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Can you substitute oilve oil for vegetable oil for a baking receipe?
Wiki User
∙ 12y ago
Yep, vegetable oil is always the best to use when you are baking.
Wiki User
∙ 12y ago
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What is chyna's vip doll code?
oilve
How old do you have to be to work at Oilve garden?
16
Which has the most viscosity water or oilve oil?
water
What should one have with garlic bread?
Shrimp Scampi or just a Pasta flavored with and oilve oil and garlic sauce
What is a healthy way to gain some weight?
Have well balanced meals with proteins, carbohydrates, and with the right kinds of fats, like unstratuated fats, and oilve oil just to name a few. Eat foods higher in calories and make sure to take a vitamin and get minerals.
How long do you cook meatballs in sauce?
Yes! But i wouldn't recomend it unless you are going to let it cook for a few hours because the sauce (pre made sauce) has a low content of water. Of course you could make your own sauce with canned tomatos diced canned tomatoes peeled tomato paste dryed, basil, rosmary fresh garlic, salt, pepper, oilve oil, and Water and just make it extra watery and let it cook down its the same method you use to make a pasta casserole or lasagna.
Lentil and Spinach Soup?
Ingredients1 c Brown lentils2 ea Bay leaves1 ea Celery stick, finely chopped2 ts Ginger, grated8 c Vegetable stock1 tb Olive oil1 lg Red onion, chopped2 ea Cloves garlic, crushed2 md Tomatoes, peeled & chopped1 bn Spinach, chopped2 ts Cider vinegar1 ts Cilantro, choppedCombine lentils, bay leaves, celery, ginger and stock in large pan, simmer, uncovered, about 30 mins or until lentils are just soft. Heat oil in the pan, add onion and garlic, cook, stirring, until onion is soft. Add tomatoes, cook, stirring, until tomatoes are pulpy. Add the spinach, stir over heat until spinach is wilted. Add spinach mixture to lentil mixture, stir in vinegar and coriander; stir until heated through. Discard bay leaves before serving.
How do you take the fever out of a sunburn?
Usually a sunburn heal by itself if you protect your skin the time taken to heal. You can protect your skin by using a cream with sunshield or cover with clothes. You can protect your face by using a cap that makes shadow. There are also creams on the market that are made to make healing faster or more effective, often called after-sun-lotions. There are also pills and creams on the market that are made to get more permanent sun damage to heal. The number of these products are many, and figure by sveral names. You will easily find them by making searches like these at a search engine: product to heal skin sun damage, or: skin anti-aging product, Personally I have found that some good quality oilve oil helps to avoid sun-burn and to spred up healing. i have also found that eating much fish makes my skin more robust to sun damage. I cannot however say if those things will work for all.
Is heating butter a chemical or physical reaction?
The matter changes from liquid to solid. This is not necessarily a chemical change (reaction) but a physical change in state.However, once the cream has been turned into butter it cannot be returned to its cream state.BEST ANSWER http://answers.yahoo.com/question/index?qid=20070731152801AAPDv2kIs churning cream to make butter,is it a physical or chemical change.?The answer is both. What? : )In summary...Intro:The chemical changes are subtle and consistes more of what are clalled "conformation" of the chmical in the case of butter, fats. In order for these transformation to take place physical aggitation is required. Also temperature has a signiivcant effect on the fat compositions.Hold on to your hat.Basics:Edible fats of vegetable, marine or animal origin all form three main types of crystal, the alpha, beta, and beta-prime forms. The alpha form is the least stable and existence in this form is usually transitory. The alpha form consists of fragile, translucent crystals 5 micometers in length. Thr bata-prime form consists of tiny, delicate crystals 1 micrometers and the beta form of relatively large and coarse crystals, which average 25-50 micrometers (um) in length.Physical & Chemical ChangesLiquid fats and triacylglycerols cooled without agitation tend initially to form alpha crystals. Further cooling of the alpha form leads to tighter chain packing and a gradual transition to the beta form. Cooling with agitation. however, favors formation of the beta-prime form.Milk fat is of the beta-prime form, as is beef tallow and whale oil. Pork lard, however, is of the beta type. Of vegetable fats commonly used in mararines and spreads, coconut, oilve, peanut, soy bean and sunflower oil are of the beta type, while rapeseed, cottonseed and palm oil are beta-prime.Beta-prime crystals are desirable for butter, margarine and spreads and, in the latter two cases, a serious defect 'graininess' may result from the formation of large coarse beta-type crystals.Physical and chemical modification of fat:(a) Hydrogenation involves a reduction of the degree of unsaturation by addition of hydrogen to double bonds in the fatty acid chains.Fat is usually hydrogenated by a batch process which involves mixing the oil with nuckel or another suitable catalyst and heating to 140-225 C under hydrogen at pressures up to 60 psi. Agitation is necessary to completely dissolve the oxygen, to ensure uniform contact between oil and catalyst, and to dissipate the heat of reaction.In addition to saturation of some double bonds, hydrogenation may also lead to relocation and/or transformation from cis to trans configuration, the isomers being commonly referred to as iso acids.(b) Inter-esterification is a chemical process by which the distridution of fatty acids among the tricylglycerols is altered. This results in a change from the unique fatty acid distribution patterns of many fats to a random distribution with a resultant change in the physical properties. Inter-esterification of milk fat results in an increase in the solid fat content at 35 C, which produces a 'tallowy' mouth-feel. Inter-esterification produces better nutritional and spreading properties of milk fat in butter.(c) Fractionation preserves characteristic flavor of the milk fat.StructureButter, maragarine and high-fat spreads exists as stable water in oil emulsions, the aqueous phase is relatively evenly distributed through the product and water droplets are, ideally, in the size range 2-4 um.The fat phase of butter, margarine, and spreads consists of a crystal matrix of solid fat which retains the liquid oil in suspension. In addition churned products such as butter and some types of spred contain some globular fat which limits the tendency of the higher meltinf point crystals to form an over thick shelled type, and also contributes to the mouth-feel and spreadability by behaving like microscopic ball bearings.So milk fat is treated in such a way as to allow it to form a fatty-oil-liquid mattrix. The alterations of the milk fats give them the characterisic melting point, mouth-feel, and flavor we are used to in butter, margarine, and spreads.Source(s):see profileMilk & Milk Products A. Varnam and J. SutherlandISBN 0-412-45730-x
