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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 ...

4
votes
2answers
227 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
votes
1answer
124 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
votes
1answer
80 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
vote
1answer
48 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
votes
2answers
122 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 ...
-2
votes
3answers
94 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
votes
1answer
78 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 ...
1
vote
2answers
107 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 ...
1
vote
0answers
46 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
votes
2answers
173 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
vote
1answer
64 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?
0
votes
1answer
122 views

What are the black spots on the lid of my expensive oil bottle?

I ordered a couple of oils from Amazon and those were shipped to me from India last week. I was using one today and found some black spots on the inner side of the cap. I tried wiping it away but ...
0
votes
2answers
166 views

Oil substitution for butter in pastry recipe

I have just made a pastie in a pie dish using S.Burt's recipe Can I substitute olive oil for butter/shortening in pie crust?. It was really delicious but has no strength. I used rice oil and lite milk ...
-1
votes
1answer
278 views

How to preserve home made garlic sauce for at least two years shelf life?

I am thinking of starting a business selling home made garlic sauce. The sauce contains both, oil and water as well as lemon juice. How can I prevent it from spoiling and extend its shelf life?
3
votes
2answers
163 views

Frying in a microwave?

So I like to eat a cooked lunch, but my work break room only has a microwave - incapable of producing the Maillard reaction and only good for reheating decaying food into a disgusting, soggy pap. I ...
3
votes
2answers
145 views

Excess oil in fan grease trap after stir frying in a wok

I use a steel wok on induction. When I weekly check the fan grease trap, there's enough oil to run a 1957 DeSoto through the Nevada desert and still have plenty left over for John Travolta's hair. ...
0
votes
0answers
33 views

Is there any healthy and clean trick to stop oil splatter? [duplicate]

I gave mixing the oil with salt a bash, but the pan was grim to clean afterwards, and it seems like it's probably pretty unhealthy. I realise that I could thaw out food first, but I don't have a ...
2
votes
1answer
66 views

Suitable oils for roasting chicken at high temperature in cast iron

Over the last several years I've been perfecting my roast chicken recipe, starting with Arthur Schwartz' Garlic and Paprika Rubbed Roast Chicken recipe. The basic approach I now use involves ...
2
votes
1answer
203 views

Excess oil / holes in cheese when baking pizza

I'm making a simple pizza using: A regular water/flour/yeast dough wo/oil, raised, kneaded and flattened thin with a rolling pin High quality minced meat (<5% fat), pre-fried in a pan without oil, ...
0
votes
0answers
11 views

Bottling Peri Peri Sauce [duplicate]

I am looking to bottle and sell a peri peri sauce and am wondering if anyone can walk me through the procedures of cooking>pressure cooking>bottling such a sauce that contains oil in the recipe. ...
0
votes
0answers
18 views

How do I best infuse oil without heating the oil? [duplicate]

I was watching a video on Filipino garlic rice where the presenter said they infused 1 part garlic and 1 part oil for three days. Then they cooked the rice in a rice cooker with that oil and the ...
2
votes
2answers
813 views

What is the yellow colour and what ingredients go into seekh kebabs fat?

When grilling seekh kebab fat drips I notice it's yellow colour. If you grill plain mince or meat it's usually white colour so it must mean some ingredients are getting imparted into the seekh kebabs ...
0
votes
0answers
30 views

Can fat be store long term? [duplicate]

I like to use fat from cow or sheep ribs or chops over oils. I don't think this is the same as suet which is fat only from the kidneys. I boil or grill the fat out of meat and store it in a plastic ...
0
votes
1answer
178 views

Why can't I tighten my olive oil bottle? [closed]

It seems every olive oil bottle I buy lately is not made to be tightened all the way. Why?
0
votes
0answers
258 views

baking with grapeseed oil

I made vegan cookies and we found a recipe that sounded great but required 3/4 c of grape seed oil in the cookies. The cookies tasted great but you could see oil residue which made us lose our desire ...
20
votes
8answers
11k views

Steaming with oil instead of water

Can you cook some foods just placing them in a metal frame above hot oil? In the same way as steaming vegetables, but with oil. Is that a thing?
17
votes
2answers
5k views

Is it safe to cook with food grade mineral oil?

There is a thing such as "food grade mineral oil". Does "food grade" means it is safe to cook with? I know it is used widely for oiling cutting boards. Also, the U.S. Food and Drug Administration (...
1
vote
0answers
947 views

How can I mask or reduce the taste of coconut oil? Perhaps a spice of some sort?

I love it for its health benefits and I can't eat most other oils in higher amounts, but my meals are very fatty (and I intend to keep that that way), so that means a lot of coconut oil. However it's ...
-1
votes
1answer
196 views

Does microwaving move significantly more oil\fat from fries than other cooking method, how to prevent?

If I reheat originally fried fries, when I microwave fries or protein it seems to me a lot of fat in short time has leeched out\evaporated. Does microwaving cause this and is there a way I can ...
2
votes
0answers
182 views

Is it normal for hot mustard oil to foam strongly when ingredients are added, and why does it?

I noticed that my mustard oil (of indian brands, as bought outside india, from specialty grocers carrying indian ingredients) tends to foam/bloom much more than other strongly heated oils when adding ...
0
votes
0answers
54 views

If oil starts to smoke, does that mean it's already gone toxic? [duplicate]

When heating oil sometimes I notice smoke comes out and this sets home smoke detector off. At this point I lower the fire or just add food. Does this mean that it's already hit the smoking point and ...
0
votes
1answer
2k views

How often should I change oil if reusing daily? [duplicate]

At the moment I'm frying chips and protein 3 times a day daily using a fry machine. I'm using sunflower oil though could use others if needed but right now that's easiest to use. The oil stays in the ...
-4
votes
1answer
136 views

How does this kebab products ensure fat stays inside meat while maintaining a safe temp?

The product in question is this: https://www.sainsburys.co.uk/shop/gb/groceries/humza-meat-charcoal-kebab-x8-400g It contains 17g of fat per 100 grams. The fat content suggests it hasn't been cooked ...
0
votes
1answer
96 views

How to ensure fat stays in meat/fish?

I'm looking for a cooking method which retains fat and oil. When I grill, boil, simmer etc I notice most of the oil leaves the meat. Which method is best to ensure fats and oils are retained during ...
0
votes
1answer
214 views

When you fry fish or meat, does the interior fat stay inside or does it come out and the surface absorbs the cooking oil instead?

My question applies to both deep frying and sauteing. With boiling, grilling or roasting, fat will come out of the meat. So much of the fat or oils in meat or fish will leave the meat. Does this ...
0
votes
2answers
206 views

How much smoke to expect from making a roux?

I live in an apartment and am considering making a roux for a gumbo. I've seen methods for using an oven to make the roux, but I've noticed that there's a high possibility of getting a lot of smoke ...
2
votes
4answers
1k views

Why can't I put food on the pan while the stove is heating up?

I see a lot of cooks and chefs heat up the pan first, then add oil/butter, then add the ingredients into the pan. Is there a particular reason why they don't put stuff on the pan and then turn on the ...
0
votes
2answers
361 views

Advice on how I can make my own 1 cal cooking spray like frylight

I've been using frylight for years, but I'm trying to swap to a healthier version with no chemicals. I've been doing some research on the internet and some people have talked about making their own ...
4
votes
1answer
115 views

Can coconut oil be used for frying?

I found various contradicting sources as to whether coconut oil can be used for frying or not. Some claim it is "The ideal oil for frying" as it has a high smoking point, while some say it is not ...
2
votes
1answer
116 views

Has the oil started to smoke here?

Following the question posted here concerning the safety of cooking with olive oil Is cooking with olive oil bad or toxic? I wasn't quite sure how to tell when the oil actually starts to smoke ...
3
votes
1answer
126 views

What plants have the most oil?

I was looking into making my own vegetable oil, something exotic they don't have on store shelves. So my question: Which plants, or what kind of plants, can you extract the most oil from? Would it be ...
0
votes
1answer
60 views

Oil extraction from lemon

Recently I have taken to natural aromas and colours. Does anyone have any idea on best method and equipment for extraction of oil from lemon rind?
1
vote
4answers
3k views

Does oil boil just like water does?

When one heats oil in a pan, there comes a time when it starts boiling (bubbles coming up) just like water. Now I know that water bubbles are formed to the the increase in the K.E of molecules and ...
2
votes
2answers
6k views

What kind of oil and vinegar are used on italian subs? [closed]

I'm a huge fan of sub sandwiches of all varieties, especially the type usually advertised as "italian". One thing I've come to love is oil and vinegar - whenever it's offered as a condiment in a ...
4
votes
3answers
392 views

Can I save peanut oil from turkey fryer after rain?

I just fried my first turkey and left the oil outside to cool. While we were inside enjoying the turkey we realized it had been raining for a while. I didn't have a lid on the pot. I was planning on ...
9
votes
2answers
844 views

How does sunlight degrade cooking oil?

Why exactly is it recommended to store cooking oil away from sunlight? How does sunlight accelerate spoilage?
4
votes
1answer
155 views

Adding Pure Oleogustus Flavor

Recent scientific research indicates that there's a sixth taste, oleogustus. Responsible for the flavorful taste of fat in small quantities, and rancidity in large quantities. The research also ...
1
vote
1answer
100 views

Herb infused oil - what went wrong

I tried to make herb infused oil, but not matter how long I blend it it's still bitty. I used 250ml of grapeseed oil, 15g of basil, 15g of chives, 15g of parsley, 15g of dill. I blanched the herbs, ...
-1
votes
2answers
116 views

Where is oil going in grilled chops?

I grilled some fatty lamb chops hoping I could get the oil and use it as part of a sauce. However after cooking I relaised there was only a very little amount of oil in the lower pan. Do you know ...
0
votes
1answer
384 views

Why was sauteed spinach watery?

I sauteed some spinach in a little oil and when eating the oil with spinach I noticed the oil tasted a bit watery and I could have sworn I saw water(likely from spinach) in the oil while it was frying....