Which oil or fat is the best option for crispy on the outside fluffy on the inside roast potatoes?
For a while now I have been trying to reduce my intake of fried food, or food otherwise cooked with oil. However I still make a lot of things with onions, and I
I have used Pam with great success, but I'd like to build my own oil sprayer so that I can control what kinds of oil I want to use. I also do a lot of break bak
I bought a bottle of organic flaxseed oil to season some cast iron, and the store keeps it in the refrigerator. Does flaxseed oil need to be refrigerated, or is
So lately I've been pan-cooking single chicken thigh fillets as a snack of sorts. Heat the non-stick pan, and toss a chicken fillet in there, turn around a few
I recently received a bottle of garlic and herb infused olive oil as a gift. It came in a fancy bottle with a cork on top. I tried it out last night and it's te
Just a moment ago, I was making muffins. The recipe calls for 125ml oil. As a footnote, it says that you can replace the oil with 125g butter. Can you do so in
What is the correct (or best) oil to use for fondue?
I live in a region where pancakes are considered traditional food and it's typical to cook them on some special occasions. For example, right now someone has d
Teflon toxicity and second degree burns aside, are there any health issues related to cooking with oil at or past its smoking point? Googling
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 have a weak spot for aromatic oils. Not essential oils, but the cooking oils like hazelnut oil and avocado oil. I love making dishes where they are the primar
My family eats a lot of stir fries and sesame oil is a critical ingredient in many of them. Unfortunately, my wife is allergic to sesame so we need an alternat
I've made a red-wine vinaigrette dressing using olive oil (which makes up the majority of the dressing), red wine, garlic, and basil. My problem is that whenev
When you're stir-frying or sauteeing, I'm sure some of the oil get evaporated due to high temperature. How much of the original oil evaporates? Since I suppose
I screwed up and put 1 1/4 cup veg oil instead of water in my box cake recipe. Is there any way to fix this? Can I add flour or something? Or is it doomed for t
Why is cooking in oil or fat considered dry heating, while cooking in wine is considered moist heating?
When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vi
I made a bottle of basil sauce by myself last year summer. It composed of basil leave, extra virgin olive oil, pine nuts, garlic and parmesan cheese. It was ke
I was recently in an organic market and sampled some of the finest olive oil I've ever tasted. I bought a bottle, and I'm now looking for ways to maximize my