63 votes

Steaming with oil instead of water

That really wouldn't work. With steaming the water is heated to boiling which creates steam. Since the food is colder, the steam condenses on the food which transfers heat to the food. With hot oil ...
MaxW's user avatar
  • 2,649
47 votes
Accepted

I used olive oil to finish my salad serving utensils - now what?

Do nothing, or maybe give them a soap wash. You seem to be very worried about what are very small effects. Sure, the oil can oxidize over time. It won't turn your utensils into a big ball of funk. ...
rumtscho's user avatar
  • 139k
45 votes

Why do North American Chinese restaurants advertise "We use 100% Vegetable oil"?

Odds are that anything sold in the US as ‘vegetable oil’ is soybean oil, but it might mean something different to a restaurant. The issue is that it used to be fairly common for restaurants to uses ...
Joe's user avatar
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38 votes
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What are some good ways to treat frozen vegetables such that they behave like fresh vegetables when stir frying them?

The first thing is to do is thaw them properly before you cook them, half frozen vegetables will cool your pan too much. I often thaw frozen vegetables by soaking them in hot tap water, this is pretty ...
GdD's user avatar
  • 76.2k
37 votes

Why is refined oil cheaper than cold press oil?

Your assumption is unfortunately too simplified. There are a lot of factors at play that you haven't considered so far: Let’s look at unrefined oils first: For them to be marketable, they must be free ...
Stephie's user avatar
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34 votes
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Is it safe to cook with food grade mineral oil?

Well, food-grade means you can ingest some without poisoning yourself. It does not mean it’s a suitable replacement for cooking or baking. If you do use it, you will soon learn that it’s a laxative, ...
Stephie's user avatar
  • 59.6k
33 votes

Recipe calls for a heaping teaspoon of a liquid ingredient

Obviously you can't "heap" a liquid. What helps is if you remember that in cooking measurements are not set in stone. The amount given in a recipe can basically always be tweaked to your liking - a ...
Stephie's user avatar
  • 59.6k
33 votes

Is there a way to dilute oil?

It doesn't actually dissolve. It disperses (easily seen as some will eventually settle out). The distinction is important, as dissolving could be solved by time or heat. A few things may help when ...
Chris H's user avatar
  • 44.1k
32 votes

Steaming with oil instead of water

I have never heard of anyone "steaming" vegetables using oil instead of water. Placing them in a metal frame above hot oil would not be as effective as cooking them surrounded by steam (from water). ...
Lorel C.'s user avatar
  • 7,112
31 votes
Accepted

Does preheating a pan before sautéing aromatics make a difference?

I prefer to cook aromatics starting from a cold pan/oil, whenever possible. Starting with a cold pan makes it easier to avoid singeing the ingredients. (You really don't want a "sear" in ...
Sneftel's user avatar
  • 29.1k
29 votes

Preserving culinary oils

You don't realize it, but you've asked a hot-button question. Expect to get lots of comments about botulism, etc. This is a result of a report a few years back about folks getting botulism from ...
FuzzyChef's user avatar
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27 votes
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Why doesn't oil burn and produce smoke at restaurants?

Restaurants have massive fans. Commercial deep fryers have temperature control. Example temperature control unit: And massive heating elements (notice 4 temperature controls): Massive ...
paparazzo's user avatar
  • 6,308
27 votes
Accepted

Why does rapeseed oil turn sticky but coconut oil doesn't?

It is a chemical quality of the oil called "iodine number". There is nothing you can do about it, it is as inherent in the oil as its smoke point. Oils with a low iodine number create hard polymers, ...
rumtscho's user avatar
  • 139k
25 votes
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Why does my deep fryer say not to use peanut oil?

On the T-fal USA website, they address this in their FAQ section. (A quick check on the UK Tefal site shows the same question.) Regardless of which model of fryer you have, it seems that all of their ...
AMtwo's user avatar
  • 9,017
24 votes
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How do I remove oil from soup?

The easiest way, is to cool (fridge) it down and remove the hardened fat that should have floated to the top. You could try doing while the soup is hot by using a shallow spoon and spoon the liquid ...
Max's user avatar
  • 20.4k
24 votes

Can I cook with the olive oil from canned sardines?

Yes, you can use the oil for other purposes, although due to the strong fish aroma and taste it would probably best be used only in a fish dish. I frequently use the oil from anchovies to fry onions ...
Greybeard's user avatar
  • 5,936
21 votes

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

Wellll… not really. Not exactly like you’re asking. But yes, for practical purposes. Try this: saute a whole eggplant in a reasonable amount of oil (2 tbsp or so) for several minutes, then visually ...
Sneftel's user avatar
  • 29.1k
20 votes

How much oil is necessary to fry/cook eggs?

Technically, an egg is not "fried" unless there is at least some oil involved. So even though you could cook an egg in a very well-seasoned cast iron pan with no oil, it wouldn't ...
FuzzyChef's user avatar
  • 64.3k
19 votes
Accepted

Olive oil in Japanese cooking

Olive oil is not native to Japan and is never used in traditional Japanese cooking. (Yes, olives are now grown in Japan and olive oil is readily available, but so are burgers and pizza.) Your recipe'...
lambshaanxy's user avatar
  • 1,396
19 votes
Accepted

Is there any substitute for butter (or oil) on puff pastry?

No. An edible organic liquid that does not dissolve in water, almost by definition, is an oil. That's not the important thing, though. Substances like mineral oil are edible yet non-nutritive; they ...
Sneftel's user avatar
  • 29.1k
18 votes

What container for olive oil for longest shelf life?

From my research on this, it sounds like you should be minimising the following as much as possible (two of which you've mentioned in your question): Exposure to light Exposure to heat Oxidisation ...
mfox's user avatar
  • 774
17 votes

Is there a way to dilute oil?

To answer your question as stated: no, there is no way to dilute oil, at least not in a sense that would be helpful for your situation. In cooking, there are basically only three edible liquids: water,...
rumtscho's user avatar
  • 139k
16 votes
Accepted

How much oil is necessary to fry/cook eggs?

I'd say not more than a table spoon (around 15ml), maybe a little more if you feel your eggs are sticking; you need to experiment, but I think you should use as little as possible. Use oil (or other ...
Max's user avatar
  • 20.4k
16 votes

Does preheating a pan before sautéing aromatics make a difference?

It depends heavily on what you're cooking. For Indian or central Asian styles of cooking, for example, the spices get tempered in the hot oil first, and the oil absolutely needs to be heated first. ...
J...'s user avatar
  • 952
15 votes
Accepted

How does sunlight degrade cooking oil?

The main enemy of oil is oxidation, which is the reaction of the constituent molecules with oxygen. How fast oxidation occurs will depend on the type of oil you consider. For example, unsaturated fat ...
greedyscholars's user avatar
15 votes

What container for olive oil for longest shelf life?

Get a darkened glass bottle - can be dark green or amber-colored. Amber-colored filters out better than green, it is easier to recycle and produce (therefore, cheaper), that's why we very regularly ...
Juliana Karasawa Souza's user avatar
14 votes

Roasting nuts with versus without oil. Is there any significant difference?

The primary reason to toast nuts with oil is to get better heat transfer from the pan/oven to the nuts themselves; this is particularly important if toasting nuts on the stove, as you can end up with ...
Blargant's user avatar
  • 2,432
13 votes

Does oil boil just like water does?

Oil does boil like water, at least in theory, but in practice you should never see oil boil during cooking. The temperatures cooking oils will boil at is much higher than their smoke points. You never ...
Ross Ridge's user avatar
  • 2,176
13 votes

Is there a way to dilute oil?

I invented a method to facilitate dissolving of protein powder shakes for an Innocentive contest. It worked pretty well but I did not win so there must be a better method out there. The idea is that ...
Willk's user avatar
  • 6,616
13 votes

How much oil is necessary to fry/cook eggs?

The amount of oil required is dependant on the result you want. At minimum, you can fry an egg in a teaspoon of oil, but if you want the top basted you will need sufficient that you can splash some ...
Tetsujin's user avatar
  • 29.7k

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