Semi-food related but wasn't sure where else to post it. I was just cooking up a quick late night meal and ended up throwing a little garlic powder onto my pas
Long story short: I made a bunch of meatloaf and I forgot to buy butter. I need to make gravy. The way I usually make gravy is to melt some butter, to suppleme
Nowadays it is common to store olive oil in opaque (dark green/brown) bottles to preserve its condition. Does the olive oil get bad if I would use clear glass
I'm putting olive oil (probably too much) in my oven tray when roasting vegetables, potatoes, poultry, etc. Can I use soy butter instead of olive oil? Alterna
I canned some pepper sauce. It had peppers and green tomatoes. After 3 days of being refrigerated , the peppers are floating on top and has blobs of cloudy mate
Olive oil is good for you, and it seems wasteful to throw it away. Yet all recipes call for draining the sardines prior to usage. Any good ideas on what to do
I received dinner rolls brushed with olive oil from take out from an Italian restaurant (part of the brown paper bad they came in became translucent during the
When mixing tuna (from a can and heated with a little olive oil) with cooking cream (panna), often the whole thing goes wrong, unfortunately: Instead of having
I was hoping you could all educate me. I remember living in Turkey and travelling around the Mediterranean in general and a lot of the Olive Oil was sharper or
I read that extra virgin and regular olive oil are different in the way they are processed. For example, regular olive oil can contain chemicals e.g. pesticides
I couldn't tell by smell if my bottle of Great Value olive oil was rancid or not - and decided to taste it to check - about 2 teaspoons. It ha
I bought some Napa Valley Naturals organic extra virgin olive oil (not actually from Napa Valley -- it's from Spain). We're used to buying this brand, and in fa
I checked on this article that most used oil is Soyabean oil, in USA. why the number of Soyabean oil still very high as compared to other oils
Recently I’ve been frying some sea bass with salt and different oils. I noticed when the surface of the Fried fish is more crispy it tastes better and als
I have two largish containers of extra virgin olive oil. One is ~5 months old, the other is ~17 months old. Any way to distinguish which is which?