, fresh tomatoes, and mozzarella. 1 pound of eggplant is sauteed in 1/4 inch deep vegetable oil. When the meal is done it's too oily for my ...
7
votes
2answers
372 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 ...
7
votes
4answers
469 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 ...
6
votes
4answers
3k 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 ...
6
votes
5answers
11k views

Substitute for sesame oil (sesame allergy)

My family eats a lot of stir fries and sesame oil is a critical ingredient in many of them. Unfortunately, my wife is allergic to sesame so we need an alternative. Has anyone had success recreating ...
6
votes
2answers
710 views

Is there a difference between infused oil and adding the ingredient?

For example, is there any difference (taste, use, health, etc) between using an olive oil infused with lemon and a regular olive oil and adding lemon juice? If there are differences, do they only ...
6
votes
6answers
19k views

What makes oil stick to the pan so bad that it is so difficult to wash out?

My parents went out of town for a bit and so I had to fend for myself with cooking! I made some chicken and some quesadillas on a particular pan. However, my parents got back and my mom is astounded ...
6
votes
2answers
891 views

Constructing your own oil/water sprayer

I have used Pam with great success, but I'd like to build my own oil sprayer so that I can control what kinds of oil I want to use. I also do a lot of break baking and the ability to build a water ...
6
votes
6answers
26k views

Frying - Oil foams

I am relatively new to deep-frying. Having seen the questions about oil reuse and conservation, I'm still at a loss about what's going on with my oil... My sunflower oil foams like crazy. I've been ...
6
votes
3answers
3k 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 ...
6
votes
3answers
402 views

Is it best to just cook with the oil that has the highest smoking point?

I was recently at my locals farmers market and someone was handing out samples (cooked) of what they were selling. The guy cooking said to never use olive oil and use grapeseed oil instead because ...
6
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5answers
4k views

When to spray or when to use olive oil?

So what's the basic rule of when to spray with PAM etc or when to use olive oil? For ex, for making an omelet, I usually use the spray.
6
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2answers
3k 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 ...
6
votes
6answers
52k views

Need to refrigerate vinaigrette?

I've made a red-wine vinaigrette dressing using olive oil (which makes up the majority of the dressing), red wine, garlic, and basil. My problem is that whenever I take it out of the refrigerator, ...
6
votes
1answer
226 views

Food Processor Feeder Tube Hole - What Is It Called and How Does It Work?

I've seen a useful tool on some food processors before, where they have a small hole in the feeder tube that is perfect for making mayonnaise. If you fill the feeder tube with oil, the oil will fall ...
6
votes
1answer
2k views

Why did my vinaigrette emulsify so quickly?

When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vinaigrette emulsification, such as ...
5
votes
10answers
30k 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 ...
5
votes
6answers
4k 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, ...
5
votes
1answer
1k views

Stir-frying: how much of the oil evaporates?

When you're stir-frying or sauteeing, I'm sure some of the oil get evaporated due to high temperature. How much of the original oil evaporates? Since I suppose it depends on the kind of oil, ...
5
votes
2answers
884 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 ...
5
votes
2answers
3k 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 ...
5
votes
2answers
237 views

Why did my oil-only seitan fail?

I tried to make seitan last night using oil and gluten, and after it was done it had a grainy consistency and didn't hold together at all. Is there some sort of magic done by the water? How much water ...
5
votes
6answers
697 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 ...
5
votes
6answers
26k views

What is the best oil to use when cooking in a wok? [duplicate]

I like cooking a lot of stir-fry which I generally cook in a wok at high temperature. I generally use vegetable oil but I've also heard peanut oil is better for wok cooking because of it's high ...
5
votes
2answers
2k 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 ...
5
votes
2answers
15k views

difference between pan-cooking with and without oil

So lately I've been pan-cooking single chicken thigh fillets as a snack of sorts. Heat the non-stick pan, and toss a chicken fillet in there, turn around a few times while making cuts to make them ...
5
votes
2answers
2k 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 ...
5
votes
2answers
181 views

Are there reasons to use olive oil when roasting food at high temperatures?

I see many times chefs choosing olive oil as the fat for cooking recipes that undergo heats of 400f+ (very much above the smoking point of refined olive oil) for 30 minutes, and its virgin olive oil ...
5
votes
2answers
473 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
1answer
315 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 ...
5
votes
2answers
251 views

Flavor notes of olive oil varietals?

I prefer extra-virgin olive oils with fruit and grassy notes, rather than the peppery back-of-the-throat flavors that some folks enjoy. Are there particular olive varietals that are more likely to be ...
5
votes
1answer
9k 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 ...
5
votes
1answer
12k 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. ...
5
votes
2answers
259 views

How are Belgian fries different than the average French fries found in North America?

How do Belgian fries differ from the French fries we are accustomed to eat in the US and Canada in such places as McDonald's, Wendy's, Burger King and so on? Is it the variety of potato, the ...
5
votes
4answers
194 views

How to prevent olive oil container from getting oily outside?

I'm using this kind of container to add just drops of oil on top of my food or whatever: Problem is it's always oily so after using it I have to clean my hand. Any trick to keep it clean and non ...
5
votes
2answers
273 views

How are Oil Types Differant?

I recognize that Canola, Vegetable, and Corn oil are all Vegetable-Based oils, but many Recipes call for different kinds of oil. I don't know why. Is there a major taste/other difference between ...