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sunflower oil is the best for indian cooking.


This is a basic fact of food safety. It doesn't matter how long each of the ingredients take to go bad separately. Prepared food will go bad soon unless you do something special to preserve it. In your case, you had hazelnuts, which don't go bad because 1) they have too little water, and 2) bacteria cannot enter their tissue, which is made of intact cell ...


It wouldn't be bearnaise then. Can you make hollandaise with olive oil? It would taste so different that it wouldn't be hollandaise.


The sauté pan is usually not very deep, is invariably round, and possesses either straight or sloped sides. For pans of this sort, ease of handling is given primacy because unlike other pans they’re intended to be handled a good deal during food preparation. Accordingly, in order to be lightweight as well as highly conductive, they’re typically made of ...


First of all, a Teflon pan will get gradually ruined anyway. Even when you don't use oil, the heat and the food itself will wear out the coating, it is just very sensitive this way. Using oil will speed up the process. Second, both existing technologies for nonstick pans, PTFE (Teflon) and ceramic, will get ruined by oil. If you want to cook with olive oil ...

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