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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22 views

Olive Oil's Nature and Safe Amount if Intake Daily [on hold]

I've two questions here. First, I've heard two opposing opinions regarding olive oil's nature. Some say that it has highly inflamatted nature (thus may cause inflammation of liver etc.) and some ...
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1answer
53 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 ...
-1
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0answers
26 views

Can pickled pepper oil be used as cooking oil?

I have about a half jar of pure pickled pepper oil as I have recently used up all of the peppers. The oil is a strange translucent color of yellow; I'm imagining a cup of highlighter fluid (if there ...
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1answer
62 views

African palm oil locusts seasoning & preparation?

In Africa, frying locusts in palm oil is common. What kind of stores might sell them? What's the basic technique for frying them, and how would I add seasoning?
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1answer
87 views

Effect of the type of oil on a vinaigrette's texture?

When I prepare vinaigrette, I always use the same basic technique: first the vinegar (or another acid liquid like lemon juice), some salt, a spoonful of Dijon mustard and then I add oil little by ...
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2answers
81 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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1answer
108 views

Is there an alternative to using oil when baking muffins

I make a lot of muffins and I am constantly altering the recipes to try and create the perfect muffin to satisfy my taste and keep me regular. I also avoid using sugar and oil. I have been ...
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3answers
21k views

What is the purpose of oil or butter in bread?

Specifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough? I have always assumed it was just for flavor, but I suspect there is some background chemical ...
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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
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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3answers
365 views

Colouring oil - chocolate look alike

Does anyone have experience with colouring vegetable/olive oil? My goal is to end up with a brown-chocolate colour so that the result would be a chocolate look-alike.
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1answer
60 views

How can I prevent little balls of oil in my ice cream when I'm using milk + butter instead of cream?

So I found a substitute for cream and I used it in ice cream: I put 14 oz of milk and 1/2 cup sugar and 1/3 cup butter and 2 caps vanilla extract heated it to get the water out it made a thicker milk ...
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0answers
70 views

Does cooking olive oil remove bacteria?

I think some water got into my olive oil bottle, which can make bacteria grow. I'm thinking of using that bottle for frying or baking, would that make using it safe?
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3answers
4k 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 ...
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1answer
47 views

To finely spray a thin layer of warm liquid Coconut Oil?

Online, I've been seeing these metal, glass, poly/ plastic bottles that are said to keep & spray cooking/ edible oils. Let's assume the oil is warm & liquid, not cold & frozen, which ...
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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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6answers
55k 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, ...
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1answer
100 views

How to eat coconut oil? More details inside!

I'm having trouble eating coconut oil by the spoonful, I can't stand the oily fatty feeling in my mouth. It makes me gag. However, I do want to eat it for health benefits. I can eat ~5g of fructose (...
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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
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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2answers
635 views

How can I infuse olive oil safely?

I am infusing olive oil with truffles. How can I do it safely? Heating the oil destroys the truffle smell and pickling it is a sure way to do the same. Are there any other methods? Perhaps some type ...
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6answers
6k views

Why doesn't oil burn and produce smoke at restaurants?

At home when you want to deep-fry something, if you leave the heat on for a minute or two more than you should have, the oil starts to burn and produce smoke. Why doesn't this happen at restaurants ...
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13answers
137k views

What oil to use when cooking steak, and what difference does it make?

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?
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2answers
183 views

Are there reasons to use olive oil when roasting food at high temperatures?

I see many times chefs choosing olive oil as the fat for cooking recipes that undergo heats of 400f+ (very much above the smoking point of refined olive oil) for 30 minutes, and its virgin olive oil ...
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2answers
81 views

Substituting canola oil in salad

I have a recipe for Asian salad using canola oil and rice vinegar. Is there a substitution for canola oil that will not be changing the flavor? I would prefer to not use vegetable oil.
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10answers
65k 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?
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2answers
10k 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 ...
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6answers
21k 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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3answers
113 views

Choosing a Flavorless Oil with Specific Qualities

I'm looking for a cooking oil that's flavorless. Many people like coconut oil, but I think it has too strong of a smell. Olive oil, while noticeably less pungent, is still noticeable. I'm also trying ...
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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. ...
70
votes
13answers
112k views

Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?

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 ...
2
votes
6answers
140 views

How to cook flatbread without oil?

Here's the thing: I am currently experimenting with a Oshawa diet #7 and I discovered that I can make these tasty flatbreads in my frying pan. However, the issue is that after each flatbread is done ...
5
votes
2answers
286 views

How are Oil Types Differant?

I recognize that Canola, Vegetable, and Corn oil are all Vegetable-Based oils, but many Recipes call for different kinds of oil. I don't know why. Is there a major taste/other difference between ...
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2answers
86 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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6answers
27k 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 ...
5
votes
2answers
300 views

How are Belgian fries different than the average French fries found in North America?

How do Belgian fries differ from the French fries we are accustomed to eat in the US and Canada in such places as McDonald's, Wendy's, Burger King and so on? Is it the variety of potato, the ...
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0answers
44 views

Should vegetables be put in the oil before the oil is heated? [closed]

Common practice is to first heat the oil and then put in the vegetables. But it seems to me that putting the vegetables in the oil first is better as evaporative cooling will then prevent the oil from ...
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8answers
28k views

Easiest way to strain fry oil?

What is the easiest way to strain fry oil? I strain fry oil so it can be reused. I've been using cheesecloth put inside a funnel. It works but it's a bit messy and a hassle. Is there a better ...
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0answers
110 views

How much to heat mustard oil before cooking?

We use mustard oil. How do I know if the oil is ready for cooking? My mother always waits till the pungent smell goes off. I can't put my finger to know if the oil is ready.
6
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1answer
250 views

Food Processor Feeder Tube Hole - What Is It Called and How Does It Work?

I've seen a useful tool on some food processors before, where they have a small hole in the feeder tube that is perfect for making mayonnaise. If you fill the feeder tube with oil, the oil will fall ...
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9answers
33k views

When you cook spaghetti, do you add olive oil to the boiling water?

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 ...
11
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12answers
52k views

How to clean a clogged Misto oil sprayer/spritzer?

I use a Misto oil spritzer. You fill it up with oil and pump it up and spray a pan with it. It's gotten clogged up so that it just squirts a steady stream of oil (not a spray). Any ideas how to ...
0
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0answers
34 views

How should you go about heating a pan before adding oil? [duplicate]

I always see chefs pre-heating a pan until it is searing hot and then they add the oil (something with the pores inside the pan). But recently while I inquired about why white smoke comes off my pan ...
5
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4answers
231 views

How to prevent olive oil container from getting oily outside?

I'm using this kind of container to add just drops of oil on top of my food or whatever: Problem is it's always oily so after using it I have to clean my hand. Any trick to keep it clean and non ...
2
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0answers
44 views

What is the maximum temperature to use when cooking with flavor oils?

I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as ...
3
votes
2answers
190 views

Substitutions for vegetable oil in cornbread

I am out of vegetable oil and need to make cornbread. I think you can substitute peanut oil but want to make sure (only need 1/4 cup). I think you can also use olive oil but I only have extra virgin ...
0
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1answer
72 views

Boiling Beef Chorizo as part of a soup base?

I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe for disaster, so I'm asking for more ...
9
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6answers
14k views

Must rice always be cooked with some oil or lard?

I'm a totally amateur "cooker" and I was always taught that before I cook the rice, I have to add some oil or lard to it and cook in that. But why is it necessary? Once I forgot it and everything was ...
1
vote
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 ...
1
vote
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.