Hot answers tagged

62

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 there is no boiling and vapor of the oil. So in an enclosed container it would be more akin to baking, the hot oil heating the air, than steaming. (There would ...


46

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. You probably won't notice that much difference in reality. Maybe, if you hold them under your nose, the whiff will be different than if you hadn't used olive oil....


38

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 quick and doesn't scorch them like microwaving them might. This might take a bit more time than microwaving but it's a much better result. You will never get ...


33

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 way beyond the boiling point for water, it will instantly turn into steam, expand and pull oil drops with it. So apart from lowering the heat - which is not what ...


33

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 tablespoon need not be the "perfect" amount, but should be a good starting point. E.g. the siracha: some like their dish hotter, some less so. In your case I'd ...


33

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). The hot oil would need to be boiling. According to https://www.researchgate.net/post/What_is_the_boiling_temperature_of_cooking_oil_palm_oil_Any_reference Q &...


32

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, which means you won’t get to enjoy the food in peace. In hard times, people have used it and during World War II, the British government suggested using liquid ...


29

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 homemade garlic oil. I'll keep my answer practical. First, depending on where you live, your state, city, county, or other regional government may already have ...


27

Restaurants have massive fans. Commercial deep fryers have temperature control. Example temperature control unit: And massive heating elements (notice 4 temperature controls): Massive heating elements allows for even delivery of heat. When you drop frozen fish it has to kick out some heat but it is careful not to get too hot via temperature control....


27

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, and oils with a high iodine number create soft, sticky polymers. If you want a hard, nonstick surface on the pan, choose the right oil. Coconut oil, Palm oil ...


24

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 fat from the top, or use absorbant paper to absorb the fat. In both cases, it will never remove all of the fat, especially if the soup contains meat or is not a ...


23

There are two parts to this question, the stated part, and the unstated "are you really frying an egg if there is no oil?" For the first part, most manufacturers of non-stick pans claim that their product makes oil unnecessary, and generally I've found that to be true. A little oil helps, but "necessary" might be a stretch. To maximize your non-stickyness ...


21

I am afraid Chef Flambe's answer is wrong. Not everything has a melting point and a boiling point. Oil is made of big organic molecules, containing long carbon chains*. Unlike anorganic substances with small molecules (like water), heating oil does not lead to a point where the molecules stop attracting each other (that would be the boiling point). Instead,...


21

Oil or fat is absolutely not necessary to cook rice. I suspect you may have been taught the pilaf method where the rice is first sauteed in oil or butter, and then liquid is added and the rice is fully cooked. The purpose of the pilaf method is to add depth of flavor. When making pilafs, additional herbs, spices, or aromatics (such as onions) are often ...


21

Donuts are a deep fried food. The texture of deep fried food is unique and cannot be duplicated by other methods. If you bake doughnut dough, you will get small rolls, which will have a similar aroma, but not the same combination of moist, soft inside and fat-crispy outside. You could bake it, as with any other yeast dough, only nobody will recognize it as a ...


19

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's "vegetable oil" is almost certainly a translation of the Japanese サラダ油 sarada abura, literally "salad oil", meaning any of a number of mildly flavored, ...


17

The coating you are talking about is potato starch that is browning on the bottom of the pan, similar to what happens to roux when it is prepared. If you deglaze the pan using alcohol, it will come right off without any effort (water works too, though more is needed). As for how to get the potatoes not to stick, it's important that the pan and the oil are ...


16

There are three major properties an edible fat (I am assuming you are not asking about inedible oils like petroleum based products) has that affect how it is best used: Flavor Saturation Smoke point Properties Flavor The flavor of the fat is very important. So called neutral oils (like canola oil or refined grapeseed oil, or refined peanut oil, among ...


16

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 reached a much higher temperature than it normally could with food in it. When you heat a pan with food in it, some of the heat is transferred to the food, and ...


15

Yes, oxygen (and sunlight) can affect the quality of oil. The oil turns rancid after some time. And storing the oil in a really airtight container (like a can from which air has been evacuated before sealing) should prevent or at least slow the process. However, the problem is that you can't practically store your oil in an airless container and still use ...


15

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 oxidizes faster than saturated. Therefore oils with higher content of unsaturated fat tend to oxide faster. Since oxidation is a reaction, it changes the ...


14

Cleaning (the manufacturer’s instructions): We always recommend washing you MISTO® using directions included in the instructions booklet to keep the internal assembly clean and working properly. Usually MISTO® will need to be cleaned approximately every 6 to 8 weeks to keep it working smoothly. Fill the MISTO® 1/2 full with hot tap water Add ...


14

Indian food is commonly cooked with ghee (clarified butter), for both religious and flavor reasons. Where ghee is not used, coconut or refined palm oil are common. I can also tell you from experience that Indian food can be made with unflavored vegetable oils (canola, sunflower or soy), without a deleterious effect on flavor or texture.


14

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 high smoke point. On those scores, you can't do much better than peanut oil. I have not used rice bran oil. Yellow squash generally means this: (the long one) ...


13

The cold process is easy.Just blend the fresh pulp using a kitchen blender to make a thin and smooth pulp.Heat the pulp in low heat and maintain a 50 degrees celcius heat for about an hour and a quarter.This is called malaxation which enables the oil molecules to collect into globules visible by eye.Then after malaxation,take the warm malaxed pulp and strain ...


13

Olive oil has a notoriously low smoke point. If you're looking for something nutritious to pop corn with, try avocado oil. While burned food tastes yucky, and there is (some) evidence that a steady diet consisting mainly of burnt olive oil may be (slightly) carcinogenic, it is highly unlikely you did anything worse than ruin your munchies.


13

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 :-)


12

The best is flax oil. The next best is soybean oil. The third best is liquid canola (not hydrogenated Crisco). This is because of where those oils are listed on iodine index; which is a measure of how much an oil will polymerize. Polymerization is when oil turns into plastic and is the actual chemical process responsible for "seasoning". Here's a whole ...


12

You can buy really large filters for this purpose. It's how some restaurants filter their fry oil on the cheap. We had two conical strainers and put the huge coffee-like filter between the two so it wouldn't slip down as much, also so we could skim out the large bits easier. If you have a laddle you can sorta force it through faster by agitating in a ...


12

The big difference is that oil can get to a higher temperature than water can. Water turns to steam at 212F, while most oils won't start smoking until 300-400F. Caramelization doesn't happen until 320F (for sucrose and glucose, 230F for fructose), while browning (the Maillard reaction, to be specific) doesn't happen until 375F. Now when you "saute" like ...


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