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I don't know about the propellants, but you're probably doing yourself a disfavor if you are using an oil spray on nonstick. The problem is that you're using way too little oil with them. It won't matter if you're making stir fry, but people tend to plop a single piece of meat or fish on the pan. Then what you have is vast ares of pan bottom, hot, covered ...


Another cold pressed method without a dehydrator is to mash or blend the flesh, spread it very thinly on baking sheets, pie pan, etc. let it dry in the sun until the pulp turns black and flakes are hard, then strain it with two layers of cheesecloth, butter cloth,nut milk bags, or a thin old cloth of similar material to cheesecloth. you can also put the pans ...


In the case of making pizza dough, switching olive oil for vegetable oil will only change the flavor of the final product. The conversion is 1-to-1. In other cases it can make a difference; for example refined olive oil has a higher smoke point than vegetable oil, which in turn has a higher smoke point than (extra-)virgin olive oil.


You should not use cold pressed extra virgin olive oil for making pizza. It has a very low smoke point.


Yes, certainly. Deep frying only works well in a very narrow temperature range. The optimal temperature is different for every food, but it's in the 180 to 210 Celsius range. The needed temperature is determined by the starch type and the amount of wetness on the outside, and is chosen such that it crisps immediately (not allowing the inside to get soggy ...


I filter oil through a piece of paper kitchen roll. It's much finer than a strainer and cheaper than a coffee filter (or my wife's tights!). Place the kitchen roll in a mesh strainer to support it and prevent tearing when you pour on the oil.


Of course! If the oil is too hot when you're making chips(UK)/French_fries(US), the outside will burn before the potato inside is cooked. That's why 'twice fried' or even 'thrice fried' chips were invented.


No. Trans fats require a specific process to form. Oil is heated under pressure, and hydrogen gas is injected in the presence of a catalyst. This forces a chemical reaction to occur, resulting in what we call trans fats. No kitchen is likely to have the ingredients (e.g. hydrogen gas) and equipment necessary for making trans fats. You will not make trans ...

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