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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2answers
65k 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. ...
4
votes
2answers
116 views

How are Vegetable, Corn, and Canola Oil Differant

Many Recipes call for different kinds of oil, but I don't know why. Is there a major taste/other difference between Vegetable, Corn, and Canola Oil? Is there any reason why I couldn't just use Canola ...
4
votes
2answers
90 views

If not hydrogenated, how are spreads from olive oil made?

I read that many spreads are non hydrogenated, so then how are they made solid?
7
votes
6answers
2k 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 ...
3
votes
1answer
76 views

While making pepper oil with dry crushed red pepper, do I need to sterilize the jars to store for up to 6 months?

I am planning to make a large quantity of oil cooked with dry crushed red pepper. I fry the oil on low heat with the dry crushed red pepper for awhile and then remove it. I plan to distribute it to ...
0
votes
0answers
27 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 ...
2
votes
2answers
280 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.
14
votes
5answers
1k views

If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?

The recipe requires heating the 'vegetable oil' to exactly 375 degrees Fahrenheit with the aid of a candy thermometer. But aren't most oils made from vegetables? Some have a smoke point less than ...
2
votes
1answer
70 views

Seasoning No-Stick Frying Pan

When I buy a brand-new Frying pan, the instructions usually say to "season" or oil the Pan. I just purchased one and it also says to "season" after every 10 dishwasher cycles. I always wash my pan by ...
2
votes
2answers
208 views

Making lemon oil from vodka

I recently made some lemon oil. Here's how I made it (question at the bottom): I took the zest of about 12 lemons, packed it in a half pint jar, filled it to the top with 80 proof vodka. Left it in ...
19
votes
8answers
97k 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 ...
4
votes
1answer
68 views

Oil temperature for flavor extraction?

A little context: I make craft chili oils for friends and family. I use a two-step infusion process. First, I infuse the oil for flavor with spices. Second, I add dried chili flakes into the flavored ...
5
votes
6answers
384 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 ...
2
votes
2answers
119 views

oil for tabletop working dough

I'm working through a pizza dough recipe, and one of the instructions is to use oil on the worktop to stretch and fold the dough: Oil the worktop once more, dimple the dough out into a rectangle, ...
1
vote
1answer
46 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?
1
vote
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?
2
votes
1answer
69 views

Butter clarifying mixing mistake

During the making of clarified butter, I mistakenly mixed the oil and protiens in the pot with a wooden spoon. So I have an emulsion now. I was thinking, that the oil and the rest will separate ...
38
votes
12answers
19k 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 ...
4
votes
10answers
17k 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 ...
8
votes
12answers
50k 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 ...
5
votes
5answers
33k 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, ...
11
votes
4answers
11k 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 ...
63
votes
13answers
76k 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 ...
4
votes
2answers
5k views

Why did my hot pepper oil get moldy?

While following the advice in this answer I placed two ripe Bhut Jolokia peppers in a fresh bottle of olive oil, and put it on the shelf to sit for a month so the heat from the peppers would infuse ...
19
votes
6answers
35k 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 ...
9
votes
5answers
14k 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 ...
14
votes
17answers
94k 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?
4
votes
2answers
5k views

Can you interchange oil and butter in emulsified sauces?

You have sauces like hollandaise and béarnaise, which are made with egg yolks and clarified butter. You also have mayonaise, that is made with an egg yolk and oil. What would happen if you would make ...
0
votes
1answer
103 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 ...
5
votes
3answers
3k 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 ...
0
votes
0answers
42 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 ...
3
votes
2answers
190 views

Why does store-bought peanut butter in a jar have so much more oil than fresh ground?

When I buy fresh ground peanut butter, it has a very dry, paste-like texture with almost no oil. It can sit on my shelf for a week in warm weather and no oil separates out. When I buy peanut butter ...
2
votes
1answer
78 views

Is it not possible to can some species of fish without adding oil?

Some canned fish is available in oil or brine (e.g. tuna, salmon, saury), while other types of canned fish are only available with oil (e.g. sardines, mackerel). If I were to home can some of the ...
10
votes
5answers
22k 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. ...
4
votes
4answers
888 views

Is nigella oil (black cumin or black caraway) aromatic?

I have a weak spot for aromatic oils. Not essential oils, but the cooking oils like hazelnut oil and avocado oil. I love making dishes where they are the primary flavour component (e.g. a veloute ...
4
votes
3answers
2k views

How much oil should you use when stir frying a single portion?

I stir fry several times a week. When I do I do each portion seperately, made to order. How much oil should I use? How do I figure out how much oil to use for each portion since some are bigger than ...
0
votes
1answer
80 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?
4
votes
1answer
90 views

What does the oil do in a marinade? [duplicate]

A basic marinade is acid, oil, herbs/spices. I understand the herbs and spices are for taste, the acid helps meat absorb by breaking down the tissue and taste. What is the oil for?
0
votes
1answer
146 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 ...
1
vote
2answers
80 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 ...
5
votes
2answers
687 views

Water vs olive oil when sautéing

I was recently watching a friend sauté vegetables (specifically artichokes and broccoli) and instead of using olive oil, she used water. What's the difference between using oil as compared to using ...
4
votes
1answer
2k views

What limitations are there to sauteeing with water?

I was recently helping with some recipes and was instructed to use water for "sauteing" onions, celery, garlic, etc. in place of oil (scare quotes on "saute" since it involves frying in oil or other ...
0
votes
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 ...
29
votes
6answers
53k 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 ...
1
vote
1answer
61 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?
2
votes
0answers
45 views

Is it safe to reuse unrefrigerated canola oil for deep frying? [duplicate]

Last night I deep fried some frozen chicken wings. After letting the oil cool, I filtered it through a cheese cloth and put it in a bottle. But I didn't refrigerate it. How long will it keep like ...
9
votes
4answers
53k 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, ...
2
votes
2answers
9k 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 ...
3
votes
2answers
423 views

Can vegetable oil be used in place of butter?

I just happen to have one of those Betty Crocker cookie mixes on hand today, and the ingredients list at the back calls for 1/2 a stick of softened butter. I don't have any butter to spare today, but ...
25
votes
4answers
39k 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 ...