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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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5
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1answer
236 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 ...
4
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1answer
199 views

What is the maximum temperature to use when cooking with flavor oils?

I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as ...
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1answer
66 views

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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3answers
10k views

How are Belgian fries different than the average French fries found in North America?

How do Belgian fries differ from the French fries we are accustomed to eat in the US and Canada in such places as McDonald's, Wendy's, Burger King and so on? Is it the variety of potato, the ...
-2
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1answer
120 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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2answers
104 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 ...
16
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13answers
79k views

How to clean a clogged Misto oil sprayer/spritzer?

I use a Misto oil spritzer. You fill it up with oil and pump it up and spray a pan with it. It's gotten clogged up so that it just squirts a steady stream of oil (not a spray). Any ideas how to ...
9
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2answers
395 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. ...
2
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1answer
92 views

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?
2
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2answers
189 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 ...
2
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1answer
125 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 ...
2
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0answers
98 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 ...
2
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1answer
181 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 ...
19
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6answers
108k views

What happens if I use vegetable oil in a cake?

I want to bake a cake out of baking mix bought at a shop. The mix already contains flour, baking soda, vanillin, other minor components. The manual says I need to add butter. I'd like to use ...
20
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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 ...
3
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1answer
101 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 ...
2
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2answers
117 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 ...
5
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2answers
189 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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2answers
21k views

How to get rid of raw taste of Extra Virgin Olive oil?

It has been told several times in the past that Olive oil cannot be used for Indian cooking. So, I want to use Olive oil as a spread on bread. The raw Extra Virgin Olive oil tastes like "oil"! Don't ...
2
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1answer
86 views

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 ...
13
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5answers
37k views

Does oil evaporate?

The oil is said to be evaporate at very high temperatures but while cooking something in pan with oil, is the smoke that goes upwards because of oil evaporation? If not why does the chambers of ...
5
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4answers
8k views

Why is delivered pizza often oily?

Forgive the heresy, but I've recently had some pizza delivered. I noticed it was quite oily, and I have seen and heard horror stories of pizza basically drowning in oil. This does not happen when I ...
16
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6answers
18k views

dry garlic in oil --> botulism risk?

My girlfriend and I are thinking of preparing some flavored oils for Christmas presents this year (don't tell anyone!). We've read online that fresh garlic presents a health hazard when stored at room ...
2
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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 ...
7
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3answers
3k views

How to tell the proper amount of oil to use when sautéing vegetables and meat?

A common meal That I make in a pinch is Italian sausage with peppers and onions. I'll cut up a few red and yellow peppers, a whole onion, and throw it in a pan with some olive oil. Once the vegetables ...
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2answers
627 views

Boiling Beef Chorizo as part of a soup base?

I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe for disaster, so I'm asking for more ...
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1answer
144 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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6answers
5k views

Type of oil to cook white/black pudding in?

What type of oil is best for pan frying either white pudding or black pudding? I don't want to use bacon grease (I'm not cooking any bacon) and cannot fry it in its own fat (no fat renders out of ...
3
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1answer
113 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 ...
1
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1answer
120 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 ...
19
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5answers
28k views

Cooking steak in frying pan, problem with oil splatter

I was using canola oil and put the stove top setting on "high - 9". I read plenty of guides suggesting there will infact be oil splatter, but it was pretty excessive and burning my arm with one drop ...
2
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0answers
109 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 ...
15
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3answers
5k views

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 ...
4
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4answers
294 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. ...
1
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2answers
91 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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7answers
2k views

I want to substitute liquid oil with a dry product

I would like to know if there is a dry food product available that is a good substitute for vegetable oil or butter. I want to package dry mixes that I can take camping with me where hopefully all I ...
1
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1answer
78 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 ...
101
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14answers
220k views

Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?

As the title says... I personally heat up the pan first, then put the oil in and after it's heated up add the ingredients. I go with the line of reasoning that doing it this way gives the oil less ...
13
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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 ...
1
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1answer
125 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. ...
2
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1answer
720 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 ...
3
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1answer
175 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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0answers
81 views

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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1answer
115 views

Latkes variations

What various types of latkes are there? I mean besides the classic potato latke. I mostly curious as to Jewish foods for now.
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4answers
196 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.
31
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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, ...
45
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12answers
146k views

Frying Oil Reuse

What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying? Is it safe and acceptable under some circumstances to ...
23
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6answers
212k views

What oil is best for seasoning a cast-iron skillet

I just cleaned up a rusty cast-iron skillet and I would like to season it. The thing is that I don't have lard handy and I'm wondering whether any of my other oils and fats would do. I have: canola, ...
3
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1answer
225 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 ...
0
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1answer
302 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 ...