I'm making an experiment which compares different oils. It seems I can make oil from any fruit/seed by just pressing it, filtering the liquid outflow, and lett
Oil is almost always used when cooking vegetables or meat at high temperatures in the oven, but I'm not sure what it actually does - it obviously provides flavo
When I use peanut oil which is one of the highest smoke point oils the oil still burns. Why is this happening? Is it the burner that's too hot? I have used the
I am processing my oil by cold press. I have to dry it first. I have three challenges: The color of my oil is darker than intended. My oil has a very strong s
Do you have to use deep-fry oil or corn oil to make "African Drop Doughnuts" or can you use cooking oil?
I am working on puffed rice cakes, but I can not find how they are flavoured. Is the oil sprayed on it and seasoning sprinkled after? Or is an oil-seasoning s
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
There is not much I can add on the title without going off topic, just was wondering about it. Any seasoned advice?
Some days ago I made some "eggplant meatballs" (no meat inside - not sure how you would call them in English). The recipe was quite simple: bake the eggplants
I have heard that using spray-oils with hydrocarbon-based propellants (e.g. butane, isobutane or propane) can, over time, be detrimental to the effectiveness of
I tried to make my own tea essentials oil by putting small pieces of tea leaves (dehydrated) into my local alcohol (29% vol). After 1 week, the leaves turned b
We have a turkey fryer and want to know whether we should refrigerate the oil between uses. We have been refrigerating the oil but it takes up lots of room.
I was using canola oil and put the stove top setting on "high - 9". I read plenty of guides suggesting there will infact be oil splatter, but it was pretty exce
We just made some dukkah by blitzing a mixture of baked nuts/seeds: almonds, pistachio, fennel, coriander, sesame, caraway, cumin (and raw chia at the very end)
It has been told several times in the past that Olive oil cannot be used for Indian cooking. So, I want to use Olive oil as a spread on bread. The raw Extra Vi
I just cleaned up a rusty cast-iron skillet and I would like to season it. The thing is that I don't have lard handy and I'm wondering whether any of my other o
I've seen a useful tool on some food processors before, where they have a small hole in the feeder tube that is perfect for making mayonnaise. If you fill the f
I want to ask the best way to make hazelnut oil using an oven, a blender, and...cheesecloth? (At this point no online article seems helpful). My plan is to ba
I have opened the bottle and I will be using very little amount daily. It is not going to be finished soon. What are the storage instructions? Should be stor
When I'm cooking chicken, steak or fish, I normally sprinkle on the spices first and then add the oil. Is this the right order, or would it be better to add the