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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Is there a simple method to calculate added calories from cooking in oil?

Is there a "quick and dirty" way to approximately calculate how many calories a dish will absorb from the oils used to cook it's ingredients (Rather than oil used as an ingredient itself)? ...
Aaargh Zombies's user avatar
1 vote
1 answer
91 views

Is it safe to store seasoned oil at room temperature for a week? [duplicate]

I am preparing a spiced chili oil that I have to store at room temperature for specific reasons. The oil will be consumed within a week, and is stored in a relatively loose-fitting container and also ...
JS4137's user avatar
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5 votes
1 answer
832 views

Can I Use Less Oil In Shrimp Fried Rice?

I want to try making this recipe for my family - however, my wife has a sensitive stomach and I'm worried that the 4 tablespoons of oil this calls for will be excessive. Can I instead use 2 ...
Zibbobz's user avatar
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2 votes
0 answers
94 views

How can I remove the oil from my homemade nut milk?

I am trying to use a homemade nut milk (made from blending nuts and water then squeezing through a cheesecloth) as the liquid base for makgeolli (a fermented rice wine). I do not want to the nut oils ...
sollyc123's user avatar
2 votes
1 answer
132 views

Could frying oil seep through food?

Do foods that expand during frying, like many deep-fried delicacies, carry the risk of hot oil infiltrating their inner spaces, possibly leading to mouth burns upon consumption? Here is what I want to ...
Harjot Dhillon's user avatar
2 votes
1 answer
248 views

A definitive physicochemical guide to smoke points of cooking oils?

I've seen many charts of Smoke Point charts for cooking oils online. And, there all slightly different if not very different. Even MasterClass and SeriousEats seems to have their own versions (butter ...
PettyCashPrash's user avatar
1 vote
1 answer
168 views

Does poaching or steaming oily fish cause it to loose most of its oils like boiling?

I imagine something like boiling causes most of the oil in oily fish to be released into water. What about steaming and poaching? I would imagine it is the same because by the time the entire fish is ...
James Wilson's user avatar
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1 vote
1 answer
248 views

Stainless steel pot on fire

I was cooking in a stainless steel pot with copper bottom. When I added canola oil and olive oil into pot, a flame started. Afterwards, I scrubbed out bottom of pot. The pot looks normal now and I ...
Jane robinson's user avatar
0 votes
0 answers
36 views

Is there a way to extract & store garlic oil, without being infused with any other oil, such as olive? [duplicate]

Have attempted to find ways to extract & preserve straight garlic oil. Only info I have found, have "added" oils, such as olive. I just want to know if it is safe to extract the oil from ...
NStark's user avatar
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2 votes
1 answer
689 views

Mineral oil as a zero calorie alternative to cooking oil

I was thinking about that one Youtube video where the guy adds increasing amounts of sawdust to rice krispie treats. Sawdust is non-poisonous and indigestible, and can't be meaningfully metabolized. ...
Brian Zhu's user avatar
3 votes
1 answer
254 views

Infused oil from garlic *peels* - can this be done without making Clostridium growth medium?

Recently I found a book on reducing food waste that suggested making infused garlic oil from the cut-off ends and (inner, reddish) garlic peels rather than the cloves. The recipe doesn’t involve any ...
KeyboardCat's user avatar
0 votes
0 answers
54 views

Black deposit at the bottom of unused cooking oil? [duplicate]

I see a blackish/brown deposit at the bottom of an unused 5 litre sunflower cooking oil. What is it? And is it normal?
mustaqim's user avatar
8 votes
4 answers
6k views

Why is refined oil cheaper than cold press oil?

Why is refined oil cheaper than cold press oil? Most people know that cold press oil is far more nutritious than refined oil. Then why use refined oil in the first place? If cold pressed oil costs X, ...
jerrymouse's user avatar
3 votes
1 answer
248 views

Sputtering Avocado Oil at High Temps

I recently purchased avocado oil from Costco, specifically Marianne's Harvest Brands Avocado Oil. I've tried frying/sauteing with it a couple of times, and so far, every time I've heated it up, it ...
Adventurous Pallet's user avatar
0 votes
4 answers
363 views

Steamed salmon - loss of oil. Oil utility? Can I collect it?

What is the best way to cook salmon so that I do not lose any nutrients? 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?
8CK's user avatar
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0 votes
1 answer
229 views

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 ...
Eliana's user avatar
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1 vote
0 answers
188 views

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 ...
Tom's user avatar
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0 votes
1 answer
177 views

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 ...
Aaargh Zombies's user avatar
1 vote
2 answers
178 views

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 ...
piripiri's user avatar
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2 votes
2 answers
107 views

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 ...
Mattman944's user avatar
1 vote
1 answer
211 views

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 ...
octern's user avatar
  • 251
0 votes
1 answer
213 views

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 ...
didi1150's user avatar
1 vote
0 answers
64 views

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 ...
Matt W's user avatar
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0 votes
1 answer
130 views

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 ...
Andrew's user avatar
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4 votes
1 answer
305 views

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 ...
Dan B's user avatar
  • 41
2 votes
3 answers
142 views

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. ...
Kentzo's user avatar
  • 403
1 vote
2 answers
269 views

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 ...
Danielle's user avatar
2 votes
1 answer
4k views

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 ...
Roddy of the Frozen Peas's user avatar
1 vote
1 answer
229 views

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 ...
nate's user avatar
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14 votes
2 answers
12k views

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 ...
Dai's user avatar
  • 289
3 votes
2 answers
2k views

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 ...
user13414's user avatar
  • 223
3 votes
0 answers
472 views

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 ...
TLSO's user avatar
  • 281
14 votes
5 answers
7k views

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 ...
bakingfanatic's user avatar
15 votes
1 answer
7k views

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) ...
GdD's user avatar
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9 votes
3 answers
3k views

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?
Bear Bile Farming is Torture's user avatar
4 votes
1 answer
588 views

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....
Chris H's user avatar
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0 votes
1 answer
216 views

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?
Vikas's user avatar
  • 177
3 votes
2 answers
173 views

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 ...
C--'s user avatar
  • 133
0 votes
2 answers
2k views

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 ...
user avatar
20 votes
7 answers
5k views

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 ...
Tom's user avatar
  • 1,564
0 votes
0 answers
101 views

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. ...
西門 正 Code Guy's user avatar
2 votes
1 answer
448 views

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?
user avatar
3 votes
1 answer
155 views

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 ...
西門 正 Code Guy's user avatar
19 votes
3 answers
4k views

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 ...
proto_trash's user avatar
0 votes
0 answers
217 views

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.
Felix's user avatar
  • 1
7 votes
6 answers
11k views

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 ...
Derrick Williams's user avatar
5 votes
2 answers
474 views

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 ...
Erik's user avatar
  • 59
1 vote
1 answer
356 views

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 ...
jesterhooves's user avatar
4 votes
8 answers
31k views

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 ...
rumtscho's user avatar
  • 139k
1 vote
2 answers
502 views

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 ...
Tom's user avatar
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