I know that salt is not soluble in oil. I've tried seasoning oil with it and the salt never dissolved. I was wondering if MSG behaves the same way as salt in oi
I have an old teflon frying pan with a non-stick coating (I think all teflon pans are non-stick, but let's not be picky :) ). If I pour some oil on it, it doe
I accidentally cooked oil beyond the smoke point for way too long. Could hardly breathe in the kitchen etc. It's cooled down now and I know it's toxic so my que
Nowadays it is common to store olive oil in opaque (dark green/brown) bottles to preserve its condition. Does the olive oil get bad if I would use clear glass
If I were to season a cast iron pan by rubbing it with olive oil(smoke point of 350F to 410F) and putting it in the oven for a while at 340F to create a patina,
There was only oil in it and there is no smoke when I cook in other pans. Also the heat was medium and I'm afraid if I turn the heat any lower that my meal will
If I turn the heat any lower I fear that the meat won't be cooked well enough. It's only a small amount of smoke. I'm learning to cook and I'm afraid I will sta
I season my cast Iron thoroughly until it is so slick it could sell a used car. However, whenever I cook chicken breast, I notice the seasoning comes off? No
I have noticed and tried the practice of frying the combination of ginger and garlic pieces in oil/ghee at the very beginning, prominently in Indian cuisines. H
During my move to a new home a 10lb bag of granulated pure cane sugar had some vegetable oil drip onto it. After 2 days when I observed that I took the sugar ou
I was frying chicken and I noticed the amount of time needed to fry the chicken and how dark the batter will end up depends largely on the temperature of the oi
I usually use applesauce to replace eggs in muffins, but I realize that I am losing out on some of the fat that an egg yolk would provide. Should I add more oil
Recently I've started to roast vegetables without adding oil in a bid to eat healthier. However, they end up coming out of the oven looking more dry instead of
I recently purchased a new infrared grill. It has stainless steel emitters and porcelain coated cast iron grates above the emitters. The instructions said to
I was watching this video of Kenji making Kung Pao chicken, in which he claims that frying in saturated fat results in crispier food. Is there any truth to this
We use Filtered groundnut oil for cooking at home. However, we recently changed the brand due to non-availability during COVID-19 lock-down. While pouring the l
I've read Gut by Guilia Enders. It says that extra virgin olive oil cleans your heart vessels and has other beneficial effects. The oil binds free radicals in y
While I understand that adding melted butter or oil to thick, American-style pancakes improves the texture/crumb of the pancake, I have been wondering what the
An entire category of cooking oil sprayers seems to exist on the market. I intend to use such an oil sprayer to deposit a thin layer of oil on a cast iron pan b
I tried to create puff pastry. For medical reasons I should minimize the fat on my recipe. Puff pastry is mainly made by 3 important ingredients, flour, water,