Questions tagged [oil]

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 you have a *specific* nutritional question - for example, the effect of saturation on smoke point.

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1answer
109 views

Almond extract: oil- or alcohol-based?

Almond extracts can apparently be based on a base oil or on alcohol - what's the functional difference? I was making some almond biscuits (cookies) the other day, decorated with a little almond icing....
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1answer
108 views

Why do most people in USA use Soyabean cooking oil even when it is refined? [closed]

I checked on this article that most used oil is Soyabean oil, in USA. why the number of Soyabean oil still very high as compared to other oils like Olive oil?
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How to cook with Lao Gan Ma's black fermented soybean chilli oil [closed]

I have brought the black fermented soy bean chilli oil and I find the taste too strong. What ingredients and cooking techniques should I use to mellow its flavour down and what dishes should I use it ...
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104 views

An effective process to extract coconut oil

I have tried to extract coconut oil. Below is the process I have followed. Ground the coconut flesh with some added water. Milked the ground coconut flesh by cold pressing it and filtering all big ...
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2answers
119 views

Given that fat has a lower specific heat than water, why do meats with higher fat content take longer to cook?

Meats with a low fat content, like shrimp and chicken breast are often suggested to be cooked at a high temperature for a short period of time. However meats with a higher fat content, such as beef ...
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7answers
3k views

What container for olive oil for longest shelf life?

I have bought a 5l container of olive oil which is impractical for daily use. I intend to decant it into something smaller but I'm not sure what to buy. I know that olive oil is affected by light and ...
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50 views

Is it safe to consume expired Perilla seed oil? [duplicate]

My parents bought a few perilla seed oil that I had no awareness of and found that it is expired already by around 1 year 1 month. I tried to smell it, it still smells good without any rancid odour. ...
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1answer
131 views

How much oil can flour absorb?

I know that flour can absorb about 60% of its weight in water. Hence, the 5/3 flour to water ratio when making bread How much oil can flour absorb?
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1answer
108 views

How to distinguish correctly if a long stored coconut oil is still usable?

I have just discovered there is a passed BBD (best before date) purified coconut in the storage. This is also the first time for me to know what is a purified coconut because of the search/research of ...
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4k views

Does preheating a pan before sautéing aromatics make a difference?

Many recipes call for things like garlic and spices to be sautéed first before combining other ingredients into a pan. I have always preheated the oil in the pan first to get a good “sear”, but is it ...
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120 views

What is the benefit of adding vegetable oil to cheese cake dough?

I recently baked a cheese cake and decided to leave out the oil in the recipe. I expected it to be drier than the one with oil added to the dough but found that this seems not to be the case.
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How much oil is necessary to fry/cook eggs?

Say I want to cook sunny-side up or scrambled eggs, I would ask help from my family, but I wanna try it on my own. I have a non-stick pan which as of now kinda sticks and it's what we usually use when ...
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320 views

Scientific results on which oils to use for pan-frying

I am trying to find out which oils are suitable for pan-frying at high temperatures (when frying steaks or pancakes where smoke points are typically reached). Since there seems to be no agreement and ...
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1answer
119 views

How can I tell if my extra virgin olive oil is rancid? [closed]

I couldn't tell by smell if my bottle of Great Value olive oil was rancid or not - and decided to taste it to check - about 2 teaspoons. It had the bitter, peppery sorta burn in the back of my throat ...
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3answers
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How to open a malfunctioning tamper-proof bottle cap?

I have a bottle of oil I want to open. It is a glass bottle with a threaded metal cap. It is the type of cap which is connected in a few places to a lower ring. Usually, one just unscrews the cap, and ...
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2answers
84 views

Margarine vs vegetable oil in baking

Since the ingredients of margarine tend to be vegetable oil hydrogenated to be firm, is there any point in using it over vegetable oil in baking where it will be melted into liquid anyway? Same ...
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45 views

Olive oil in glass bottle question? [duplicate]

I have bought some olive oils glass bottles. My question is - can I buy olive oil from the shop and add it to the bottle and add in some decoration like chillies, herbs etc? Or is there a process for ...
3
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1answer
77 views

Is it possible to avoid smoking when seasoning a cast iron pan after using it for deep-frying?

I have a cast-iron dutch oven similar to this one, which I infrequently use for deep frying. I tend to use what tends to be generically described here in the UK as "vegetable oil" for the ...
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2answers
235 views

Why does my red palm oil seem to have such a low smoke point?

I bought some red palm oil from an African grocer (no brand... it just comes in an unlabeled plastic milk jug), and it seems to have the lowest smoke point of any oil I've used despite every online ...
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139 views

Is hempseed oil good for seasoning cast iron cookware? [duplicate]

It is 82% polyunsaturated, 9% monounsaturated and 7% saturated fats with a smoke point 330 F. Can it be used to season cast iron cookware? (It's close to flaxseed oil.) Has anyone used hempseed oil ...
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8answers
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Is there a way to dilute oil?

I like to drink protein shakes, but I find that it's very hard to dissolve the protein powder into water or milk. You get clumps, and unless you want to get your blender dirty or spend ten minutes ...
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How is this mashed onion paste called?

I usually make vinaigrette by adding typical ingredients (garlic, a mix of olive and oil, etc.) and mixing all that together with a blender. I once added (I am not sure why anymore) some onions to ...
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1answer
690 views

Making cake and added oil at end instead of at the beginning

I forgot to add the oil at the beginning of my zucchini cake and had to add it at the end, after all the flour was in. So I had to beat it in a little. Do you think it will still turn out?
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1answer
91 views

Keep dinner rolls brushed with olive oil overnight

I received dinner rolls brushed with olive oil from take out from an Italian restaurant (part of the brown paper bad they came in became translucent during the 15 minute trip from the restaurant home ...
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2answers
148 views

oil shimmering or just smoking?

So im relatively new to cooking and im reading all the technique focused books I can. I noticed that for the same exact goal (ie browning a piece of meat) some books call for you to heat the oil until ...
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2answers
82 views

How to get Palm Oil?

I am trying to make my own Nutella from raw ingredients. I have tried many recipes and eventually bought a wet grinder to make smooth hazelnut paste. Then I bought criollo couverture chocolate and I ...
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3answers
2k views

Is there any substitute for butter (or oil) on puff pastry?

I tried to create puff pastry. For medical reasons I should minimize the fat on my recipe. Puff pastry is mainly made by 3 important ingredients, flour, water, and fat (butter or oil). Unfortunately, ...
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1answer
556 views

Keeping oil spray nozzle from clogging

An entire category of cooking oil sprayers seems to exist on the market. I intend to use such an oil sprayer to deposit a thin layer of oil on a cast iron pan before cooking (crepes, omelettes..). ...
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2answers
1k views

What purpose does adding oil/butter to thin pancake batter serve?

While I understand that adding melted butter or oil to thick, American-style pancakes improves the texture/crumb of the pancake, I have been wondering what the impact is on thin pancakes. Here are ...
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2answers
374 views

How can I keep extra virgin olive oil cool and usable, while it's hot in the summer and when the fridge solidifies the oil?

I've read Gut by Guilia Enders. It says that extra virgin olive oil cleans your heart vessels and has other beneficial effects. The oil binds free radicals in your body. But the oil doesn't wait to ...
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1answer
788 views

What is this brown deposit at the bottom of my Oil can?

We use Filtered groundnut oil for cooking at home. However, we recently changed the brand due to non-availability during COVID-19 lock-down. While pouring the last bit of oil I saw this at the bottom. ...
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1answer
272 views

Does saturated fat result in crispier fried food?

I was watching this video of Kenji making Kung Pao chicken, in which he claims that frying in saturated fat results in crispier food. Is there any truth to this? I found this page stating saturated ...
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112 views

Black sludge, black flakes after seasoning

I recently purchased a new infrared grill. It has stainless steel emitters and porcelain coated cast iron grates above the emitters. The instructions said to season it. So I put vegetable oil all ...
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3answers
2k views

Does oil promote browning of foods?

Recently I've started to roast vegetables without adding oil in a bid to eat healthier. However, they end up coming out of the oven looking more dry instead of crisp and browned, with not as much of ...
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1answer
383 views

Do you add extra oil when replacing eggs in baked goods?

I usually use applesauce to replace eggs in muffins, but I realize that I am losing out on some of the fat that an egg yolk would provide. Should I add more oil when I do this? If so, how much? If it ...
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2answers
1k views

How to maintain oil temperature when deep frying at home?

I was frying chicken and I noticed the amount of time needed to fry the chicken and how dark the batter will end up depends largely on the temperature of the oil. The problem is, the oil temperature ...
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1answer
86 views

Sugar with vegetable oil safe?

During my move to a new home a 10lb bag of granulated pure cane sugar had some vegetable oil drip onto it. After 2 days when I observed that I took the sugar out of its paper bag and put it into a ...
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1answer
119 views

Extracting flavor of ginger in cooking

I have noticed and tried the practice of frying the combination of ginger and garlic pieces in oil/ghee at the very beginning, prominently in Indian cuisines. However, pungent taste from the uncooked ...
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2answers
394 views

Cast Iron Skillet Loses Seasoning After Cooking Chicken?

I season my cast Iron thoroughly until it is so slick it could sell a used car. However, whenever I cook chicken breast, I notice the seasoning comes off? No other foods do this. I can cook eggs ...
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1answer
290 views

Sunflower oil reaching smoke point on medium temperature. Is this normal?

If I turn the heat any lower I fear that the meat won't be cooked well enough. It's only a small amount of smoke. I'm learning to cook and I'm afraid I will start a fire.
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1answer
496 views

Is it normal for my pan to start smoking?

There was only oil in it and there is no smoke when I cook in other pans. Also the heat was medium and I'm afraid if I turn the heat any lower that my meal will be under-cooked
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1answer
148 views

Does smoke point affect max temp of patina

If I were to season a cast iron pan by rubbing it with olive oil(smoke point of 350F to 410F) and putting it in the oven for a while at 340F to create a patina, would I be able to later on use that ...
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2answers
509 views

Why to store olive oil in opaque bottles?

Nowadays it is common to store olive oil in opaque (dark green/brown) bottles to preserve its condition. Does the olive oil get bad if I would use clear glass bottles instead? Does the light "damage" ...
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1answer
143 views

What to do after cooking oil beyond the smoke point

I accidentally cooked oil beyond the smoke point for way too long. Could hardly breathe in the kitchen etc. It's cooled down now and I know it's toxic so my question is what to do with the oil? Can I ...
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1answer
517 views

Why does oil puddle in some non-stick frying pans but not in others?

I have an old teflon frying pan with a non-stick coating (I think all teflon pans are non-stick, but let's not be picky :) ). If I pour some oil on it, it doesn't spread out and cover the pan, it ...
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1answer
451 views

Is MSG soluble in oil?

I know that salt is not soluble in oil. I've tried seasoning oil with it and the salt never dissolved. I was wondering if MSG behaves the same way as salt in oil?
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1answer
108 views

Can cooking oil selection effect Maillard reaction?

Ignoring flavor impartation. When pan-frying: Does picking a higher smoke point oil like avocado oil affect the speed of the Maillard reaction? Will it occur quicker if a lower smoke point oil like ...
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1answer
168 views

Are oils from these spices volatile to the point they will evaporate or lose their potency when cooking a curry?

Spices like black pepper have volatile compounds such as piperine which loses potency/is lost during cooking a curry so it’s best to add it at the end. My question is about cumin, coriander and ...
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1answer
577 views

How does pH and temperature affect emulsification of vegetable oils?

This question discussed about how the molecular properties of the fat in vegetable oil affect emulsification in the making of Mayonnaise. The answer in there suggested that lemon has minimal role (if ...
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2answers
137 views

What influence does the properties of fat in vegetable oil affect emulsification of oil?

I am trying to make vegan mayonnaise. In my first attempt I used soy milk and corn oil as the major ingredients. I tried adding lemon juice instead of vinegar as the emulsifying agent and used the ...

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