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 ...

learn more… | top users | synonyms

29
votes
8answers
21k 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 ...
2
votes
2answers
116 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.
3
votes
2answers
201 views

Can I substitute vegetable oil for olive oil?

I have vegetable oil but my recipe calls for olive oil. Will it make a difference to use the vegetable oil? Also, what would the conversion be? I'm trying to make a homemade pizza crust without yeast ...
60
votes
12answers
55k 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 ...
0
votes
0answers
13 views

Baking with oil, lard, shortening - how to substitute? [duplicate]

I'm looking at simple bread recipe that calls for vegetable oil. I'd like to experiment to see how the choice of fat affects the final product. Does anyone know what would happen if I replace the ...
6
votes
5answers
8k views

Substitute for sesame oil (sesame allergy)

My family eats a lot of stir fries and sesame oil is a critical ingredient in many of them. Unfortunately, my wife is allergic to sesame so we need an alternative. Has anyone had success recreating ...
25
votes
5answers
31k views

Frying Oil Reuse

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 ...
2
votes
1answer
50 views

Will a grill pan reduce oil splatter when pan-frying steaks?

I have recently started cooking steaks at home and I really enjoy it. BUT I really hate the oil splatter all over my kitchen floor and stove top after I'm done cooking. I am already patting my steak ...
4
votes
2answers
320 views

Can I use extra virgin olive oil for cooking steak?

According to this: What oil or fat to use for different purposes? For general pan cooking: olive oil (any kind), butter.. I see video from youtube such as How to Cook Steak by Jamie Oliver, he also ...
24
votes
3answers
3k views

What oil or fat to use for different purposes?

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 ...
5
votes
5answers
11k 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 ...
3
votes
8answers
11k views

What oils are suitable for Indian cooking (i.e. extended frying duration)?

Indian cooking basically uses oil from the beginning of the process, typically starting with sautéing ginger and garlic, then adding shallots, chillies and onions. So the oil is on the fire for quite ...
7
votes
10answers
27k 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 ...
8
votes
2answers
359 views

Will a small “breather tube” on my bottles harm the oil/vinegar/liquor inside?

I have several glass bottles with speed pourers like this: I am thinking of using these bottles to hold my oil/vinegar/soy sauce/etc as well as liquors for my home bar, for efficiency of pouring ...
42
votes
2answers
41k views

Why can applesauce be used in place of oil?

In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce? Is there something special about applesauce or are there ...
8
votes
4answers
8k 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 ...
3
votes
1answer
1k views

Is deep-frying silicone oil safe for home use?

Perhaps it is due to confusion surrounding silicone, but what studies exist that document the safety and best practices of using silicone oil? I understand it is used for as an anti-foaming agent in ...
5
votes
2answers
154 views

Is there a reason to NOT use no-stick spray (Pam) for handling dough?

I've just started branching out into the more interesting and challenging breads. I'm not particularly skilled at handling dough and I don't have great coordination in my hands. To avoid using too ...
1
vote
2answers
72 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 ...
0
votes
1answer
63 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 ...
0
votes
1answer
63 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? ...
2
votes
2answers
3k views

Using Pam on a Gas Grill

Is there anything wrong with spraying PAM (cooking oil in a can) on real hot grill grates in a gas grill to prevent meat from sticking? My Dad practices this and I think it's crazy, as it undoubtedly ...
4
votes
5answers
176 views

I want to substitute liquid oil with a dry product

I would like to know if there is a dry food product available that is a good substitute for vegetable oil or butter. I want to package dry mixes that I can take camping with me where hopefully all I ...
16
votes
4answers
10k views

How do I press avocadoes to make avocado oil?

Avocado oil is expensive and I've been trying to figure out a solution to make my own. I'd love to make a press (I do woodworking) but I haven't found anything online. Is there a way to extract ...
37
votes
11answers
13k views

What's the proper way to dispose of used fats & oils?

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 ...
12
votes
8answers
1k views

What oils are “required” for a decent home kitchen?

What different varieties of oil are really needed in a decent home kitchen? I ask because I've only two right now (olive & sunflower) that I try to use "correctly" but sometimes use ...
5
votes
2answers
273 views

Is it okay to throw the food, collected in the mesh in the sink, down the drain, if it doesn't contain plastic? [closed]

We know all food is organic (made of carbon). So if we throw organic stuff down the drain, it should get decomposed by bacteria and shrink. So why should we be worried about blockages if all the food ...
1
vote
3answers
75 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.
7
votes
2answers
180 views

How to clean settled oil fumes from cabinets?

Well, I haven't really cleaned my cabinets right above the stove for a few years so now they are covered in sticky, nasty goo that's basically settled oil fumes (I like to fry and sautee stuff). Any ...
9
votes
4answers
15k views

Sesame Oil vs Toasted Sesame Oil

I normally purchase sesame oil from an Asian market, but this time I bought it from the grocery store. I primarily use sesame oil for making stir-fried cashew chicken in a wok on the stovetop. ...
11
votes
3answers
6k views

Gummy residue from baking spray/oil

I'm sure everyone's seen this - that brownish stuff left behind when you grease an area of a baking dish that gets left exposed to the heat. Soap doesn't bother it too much, and it likes to gum up my ...
2
votes
2answers
224 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 ...
9
votes
1answer
2k views

Can you store oil in a container that is not airtight?

I've have seen that several chefs and home cooks (e.g. my mom) store oils like canola and olive in ceramic or glass bottles with pour spouts that are not sealed. An example of this can be found on ...
6
votes
9answers
30k views

Which type of oil/fat should I use for deep frying?

I just got my first ever deep fryer yesterday. Looking round in the shops, I found that I can get bottled frying oil, or a white solid block type of fat which I've never used before, I guess it may be ...
3
votes
4answers
308 views

Unit price of olive oil: volume versus weight

I am browsing olive oil on Google Shopping (the following problem also happens when I shop in local supermarkets). I found the information about unit price of olive oil is inconsistent. Sometimes only ...
2
votes
2answers
279 views

How much lemons are needed to produce pure 1 kg lemon essential oil?

First of, sorry of the question is not for here, but I can't seemk to find more proper place... My question is, how much lemons are needed to produce 1 kilogram pure essential oil, not the method with ...
4
votes
1answer
51k views

What can I substitute for vegetable oil in a recipe?

Is there something that I can use as a substitute for vegetable oil in a recipe? I'm actually making cornbread (I think it matters), and normally the recipe calls for 1/3 cup vegetable oil. ...
0
votes
1answer
141 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 ...
5
votes
3answers
235 views

Is it best to just cook with the oil that has the highest smoking point?

I was recently at my locals farmers market and someone was handing out samples (cooked) of what they were selling. The guy cooking said to never use olive oil and use grapeseed oil instead because ...
4
votes
2answers
191 views

How to saute without oil on stainless steel pots/pans?

In an effort to reduce oils from my diet, I've been trying to saute without oil, but I'm not sure how to do it. In doing so, my pans now have a brown residue that is impossible to wash off. I have ...
6
votes
5answers
6k 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 ...
8
votes
4answers
37k views

What oil is best for seasoning a cast-iron skillet

I just cleaned up a rusty cast-iron skillet and I would like to season it. The thing is that I don't have lard handy and I'm wondering whether any of my other oils and fats would do. I have: canola, ...
1
vote
1answer
74 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 ...
1
vote
4answers
220 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 ...
1
vote
1answer
113 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 ...
2
votes
4answers
711 views

Distributing small amounts of oil around a non-stick pan

I have difficulty evenly distributing oils (butter, chicken or bacon fat, and other oils) around a non-stick pan. Of course I can use cooking spray, but I need a solution for all fats. If I don't ...
1
vote
0answers
69 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 ...
2
votes
4answers
6k views

What oil to use when cooking a salmon?

From my conversation with some of my friends, they mention that using canola oil would be suitable for cooking a almost "Well Done" salmon. Also, it will make the salmon taste better. So, I was ...
2
votes
2answers
162 views

oil disappearing from pan

I have an aluminium hard anodized non stick pans. When I use oil for sauteing, it many times disappears - For example when i fry shallots or eggplants. Is this normal? Even if I use a large amount of ...
2
votes
1answer
422 views

Should I use olive oil in in baking?

Many sources suggest that olive oil loses its distinctive flavors when heated to high temperatures (e.g., Can extra virgin olive oil be used for stir frying, roasting, grilling?). When olive oil is ...