I want to know what is the right temperature for deep-frying, for: Schnitzels French-fries Crockets and Onions. I want to know the lowest temp for the right fr
How long can you store used cooking oil then re-use it? I deep fried a turkey one year ago and have had it refrigerated since.
As the title says... I personally heat up the pan first, then put the oil in and after it's heated up add the ingredients. I go with the line of reasoning tha
I have experience making a roux with butter and flour. If I want to substitute a non-dairy fat (e.g. olive or sunflower oil), will there be any cooking or consi
I am about to start making clarified butter and I want to know how removing the milk solids affects the end result when sauteing, making flavor bases and other
I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe fo
I'm using this kind of container to add just drops of oil on top of my food or whatever: Problem is it's always oily so after using it I have to clean my ha
I am out of vegetable oil and need to make cornbread. I think you can substitute peanut oil but want to make sure (only need 1/4 cup). I think you can also use
I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavo
How do Belgian fries differ from the French fries we are accustomed to eat in the US and Canada in such places as McDonald's, Wendy's, Burger King and so on? Is
We use mustard oil. How do I know if the oil is ready for cooking? My mother always waits till the pungent smell goes off. I can't put my finger to know if t
Here's the thing: I am currently experimenting with a Oshawa diet #7 and I discovered that I can make these tasty flatbreads in my frying pan. However, the is
A thought occurred to me that since oil is a better conductor of heat than water, can too much sweating hurt the cooking process? If the meat sweats a lot of li
When I prepare vinaigrette, I always use the same basic technique: first the vinegar (or another acid liquid like lemon juice), some salt, a spoonful of Dijon m
Sometimes I dip my meat thermometer in the hot cooking oil and I wonder if the reading is accurate since I do not use a lot of oil so the metal rod is always ma
I'm looking for a cooking oil that's flavorless. Many people like coconut oil, but I think it has too strong of a smell. Olive oil, while noticeably less punge
I have a recipe for Asian salad using canola oil and rice vinegar. Is there a substitution for canola oil that will not be changing the flavor? I would prefer
I see many times chefs choosing olive oil as the fat for cooking recipes that undergo heats of 400f+ (very much above the smoking point of refined olive oil) fo
In Africa, frying locusts in palm oil is common. What kind of stores might sell them? What's the basic technique for frying them, and how would I add seasoning?
I have read the question here but that question doesn't help me, since the options available in that situation, are not applicable in this situation (see "Limit