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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65
votes
14answers
82k 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 ...
43
votes
2answers
60k 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 ...
39
votes
12answers
21k 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 ...
30
votes
8answers
27k 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 ...
29
votes
6answers
58k 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 ...
29
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 ...
25
votes
4answers
42k 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 ...
19
votes
6answers
37k 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 ...
19
votes
3answers
7k views

What do “virgin” and “extra virgin” mean in regards to olive oil?

I have seen the terms "virgin" and "extra virgin" on bottles of olive oil. What do these terms mean, and how do they affect the flavor and cooking properties of the oil?
19
votes
8answers
104k 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 ...
17
votes
5answers
43k views

What happens if I use vegetable oil in a cake?

I want to bake a cake out of baking mix bought at a shop. The mix already contains flour, baking soda, vanillin, other minor components. The manual says I need to add butter. I'd like to use ...
16
votes
4answers
16k 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 ...
14
votes
17answers
100k 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?
14
votes
6answers
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 ...
14
votes
1answer
55k 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 ...
14
votes
2answers
6k views

What is meant by “cook until the oil separates” in Indian curry recipes?

A lot of Indian curry recipes have a step where you're told to cook an onion-tomato-spices mixture "until the oil separates". Despite having tried cooking such recipes a number of times already, I ...
13
votes
4answers
7k views

Is there a way to make delicious donuts with a small amount of oil?

I like donuts but I don't make them at home because for a bowl of donuts I consume a lot of oil. The oil gets a sweet taste to it afterwards and can't reuse it for cooking something else than cakes. ...
13
votes
4answers
2k 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 ...
13
votes
6answers
7k 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 ...
12
votes
8answers
2k 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 ...
12
votes
2answers
3k views

Garlic and oil emulsion

A few days back I was making garlic bread. I had pressed garlic into olive oil, added a little salt, and forgot about it for a good half hour or so. When I came back to it, I stirred it up a bit, and ...
11
votes
2answers
14k 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 ...
11
votes
7answers
507 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 ...
11
votes
4answers
36k 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 ...
11
votes
5answers
24k 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
1answer
4k 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 ...
11
votes
5answers
12k 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 ...
11
votes
1answer
16k views

How do you figure out how much oil to use for pan frying?

How do you go about figuring how much oil to use for frying? Off the top of my head, I can think of a number of factors such as the type of food, how well you want to cook it, the type of oil, the ...
11
votes
1answer
276 views

Proper olive oil tasting technique

I'm looking to buy some really nice olive oil from an artisan shop near my home. Is there an appropriate olive oil tasting technique, similar to wine? If so, what is it, and what dimensions of flavor ...
11
votes
1answer
2k 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 ...
11
votes
1answer
577 views

Refrigerating olive oil

I made some mojo de ajo using Rick Bayless’s recipe. He says that it will keep for up to 3 months in the refrigerator, so I stored it in the refrigerator. The oil seems to have solidified in the ...
10
votes
3answers
3k 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 ...
10
votes
3answers
19k views

Does olive oil and balsamic vinegar together need to be refrigerated?

Do I need to store a mixture of olive oil and balsamic vinegar in the refrigerator?
10
votes
2answers
51k 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)?
10
votes
4answers
4k 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?
10
votes
1answer
11k views

Can I fix a box cake recipe where I added oil instead of water?

I screwed up and put 1 1/4 cup veg oil instead of water in my box cake recipe. Is there any way to fix this? Can I add flour or something? Or is it doomed for the trash can?
9
votes
4answers
3k views

Why do many recipes instruct you to oil or grease the pan at the start of the recipe?

I've noticed that most recipes that end up in a pan in the oven will have me grease or oil the pan at the start of the recipe. This is long before I have anything else to put into it. The pan just ...
9
votes
5answers
8k 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 ...
9
votes
12answers
56k 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 ...
9
votes
2answers
3k views

How to cook pancakes without spreading that horrible smell of burnt oil?

I live in a region where pancakes are considered traditional food and it's typical to cook them on some special occasions. For example, right now someone has decided to throw a party in the office ...
9
votes
2answers
2k views

What is the difference between normal oils and cooking oils?

I am not proficient in cooking but I have one question which I am not able to figure out. I have read on internet some oils should be used for dressing, other for cooking. But to me, they all look ...
9
votes
5answers
16k 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 ...
9
votes
4answers
59k 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, ...
8
votes
8answers
47k views

Which oils or fats make the crispiest roast potatoes?

Which oil or fat is the best option for crispy on the outside fluffy on the inside roast potatoes?
8
votes
10answers
41k 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
508 views

why is cooking in oil or fat considered dry heating?

Why is cooking in oil or fat considered dry heating, while cooking in wine is considered moist heating?
8
votes
7answers
14k views

Cooking up onions, without oil

For a while now I have been trying to reduce my intake of fried food, or food otherwise cooked with oil. However I still make a lot of things with onions, and I end up sautéeing them with vegetable ...
8
votes
3answers
11k views

What is the purpose of oil or butter in bread?

Specifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough? I have always assumed it was just for flavor, but I suspect there is some background chemical ...
8
votes
2answers
626 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 ...
8
votes
1answer
2k 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 ...