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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Purpose of cooking oil

What is the purpose of cooking oils in a recipe? What does it add to a dish? If we remove it from a dish, what does it detract. Is it creaminess, flavour or something else? What was used by people ...
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Fat free oil substitute for frying/sautéing and curries

I want to reduce fat for health reasons. Can someone please tell me a fat free substitute for oil in cooking (not baking) that will not compromise the flavour of the dish? I am asking for a ...
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Why doesn't oil burn and produce smoke at restaurants?

At home when you want to deep-fry something, if you leave the heat on for a minute or two more than you should have, the oil starts to burn and produce smoke. Why doesn't this happen at restaurants ...
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Effecient way to dab grease from dehydrating meat without paper towels

I have read the question here but that question doesn't help me, since the options available in that situation, are not applicable in this situation (see "Limiting factors"). Problem I love to make ...
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1answer
123 views

African palm oil locusts seasoning & preparation?

In Africa, frying locusts in palm oil is common. What kind of stores might sell them? What's the basic technique for frying them, and how would I add seasoning?
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Are there reasons to use olive oil when roasting food at high temperatures?

I see many times chefs choosing olive oil as the fat for cooking recipes that undergo heats of 400f+ (very much above the smoking point of refined olive oil) for 30 minutes, and its virgin olive oil ...
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Substituting canola oil in salad

I have a recipe for Asian salad using canola oil and rice vinegar. Is there a substitution for canola oil that will not be changing the flavor? I would prefer to not use vegetable oil.
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Choosing a Flavorless Oil with Specific Qualities

I'm looking for a cooking oil that's flavorless. Many people like coconut oil, but I think it has too strong of a smell. Olive oil, while noticeably less pungent, is still noticeable. I'm also trying ...
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How reliable is determining cooking oil temperature with a thermometer?

Sometimes I dip my meat thermometer in the hot cooking oil and I wonder if the reading is accurate since I do not use a lot of oil so the metal rod is always making contact with the bottom of the pan. ...
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Effect of the type of oil on a vinaigrette's texture?

When I prepare vinaigrette, I always use the same basic technique: first the vinegar (or another acid liquid like lemon juice), some salt, a spoonful of Dijon mustard and then I add oil little by ...
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If oil in a frying pan gets displaced, say by too much liquid being sweated, will the meat be unevenly cooked?

A thought occurred to me that since oil is a better conductor of heat than water, can too much sweating hurt the cooking process? If the meat sweats a lot of liquid, blood or protein then it can move ...
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How to cook flatbread without oil?

Here's the thing: I am currently experimenting with a Oshawa diet #7 and I discovered that I can make these tasty flatbreads in my frying pan. However, the issue is that after each flatbread is done ...
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How much to heat mustard oil before cooking?

We use mustard oil. How do I know if the oil is ready for cooking? My mother always waits till the pungent smell goes off. I can't put my finger to know if the oil is ready.
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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 ...
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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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Substitutions for vegetable oil in cornbread

I am out of vegetable oil and need to make cornbread. I think you can substitute peanut oil but want to make sure (only need 1/4 cup). I think you can also use olive oil but I only have extra virgin ...
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How to prevent olive oil container from getting oily outside?

I'm using this kind of container to add just drops of oil on top of my food or whatever: Problem is it's always oily so after using it I have to clean my hand. Any trick to keep it clean and non ...
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726 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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801 views

What are the pros and cons of using clarified butter as opposed to regular butter?

I am about to start making clarified butter and I want to know how removing the milk solids affects the end result when sauteing, making flavor bases and other things. I like the idea of cooking with ...
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Is an oil-based roux cooked the same as one made with butter?

I have experience making a roux with butter and flour. If I want to substitute a non-dairy fat (e.g. olive or sunflower oil), will there be any cooking or consistency differences that I need to watch ...
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0answers
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Heating Pan & Oil [duplicate]

Virgin question -- be gentle. Wasn't able to find answer in database. I've seen recipes that say heat pan and then add oil and recipes that say add oil to pan and heat both together. Does it matter?...
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1answer
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How long can you store used cooking oil [duplicate]

How long can you store used cooking oil then re-use it? I deep fried a turkey one year ago and have had it refrigerated since.
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What is the right temperature for deep-frying?

I want to know what is the right temperature for deep-frying, for: Schnitzels French-fries Crockets and Onions. I want to know the lowest temp for the right frying, because I want to keep the oil as ...
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Add spice then oil, or oil then spice?

When I'm cooking chicken, steak or fish, I normally sprinkle on the spices first and then add the oil. Is this the right order, or would it be better to add the oil and then the spices? Also, does it ...
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How to store organic cold press sunflower oil for long term usage?

I have opened the bottle and I will be using very little amount daily. It is not going to be finished soon. What are the storage instructions? Should be stored in fridge?
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How to make hazelnut oil

I want to ask the best way to make hazelnut oil using an oven, a blender, and...cheesecloth? (At this point no online article seems helpful). My plan is to bake hazelnuts at 300 F for 8-15 minutes ...
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1answer
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Food Processor Feeder Tube Hole - What Is It Called and How Does It Work?

I've seen a useful tool on some food processors before, where they have a small hole in the feeder tube that is perfect for making mayonnaise. If you fill the feeder tube with oil, the oil will fall ...
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2answers
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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 ...
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1answer
144 views

Fixing oily dukkah

We just made some dukkah by blitzing a mixture of baked nuts/seeds: almonds, pistachio, fennel, coriander, sesame, caraway, cumin (and raw chia at the very end). It smelled and tasted amazing, but ...
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5answers
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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 ...
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1answer
546 views

Should I keep oil in the refrigerator after deep frying?

We have a turkey fryer and want to know whether we should refrigerate the oil between uses. We have been refrigerating the oil but it takes up lots of room.
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1answer
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How to make tea essential oil?

I tried to make my own tea essentials oil by putting small pieces of tea leaves (dehydrated) into my local alcohol (29% vol). After 1 week, the leaves turned brown, so I removed them out of the ...
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1answer
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Spray oil with hydrocarbon propellants on non-stick pan surfaces

I have heard that using spray-oils with hydrocarbon-based propellants (e.g. butane, isobutane or propane) can, over time, be detrimental to the effectiveness of non-stick pan surfaces. Can anyone ...
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Can deep frying oil be too hot?

Some days ago I made some "eggplant meatballs" (no meat inside - not sure how you would call them in English). The recipe was quite simple: bake the eggplants for 45 mins to soften the pulp, put it ...
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Does the fatty acids in olive oil convert into trans fatty acids when heated?

There is not much I can add on the title without going off topic, just was wondering about it. Any seasoned advice?
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223 views

How many times is it safe to reuse deep frying oil? [duplicate]

How many times is it safe to reuse deep frying oil for things like french fries, falafel, chicken etc.? Does the food deep fried make a difference in that regard, i.e. is it safer to reuse oil that ...
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1answer
334 views

How are puffed rice cakes flavoured?

I am working on puffed rice cakes, but I can not find how they are flavoured. Is the oil sprayed on it and seasoning sprinkled after? Or is an oil-seasoning slurry sprayed, or is it something else ...
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1answer
104 views

Can you use cooking oil to make “African Drop Doughnuts”?

Do you have to use deep-fry oil or corn oil to make "African Drop Doughnuts" or can you use cooking oil?
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How can I process clear avocado oil with a pleasant scent, and how can I dry it faster?

I am processing my oil by cold press. I have to dry it first. I have three challenges: The color of my oil is darker than intended. My oil has a very strong smell. I am seeking a cheaper and faster ...
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5answers
397 views

Why does my skillet burn even when using peanut oil?

When I use peanut oil which is one of the highest smoke point oils the oil still burns. Why is this happening? Is it the burner that's too hot? I have used the burner mainly on high
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1answer
239 views

What is the function of oil in baking/roasting?

Oil is almost always used when cooking vegetables or meat at high temperatures in the oven, but I'm not sure what it actually does - it obviously provides flavour, but there seem to be other purposes. ...
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1answer
611 views

Fruit Oil Extraction

I'm making an experiment which compares different oils. It seems I can make oil from any fruit/seed by just pressing it, filtering the liquid outflow, and letting the filtered liquid settle (keeping ...
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2answers
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What are the reasons for sauteeing with fat?

I know it's a basic question and of course it's what I do every time I cook. But I'd like to know in depth what the reasons are and the detail of how it affects heat transfer and chemical changes in ...
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1answer
902 views

How to use herb extracts or essential oils in drinks

What I am trying to do is make a drink called "Tarhun". It is, in its essence tarragon extract, sugar, water and lemon juice. I can not find fresh tarragon, so I must use either oil based tarragon ...
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3answers
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making cream with almond milk and fat

I want to make a replacement for heavy cream. I'm considering almond milk blended with a fat. I have a high powered blender on the way for this purpose (yes, it will blend). Some fats I'm considering:...
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If not hydrogenated, how are spreads from olive oil made?

I read that many spreads are non hydrogenated, so then how are they made solid?
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How are Oil Types Differant?

I recognize that Canola, Vegetable, and Corn oil are all Vegetable-Based oils, but many Recipes call for different kinds of oil. I don't know why. Is there a major taste/other difference between ...
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1answer
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While making pepper oil with dry crushed red pepper, do I need to sterilize the jars to store for up to 6 months?

I am planning to make a large quantity of oil cooked with dry crushed red pepper. I fry the oil on low heat with the dry crushed red pepper for awhile and then remove it. I plan to distribute it to ...
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If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?

The recipe requires heating the 'vegetable oil' to exactly 375 degrees Fahrenheit with the aid of a candy thermometer. But aren't most oils made from vegetables? Some have a smoke point less than 375....
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1answer
199 views

Seasoning No-Stick Frying Pan

When I buy a brand-new Frying pan, the instructions usually say to "season" or oil the Pan. I just purchased one and it also says to "season" after every 10 dishwasher cycles. I always wash my pan by ...

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