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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816 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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4answers
3k 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
1k views

Removing oil bubbles from bolognese sauce

I am making bolognese for dinner tonight. In the past I have had trouble with oil in the sauce giving it a not very nice oily texture. I tried to limit the amount of oil I used, but I still have oil ...
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2answers
734 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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1answer
224 views

How to make tea essential oil?

I tried to make my own tea essentials oil by putting small pieces of tea leaves (dehydrated) into my local alcohol (29% vol). After 1 week, the leaves turned brown, so I removed them out of the ...
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4answers
1k views

Difference between different brands of same oil

I was at the supermarket just now, and there were 2 types of refined canola oil, with very different pricing. Is there any reason to believe that the cheaper one is of different quality? I mean both ...
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3answers
640 views

Vegetable Oil vs. Canola oil in DIY Spreadable butter

I've been scouring the net for DIY spreadable butter recipes but nearly all of them use Canola oil, but all I've got available here is Vegetable Oil and Coconut Oil. What's worse is that none of them ...
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3answers
1k 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
111 views

What are the pros and cons of using clarified butter as opposed to regular butter?

I am about to start making clarified butter and I want to know how removing the milk solids affects the end result when sauteing, making flavor bases and other things. I like the idea of cooking with ...
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3answers
918 views

Add spice then oil, or oil then spice?

When I'm cooking chicken, steak or fish, I normally sprinkle on the spices first and then add the oil. Is this the right order, or would it be better to add the oil and then the spices? Also, does it ...
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2answers
224 views

How to make hazelnut oil

I want to ask the best way to make hazelnut oil using an oven, a blender, and...cheesecloth? (At this point no online article seems helpful). My plan is to bake hazelnuts at 300 F for 8-15 minutes ...
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3answers
98 views

Bottled coconut oil

I order coconut oil and it is bottled. In the room temperature, it is solid, so I cannot reach the contents of the bottle. Is there a way, how to get that oil? I don't want to spoil it.
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2answers
576 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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1answer
1k views

Is it safe to use olive oil that has gone cloudy?

I have some olive oil that has gone a bit cloudy. What causes that to happen, and is it still safe to use?
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1answer
164 views

Oil Dates, If a cooking oil has never been open how long past the “Use by date” would be acceptable?

How long past the "Use by date" is cooking oil good for if it has never been opened?
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2answers
1k views

When cooking meats such as pork chops in a toaster oven, is it better to use butter or some type of oil to coat the pan?

I often use a toaster oven where I line the tray with aluminum foil and coat it in something so the food doesn't stick. Is a difference between using butter or olive oil or some other type of oil to ...
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1answer
338 views

Oil in steamed cake

I realized that for steamed cake, the recipe calls for little or no oil. Why is this so? What will happen if I add more oil to the recipe? The ingredients are: 5 eggs 3/4 cup granulated sugar 1 ...
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3answers
2k 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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2answers
929 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
82 views

Prevent spattering oil when pan frying [duplicate]

How would I prevent from spattering oil everywhere when pan frying? I was shallow-frying breaded chicken breasts for a General Tso's and got boiling hot oil EVERYWHERE in my kitchen, even burning ...
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2answers
87 views

If oil in a frying pan gets displaced, say by too much liquid being sweated, will the meat be unevenly cooked?

A thought occurred to me that since oil is a better conductor of heat than water, can too much sweating hurt the cooking process? If the meat sweats a lot of liquid, blood or protein then it can move ...
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1answer
33 views

Fixing oily dukkah

We just made some dukkah by blitzing a mixture of baked nuts/seeds: almonds, pistachio, fennel, coriander, sesame, caraway, cumin (and raw chia at the very end). It smelled and tasted amazing, but ...
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2answers
6k 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
155 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
284 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
163 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
43 views

Is it ok to store peanut oil in the container it came in after being used?

I am starting to get into frying again. I was wondering if it is ok to store the oil after it has cooled down in its original container or if there is a better option for storage.
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2answers
87 views

Purpose of cooking oil

What is the purpose of cooking oils in a recipe? What does it add to a dish? If we remove it from a dish, what does it detract. Is it creaminess, flavour or something else? What was used by people ...
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1answer
77 views

Effecient way to dab grease from dehydrating meat without paper towels

I have read the question here but that question doesn't help me, since the options available in that situation, are not applicable in this situation (see "Limiting factors"). Problem I love to ...
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1answer
377 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
13k 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
646 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
2k 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
504 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
110 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
92 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
983 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
574 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
224 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. I ...
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1answer
96 views

How long can you store used cooking oil

How long can you store used cooking oil then re-use it? I deep fried a turkey one year ago and have had it refrigerated since.
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1answer
125 views

How to store organic cold press sunflower oil for long term usage?

I have opened the bottle and I will be using very little amount daily. It is not going to be finished soon. What are the storage instructions? Should be stored in fridge?
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3answers
200 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
3k 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
68 views

Can I Re-use Unfiltered Frying Oil From Night Before?

I want to re-use some peanut oil I used to make wings the following morning. I don't have any cheesecloths for filtering. The used oil will be sitting out on the stove for less than twelve hours ...
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2answers
94 views

How reliable is determining cooking oil temperature with a thermometer?

Sometimes I dip my meat thermometer in the hot cooking oil and I wonder if the reading is accurate since I do not use a lot of oil so the metal rod is always making contact with the bottom of the pan. ...
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1answer
55 views

Should I use oil to stop the steaks from sticking to the grill?

I tried grilling my steaks on a little sparse steel grill in a convection oven. They came out great, with one annoying issue: they stick to the grill and have to be ripped off. This both damages the ...
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1answer
126 views

Fat free oil substitute

Can someone please tell me a fat free substitute for oil in cooking (not baking) that will not compromise the flavour of the dish? I am asking for a substitute in frying/sautéing vegetables and ...
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2answers
3k 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
100 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
1k 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.