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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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 ...
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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 ...
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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. ...
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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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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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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.
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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, ...
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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 ...
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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 ...
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No Butter Sous Vide: What did they mean by this?
I just watched an experiment on youtube, where they compare 2 steaks, side by side, the first one with added butter during sous vide (as many people do), the second one without butter.
It seems the ...
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Can I add cocoa butter to white chocolate chips to promote a smoother melt?
My daughter sent me a recipe for gingerbread biscotti which has macadamia nuts and then dipped in white chocolate. The recipe says to "melt according to the instructions on the bag". Well, there are ...
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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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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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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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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?
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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 ...
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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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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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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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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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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?
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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.
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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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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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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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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 ...
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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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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 ...
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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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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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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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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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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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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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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 ...
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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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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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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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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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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 ...
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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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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 ...
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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, ...
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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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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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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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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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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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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 ...
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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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