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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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1answer
98 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
78 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
62 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
90 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?
24
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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 ...
1
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1answer
176 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
38 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
79 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
107 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
74 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?
7
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0answers
100 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
3k 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
130 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 ...
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2answers
307 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 ...
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1answer
131 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
91 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 ...
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1answer
55 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
162 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
107 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 ...
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1answer
82 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
119 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 ...
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0answers
61 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 ...
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2answers
186 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
69 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?
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1answer
152 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 ...
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2answers
286 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 ...
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votes
1answer
363 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?
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2answers
173 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
186 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. ...
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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
77 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
210 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
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0answers
13 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
19 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
827 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 ...
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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 ...
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1answer
289 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?
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0answers
417 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 ...
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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?
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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 (...
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0answers
1k 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 ...
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1answer
245 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
214 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 ...
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0answers
55 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 ...
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votes
1answer
146 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
97 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
281 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 ...
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2answers
277 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
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4answers
2k 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 ...