A few days back I was making garlic bread. I had pressed garlic into olive oil, added a little salt, and forgot about it for a good half hour or so. When I came
I am relatively new to deep-frying. Having seen the questions about oil reuse and conservation, I'm still at a loss about what's going on with my oil... My sun
So many recipes list olive oil in the ingredients, as the oil to fry things in. What are the benefits or reasons that I should use olive oil over regular generi
My parents went out of town for a bit and so I had to fend for myself with cooking! I made some chicken and some quesadillas on a particular pan. However, my
I stir fry several times a week. When I do I do each portion seperately, made to order. How much oil should I use? How do I figure out how much oil to use for
Possible Duplicate:Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan? When sauteing food with oil,
I've been told that most white truffle oil is fake. Is this true? How do you determine whether it is fake? All of the white truffle oil I've bought has a slive
I recently spotted grapeseed oil at Costco. I've been considering switching over from Canola oil; are there any culinary advantages or disadvantages of grapese
I recently tried making the Korean side dish gamja jorim. Although the taste was spot on it was noticeably different from what is available at local Korean rest
If I roast a selection of mixed nuts, does it significantly change their nutritional content? Also: Are there any potential food safety issues around roasting
The introduction in the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking mentions that this mixture can be used to flavor meat and many other
This is more of a food preparation/health question since it's after the food has been cooked. Recently I've been substituting butter with olive oil. For example
Whenever I'm doing scrambled or fried eggs, I use butter and a regular frying pan (aluminium I think) without any special non-stick coating. They never stick to
Is there a fixed percentage of how much of the oil used to frying french fries will stay in the served french fries? I guess that it depends on things like di
I'd like to use extra virgin olive oil for the above mentioned cooking methods as opposed to other oils/butter. Are there any downsides to it, or can it be used
I use a Misto oil spritzer. You fill it up with oil and pump it up and spray a pan with it. It's gotten clogged up so that it just squirts a steady stream of o
What's the theory on using water vs oil for chicken marinades? I ask because of this recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1731460
I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bit
I cooked some Turkey sausage out of the casing in about 3/4 a tablespoon of canola oil (recipe called for olive oil). I tried to drain out most of the grease.
While following the advice in this answer I placed two ripe Bhut Jolokia peppers in a fresh bottle of olive oil, and put it on the shelf to sit for a month so t