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 ...
6
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5answers
635 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
1answer
58 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 ...
2
votes
2answers
115 views
Why does oil change the color of salmorejo?
We did a few experiments last year with salmorejo, a cold soup made of very ripe tomatoes and bread, very similar to gazpacho.
We noticed that while blending, the salmorejo would turn pink. This is ...
1
vote
1answer
163 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 ...
3
votes
3answers
637 views
how to use ktc pure coconut oil?
I bought a bottle of ktc pure coconut oil but as far as I can tell, it is in solid form and not liquid as I sort of expected. How can I use it?
In case anyone has used it, is the oil going to cause ...
3
votes
2answers
3k views
Which oils are considered flavorless?
The cake recipe is calling for a vegetable oil. I have refined sunflower oil, and refined soyabean oil.
Do they qualify for flavourless oils? I haven't noticed any taste in any oil by now! Taste buds ...
2
votes
5answers
4k 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
4answers
2k views
Does oil evaporate?
The oil is said to be evaporate at very high temperatures but while cooking something in pan with oil, is the smoke that goes upwards because of oil evaporation? If not why does the chambers of ...
2
votes
1answer
184 views
Why does oil bubble when you fry things?
My apologies if this question is misplaced, but I've always wondered: what causes the oil to bubble and sizzle when you fry something in it?
It's always intrigued me that I could take a totally ...
1
vote
1answer
107 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 ...
15
votes
6answers
14k views
Can extra virgin olive oil be used for stir frying, roasting, grilling?
I'd like to use extra virgin olive oil for the above mentioned cooking methods as opposed to other oils/butter. Are there any downsides to it, or can it be used safely in all those cooking methods? Is ...
2
votes
4answers
144 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 ...
6
votes
8answers
8k 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 ...
0
votes
0answers
64 views
Most olive & sundflower oil shouldn't be used for frying? [duplicate]
The other day I went out to buy one bottle of olive oil & one bottle of sunflower oil. While looking at the ingredients of different brand's oil I noticed that nearly all labels say that this oil ...
0
votes
0answers
59 views
Looking for new olive oils to try - any suggestions? [closed]
I'm interested in finding a reliable source for shipping olive oil from Italy (or other Mediteranean regions known for their high quality olive oil) directly to my house in San Francisco. Ideally I'm ...
2
votes
2answers
184 views
homemade chilli oil
I am making chilli oil using light olive oil, crushed chilli, dried garlic, dried fennel seeds and parsley. I have been making this for years. I am concerned about this Botulinum business. Should I ...
16
votes
4answers
25k views
How to keep my (deep frying) oil usable as long as possible?
I have a new deep fryer. I am pleased with its results so far. I am not a 'heavy user' though - say once every 2-3 weeks. I want to re-use the oil a couple of times. The deep fryer is covered but not ...
0
votes
0answers
22 views
What can extra virgin olive oil could be used for [duplicate]
Can I use extra virgin olive oil for all forms of cooking,or there are preferred ones to use extra virgin olive oil?
7
votes
4answers
248 views
How should I incorporate oil into focaccia?
Last weekend, I tried making focaccia for the first time. I tried two recipes at once, the one from The Bread Baker's Apprentice and a traditional Genovese focaccia recipe modified for quick-rise (I ...
2
votes
2answers
223 views
What kind of vegetable oil should I use for baking?
I'm going to bake this cake: http://www.epicurious.com/recipes/food/views/French-Yogurt-Cake-395471
and was wondering what sort of vegetable oil (canola etc) I should use? Would the type of oil make ...
5
votes
1answer
298 views
What can replace coconut oil in a chocolate cookie coating?
For cookies I cover in chocolate I usually use add coconut oil to the liquefying chocolate to get a smooth mass. However, here it is really hard to get and even big supermarkets usually don't have it.
...
2
votes
3answers
258 views
poaching an egg in frying canola oil
Last night I was doing some fried schnitzels with canola oil at 130-140C (they were very good).
After serving them, I felt adventurous and wondered what would happen if I tried to poach an egg in ...
2
votes
0answers
61 views
Is it a good idea or a waste to fry with olive oil? [duplicate]
A NY Times article says it's a waste:
After I’d heated them, none of the olive oils had much olive flavor left. In fact, they didn’t taste much different from the seed oils.
But How to Cook ...
0
votes
5answers
495 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 ...
6
votes
2answers
199 views
Reusing oil containers
I generally buy large containers of oil (olive, canola, peanut, etc.) and just refill a handful of smaller oil bottles. That way it's cheaper in the long run, and the smaller bottles are easier to ...
8
votes
2answers
14k views
What is meant by “neutral” oils?
What is meant by "neutral" oils? Conversely, what would make an oil not neutral? When is it important that the oil be neutral (or not)?
4
votes
2answers
968 views
Why do scrambled/fried eggs stick less when cooked with butter instead of oil?
Whenever I'm doing scrambled or fried eggs, I use butter and a regular frying pan (aluminium I think) without any special non-stick coating. They never stick to the pan, it's as if they're floating on ...
4
votes
2answers
199 views
Should peanut oil be stored in the fridge?
I know walnut oil should be stored in the fridge. Is the same also true for peanut oil?
3
votes
3answers
617 views
Substituting vegetable oil for canola oil
Can you use vegetable oil instead of canola in a party mix recipe using saltine crackers?
0
votes
0answers
35 views
Misto sprayer set-up [duplicate]
Possible Duplicate:
How to clean a clogged Misto oil sprayer/spritzer?
My new Misto sprayer doesn't pump. The white spray top that seems like it should release the accumulated pressure and ...
2
votes
2answers
641 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 ...
7
votes
4answers
12k 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, ...
5
votes
2answers
3k views
What quantity of coconut oil should be substituted for butter in a brownie mix?
I want to substitute coconut oil for the butter in a brownie mix but I don't know how much to use. The recipe calls for 3/4 stick of melted butter. How much coconut oil should I use?
9
votes
3answers
251 views
What's the crud in the pan with potatoes and oil?
Sometimes I make sautéed potatoes. I dice the potatoes into little cubes about 1cm or less to a side, then cook them in a pan with about 1-2Tbsp of hot oil. The result is sort of like little french ...
3
votes
1answer
215 views
Can Grapeseed oil be considered edible after it has passed the expiry date?
We have an un-opened bottle of grapeseed oil that got buried away and never used.
It has 'best by 3/31/2012' on the label.
Should I just throw it out or is it possibly still good? It's from Italy ...
5
votes
4answers
229 views
Infusing olive oil with herbs
I have some basil from my garden that I would like to infuse with olive oil to flavor it. I was going to pack the jar with the herbs and then pour the oil over it, keep it in a jar for about a week ...
38
votes
3answers
18k 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 ...
3
votes
1answer
193 views
Garlic + Oil, Why is this recipe safe?
I've read other questions here and elsewhere that talk about the danger of garlic in oil. I'm trying to figure out why this recipe is safe:
...
17
votes
4answers
13k views
When is a cooking oil not appropriate to substitute for another?
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 ...
0
votes
2answers
1k views
Replacing butter with olive oil
This is more of a food preparation/health question since it's after the food has been cooked. Recently I've been substituting butter with olive oil. For example, baked potatoes, instead of butter and ...
5
votes
1answer
95 views
Does blending oil (for vegan butter) make hydrogenated oil?
I recently figured out the recipe for garlic vegan butter which is made primarily by roasting garlic, then whipping it in a blender with coconut and olive oil, and cooling in the refrigerator. It's ...
1
vote
5answers
459 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 ...
4
votes
1answer
21k 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. ...
11
votes
14answers
32k 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?
3
votes
6answers
4k views
What type of vegetable oil should I use for tempura?
If I want to make a really superior vegetable or seafood tempura, what kind of oil should I use, and what temperature should I heat it to?
I've been using refined peanut oil (Lion & Globe brand) ...
49
votes
10answers
26k 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
1answer
2k views
Substituting oil in baking?
I have a cake recipe which calls for 1 1/3 cup of vegetable oil. What are the essential properties of vegetable oil in baking? What changes would be expected if I were to substitute peanut or canola ...
14
votes
3answers
3k 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 ...
6
votes
6answers
10k 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 ...
2
votes
4answers
1k 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 ...
