Meats with a low fat content, like shrimp and chicken breast are often suggested to be cooked at a high temperature for a short period of time. However meats w
I have tried to extract coconut oil. Below is the process I have followed. Ground the coconut flesh with some added water. Milked the ground coconut flesh by co
I checked on this article that most used oil is Soyabean oil, in USA. why the number of Soyabean oil still very high as compared to other oils
Almond extracts can apparently be based on a base oil or on alcohol - what's the functional difference? I was making some almond biscuits (cookies) the other da
What is the difference? Does the oil protect the nuts from oxidation? Does it make it taste better? Does the type of oil / nuts matter?
I got a Tefal deep fryer for Christmas (yay!) which has an automatic filtering system so you can re-use oil multiple times. When reading through the manual it s
The olive oil from canned sardine is delicious to eat with the sardines themselves on toast. However the olive oil doesn't seem to pair with any other food. In
I read around and haven't found a clear answer. Is there a minimum ratio of lecithin (preferably powder) to fat required to fully emulsify it in water? Does the
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
I like fried eggs dropped into very hot coconut oil so that the white crisps up (seriously, try it). However, I worry sometimes that I might be getting the oil
I was reading my local Chinese take-out's menu that somehow ended up stuck to my fridge door and I noticed under their logo a marketing bullet-point advertising
The title says it all...almost. I was preparing a warm (90-100F) mixture of tap water, EV olive oil, and leaf lard (each about 50-60g). At first, the oil and wa