I am making chilli oil using light olive oil, crushed chilli, dried garlic, dried fennel seeds and parsley. I have been making this for years. I am concerned a
I have difficulty evenly distributing oils (butter, chicken or bacon fat, and other oils) around a non-stick pan. Of course I can use cooking spray, but I need
I know using fresh herbs to infuse oil can be dangerous as the oil might become a breeding ground for botulism. I was wondering, if I first rinse my herbs (or p
My apologies if this question is misplaced, but I've always wondered: what causes the oil to bubble and sizzle when you fry something in it? It's always intri
I'm a totally amateur "cook" and I was always taught that before I cook rice, I have to add some oil or lard to it and cook in that. But why is it necessary? O
I'm trying to find a solution to counter-top storage of oils (olive, sesame, fish) and other sauces (balsamic, soy) that I use frequently. I was thinking of re
I'm working through a pizza dough recipe, and one of the instructions is to use oil on the worktop to stretch and fold the dough: Oil the worktop once more,
I realized that for steamed cake, the recipe calls for little or no oil. Why is this so? What will happen if I add more oil to the recipe? The ingredients ar
Almost every salad recipes I've read needs some oil. What's its effect on vegetables? How does it change the flavor? If oil is not used for the taste, why is
I am making macaroni and I need 4 tablespoons of butter, but I don't have any butter. I am going to use coconut oil as a substitute but do I use the same amount
I often use a toaster oven where I line the tray with aluminum foil and coat it in something so the food doesn't stick. Is a difference between using butter or
I am making bolognese for dinner tonight. In the past I have had trouble with oil in the sauce giving it a not very nice oily texture. I tried to limit the amo
Olive oil is more expensive than normal oils, but due to its nutrition properties (and probably its taste), chefs prefer to use it for lots of different applica
I'm addicted to curries and recently I participated on an internet discussion about oil separation in a curry. It is conventional wisdom that
Well, I haven't really cleaned my cabinets right above the stove for a few years so now they are covered in sticky, nasty goo that's basically settled oil fumes
I've been scouring the net for DIY spreadable butter recipes but nearly all of them use Canola oil, but all I've got available here is Vegetable Oil and Coconut
Today I had… hard conversation with my girlfriend whether to use or not oil (semi refined sunflower) when cooking scrambled eggs on a non-stick pan. My
The most recent brand of sunflower butter (Mara Natha) that I've been using left a green tinted liquid inside the glass jar after I attempted to wash it out for
I made popcorn by putting a layer of olive oil at the bottom of a steel pot, putting in the kernels and cooking it on high heat for a minute or so. When it star
Aside from imparting a different flavour, when baking and cooking can you substitute coconut oil for other oils (including butter) with the same results? I have