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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4
votes
2answers
346 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.
2
votes
1answer
46 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 ...
2
votes
1answer
90 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 ...
1
vote
1answer
85 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.
1
vote
1answer
100 views

How to store organic cold press sunflower oil for long term usage?

I have opened the bottle and I will be using very little amount daily. It is not going to be finished soon. What are the storage instructions? Should be stored in fridge?
0
votes
1answer
20 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 ...
0
votes
1answer
48 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?
2
votes
0answers
37 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 ...
2
votes
0answers
138 views

What is the smoking point of salmon fillet oil?

What is the smoking point of salmon fillet oil cooking in oven (baked in a foil parcel)? (could be a range) There is one Q&A at What is the best time and temperature for taste when cooking a ...
1
vote
0answers
98 views

How can I process clear avocado oil with a pleasant scent, and how can I dry it faster?

I am processing my oil by cold press. I have to dry it first. I have three challenges: The color of my oil is darker than intended. My oil has a very strong smell. I am seeking a cheaper and faster ...
1
vote
0answers
90 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 ...
0
votes
0answers
78 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.
0
votes
0answers
105 views

Electric tandoor foils, food sticks to the aluminium foil

I baked potatoes and cottage cheese, in an electric tandoor. I covered the tandoor plate with the foil and placed the stuff over the foil. After baking for around 10 mins(tandoor burns like hell), ...
0
votes
0answers
136 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 ...