I would like to know if there is a dry food product available that is a good substitute for vegetable oil or butter. I want to package dry mixes that I can tak
I've just started branching out into the more interesting and challenging breads. I'm not particularly skilled at handling dough and I don't have great coordina
I've read in a number books that at high temperatures vegetable oils oxidize. Also, some vegetable oils (I have heard) are processed at high temperatures so th
When cooking oil doesn't spread well, how do I fix that without spray or spill? How often do I need to reapply oil? Which oils catch fire? Is
There are so many russian internet-resourses that - without any proof - warn about mixing the above, because it can "drastically increase the
I have several glass bottles with speed pourers like this: I am thinking of using these bottles to hold my oil/vinegar/soy sauce/etc as well as liquors for
According to this: What oil or fat to use for different purposes? For general pan cooking: olive oil (any kind), butter.. I see video from youtube such as Ho
I have recently started cooking steaks at home and I really enjoy it. BUT I really hate the oil splatter all over my kitchen floor and stove top after I'm done
I have vegetable oil but my recipe calls for olive oil. Will it make a difference to use the vegetable oil? Also, what would the conversion be? I'm trying to ma
Oil that had dripped from a bottle of vegetable oil got on the shelf of my kitchen cupboard. I didn't notice it then put a tray on top, several months later I f
I was trying to make the scrambled eggs based on the answer found here. I set my stainless-steel pan on the burner and set the burner about halfway between medi
I recently made some lemon oil. Here's how I made it (question at the bottom): I took the zest of about 12 lemons, packed it in a half pint jar, filled it to t
What is the smoking point of salmon fillet oil cooking in oven (baked in a foil parcel)? (could be a range) There is one Q&A at What is the best time and t
My co-workers and I are in a debate. We brought some french fries home from a fast-food restaurant in paper bags and they got soggy. My co-workers maintain that
Forgive the heresy, but I've recently had some pizza delivered. I noticed it was quite oily, and I have seen and heard horror stories of pizza basically drownin
When sautéing vegetables in oil – for example carrots, should I wait for the oil to heat up and then add the vegetables, or should I put the vegeta
I use refined sun flower oil (Fortune brand). Now I am realising that there is a glue like substance in the oil, also, it is so sticky that, the container in
I just happen to have one of those Betty Crocker cookie mixes on hand today, and the ingredients list at the back calls for 1/2 a stick of softened butter. I do
What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying? Is it safe and acce
How long past the "Use by date" is cooking oil good for if it has never been opened?