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 ...
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. ...
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 ...
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?
Many people (at least in Germany) think that Italians add olive oil to the boiling water for spaghetti. However, Italians tend to tell the opposite (from my experience). So, can you please state ...
Down the drain? Does it depend on the type? With bacon fat, I usually let it solidify in a cup lined with foil, and then throw it out. With used canola oil, I'm not quite sure what to do because it ...
A common meal That I make in a pinch is Italian sausage with peppers and onions. I'll cut up a few red and yellow peppers, a whole onion, and throw it in a pan with some olive oil. Once the vegetables ...
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 ...
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 ...
As the title says... I personally heat up the pan first, then put the oil in and after it's heated up add the ingredients. I go with the line of reasoning that doing it this way gives the oil less ...
When a recipe (like for muffins) calls for vegetable oil, does it matter if I substitute the oil for butter because I want that buttery taste in the muffins? Do I need to compensate for the ...
I have seen the terms "virgin" and "extra virgin" on bottles of olive oil. What do these terms mean, and how do they affect the flavor and cooking properties of the oil?
How do you go about figuring how much oil to use for frying? Off the top of my head, I can think of a number of factors such as the type of food, how well you want to cook it, the type of oil, the ...
When cooking steak, I have always been told groundnut oil is the best to use. But what difference does it make? Is it the best? And if it is the best, what's the next best?
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 ...
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 ...
I'm looking to buy some really nice olive oil from an artisan shop near my home. Is there an appropriate olive oil tasting technique, similar to wine? If so, what is it, and what dimensions of flavor ...