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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4
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2answers
132 views

If not hydrogenated, how are spreads from olive oil made?

I read that many spreads are non hydrogenated, so then how are they made solid?
3
votes
1answer
133 views

While making pepper oil with dry crushed red pepper, do I need to sterilize the jars to store for up to 6 months?

I am planning to make a large quantity of oil cooked with dry crushed red pepper. I fry the oil on low heat with the dry crushed red pepper for awhile and then remove it. I plan to distribute it to ...
3
votes
1answer
114 views

Seasoning No-Stick Frying Pan

When I buy a brand-new Frying pan, the instructions usually say to "season" or oil the Pan. I just purchased one and it also says to "season" after every 10 dishwasher cycles. I always wash my pan by ...
2
votes
2answers
684 views

Making lemon oil from vodka

I recently made some lemon oil. Here's how I made it (question at the bottom): I took the zest of about 12 lemons, packed it in a half pint jar, filled it to the top with 80 proof vodka. Left it in ...
4
votes
1answer
128 views

Oil temperature for flavor extraction?

A little context: I make craft chili oils for friends and family. I use a two-step infusion process. First, I infuse the oil for flavor with spices. Second, I add dried chili flakes into the flavored ...
5
votes
6answers
727 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 ...
2
votes
2answers
139 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
1k views

Is it safe to use olive oil that has gone cloudy?

I have some olive oil that has gone a bit cloudy. What causes that to happen, and is it still safe to use?
1
vote
4answers
3k 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?
2
votes
1answer
94 views

Butter clarifying mixing mistake

During the making of clarified butter, I mistakenly mixed the oil and protiens in the pot with a wooden spoon. So I have an emulsion now. I was thinking, that the oil and the rest will separate anyway,...
9
votes
12answers
84k 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 ...
20
votes
6answers
41k 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 ...
4
votes
2answers
7k 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 ...
5
votes
3answers
5k 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 ...
3
votes
2answers
766 views

Why does store-bought peanut butter in a jar have so much more oil than fresh ground?

When I buy fresh ground peanut butter, it has a very dry, paste-like texture with almost no oil. It can sit on my shelf for a week in warm weather and no oil separates out. When I buy peanut butter ...
2
votes
1answer
109 views

Is it not possible to can some species of fish without adding oil?

Some canned fish is available in oil or brine (e.g. tuna, salmon, saury), while other types of canned fish are only available with oil (e.g. sardines, mackerel). If I were to home can some of the ...
4
votes
4answers
1k views

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 ...
4
votes
3answers
4k views

How much oil should you use when stir frying a single portion?

I stir fry several times a week. When I do I do each portion seperately, made to order. How much oil should I use? How do I figure out how much oil to use for each portion since some are bigger than ...
0
votes
1answer
100 views

I need melted butter

Today I am supposed to make a chocolate mousse for dinner and I need butter (melted).The shops are closed. Can I use vegetable oil instead of melted butter?
4
votes
1answer
615 views

What does the oil do in a marinade? [duplicate]

A basic marinade is acid, oil, herbs/spices. I understand the herbs and spices are for taste, the acid helps meat absorb by breaking down the tissue and taste. What is the oil for?
0
votes
1answer
302 views

What is the purity test for Olive oil?

At home, how should I know whether Olive oil, I purchased, is pure enough? What is the purity test for Olive oil? What do you mean by "pure"? Could you please explain... – Stephie Pure here ...
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 ...
31
votes
6answers
83k views

Frying Oil Reuse

What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying? Is it safe and acceptable under some circumstances to ...
1
vote
1answer
162 views

Oil Dates, If a cooking oil has never been open how long past the “Use by date” would be acceptable?

How long past the "Use by date" is cooking oil good for if it has never been opened?
2
votes
0answers
53 views

Is it safe to reuse unrefrigerated canola oil for deep frying? [duplicate]

Last night I deep fried some frozen chicken wings. After letting the oil cool, I filtered it through a cheese cloth and put it in a bottle. But I didn't refrigerate it. How long will it keep like this?...
1
vote
3answers
2k 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
1answer
128 views

a glue like substance in oil

I use refined sun flower oil (Fortune brand). Now I am realising that there is a glue like substance in the oil, also, it is so sticky that, the container in which in store has become dirty and ...
4
votes
2answers
2k views

How can I emulsify cod liver oil, or otherwise mask its taste?

Background I have some cod liver oil to take a supplement, but the taste is sufficiently unpleasant that I am not sure how to finish the bottle off. In the past, I have found emulsified cod liver oil ...
2
votes
2answers
978 views

Why is delivered pizza often oily?

Forgive the heresy, but I've recently had some pizza delivered. I noticed it was quite oily, and I have seen and heard horror stories of pizza basically drowning in oil. This does not happen when I ...
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 ...
6
votes
3answers
403 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 ...
1
vote
3answers
192 views

What vegetables oils are safe to use at high temperatures (350, maybe 400 F) , say, stir fry or pan-frying chicken/fish?

I've read in a number books that at high temperatures vegetable oils oxidize. Also, some vegetable oils (I have heard) are processed at high temperatures so they may already be in the same state as ...
2
votes
0answers
140 views

What is the smoking point of salmon fillet oil?

What is the smoking point of salmon fillet oil cooking in oven (baked in a foil parcel)? (could be a range) There is one Q&A at What is the best time and temperature for taste when cooking a ...
4
votes
1answer
512 views

Are vegetable (or coconut) oils more common used for frying and cooking than extra olive oil or it is a myth? [closed]

People suggest to use coconut or other vegetable oils (e.g. Sunflower oil) for frying and cooking, because heat destroys the oil where toxicological relevant compounds are formed, but it seems that ...
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 ...
2
votes
1answer
111 views

Spilled vegetable oil

Oil that had dripped from a bottle of vegetable oil got on the shelf of my kitchen cupboard. I didn't notice it then put a tray on top, several months later I find a sticky mess under the tray. Is ...
6
votes
5answers
12k 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 ...
2
votes
1answer
332 views

Will a grill pan reduce oil splatter when pan-frying steaks?

I have recently started cooking steaks at home and I really enjoy it. BUT I really hate the oil splatter all over my kitchen floor and stove top after I'm done cooking. I am already patting my steak ...
4
votes
2answers
18k views

Can I use extra virgin olive oil for cooking steak?

According to this: What oil or fat to use for different purposes? For general pan cooking: olive oil (any kind), butter.. I see video from youtube such as How to Cook Steak by Jamie Oliver, he also ...
29
votes
3answers
4k views

What oil or fat to use for different purposes?

I understand that one of the main reasons to use different kinds of fat or oil is the temperature at which it burns, e.g. an extra-virgin olive oil to fry a steak wouldn't work. Taste is also a very ...
9
votes
2answers
886 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 ...
47
votes
2answers
76k views

Why can applesauce be used in place of oil?

In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce? Is there something special about applesauce or are there ...
5
votes
2answers
484 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 ...
0
votes
1answer
281 views

Is it safe to mix vegetable and animal fats? [closed]

There are so many russian internet-resourses that - without any proof - warn about mixing the above, because it can "drastically increase the fat absorption", but I couldn't find the same claim in ...
0
votes
1answer
94 views

A few basic stove questions [closed]

When cooking oil doesn't spread well, how do I fix that without spray or spill? How often do I need to reapply oil? Which oils catch fire? Is safe to heat any types of dinner plates on the burner? ...
2
votes
2answers
8k 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 ...
12
votes
8answers
2k views

What oils are “required” for a decent home kitchen?

What different varieties of oil are really needed in a decent home kitchen? I ask because I've only two right now (olive & sunflower) that I try to use "correctly" but sometimes use ...
5
votes
2answers
914 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 ...
1
vote
3answers
98 views

Bottled coconut oil

I order coconut oil and it is bottled. In the room temperature, it is solid, so I cannot reach the contents of the bottle. Is there a way, how to get that oil? I don't want to spoil it.
7
votes
2answers
380 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 ...