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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84 views

Is my extra virgin olive oil rancid? [closed]

Couldn't tell by smell if my bottle of Great Value olive oil was rancid or not - and decided to taste, about 2 teaspoons. It had the bitter, peppery sorta burn in the back of my throat that some ...
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Which oil is the best to season a cast iron pan from a scientific point of view? [duplicate]

So far I found many answers here which suggest to use flaxseed oil. Its smoke point is very low with 107 °C (225 °F). After searching a while, I could find reports why I should never use flaxseed ...
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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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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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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 ...
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72 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
132 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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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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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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672 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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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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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
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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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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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416 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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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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135 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
773 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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Is there an effective way to remove or neutralize the smell of fried food? [duplicate]

Meal prep tonight included lots of deep frying (canola oil). Hours later the smell persists very strongly. We have the AC on, but aside from that are looking for a way to neutralize the "fried ...
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1answer
218 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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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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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
379 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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958 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
79 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
109 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
279 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
243 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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388 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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121 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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438 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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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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373 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
363 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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101 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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152 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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419 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
127 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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1answer
129 views

If you boil cumin or other seeds, do the volatile oils get released into the sauce?

As above, if you use fennel, cumin or other seeds whole, will the oils get released into the pot liquid or must one ground the seed then add for the oils to come out?
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1answer
179 views

How to fry crispy chips but not too brown?

I recently got a mandoline slicer and started doing some potato chips. They come out great but I wish they were a bit less golden/brown. I tried removing them from the oil earlier but they come out ...
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2answers
208 views

Making a vegan potato-puree like course without whole potatoes

I live in Thailand in which potatoes in retail supermarkets can be a bit expensive because of a bit low demand due to low traditional usage in local cuisine. In my opinion in Thai bazaars the price is ...
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Why does the oil never separate when I try to make an Indian curry?

A lot of curry recipes tell you to keep going until the oil separates, but for me this point never comes. I've tried putting more oil / butter in to start with, but no joy. I've also tried turning up ...
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1answer
331 views

How Does Too Much Oil in Indian Mughlai Food Makes It Tasty?

What is the explanation of oily food being tasty? How does extra oil enhances taste? It is evident North Indian food specialy Mughlai food uses too much oil and it is also true too much oil makes ...
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3k views

Why does rapeseed oil turn sticky but coconut oil doesn't?

Whenever I season my cast iron pan with canola/rapeseed oil it turns sticky after a few weeks. It also gets sticky on the bottle and glues the cap on sometimes. When I season it with coconut oil, it ...
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114 views

Do ground seeds contain oil?

I am referring to things like cumin seeds or others which are meant to contain oil. When they are ground does it loose the oil? Or does the oil exist but it deteriorates due to oxidation? I also ...
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2answers
136 views

USDA Oil Regulation

I know this might not be a question to ask on here but was hoping maybe someone might be in the deep frying industry and could help since I've been on hold for over 1 hour and nothing yet. Does ...
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423 views

How do i make bubbles on surface of chips?

I've never asked a question on here as i'm a new user, I was just wondering if someone could explain how to put bubbles into chips. Ours is a protein based chip and we had a batch that fried and had a ...
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0answers
42 views

Is there any taste/texture difference between refined vegetable oils at temperatues above melting point

I am making vegan cheese and it calls for a lot of refined coconut oil. I am wondering If I were to substitute out half the refined coconut oil for equal parts of another flavorless vegetable oil ...
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396 views

Why did my chili oil flakes split in two layers?

I recently made chili oil at home for the first time, it is delicious and works great. I simply infused canola oil with some spices and then poured it on chili flakes mixed with a bit of black vinegar....

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