Can you reuse cooked vegetable oil?
Yes, you can reuse cooked vegetable oil. Me and my parents if reuse our vegetable oil if there isn't any pieces of food left from what ever it is we cooked.
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How do you convert 232 grams of white cooked rice and 20 grams of vegetable oil to US cooking standards of cups or tablespoons?
Answer . 232 grams = 8.18 oz or just over a cup since there is 8 oz in cup.\n20 grams =1 tablespoon
soybeans Most commonly used vagitable hich used for vegetable oil.Apart from soybeans Peanut,corn, canola,olive, soy, safflower,coconut, sunflower, cottonseed are also used to make vegitable oil.
Would cooking oils such as vegetable oil in water for things like rice or pasta cause them to become hydrogenated?
Answer . No. In fact, a little oil in the water (bring to boil and then add rice or pasta) separates especial pasta instead of it sticking. You can even use virgin olive oil.
Bacteria can begin to form on foods left out longer than 30 minutes. Not more than a week ;-) In the freezer: Max a week Fridge: 2-3 days max
Typically olive oil or vegetable oil, depending on what you are cooking. If you are baking, it would be vegetable oil. If you are sauteeing, it could be either one. Olive oil has more flavor.
there are many ways of cooking vegetables you can boil them or stir fry them, siving and then cook under the cooker or over the grill. you can also try stiring and mixing different type of vegetables together to taste different type of flavours. e.g. mixing all the different types of cabbages a…nd lettuces together and then squeezing the juicy flavour out of them with your hands and then siving them. ( Full Answer )
let the oil cool down, then put it back into the original container and put in the fridge.
Answer: . Natural lard is more healthy than hydrogenated fats, such as Crisco, and butter. It is lower in saturated fat and it will also create a wonderfully flaky pie-crust.. Answer:. Neither one is healthy for your heart. Switch to virgin olive oil instead.. Please expound why on your (or ot…her contributor) answer, thanks EA ( Full Answer )
Indead you can. Wash the potatoes, rub them with olive oil and sprinkle them with salt. Pop them in the oven and when they're done they'll have delcious crispy skin.
Vegetable oil is made specifically from vegetables, while cooking oil is made from synthetics, nuts, wheat, grain etc.
You can reuse it as many times as you want to. Its best to throw it out once it gets too dark, but its still good to use after that. Peanut Oil retains the taste of the food you cook in it so be cafeful if you are frying fish then the next day you are frying french fries use new oil for the Frenc fr…ies and your oldest oil for the Fish. ( Full Answer )
it depends on what you originally used it for i wouldn't use it more than a few times because the smell and flavour can carry over especially fish
If you use it for deep frying, you can use it as many times as you like.
Not exactly; it's true to say that all cooking oils are vegetable oils, but not all vegetable oils are cooking oils. For example, linseed oil is vegetable oil, but can't be used for cooking.
Sources Vegetable oil is often referred to as 'vegetable fat.' Also, it can derive from a wide variety of plants and trees, as there are only three forms of naturally occurring matter: animal, VEGETABLE and mineral , so anything not animal or mineral IS vegetable! That includes Deadly Nightsha…de, Oleander, Rape Weed ('Canola'), Cottonseed (usually containing carcinogenic pesticides in the oil extracted from it) and many other inedible or downright poisonous plants. Not all vegetable sources are healthy for oil production. However, some governments, farmers and processors have turned a blind eye to this established fact, for the sake of sheer monetary gain, and put the onus on the consumer to decide. Hydrogenation As some oils have a very short shelf life, to make them more saleable, processors often partially 'Hydrogenate' them to extend their shelf life, and/or to thicken them. This process creates multiple carcinogenic compounds within the oil, which must take their toll on consumers' health (these are known as 'trans-fats') . Most processed foods contain hydrogenated oils (look for and avoid food additive numbers 471, 472a to 472e, and 479). Products containing these hydrogenated oils make up 80% or more of processed foods on supermarket shelves! For example, almost all breads and ice creams contain them! Dangers of Blended Oils Apart from oils derived from a single plant source, which in their most pure form are relatively expensive, oils are often blended to produce a cheaper cooking oil, and this oil is listed on food containers simply as ' vegetable oil ' or ' blended vegetable oils .' To reduce the price of the blended oil, cheaper and more plentifully available oils, usually hydrogenated, make up the majority of the finished product. This means lower quality and significant impurities (often dangerous substances) remain in the oil. How Is It Affecting Your Health? 'Pure' Cottonseed (not a food), 'Canola' (actually Rape Weed seed, or 'LEAR' oil, a light machinery oil for over 100 years), and blended oils containing these... This standard of oil is used by most food outlets, whether take-away or eat-in, since by its description it seems healthy and harmless compared to animal fats, and is well affordable in terms of cost (but not in terms of health). However, upon closer scrutiny, it is not a healthy alternative and is taking its toll in many ways on public health. Take a look at the overwhelming evidence to be found on the Internet before you make your decision to disregard this advice. ( Full Answer )
You can't oil boots with vegetable oil directly. Maybe some of the ingredient content in the oil can be used for boots oil production. Acturally, shoe polish is the mixture of pertoleum byproduct and dyestuff.
Vegetable oil used for frying does go through a process of oxidation. Plus, it picks up some of the flavors of whatever was previously fried in it. Vegetable oil is commonly reused in restaurants for deep-frying. The article cited below recommends not re-using oil more than three times, in the ho…me. ( Full Answer )
peanut cooking oil is produced from peanuts. Vegetable oil is produced from any oil bearing seed, such as peanuts, soybeam, sunflower seed, corn, etc.
No, it is the oil extracted from the seed of a weed known as rape. Rapeseed oil was originally extracted for use as a motor oil. The oil was later processed to remove most of the erucic acid (a known carcinogen) in the oil. This made it acceptable to the Canadian Authorities as a food oil. It has ne…ver been tested by the US FDA, but accepted as safe. ( Full Answer )
Since oil made from "first cold pressing" of naturally oily foods (such as olives) can be obtained without the use of chemical solvents and/or heat processes that break down the oils and accelerate rancidity, you can say they are healthier. They are also more expensive. Since all oils go rancid t…hrough exposure to oxygen, light, and heat, and since going rancid makes them very unhealthy for you, the more fresh and local your source of oil, the better. If you want your oil as free of plasticizers as possible, buy it in glass bottles. Refrigeration will slow further rancidification once you get it home, but most if not all oil you can buy in the supermarket is probably in one stage or another of rancidity, and eating rancid fats and oils is harmful to health. Saturated fats like shortening and lard are more stable and do not go rancid as quickly, but it is difficult to obtain quality organic leaf lard, and shortening is hydrogenated chemically. So your choices in the supermarket are liquid oils that are either extracted using solvents and heat, or cold-pressed oils that may be more healthy, but which have not been kept in cool dark storage, or else solid fats such as low-quality hydrogenated lard and artificially hydrogenated shortening. If you have access to locally produced, cold-pressed oil, that would be a healthier option than the others listed above. Some surprising cold-pressed oils include oil of mustard seed (flavorful and not peppery as one might expect) and nut oils such as walnut oil, local peanut oil, almond oil, or if you live in the tropics, coconut oil. Organic cold-pressed coconut oil is widely available in most places regardless of locality, and is very resistant to rancidity, and does not need chemical or heat extraction nor the addition of things to keep it from going rancid quickly, so would be a healthy choice if fresh local cold-pressed oils are not available or affordable. Coconut oil also contains many beneficial substances such as lauric acid, a fatty acid also found in human breastmilk, and medium chain triglycerides. ( Full Answer )
Yes you can, but remember butter will get hotter faster and burn easier than oil.
A qualified YES, if you are cooking vegetables, meat etc - things that the taste of olive oil won't interfere with. However, in sweets - cakes etc. the taste of the olive oil is too overpowering, so I wouldn't recommend it.
I'm not sure what kind of cooking oil you have but most are interchangeable for baking. You just want to make sure you are using a corn or vegetable oil. When you get into olive or grapeseed oils the flavor is more pronounced and they should not be used.
A vegetable oil is based on glycerine and fatty acid and as the name implies is derived from vegetables and plants rather than animals. Rape Seed, Olive, Castor and Linseed are examples of vegetable oils. :) hope it helps
no, it will not be good for human health to consume 16 kilograms ofDehybor in 16 tons of edible vegetable cooking oil as it willbrings you a lots and lots of diseases and increases thecholesterol content in the body.
No. It actually help us to grow and by eating all of this may help us be fitter and better.
yes it wont make a difference ................................ There will be a difference in flavor. Olive oil has a distinctive olive flavor, mild to strong depending on the grade of oil, which will be noticeable in the finished dish. Vegetable oil typically is neutral in flavor.
Read the instructions on the can! More Information: Vegetables from a can should be removed from the can to a pan or microwave-safe dish, then heated on the stove or in the microwave until hot. Because canned foods have been cooked in the process of canning, it is not necessary to cook them furt…her, but only to warm them to serving temperature. If the vegetable is to be served cold - in a salad, for instance - the food may be drained and used without any heating. ( Full Answer )
From Manjula's Kitchen: Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting. Biryani is a popular Mughali dish that has been adapted by Indians. Vegetable Biryani makes a great dish for a formal dinner or can be served as main meal…. Recipe serves 4 to 6. Ingredients: For Rice: . 1 cup long-grain rice, preferably Basmati . 2 cups water . 1/4 teaspoon salt . 1 tablespoon oil . 2 pinch saffron . 2 tablespoons milk For Vegetable gravy: . 2 tablespoons oil . 1/4 teaspoon asafetida (hing) . 1 teaspoon cumin seed (jeera) . 4 medium chopped tomatoes . 1 green chili finely chopped . 1 tablespoon fine shredded ginger . 1 cup yogurt . 1/2 teaspoon red chili powder . 1/2 teaspoon turmeric . 1/2 cup cubed paneer . 2 cup sliced cauliflower . 1/2 cup sliced carrots . 1/2 cup chopped green beans . 1/2 cup chopped green bell pepper . 2 tablespoon cashew nuts broken into pieces . 1 teaspoon salt adjust to taste . 2 tablespoon chopped mint leaves For Garnish: . 1 teaspoon garam masala . 4 tablespoons melted butter . 2 tablespoons sliced almonds Method: Rice: . Wash rice gently changing water several times until the water appears clear. . For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking. . Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan. . Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork. . For a few minutes soak saffron in warm milk then gently fold the milk into the cooked rice. Vegetable And Gravy: . Blend tomatoes to make a puree. . In a bowl add yogurt, ginger, green chili, salt, turmeric, chili powder - mix it well. . Add all the vegetables (cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger and green chili) to the yogurt. Mix it well then let it marinate for 10 to 15 minutes. . Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready . Add asafetida and cumin seeds. . After the cumin seeds crack, add the tomato puree, and cook on medium-high heat. While cooking the tomato puree cover the pan so gravy does not splatter all over the burner . Cook until tomato mixture starts leaving oil and reduces to about half the volume. . Add the marinated vegetables to tomato puree. Let it cook covered for 10 to 12 minutes on medium heat until vegetables are tender but not mushy. Stir the vegetables in between so they cook evenly. Prepare The Biryani: . Preheat the oven to 350 degree Fahrenheit. . Take baking glass dish 9â³ x 9â³ or about the same size round bowl. . Put half of the cooked vegetables into the baking dish. . Spread half of the cook rice over vegetables. Over the rice, sprinkle with mint and garam masala. . Pour the remaining vegetables evenly over the rice. . Spread remaining rice evenly over vegetables. . Next sprinkle sliced almonds evenly over the rice, and then spread melted butter over the entire dish. . Cover the pan and bake for about 30 minutes. Tips: . Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan. Serving Suggestion: . Serve with mint raita. Mint raita is plain yogurt mixed with salt, black pepper, and dry mint. Variations: . Vegetables can be added and subtracted to your choice. . Saffron and mint are key ingredients for biryani. ( Full Answer )
Vegetable oil is a lipid materials derived from plants. Basically, it is composed of triglycerides , as contrasted with wax which lack glycerin in their structure. These oil are extracted primarily from seeds of a plant. vegetable oil is something that you eat with thankyou.
One advantage is that it enhances, enrichens the flavour, but on the negative side, too much of it can clog up your arteries.
Of coarse you can reuse the sauce you cooked a chicken in. Any of the bacteria that was on the chicken was "destroyed" to say. The sauce will only have a faint taste of the chicken in it, but the flavor of the sauce will still overpower that of the chickens.
You can reuse oil after frying anything, but its generally not recommended. You should try to use oil only once, if you can. Reheating oil actually causes it to release toxins, they're not good for you, so you should try to avoid this if you can. Ans 2 - You can re-use oil adequately if it hasn't …been burned. I generally put my oil through a paper coffee filter after each use. This will give you 7-10 more uses before it's useless. ( Full Answer )
Your doing what? Cooking vegetable oil in canola oil?... ok... well as far as i know just about all oils have the same calories per ounce which is about 120 calories per tablespoon = 1920 per cup. You will not reduce the calories by mixing the oils but what you will get is a better type of fat (that… being non-saturated fat) ( Full Answer )
For some veggies there isn't really a need to cook them it just makes them taste better.
Lots of different vegetable yield oil that can be used in cooking or in other food preparation. We see canola (rapeseed) oil, corn oil, olive oil, palm oil, peanut oil, safflower oil and soybean oil, just to name a few of the common ones. A link is provided for more information.
Not chemically. Soy sauce can be substituted for salt in many recipes, but it does not contain the fats of butter or oil, which are often necessary for building textures or other chemical changes in the recipe.
yes, it has a slight different taste that cooked in olive oil but wont affect your chicken
"Cooking oil" is actually a broad term for purified fat derived from plants which is normally liquid at room temperature. "Vegetable oil," when used to label a cooking oil product may refer to a specific oil like rapeseed oil or to a blend of different oils. Not all vegetable oils are edible - some …are useful only as fuel oils. Not all cooking oils are vegetable oils - for example there are several nut oils and oils from gourds and melons that can be used in cooking. The non-vegetable cooking oils are seldom used in baking, so for the purposes of baking, the terms cooking oil and vegetable oil are pretty much interchangeable. Any recipe that calls for one can use the other interchangeably with the caveat that some oils are lower fat than others and some of them are more tolerant to heat than others. Olive oil can be substituted for cooking oil, but it changes the flavor a little bit. ( Full Answer )
Veggies are healthy cooked, and uncooked. However, cooking vegetables does cause some of their nutrients to leach out into the water they are cooked in. Steaming or roasting doesn't cause as much loss.
Yes, it is. The Oiticica nuts are used to make Oiticica Oil (Brazil). Oiticica Oil finds limited use as a substitute for Tung Oil or Linseed Oil when the price of either of these products prohibit their use.
Most of the time yes....they use different kinds of vegetable oil for cooking,baking or frying but sometimes some people uses butter or Yellow oil (A oil that is made of pure butter by boiling the butter) for some kind of food such as rice,Pan Egg,etc.
It's not a great substitution for stir fries, primarily because olive oil has a lower smoking point than vegetable oil, meaning it will begin smoking a lot before the pan would be as hot as you'd require it to be for a stir fry. The second reason is that olive oil has a distinctive taste which is pr…evalent in Mediterranean food, but never in Asian food. ( Full Answer )
No, cooking with vegetable oil has no benefit to theenvironment. Using vegetable oil to run your diesel vehicle, on the other hand, does help the environment, because burningvegetable oil (unlike fossil fuel oil) does no tadd extra carbon dioxide to the atmosphere. (The carbon dioxidereleased w…as removed from the atmosphere recently, when thevegetable was grown, part of the carbon cycle.) ( Full Answer )
You can recycle in cooking by using leftovers in prep or thefinished result to make for another recipe. This reduces waste inturn which will save costs.
Anise oil is what's called an "essential oil" that is typicallyrecovered by steam distillation from a spice, is highly flavored,and costs several bucks an ounce, while "vegetable oil" usuallyrefers to oils that are cold-pressed from oily but mostly blandseeds (cottonseed, rapeseed, sunflower seeds, …corn) and are muchless expensive. If you're asking if it's vegetarian/vegan ... yes. If you're askingif you can substitute it for vegetable oil in a recipe, I wouldn't. ( Full Answer )
Butter contains very high in saturated fat (bad) while vegetableoils provide you with unsaturated fat (good).
Yes, you can substitute any cooking oil in baking, as long as it isn't flavored.
To improve the flavor and texture of the food. Some vegetables can be hard to digest without cooking.
It is a healthy substitute that accomplishes the same things asbutter without the large amounts of excess fat, and it eliminatesthe need for dairy products. It also apparently can fuel cars now.So that's a thing. Just pour it right on in there.