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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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47 views

Why is tea tree oil astringent and not slippery like other oils? [closed]

Most oils are slippery and greasy but tea tree (melaleuca) oil is like a solvent similar to alcohol and seems to strip other oils away. Why isn't tea tree oil slippery and greasy like other oils? I ...
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2answers
2k 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 ...
3
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1answer
93 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
114 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 ...
5
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2answers
185 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 ...
2
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0answers
38 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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1answer
135 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....
2
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1answer
81 views

Does oil oxidation create trans fats?

I am considering switching to beef tallow for my high heat cooking, as it has a high smoke point and is a saturated fat (which means, that it does not oxidize easily). Also recent randomized control ...
3
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1answer
107 views

How do you make unsalted olives?

How do I cure olives without using salt? Is oil the only option? Or salt free fermentation of some sort? I found this one claiming to be unsalted but couldn't find any recipe/resource describing the ...
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1answer
107 views

How to safely reuse glass bottles to store oils

I like to reuse glass bottles and jars in my kitchen in order to create less waste. Recently, I bought a large quantity of olive oil which I would like to use by pouring some of it in an empty 500ml ...
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0answers
104 views

Using a ultrasound homogenizer to increase meat juicyness

I saw a popular TV show where a cook competes against a scientist. They made a pork belly, the cook made a brine and injected the brine directly into the meat with a needle, and the scientist also ...
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3answers
4k views

Olive oil in Japanese cooking

I recently ventured a bit outside my usual European cooking and started making recipes from a "westernized" Japanese cookbook I was gifted. Some recipes for salads call for "vegetable oil" in the ...
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4answers
195 views

What's the secret to pan-searing a steak with regard to oil's smoking point?

Lately I've been trying my best to learn how to pan-sear a steak at home and the main takeaways I've gathered from my research and distilling tips from the likes of Gordon Ramsay, Jamie Oliver etc. ...
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2answers
89 views

Is it important to let meat sit in oil before grilling/baking?

You should put oil on your meat to prevent it drying out. Does it make a difference if you coat then cook straight away or leave coated for a while, if so how long should you keep it for?
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1answer
77 views

Why does meat coated in oil cook better than meat not coated in oil?

I recently oven cooked some meat. Half was coated in oil the other half not. Other than that they had salt and no other ingredients. After cooking for about an hour I found the one coated in oil ...
13
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1answer
3k views

Preserving culinary oils

I've been making a chili oil and green onion oil for my friends for months with a lot of interest in buying. I want to start selling it at farmers markets & stores but want to ensure it is ...
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1answer
100 views

How to infuse black layer of peppercorn into an oil?

I am interested in infusing the black layer flavours(not inner white parts) of black pepper into an oil. I imagine this can be achieved by adding whole black peppercorns to oil and frying a little. ...
3
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1answer
166 views

What is early harvest olive oil?

I think it means picking the olives early I.e when they are green(unripe) . Is this correct? I’ve also heard people say that like any fruit, they should be used when they are ripe ie black so wouldn’...
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81 views

Which uk olive oil can I buy is really early harvest extra virgin olive oil?

I want to buy early harvest extra virgin olive oil, however, it seems there is no way to know what is the real thing. Searching suggests supermarket brands have been tested and failed to be extra ...
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4answers
186 views

Why do recipes have the instruction to fry in olive oil? [closed]

Can someone please tell me, why do cooking instructions have you frying in olive oil? That doesn't make any sense as olive oil has a very low smoking point.
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2answers
5k views

What are some good ways to treat frozen vegetables such that they behave like fresh vegetables when stir frying them?

Forgive me for being a novice. I like having frozen spinach, onions, broccoli, and vegetables since they're convenient and don't spoil. But I only know the practices for cooking, and in particular, ...
3
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1answer
222 views

Avocado Oil Moisturizer- Edible? [closed]

I bought a bottle of avocado oil to cook with, but I failed to realize that the label was for moisturizer, not food. The label says that it is pure, 100% avocado oil, not scented or anything. I know ...
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1answer
262 views

Botulism risk with oil

I've been reading about oil infused with raw veg and herbs and how it can give you botulism, and now I'm worried that when I use oil when preparing any vegetables I will contaminate my oil with ...
3
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1answer
186 views

No Butter Sous Vide: What did they mean by this?

I just watched an experiment on youtube, where they compare 2 steaks, side by side, the first one with added butter during sous vide (as many people do), the second one without butter. It seems the ...
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2answers
231 views

Can I add cocoa butter to white chocolate chips to promote a smoother melt?

My daughter sent me a recipe for gingerbread biscotti which has macadamia nuts and then dipped in white chocolate. The recipe says to "melt according to the instructions on the bag". Well, there are ...
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1answer
152 views

Olive oil instead of peanut oil to air fry potato?

I’m allergic to peanut oil, can I use olive oil for baking potatoes in a power air fryer oven elite
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1answer
100 views

Is the induction cooktop sinking my eggs? Why are they sticking to the bottom

I have this tried and true fried egg recipe I have done multitudes of time. It is as simple as putting in a pool of some oil and cracking the eggs into it. I can then cover it and leave it to cook for ...
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0answers
74 views

Is there any cooking oil mister designed such that the oil is never in contact with plastic parts?

Is there any cooking oil mister designed such that the oil is never in contact with plastic parts? I just don't like the possibility of having any plastic chemicals dissolved in the oil.
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2answers
247 views

Food Rancidity Question

Since rancid oil produces free radicals, would that rancid oil if mixed with fresh oil cause the fresh oil to go rancid as well?
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7answers
10k views

I used olive oil to finish my salad serving utensils - now what?

I recently received some homemade unfinished wood salad serving utensils as a gift, and like a dummy, I figured it would be safe to rub them down with some olive oil. Now, I've learned that since ...
2
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1answer
2k views

Sunflower oil for seasoning cast iron

Can I use sunflower oil to season my cast-iron pan? I know the oil needs to be able to tolerate high temperature and I'm not sure if this oil is fit for purpose.
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1answer
119 views

How do I prevent mini cheesecakes from stick in muffin pan

I am going to be making some cheesecake in a square muffin pan (pictured). I am planning to make crustless cheesecake. Just eggs, cream cheese, and sugar. How do I ensure the mini cheesecake come ...
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1answer
105 views

What is an alternative to oil in layered paratha?

When cooking layered paratha, what can I use as an alternative to oil?
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2answers
118 views

What is the proper term for real oil vs. flavoured oil?

Is there a better term for flavoured oil? For example, a "chili oil" is clearly not same as "grape seed oil" or "snake oil".
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2answers
80 views

How can I remove oil spots from kitchen floor? [closed]

Sometimes during cooking oil drops falls in floor, and look ugly. How can I remove these types of oil spots from floor?
9
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1answer
328 views

To make avocado oil, how ripe do your avocados need to be?

I'm interested in making pure avocado oil. (No additives). I plan to do this in a recipe that was posted on StackExchange here: How do I press avocadoes to make avocado oil? (Anthony Njoka's answer. ...
8
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3answers
7k views

How do I remove oil from soup? [duplicate]

Sometimes I want to avoid oil and oil-related food. How do I remove oil from soup?
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2answers
741 views

How can I remove excess fat/oil from my slow cooker dish?

when we are cooking something, we don’t know how much oil we need, so sometimes we add too much oil, which affects the taste of the dish. What can I do when this happened? How can I remove the excess ...
4
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2answers
873 views

Is it okay for oil to smoke in stir-fry?

I've always been taught that when frying anything at all, it's of the utmost importance keep the oil below its smoke point. Once the oil starts smoking, I've heard, it's game over-- the oil is ...
2
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1answer
156 views

Why asafoetida clumps in hot oil?

Introduction While making vegetable recipe we generally initiate with same procedure for every vegetable i.e. in 2 spoon of hot oil we put mustard, cumin, and asafoetida before adding pieces of any ...
3
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1answer
126 views

Polymerized Oil or Burned Oil?

I bought a carbon steel frying pan. Now I need to season it. I think i messed up the first time. So I scrubbed it clean again. Now how do I now if my oil is polymerized or actually burned? I heated ...
1
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1answer
82 views

Freezing flavored/infused oils

I'm looking to make a variety of infused oils (lemon zest infused, garlic confit oil, herb oil, etc--all strained with no solids left) to have on hand. Unfortunately, most recipes recommend to use ...
2
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2answers
352 views

Raw garlic in Sunflower oil

So I wanted to infuse garlic flavour to my sunflower oil. I sliced one full garlic and added it to cold sunflower oil and let it be for a week. When I opened it, the flavour seemed to have infused ...
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3answers
176 views

How to make oil have powder garam masala taste?

I'm wanting my oil to taste of garam masala. At the moment I'm adding a little bit of powder to oil and frying it. The problem is the powder doesnt dissolve and the flavour doesnt seem to go to all ...
-2
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1answer
101 views

fried garam masala tastes watery

Recently I've been frying garam masala because I want some tasty oil(which should not be watery). At first it was kind of working however it now seems the oil is watery and not thick or oily if you ...
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2answers
246 views

Olive oil lid sealed properly?

Is this olive oil lid sealed and safe to use even though the side looks bumpy? It looks sealed at the top but do tiny dents or slight bulges on the side of the lid matter? It was covered with plastic ...
-3
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1answer
115 views

Latkes variations

What various types of latkes are there? I mean besides the classic potato latke. I mostly curious as to Jewish foods for now.
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0answers
93 views

Carbonized oil when seasoning carbon steel [duplicate]

I've been trying to season my 11 7/8" Matfer Bourgeat Carbon Steel pan, with mixed success. The first time I did it, I had this weird patch of my pan that wasn't very nonstick, so I scrubbed off the ...
0
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2answers
254 views

When pan searing, why does all of my oil keep disappearing?

So it seems that every time that I pan sear something, any oil I have in the beginning seems to be gone about half way through and it turns into me dry searing whatever I am cooking. My guess is that ...
1
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1answer
74 views

How to make homemade cooking spray

I think I tried to put oil in a spray bottle before and I don't recall it working very well. how can you make a cooking spray that will not gum up a spray bottle?