I just got my first ever deep fryer yesterday. Looking round in the shops, I found that I can get bottled frying oil, or a white solid block type of fat which I
I've noticed that most recipes that end up in a pan in the oven will have me grease or oil the pan at the start of the recipe. This is long before I have anythi
I tried both peanut oil and sunflower oil on the same food cooked in the same pan and noticed that when cooked with sunflower oil, the food tends to stick to t
I want to make some chickpea delight. I don't know what it's called in English; it is a Persian recipe, and literally translates to "little chickpea confectiona
What is meant by "neutral" oils? Conversely, what would make an oil not neutral? When is it important that the oil be neutral (or not)?
I want to cook eggs and I want to know the amount of oil that I have to add for 4 eggs. The eggs' weight is about 75-80gr.
Specifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough? I have always assumed it was just for flavor, but I suspect
I know that adding oil to pasta water doesn't keep the noodles from sticking--much better to do that after cooking. I also know that there's no need to cook pas
On the show "Chopped", a contestant was running out of time to finish his entrée (using the mystery ingredients: gingersnaps, sweet potatoes, farina and
I make a french dressing > I blend using a milk shake mixer. Usually as I add the oil, sugar and vinegar it mixes up to a very nice creamy thick dressing. L
Perhaps it is due to confusion surrounding silicone, but what studies exist that document the safety and best practices of using silicone oil? I understand it i
I occasionally deep fry using peanut oil. The small amount used in my deep fryer (around one quart/1 liter) is easy enough to store in a polypropylene container
If I want to make a really superior vegetable or seafood tempura, what kind of oil should I use, and what temperature should I heat it to? I've been using refi
Possible Duplicate:Need to refrigerate vinaigrette? I am curious if there is anything wrong with keeping oil, salt, and vinegar toget
The oil is said to be evaporate at very high temperatures but while cooking something in pan with oil, is the smoke that goes upwards because of oil evaporation
I've have seen that several chefs and home cooks (e.g. my mom) store oils like canola and olive in ceramic or glass bottles with pour spouts that are not sealed
How to check whether the Olive oil is fit for consumption or not? The oil is in a bottle and doesn't have any froth. EDIT 1: The oil is about 1 and a half yea
What is the easiest way to strain fry oil? I strain fry oil so it can be reused. I've been using cheesecloth put inside a funnel. It works but it's a bit m
My boyfriend is convinced that a non-stick coating on a pan (Teflon, seasoned cast iron, eco-ceramic, what have you) is equivalent to eliminating the need for u
I was recently helping with some recipes and was instructed to use water for "sauteing" onions, celery, garlic, etc. in place of oil (scare quotes on "saute" si