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 ...

learn more… | top users | synonyms

2
votes
2answers
6k 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
555 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 ...
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 ...
7
votes
2answers
822 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 ...
9
votes
2answers
37k views

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)?
5
votes
2answers
2k 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 ...
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?
3
votes
3answers
36k views

Substituting vegetable oil for canola oil

Can you use vegetable oil instead of canola in a party mix recipe using saltine crackers?
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
375 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
1k 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
346 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: ...
23
votes
4answers
28k views

When is a cooking oil not appropriate to substitute for another?

Frequently recipes call for a particular kind of oil for making use of certain characteristics (taste, heat tolerance, health, etc.). It's well known you can substitute cooking oils in most cases ...
1
vote
2answers
2k views

Replacing butter with olive oil

This is more of a food preparation/health question since it's after the food has been cooked. Recently I've been substituting butter with olive oil. For example, baked potatoes, instead of butter and ...
5
votes
1answer
175 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 ...
1
vote
5answers
610 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 ...
3
votes
6answers
10k views

What type of vegetable oil should I use for tempura?

If I want to make a really superior vegetable or seafood tempura, what kind of oil should I use, and what temperature should I heat it to? I've been using refined peanut oil (Lion & Globe brand) ...
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
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 ...
2
votes
2answers
369 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, ...
1
vote
2answers
480 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?
1
vote
2answers
485 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 ...
3
votes
1answer
222 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 ...
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. ...
3
votes
4answers
3k views

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. ...
1
vote
1answer
152 views

French dressing will not blend or mix to be creamy

I make a french dressing > I blend using a milk shake mixer. Usually as I add the oil, sugar and vinegar it mixes up to a very nice creamy thick dressing. Lately it will not thicken up and stays very ...
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 ...
2
votes
1answer
368 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?
12
votes
2answers
2k views

Garlic and oil emulsion

A few days back I was making garlic bread. I had pressed garlic into olive oil, added a little salt, and forgot about it for a good half hour or so. When I came back to it, I stirred it up a bit, and ...
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 ...
4
votes
1answer
603 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
973 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 ...
1
vote
2answers
559 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
795 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 ...
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?
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
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
1answer
951 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, ...
4
votes
1answer
1k views

Does flaxseed oil need to be refrigerated?

I bought a bottle of organic flaxseed oil to season some cast iron, and the store keeps it in the refrigerator. Does flaxseed oil need to be refrigerated, or is this just a silly thing that the ...
3
votes
3answers
673 views

How to check whether the Olive oil is fit for consumption or not?

How to check whether the Olive oil is fit for consumption or not? The oil is in a bottle and doesn't have any froth. EDIT 1: The oil is about 1 and a half years old. I kept it in a capped bottle. I ...
1
vote
0answers
363 views

Does olive oil loose its healthy properties when heated? [closed]

I know that heating oil to its smoking point is not the best idea. However, as far as I know, consuming cold (i.e. non-heated) olive oil (e.g. on salads) has some positive effects (which are?). ...
1
vote
1answer
583 views

Is there anything wrong with keeping oil, salt, and vinegar together? [duplicate]

Possible Duplicate: Need to refrigerate vinaigrette? I am curious if there is anything wrong with keeping oil, salt, and vinegar together. A month ago, I made a small mixture of those and ...
3
votes
1answer
2k views

How to best store not-yet-used frying oil?

I occasionally deep fry using peanut oil. The small amount used in my deep fryer (around one quart/1 liter) is easy enough to store in a polypropylene container that came with the fryer. Originally, I ...
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 ...
4
votes
1answer
854 views

Does adding oil to pasta water reduce the tendency to boil over?

I know that adding oil to pasta water doesn't keep the noodles from sticking--much better to do that after cooking. I also know that there's no need to cook pasta at a rolling boil. My question is ...
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, ...