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
80 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
123 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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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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199 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
112 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
168 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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35 views

Flaxseed (Linseed) oil over time

What is the amount of edible oil as function of time after crushing after harvesting in dependence of storage conditions? Is there a serious study that has measured the edible oil content over time?...
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1answer
122 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
82 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
127 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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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
109 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
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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
129 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
194 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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0answers
102 views

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
198 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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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 ...
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1answer
102 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
124 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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2answers
193 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
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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2answers
203 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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1answer
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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 ...
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1answer
122 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
156 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
112 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
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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
501 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
100 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
81 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 ...
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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
149 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. ...
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1answer
185 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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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
218 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, ...
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1answer
227 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
346 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 ...
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1answer
201 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
537 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
168 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
114 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
75 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
297 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
11k 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 ...
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1answer
4k 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
200 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
123 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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122 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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