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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1answer
422 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 ...
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2answers
1k views
Are roasted nuts nutritionally different from raw nuts?
If I roast a selection of mixed nuts, does it significantly change their nutritional content?
Also: Are there any potential food safety issues around roasting nuts (e.g. does it damage the oils)?
3
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2answers
965 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 ...
3
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1answer
1k 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 ...
3
votes
1answer
501 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 ...
3
votes
2answers
451 views
What is the best way to clean an electric fryer?
I have a Rival RCF15 fryer. I lost the manual and can't find a copy online. It has a fixed metal reservoir for the oil. It has a removable basket. I remember the manual saying something about not ...
2
votes
5answers
4k 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 ...
2
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3answers
239 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 ...
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4answers
983 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
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3answers
453 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 ...
2
votes
1answer
69 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 ...
2
votes
1answer
1k 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
2answers
424 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 ...
2
votes
1answer
161 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?
2
votes
2answers
277 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, ...
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votes
4answers
113 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
102 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 ...
2
votes
1answer
471 views
Marinades: Water vs Oil
What's the theory on using water vs oil for chicken marinades? I ask because of this recipe:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1731460
After multiplying the recipe by a lot, ...
2
votes
2answers
316 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 ...
2
votes
1answer
386 views
When to heat oil in dutch oven?
I have an enameled cast iron dutch oven. I thought the pamphlet that came with it said not to heat the cast iron dry -- I could be imagining things, though.
Part One
So, am I supposed to put the ...
2
votes
2answers
146 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 ...
2
votes
2answers
141 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 ...
2
votes
1answer
153 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
3answers
8k 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, ...
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0answers
60 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 ...
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5answers
454 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 ...
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vote
4answers
1k 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?
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2answers
258 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?
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3answers
409 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 ...
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2answers
1k views
Can I reuse coconut oil for cooking?
I was using Coconut oil to fry up tostada shells and I was wondering if its safe to reuse the oil I used the night before to cook up more shells the next day?
1
vote
2answers
363 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 ...
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2answers
345 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 ...
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2answers
364 views
3:1 ratio of oil:vinegar, vinaigrette — how can I use this in soups?
The introduction in the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking mentions that this mixture can be used to flavor meat and many other dishes.
I have created many soups and I ...
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2answers
616 views
Why does food cooked with peanut oil stick less than food cooked with sunflower oil?
I tried both peanut oil and sunflower oil on the same food cooked in the same pan and noticed that when cooked with sunflower oil, the food tends to stick to the pan. If I use peanut oil, I have less ...
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1answer
76 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 ...
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1answer
547 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?
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1answer
133 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 ...
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1answer
307 views
Fake truffle oil
I've been told that most white truffle oil is fake.
Is this true? How do you determine whether it is fake? All of the white truffle oil I've bought has a sliver of truffle floating around in the ...
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vote
1answer
114 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 ...
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0answers
292 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
265 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 ...
1
vote
1answer
322 views
Place oil on cold or hot skillet? [duplicate]
Possible Duplicate:
Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
When sauteing food with oil, how do the following two sequences differ in the final ...
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0answers
219 views
Making pasta: is oil justified? [duplicate]
Possible Duplicate:
Does oil in the boiling water prevent the spaghetti from sticking together?
Since time immortal I have added a couple tablespoons of oil to the water when cooking pasta. ...
0
votes
5answers
424 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 ...
0
votes
2answers
1k 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 ...
0
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3answers
192 views
oil for cooking eggs [closed]
I want to cook eggs and I want to know the amount of oil that I have to add for 4 eggs.
The eggs' weight is about 75-80gr.
0
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1answer
179 views
Funky taste - Oil or Fat?
I cooked some Turkey sausage out of the casing in about 3/4 a tablespoon of canola oil (recipe called for olive oil). I tried to drain out most of the grease. I added some soft cheese to it and ...
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0answers
63 views
Most olive & sundflower oil shouldn't be used for frying? [duplicate]
The other day I went out to buy one bottle of olive oil & one bottle of sunflower oil. While looking at the ingredients of different brand's oil I noticed that nearly all labels say that this oil ...
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0answers
54 views
Looking for new olive oils to try - any suggestions? [closed]
I'm interested in finding a reliable source for shipping olive oil from Italy (or other Mediteranean regions known for their high quality olive oil) directly to my house in San Francisco. Ideally I'm ...
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0answers
22 views
What can extra virgin olive oil could be used for [duplicate]
Can I use extra virgin olive oil for all forms of cooking,or there are preferred ones to use extra virgin olive oil?
