I ordered a couple of oils from Amazon and those were shipped to me from India last week. I was using one today and found some black spots on the inner side of
I think I tried to put oil in a spray bottle before and I don't recall it working very well. how can you make a cooking spray that will not gum up a spray bottl
So it seems that every time that I pan sear something, any oil I have in the beginning seems to be gone about half way through and it turns into me dry searing
What various types of latkes are there? I mean besides the classic potato latke. I mostly curious as to Jewish foods for now.
Is this olive oil lid sealed and safe to use even though the side looks bumpy? It looks sealed at the top but do tiny dents or slight bulges on the side of the
I'm wanting my oil to taste of garam masala. At the moment I'm adding a little bit of powder to oil and frying it. The problem is the powder doesnt dissolve a
Recently I've been frying garam masala because I want some tasty oil(which should not be watery). At first it was kind of working however it now seems the oil
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
So I wanted to infuse garlic flavour to my sunflower oil. I sliced one full garlic and added it to cold sunflower oil and let it be for a week. When I opened it
I'm looking to make a variety of infused oils (lemon zest infused, garlic confit oil, herb oil, etc--all strained with no solids left) to have on hand. Unfortun
I bought a carbon steel frying pan. Now I need to season it. I think i messed up the first time. So I scrubbed it clean again. Now how do I now if my oil is po
Introduction While making vegetable recipe we generally initiate with same procedure for every vegetable i.e. in 2 spoon of hot oil we put mustard, cumin, and
I've always been taught that when frying anything at all, it's of the utmost importance keep the oil below its smoke point. Once the oil starts smoking, I've he
when we are cooking something, we don’t know how much oil we need, so sometimes we add too much oil, which affects the taste of the dish. What can I do w
Sometimes I want to avoid oil and oil-related food. How do I remove oil from soup?
I'm interested in making pure avocado oil. (No additives). I plan to do this in a recipe that was posted on StackExchange here: How do I press avocadoes to ma
Sometimes during cooking oil drops falls in floor, and look ugly. How can I remove these types of oil spots from floor?
Is there a better term for flavoured oil? For example, a "chili oil" is clearly not same as "grape seed oil" or "snake oil".
When cooking layered paratha, what can I use as an alternative to oil?
I am going to be making some cheesecake in a square muffin pan (pictured). I am planning to make crustless cheesecake. Just eggs, cream cheese, and sugar. H