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Questions tagged [oil]

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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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1 vote
1 answer
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I've melted around 600g of 82% butter, and got some strange light yellow/white precipitation, that takes around 50% of volume, which was at the top while stove was on, but after turning it off, it ...
ZXCV ZXCV's user avatar
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3 votes
2 answers
206 views

I have a pre-mix cake and the instructions say add 200ml of water and 4 eggs... Can I put 100ml of oil and 100ml of water to get a denser, moister cake? Or is that a bad idea? Or even 50ml of oil and ...
Babydrago's user avatar
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7 votes
1 answer
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I have a recipe which requires aromatizing olive oil by warming it up gently with some freshly peeled mandarin skins in it. This helps extracting the peel essential oils into the olive oil. Usually I ...
L.Dutch's user avatar
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3 votes
1 answer
372 views

When I cooked fried chicken, I did not use very high temperature, and the chicken was cooked well inside. The breading layer is crispy and golden brown, NOT BURNT. However, the skin underneath turned ...
Redsbefall's user avatar
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4 votes
0 answers
165 views

I own an earthenware baking pan called a cazuela from Menorca, which looks like this: that was gifted to me by a friend who was visiting the island. The form is glazed and is used by me mainly for ...
John Doe's user avatar
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1 vote
1 answer
233 views

In the video (Turn on CC for translation to English), the Chef suggests to mix Ghee with another oil to prevent burning. This does not make sense as the smoke point of Ghee is much higher than other ...
mindentropy's user avatar
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19 votes
6 answers
6k views

This recent HNQ question on pancakes sticking got me wondering if the good people here might be able to help me solve the biggest culinary mystery of my life. I've been cooking pancakes for over 50 ...
T.E.D.'s user avatar
  • 349
1 vote
3 answers
748 views

I'm deep-frying croquettes rolled in egg then in breadcrumbs. Last time I did this I did it in vegetable oil, and had no problems and nothing unexpected happened. This time I didn't have quite enough ...
user avatar
1 vote
2 answers
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I'm seeing castor oil as a cooking oil in my local INDO-PAK shop and was wondering how good of an idea that is? Will castor oil impart flavour or is it more of a neutral oil? I know my mother would ...
Neil Meyer's user avatar
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-1 votes
2 answers
230 views

I’ve recently been doing a lot of frying and am trying to avoid using products which contain chemicals. Initially I started using extra virgin olive oil but this is very expensive. I also understand ...
James Wilson's user avatar
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0 votes
0 answers
173 views

So I mixed and fried some tomatoes with tallow and really liked the taste. Tomatoes seem to be very potent at changing a fats flavour. So I tried to do the same with extra virgin olive oil and notice ...
James Wilson's user avatar
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1 vote
2 answers
346 views

EDIT: In my question below, I asked about the existence of an apparent dichotomy that I've noticed in the taste of extra virgin olive oils; anticipating that my experience of this dichotomy might ...
Julian Newman's user avatar
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5 votes
2 answers
1k views

I have a sprayer that has a small glass bottle that holds oil for spraying pans etc. It has a very narrow neck. I poured out most of the vegetable (100% canola) oil and put the glass part in the ...
Spehro 'speff' Pefhany's user avatar
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10 votes
3 answers
2k views

In Italy I ate aglio, olio e peperoncino spaghetti which had a strong tasting sauce that I really liked. When I make it at home, it becomes slightly bland unfortunately (e.g. using this recipe ...
Saaru Lindestøkke's user avatar
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4 votes
2 answers
438 views

What are the factors that affect the oil absorption during donut frying? We are frying donuts daily and using too much shortening, so we need advice for reducing it. Are there general factors we ...
Yasser Saad's user avatar
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