According to all the recipes, we have to leave the salted and covered with sugar pork in the fridge over night. In the morning we wash it, wipe it dry and put i
I like donuts but I don't make them at home because for a bowl of donuts I consume a lot of oil. The oil gets a sweet taste to it afterwards and can't reuse i
I used my moms sugar cookie recipe that our family and I have used for years. For some reason the dough was real dry and crumbly. I took it out and formed it an
I am not proficient in cooking but I have one question which I am not able to figure out. I have read on internet some oils should be used for dressing, other
Someone told me a while ago that if you cook with olive oil (in a curry, for example) that its properties change compared with using it in a cold dish (e.g., sa
I bought my third Misto (love them) and the pump head does not move after filling and pressurizing the canister. It is not clogged, as nothing has gone through
Many sources suggest that olive oil loses its distinctive flavors when heated to high temperatures (e.g., Can extra virgin olive oil be used for stir frying, ro
I have an aluminium hard anodized non stick pans. When I use oil for sauteing, it many times disappears - For example when i fry shallots or eggplants. Is this
I got a kitchen blowtorch for Christmas. Frying eggs in vegetable oil for breakfast, it occurred to me that the blowtorch would be an effective way to cook the
I was at the supermarket just now, and there were 2 types of refined canola oil, with very different pricing. Is there any reason to believe that the cheaper on
Is it okay to use oil that was used for deep frying for regular frying (for example frying your omelette ? For the sake of the argument, lets assume that the oi
I was recently at my locals farmers market and someone was handing out samples (cooked) of what they were selling. The guy cooking said to never use olive oil a
In an effort to reduce oils from my diet, I've been trying to saute without oil, but I'm not sure how to do it. In doing so, my pans now have a brown residue th
I am infusing olive oil with truffles. How can I do it safely? Heating the oil destroys the truffle smell and pickling it is a sure way to do the same. Are ther
I have a ceramic oil bottle that I don't use. It's just not as convenient as I hoped it would be. I'd like to donate it, but it still has an oil residue insid
First of, sorry of the question is not for here, but I can't seemk to find more proper place... My question is, how much lemons are needed to produce 1 kilogram
I am browsing olive oil on Google Shopping (the following problem also happens when I shop in local supermarkets). I found the information about unit price of o
We know all food is organic (made of carbon). So if we throw organic stuff down the drain, it should get decomposed by bacteria and shrink. S
I order coconut oil and it is bottled. In the room temperature, it is solid, so I cannot reach the contents of the bottle. Is there a way, how to get that oil?
Does anyone have experience with colouring vegetable/olive oil? My goal is to end up with a brown-chocolate colour so that the result would be a chocolate look-