I was recently watching a friend sauté vegetables (specifically artichokes and broccoli) and instead of using olive oil, she used water. What's the diffe
In my case its still sealed in the container, and http://www.eatbydate.com/other/condiments/how-long-does-oil-last/ claims 3 years (unopened) / 2 years (opened)
At home, how should I know whether Olive oil, I purchased, is pure enough? What is the purity test for Olive oil? What do you mean by "pure"? Could you ple
A basic marinade is acid, oil, herbs/spices. I understand the herbs and spices are for taste, the acid helps meat absorb by breaking down the
Today I am supposed to make a chocolate mousse for dinner and I need butter (melted).The shops are closed. Can I use vegetable oil instead of melted butter?
Some canned fish is available in oil or brine (e.g. tuna, salmon, saury), while other types of canned fish are only available with oil (e.g. sardines, mackerel)
When I buy fresh ground peanut butter, it has a very dry, paste-like texture with almost no oil. It can sit on my shelf for a week in warm weather and no oil se
I have two carbon steel skillets from De Buyer. They are no stainless steel skillets so I have to season them. I did this with the flaxseed oil method (apply a
During the making of clarified butter, I mistakenly mixed the oil and protiens in the pot with a wooden spoon. So I have an emulsion now. I was thinking, that t
I have some olive oil that has gone a bit cloudy. What causes that to happen, and is it still safe to use?
A little context: I make craft chili oils for friends and family. I use a two-step infusion process. First, I infuse the oil for flavor with spices. Second, I a
When I buy a brand-new Frying pan, the instructions usually say to "season" or oil the Pan. I just purchased one and it also says to "season" after every 10 dis
The recipe requires heating the 'vegetable oil' to exactly 375 degrees Fahrenheit with the aid of a candy thermometer. But aren't most oils made from vegetable
I am planning to make a large quantity of oil cooked with dry crushed red pepper. I fry the oil on low heat with the dry crushed red pepper for awhile and then
I recognize that Canola, Vegetable, and Corn oil are all Vegetable-Based oils, but many Recipes call for different kinds of oil. I don't know why. Is there a ma
I read that many spreads are non hydrogenated, so then how are they made solid?
I want to make a replacement for heavy cream. I'm considering almond milk blended with a fat. I have a high powered blender on the way for this purpose (yes, it
I'm sure everyone's seen this - that brownish stuff left behind when you grease an area of a baking dish that gets left exposed to the heat. Soap doesn't bother
What I am trying to do is make a drink called "Tarhun". It is, in its essence tarragon extract, sugar, water and lemon juice. I can not find fresh tarragon, so
I know it's a basic question and of course it's what I do every time I cook. But I'd like to know in depth what the reasons are and the detail of how it affects