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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2answers
2k 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
3answers
3k 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 ...
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2answers
4k 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 ...
2
votes
2answers
556 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 ...
4
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2answers
2k 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)?
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1answer
334 views

What type of oil is used in korean side dishes?

I recently tried making the Korean side dish gamja jorim. Although the taste was spot on it was noticeably different from what is available at local Korean restaurants due to the lack of oil. Many of ...
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 ...
1
vote
1answer
464 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 ...
1
vote
1answer
494 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 ...
4
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3answers
2k 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 ...
6
votes
5answers
11k 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 ...
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4answers
2k views

Why should I use olive oil?

So many recipes list olive oil in the ingredients, as the oil to fry things in. What are the benefits or reasons that I should use olive oil over regular generic "cooking oil" and should I always use ...
6
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5answers
17k 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 ...
12
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2answers
3k 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 ...
11
votes
7answers
502 views

How can I make the most effective use of high-quality olive oil?

I was recently in an organic market and sampled some of the finest olive oil I've ever tasted. I bought a bottle, and I'm now looking for ways to maximize my enjoyment of it. I'm familiar with ...
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votes
3answers
3k views

How long can a bottle of self-made basil sauce last without rotting?

I made a bottle of basil sauce by myself last year summer. It composed of basil leave, extra virgin olive oil, pine nuts, garlic and parmesan cheese. It was kept in a glass bottle in the ...
6
votes
1answer
1k 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 ...
8
votes
2answers
501 views

why is cooking in oil or fat considered dry heating?

Why is cooking in oil or fat considered dry heating, while cooking in wine is considered moist heating?
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1answer
11k views

Can I fix a box cake recipe where I added oil instead of water?

I screwed up and put 1 1/4 cup veg oil instead of water in my box cake recipe. Is there any way to fix this? Can I add flour or something? Or is it doomed for the trash can?
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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
5answers
35k 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
5answers
9k 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 ...
4
votes
4answers
923 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 ...
9
votes
4answers
56k views

What oil is best for seasoning a cast-iron skillet

I just cleaned up a rusty cast-iron skillet and I would like to season it. The thing is that I don't have lard handy and I'm wondering whether any of my other oils and fats would do. I have: canola, ...
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votes
1answer
168 views

Crispy cheesy snacks for dieters [closed]

I am going to experiment making a savoury cheese crispy snack like Twisties or Cheezels. I have these ingredients in mind. Corn, Vegetable Oil, Rice, Whey Powder, Cheese Powder (parmesan), Vegetable ...
8
votes
1answer
2k views

Is it safe to use oil at its smoking point?

Teflon toxicity and second degree burns aside, are there any health issues related to cooking with oil at or past its smoking point? Googling a bit I found one article that went so far as to say you ...
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votes
2answers
3k views

How to cook pancakes without spreading that horrible smell of burnt oil?

I live in a region where pancakes are considered traditional food and it's typical to cook them on some special occasions. For example, right now someone has decided to throw a party in the office ...
11
votes
1answer
2k views

Garlic Infused Oil—Safety

I recently received a bottle of garlic and herb infused olive oil as a gift. It came in a fancy bottle with a cork on top. I tried it out last night and it's terrific. I've heard about the dangers of ...
7
votes
2answers
28k views

Best oil for fondue usage

What is the correct (or best) oil to use for fondue?
13
votes
1answer
54k views

Conversion rule: how to switch oil and butter?

Just a moment ago, I was making muffins. The recipe calls for 125ml oil. As a footnote, it says that you can replace the oil with 125g butter. Can you do so in every recipe (not just muffins or ...
4
votes
2answers
11k 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 ...
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 ...
6
votes
2answers
811 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 ...
8
votes
7answers
14k 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
8answers
46k views

Which oils or fats make the crispiest roast potatoes?

Which oil or fat is the best option for crispy on the outside fluffy on the inside roast potatoes?
16
votes
4answers
15k views

How do I press avocadoes to make avocado oil?

Avocado oil is expensive and I've been trying to figure out a solution to make my own. I'd love to make a press (I do woodworking) but I haven't found anything online. Is there a way to extract ...
6
votes
2answers
574 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 ...
14
votes
2answers
6k views

What is meant by “cook until the oil separates” in Indian curry recipes?

A lot of Indian curry recipes have a step where you're told to cook an onion-tomato-spices mixture "until the oil separates". Despite having tried cooking such recipes a number of times already, I ...
3
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 ...
3
votes
1answer
771 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 ...
7
votes
4answers
5k 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 ...
3
votes
2answers
749 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 ...
13
votes
6answers
7k views

dry garlic in oil --> botulism risk?

My girlfriend and I are thinking of preparing some flavored oils for Christmas presents this year (don't tell anyone!). We've read online that fresh garlic presents a health hazard when stored at room ...
11
votes
5answers
11k views

Gummy residue from baking spray/oil

I'm sure everyone's seen this - that brownish stuff left behind when you grease an area of a baking dish that gets left exposed to the heat. Soap doesn't bother it too much, and it likes to gum up my ...
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) ...
17
votes
5answers
41k views

What happens if I use vegetable oil in a cake?

I want to bake a cake out of baking mix bought at a shop. The mix already contains flour, baking soda, vanillin, other minor components. The manual says I need to add butter. I'd like to use ...
10
votes
3answers
19k views

Does olive oil and balsamic vinegar together need to be refrigerated?

Do I need to store a mixture of olive oil and balsamic vinegar in the refrigerator?
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vote
0answers
223 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. ...
4
votes
2answers
429 views

Where can I buy online spices, sauces, extracts, etc. with international shipping?

I already know Penzey's spices, which is good, but they don't sell sauces. Ebay won't work for me because it is too expensive to ship to Russia (judging from one bottle from one user). Amazon is also ...
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votes
6answers
16k 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 ...