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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Steamed salmon - loss of oil. Oil utility? Can I collect it?
What is the best way to cook salmon? If I were to steam the Salmon, I seem to be letting a lot of fluid, oil or something ooze off. Can I collect it?
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Excess oil when boiling vegetables even though no added oil
When I make my vegetables, I boil tomatoes, onions, broccoli, cauliflower, mushrooms, collard greens and eggplants in plain water. To my surprise I always find oil on top of the water, even though I ...
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Best way to clean frying pan after searing beef in oil [duplicate]
when i fry beef, its usually easiest to clean while hot. I don't care about warping or damaging my old pan. i do not want to let it cool off, because then it is exponentially harder to clean.
But, I ...
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Why do panko breadcrumbs absorb less oil than regular breadcrumbs?
In various sources I see that panko is lighter and airier and absorbs less grease but they don't back this up with why that would be the case.
My theories are
It's the crustless bread - doesn't make ...
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Cooking in oil VS brushing on oil before cooking for
I'm trying to reduce the amount of oil used to cook products such as flatbread or Pierogi where oil is used to produce a crisp texture on the surface of the foodstuff rather than purely to cook it.
My ...
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Which are the primary oils/fats that are used in Latin America?
Are there predominant types of oils or fats that are used in Latin American cooking, in the way you would say that olive oil is typical for Southern Europe?
Maybe it does not even make sense to speak ...
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Safer way to heat 1 oz of oil
I am looking for an alternative to a procedure that my wife uses. She has been doing this for a very long time, and is very resistant to change.
She takes a metal ladle, puts about 1 oz of vegetable ...
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Does "hydrogenated vegetable oil" on a US food label legally mean fully hydrogenated?
Some food labels list "partially hydrogenated vegetable oil" as an ingredient. Others say "hydrogenated vegetable oil." Are there any US regulations regarding how those terms ...
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Did I ruin my wok? [duplicate]
I jist got my new wok (I have never used one before), and I wanted to try it out. The package said that it was already seasoned, but I tried to season it nevertheless. Well, I washed the wok first and ...
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Only fluffy waffles always stick
I have the Salter Deep Fill XL waffle iron and it has served me very well with this recipe:
100ml milk
100g self raising flour (Doves Farm gluten free, in my case)
1 large egg
1tsp vanilla extract
...
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What specific vegetables, variables, or other things can I add to food to make it less greasy
My mother is bringing home Kevins Seafood. If u don't know what it is know that its fried fish thats very, very greasy. I was thinking about making some potato salad to go with the fish. I could even ...
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Mason jar silicone seal mystery
For food storage I mainly use mason jars with stainless steel lids and food-grade silicone ring seals to keep them airtight. Twice while storing different types of loose-leaf tea, the silicone seals ...
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Can vegetable oil be infused with paprika without heating?
Some recipes, particularly for salad dressings, have a step where you are expected to heat a minuscule amount (e.g. 2 Tbsps) of a vegetable oil and cook paprika in it for a brief period of time (e.g. ...
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Flavored Butter Sauce/Liquid
To explain kind of what I am looking for. When going to a local Chinese restaurant they have a Mongolian bar where they cook the food you choose in flavored sauces of your choice. My go to is the ...
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Should I store chili crisp in the refrigerator?
Generally speaking I only refrigerate things that say something along the lines of "refrigerate after opening" or "keep refrigerated" on the label. I opened a new jar of chili ...
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Exploding leaf lard
The title says it all...almost.
I was preparing a warm (90-100F) mixture of tap water, EV olive oil, and leaf lard (each about 50-60g). At first, the oil and water were added and brought to said ...
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Why do North American Chinese restaurants advertise "We use 100% Vegetable oil"?
I was reading my local Chinese take-out's menu that somehow ended up stuck to my fridge door and I noticed under their logo a marketing bullet-point advertising:
We use 100% Vegetable Oil
That ...
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Is it obvious when an oil reaches its smoking point?
I like fried eggs dropped into very hot coconut oil so that the white crisps up (seriously, try it). However, I worry sometimes that I might be getting the oil too hot and consequently releasing ...
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How much (sunflower) lecithin should be used to emulsify each gram of fat in water?
I read around and haven't found a clear answer. Is there a minimum ratio of lecithin (preferably powder) to fat required to fully emulsify it in water? Does the amount of water matter? And does the ...
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Can I cook with the olive oil from canned sardines?
The olive oil from canned sardine is delicious to eat with the sardines themselves on toast.
However the olive oil doesn't seem to pair with any other food. In the past I tried to use the oil with ...
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Why does my deep fryer say not to use peanut oil?
I got a Tefal deep fryer for Christmas (yay!) which has an automatic filtering system so you can re-use oil multiple times. When reading through the manual it says 'Do not use groundnut (i.e. peanut) ...
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Roasting nuts with versus without oil. Is there any significant difference?
What is the difference?
Does the oil protect the nuts from oxidation?
Does it make it taste better?
Does the type of oil / nuts matter?
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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 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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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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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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What to do with the olive oil from canned sardines?
Olive oil is good for you, and it seems wasteful to throw it away. Yet all recipes call for draining the sardines prior to usage.
Any good ideas on what to do with that olive oil?
Is it some bad kind ...
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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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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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