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2

It is a very strong oil. It is sometimes labeled as "black seed oil" - note that it is not caraway seed oil or onion seed oil at all. I bought it as a health supplement and I HATED the taste at first, but stuck with it. I am now in a toleration phase and hopefully will develop, if not a liking for, at least a passing acceptance.I will use the entire 16oz ...


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Hot hot hot wok! I can use as little as 1/2 Tbsp. For an adult size stir fry portion. Since we are all watching our intake this does not seem to drown the flavors. A quick bead around your wok will coat a thin layer and nothing will stick. The trick is having everything ready keep the wok moving and start with the wok HOT!


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I would say no for two main reasons, the butter will change texture as the dessert cools, and I don't think the oil will, so the mousse will split. Also the tastes will be off. You could try margarine, or at a real push lard (you would need to play around with the sugars to keep the sweetness) However I have seen recipies that exclude butter, here is a ...


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The oil is for carrying the flavors of the herbs and spices throughout the marinade (and ultimately, into the meat or whatever you're marinating). Some of the chemical compounds in those herbs and spices are more soluble in fat than they are in water, the oil absorbs those flavors and distributes them more evenly throughout the finished dish.


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Any real test for purity in olive oil is going to require a lab (or at least lab equipment and supplies). The cost of that testing is going to far exceed the price of your bottle of oil. For home use, then: Buy from someone reputable. Unfortunately, even reputable folks sometimes get conned by their suppliers. (If you have a local farmer you can buy from ...


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The shelf life of most food products depends on the storage conditions. Most shelf life lists, best-by dates, or expiration dates are educated guesses based on expert testing and average storage and handling conditions, which may or may not apply in every case. For pantry items such as oil, some people keep their homes within a range of just a few ...


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This answer says that unopened vegetable oil lasts for about 6 months, opened 1-3 months (source: Julie Garden-Robinson, North Dakota State University, FN-579 Food Storage Guide). This corresponds to your experience.


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As I believe has been mentioned in other posts, you really can't saute in water. Saute literally mean to fry in fat. Some vegetables which have a high fat content may saute a little in their own oils if very little water is in the pan, but it is more of a steaming process. The big difference is the amount of heat being used to cook the veg. Olive oils, at ...


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In terms of sautéing, the simple answer is that using oil is going to let you develop fond, i.e. the tasty brown stuff, on your veggies whereas cooking only with water will essentially boil/steam your vegetables — and perhaps give them a little char, as well. In cooking, both oil and water are basically just things you use to transfer heat to food. They are ...


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A couple of points to add. Choose an oil that has a high smoke point. Do not ever let your oil go over the smoke point. Also be aware that each use lowers the smoke point a bit. That being said. Reuse for sure! You should be able to get a good number of uses out of your oil. Use your senses though! If it smells off etc do not reuse!



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