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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353 views

How long does Peanut Oil keep

In my case its still sealed in the container, and http://www.eatbydate.com/other/condiments/how-long-does-oil-last/ claims 3 years (unopened) / 2 years (opened) but that doesnt seem to jive with ...
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1answer
123 views

using deep fried oil for regular frying

Is it okay to use oil that was used for deep frying for regular frying (for example frying your omelette ? For the sake of the argument, lets assume that the oil hasn't changed its color or smell at ...
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1answer
199 views

Is it safe to store oils, vinegars and other sauces in reused gourmet oil tins?

I'm trying to find a solution to counter-top storage of oils (olive, sesame, fish) and other sauces (balsamic, soy) that I use frequently. I was thinking of reusing some of the tin containers that ...
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1answer
160 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
248 views

Blowtorch and frying oil - dangerous?

I got a kitchen blowtorch for Christmas. Frying eggs in vegetable oil for breakfast, it occurred to me that the blowtorch would be an effective way to cook the last few uncooked parts of the white on ...
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1answer
9k views

When can I use coconut oil as a substitution for other fats?

Aside from imparting a different flavour, when baking and cooking can you substitute coconut oil for other oils (including butter) with the same results? I have been reading about the apparent health ...
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1answer
514 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
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?
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1answer
474 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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0answers
49 views

How can I process clear avocado oil with a pleasant scent, and how can I dry it faster?

I am processing my oil by cold press. I have to dry it first. I have three challenges: The color of my oil is darker than intended. My oil has a very strong smell. I am seeking a cheaper and faster ...
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0answers
82 views

Frozen Misto pump head

I bought my third Misto (love them) and the pump head does not move after filling and pressurizing the canister. It is not clogged, as nothing has gone through it. Is there a way to release the head ...
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1answer
802 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 ...
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1answer
506 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
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. ...
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3answers
128 views

What vegetables oils are safe to use at high temperatures (350, maybe 400 F) , say, stir fry or pan-frying chicken/fish?

I've read in a number books that at high temperatures vegetable oils oxidize. Also, some vegetable oils (I have heard) are processed at high temperatures so they may already be in the same state as ...
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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 ...
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2answers
307 views

How to maintain a smooth seasoning on carbon steel skillets?

I have two carbon steel skillets from De Buyer. There are no stainless steel skillets so I have to season them. I did this with the flaxseed oil method (apply a thin coat of oil, then eat on the stove ...
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1answer
84 views

I need melted butter

Today I am supposed to make a chocolate mousse for dinner and I need butter (melted).The shops are closed. Can I use vegetable oil instead of melted butter?
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3answers
758 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.
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1answer
25 views

Does the fatty acids in olive oil convert into trans fatty acids when heated?

There is not much I can add on the title without going off topic, just was wondering about it. Any seasoned advice?
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1answer
178 views

What is the purity test for Olive oil?

At home, how should I know whether Olive oil, I purchased, is pure enough? What is the purity test for Olive oil? What do you mean by "pure"? Could you please explain... – Stephie Pure here ...
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1answer
359 views

can anyone explain why oil separation in a curry is indicator that the food is cooked? [duplicate]

I'm addicted to curries and recently I participated on an internet discussion about oil separation in a curry. It is conventional wisdom that oil separation in a curry indicates the food finished ...
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1answer
72 views

Can you use cooking oil to make “African Drop Doughnuts”?

Do you have to use deep-fry oil or corn oil to make "African Drop Doughnuts" or can you use cooking oil?
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1answer
156 views

Is it safe to mix vegetable and animal fats? [closed]

There are so many russian internet-resourses that - without any proof - warn about mixing the above, because it can "drastically increase the fat absorption", but I couldn't find the same claim in ...
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1answer
87 views

A few basic stove questions [closed]

When cooking oil doesn't spread well, how do I fix that without spray or spill? How often do I need to reapply oil? Which oils catch fire? Is safe to heat any types of dinner plates on the burner? ...
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1answer
670 views

Getting oil residue out of a container

I have a ceramic oil bottle that I don't use. It's just not as convenient as I hoped it would be. I'd like to donate it, but it still has an oil residue inside it. It has a long curved neck so ...
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2answers
124 views

Do the Properties of Oils Change if They're Cooked?

Someone told me a while ago that if you cook with olive oil (in a curry, for example) that its properties change compared with using it in a cold dish (e.g., salad dressing). Firstly, is this ...
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1answer
67 views

Sugar cookie dough is dry and real hard

I used my moms sugar cookie recipe that our family and I have used for years. For some reason the dough was real dry and crumbly. I took it out and formed it and it was real hard. It calls for at ...
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1answer
218 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
50 views

Cloudy sediment in grapeseed oil

I have a bottle of grapeseed oil in the cupboard that I use often and isn't that old, I glanced at the bottom and saw that it is cloudy at the bottom, sort of a blob but no sign of anything really ...
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0answers
43 views

Garlic in Olive Oil [duplicate]

We put several cloves of garlic in Olive Oil and stuck it in the fridge. The garlic was not pressed or anything, just peeled and placed in the oil and then placed in the fridge. The next day it was ...
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0answers
40 views

Is it safe to marinate olives with garlic and oil? [duplicate]

I was planning to make a load of garlic and basil olives up at home and send them in the post to some friends. Is it safe for me to send these olives in the post and for them not to be refrigerated ...
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1answer
95 views

a glue like substance in oil

I use refined sun flower oil (Fortune brand). Now I am realising that there is a glue like substance in the oil, also, it is so sticky that, the container in which in store has become dirty and ...
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1answer
172 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 ...