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64 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 ...
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  • 2,633
47 votes
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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. ...
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  • 124k
44 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 ...
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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 ...
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  • 66.6k
35 votes

Cooking steak in frying pan, problem with oil splatter

You need to realize that oil doesn't splatter, water does. In fact, you could heat oil until it catches fire without any mayor movement. But the moment water reaches the oil, which in a hot pan is ...
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  • 53.9k
34 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 ...
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  • 38.6k
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 ...
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  • 53.9k
33 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, ...
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  • 53.9k
33 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). ...
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  • 6,984
31 votes
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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 ...
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  • 20.2k
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 ...
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  • 45k
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 ...
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  • 6,358
27 votes
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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, ...
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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 ...
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  • 8,066
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 ...
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  • 19.4k
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 ...
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20 votes
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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 ...
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  • 20.2k
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 ...
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  • 45k
19 votes
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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'...
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  • 1,099
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 ...
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  • 784
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,...
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  • 124k
16 votes
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Why does oil burn when put into a hot pan?

Yes, your pan was too hot. Because your pan was empty when you heated it, it had minimal heat capacity, and could only lose heat by convection and radiation. Thus, it heated up quickly, and likely ...
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16 votes
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If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?

Peanut (groundnut) oil is a great option. In the US vegetable oil generally means soybean oil or a soybean oil blend. The main things are that it be neutral (little or no taste of its own), with a ...
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  • 58k
16 votes
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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 ...
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  • 19.4k
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. ...
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15 votes
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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 ...
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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 ...
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13 votes

Cooking steak in frying pan, problem with oil splatter

In Scandinavia we have this thing: The "lid" is a thin wire mesh that allows steam to escape and keeps most of the oil in. I have no idea what it is called in english :-)
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  • 131
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 ...
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  • 5,530
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 ...
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