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 ...
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 ...