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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3answers
2k 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 ...
15
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6answers
12k 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 ...
12
votes
4answers
1k views
Why should I use olive oil?
So many recipes list olive oil in the ingredients, as the oil to fry things in. What are the benefits or reasons that I should use olive oil over regular generic "cooking oil" and should I always use ...
23
votes
3answers
9k 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 ...
48
votes
10answers
24k 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 ...
38
votes
3answers
17k 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 ...
17
votes
4answers
12k 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 ...
10
votes
1answer
804 views
Garlic Infused Oil—Safety
I recently received a bottle of garlic and herb infused olive oil as a gift. It came in a fancy bottle with a cork on top. I tried it out last night and it's terrific.
I've heard about the dangers of ...
6
votes
6answers
9k 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
2answers
277 views
Is this video showing an exception of the common wisdom that you shouldn't cook with EVOO?
I know this question has been discussed here before, such as this question. But I am asking it again to share the video in this blog post.
The video shows how you use the extra virgin olive to cook, ...
28
votes
8answers
7k 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 ...
7
votes
3answers
3k views
Substituting butter for oil: Does it matter for baked goods?
When a recipe (like for muffins) calls for vegetable oil, does it matter if I substitute the oil for butter because I want that buttery taste in the muffins?
Do I need to compensate for the ...
16
votes
4answers
23k 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 ...
8
votes
6answers
3k views
dry garlic in oil --> botulism risk?
My girlfriend and I are thinking of preparing some flavored oils for Christmas presents this year (don't tell anyone!). We've read online that fresh garlic presents a health hazard when stored at room ...
25
votes
7answers
9k 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
votes
14answers
30k 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?
10
votes
3answers
2k 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 ...
9
votes
2answers
10k views
Is cooking with olive oil bad or toxic?
I've heard that cooking with olive oil is bad for you and can be toxic. Is this true? If so, to what extent?
I see no warning on the container of my olive oil that states that it would be bad to ...
3
votes
1answer
2k 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 ...
12
votes
1answer
22k views
Conversion rule: how to switch oil and butter?
Just a moment ago, I was making muffins. The recipe calls for 125ml oil.
As a footnote, it says that you can replace the oil with 125g butter.
Can you do so in every recipe (not just muffins or ...
4
votes
1answer
500 views
Is it safe to use oil at its smoking point?
Teflon toxicity and second degree burns aside, are there any health issues related to cooking with oil at or past its smoking point? Googling a bit I found one article that went so far as to say you ...
2
votes
3answers
8k 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
8answers
682 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 ...
10
votes
7answers
357 views
How can I make the most effective use of high-quality olive oil?
I was recently in an organic market and sampled some of the finest olive oil I've ever tasted. I bought a bottle, and I'm now looking for ways to maximize my enjoyment of it. I'm familiar with ...
8
votes
4answers
850 views
Suitable oil for woking?
I know some oil is not suitable for woking. Like sunflower oil and olive oil?
What oil is best suitable for woking and which oil is not suitable?
6
votes
3answers
2k 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 ...
3
votes
3answers
310 views
Substituting vegetable oil for canola oil
Can you use vegetable oil instead of canola in a party mix recipe using saltine crackers?
3
votes
1answer
336 views
What limitations are there to sauteeing with water?
I was recently helping with some recipes and was instructed to use water for "sauteeing" onions, celery, garlic, etc in place of oil (scare quotes on "saute" since it involves frying in oil or other ...
8
votes
2answers
13k 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)?
7
votes
4answers
10k 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, ...
4
votes
3answers
1k views
How long can a bottle of self-made basil sauce last without rotting?
I made a bottle of basil sauce by myself last year summer. It composed of basil leave, extra virgin olive oil, pine nuts, garlic and parmesan cheese.
It was kept in a glass bottle in the ...
3
votes
2answers
1k 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 ...
3
votes
2answers
452 views
What is the best way to clean an electric fryer?
I have a Rival RCF15 fryer. I lost the manual and can't find a copy online. It has a fixed metal reservoir for the oil. It has a removable basket. I remember the manual saying something about not ...
2
votes
2answers
148 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 ...
2
votes
0answers
60 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 ...
2
votes
1answer
1k 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 ...
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vote
4answers
1k 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?
