Cooking Oils and Fats

Always be very careful while deep-frying. You can use a normal cooking pot (one with tall sides is best). Put the oil in the pot and put it on the stove. To control the temperature, you'll probably want a thermometer (I usually use a candy thermometer). Just turn the heat up or down until you can maintain a consistant temperature. Don't fill the pot any higher than halfway so the oil doesn't bubble over when you put your food in to fry. Put the food in gently, don't drop it and make splashes (these could cause oil to fly out and catch fire). If the oil catches fire, don't panic, move the pot off the burner and let it burn itself out. NEVER PUT A LID ON THE POT, thousands are injured badly every year because they covered a pot of oil and it exploded all over them, and NEVER mix oil and water, because you could cause a fire and/or be badly injured. Water will cause the oil to leave the pot in a very energetic manner!

The oil is floating on water, so it density is lower than that of water.

Vegetable Oil Fuel Conversion

As we know today in this little world, we have so many cooking oils out there, at the same time many of us is not having a healthy life. I have tried almost all the oils but I prefer organic extra virgin coconut oil is the best choice to cook, I stick myself to this organic extra virgin coconut oil as it has so many health benefits. Organic extra virgin coconut oil is my energy booster and I add a spoonful into my coffee to boost my day. Never have i regretted buying organic extra virgin coconut oil from Ceylon Naturals. Try them out at Amazon, "Ceylon Naturals".

1. The sticky substance from Langka (Jackfruit) is removed by using coconut oil/vegetable oil. Why ?

yes sometimes your whatever your cooking wont turn out as you planned it might taste a little too much buttery though , but as a finall answer , butter can be used as a substitute , thanks bye

it won't work (at least it didn't work for me), the cake came out with a horrible texture... it looks more like a souffle, i bake some cupcakes and they are sooooooo heavy am guessing the margarine behaives different than oil

vegetable oil has a higher smoke point than olive oil but olive oil has better flavor. If you're frying for a significant amount of time use vege oil, if frying for a short amt of time you can use olive. If you're in the middle you can blend olive and vege to heighten your smoke point so the olive won't burn and still get the flavor

No not at all. if you are making the betty croker cakes, cookies or muffins, it does not matter at all which kind you use. I always use just the oil I have when im baking cupcakes for birthdays and events...

A half cup of melted butter is equivalent to a half cup of vegetable oil.

Added: One stick of butter usually is the same as a half a cup but usually would need to add bit more since butter is entirely fat like oil. 80fat/20water is butter while oil is 100%.

Yes. Use the same amount of melted butter as oil. If you are using a non-stick coated pan, lower the temperature by 25 degrees. Set your timer for 1/2 the time and then monitor every 2-3 minutes to keep from over-browning or burning. The test method for doneness other than visual should be a toothpick that comes out clean when inserted in the center.

See pillsburybaking.com for more info.

To replace one cup of margarine one may use 1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt.

I have used olive oil to get rid of head lice. Instead of using the typical pesticides, I slathered on some olive oil and let it sit for 20-30 minutes. Then using a fine tooth comb to get rid of the lice and nits. Shampoo the oil out of the hair. It may take a couple of latherings. Hair will be super soft. Repeat the process in a couple of weeks just to make sure the critters are not returning. The oil smothers the lice and makes the nits easy to remove.

why not?? it serves the same purpose you can even use malai (the layer of cream type sbstance that comes of milk) instead of oil or butter

Try to estimate how much oil you need to use first before cooking. If you are deep frying, use enough to cover the whole surface of your food. If you are just stir frying, use the suitable quantity enough to cook your food without covering your food. There are no estimate or rules to how many times you should use cooking oil. just estimate. if your estimation is too little for the cooking then add till the quantity is right.

edit: The question was asking how many times you should use the same oil for different foods, again and again - not how much oil you need for something. I use oil several times before changing it, but I usually just bake everything.

No, oil does not keep the pasta from sticking together. The oil has a much higher viscosity and will just float on top. However, the oil can serve a purpose in cooking pasta. If the pot of pasta is left on high heat, the oil will prevent the pasta from foaming and then eventually boiling over. When pastas are cooked, the starches are released into the water and begin to stick together. The oil allows the starchy particles to slide past each other instead of sticking together.

An alternative is to periodically stir the pasta as it is cooking to keep it from clumping together.

Rubbing alcohol is less dense, it will float on top ofvegetableoil.

The cooking oil is less dense than the vinegar - thus the cooking oil floats on the vinegar.

First of all, the above answer does not quite explain it. Even when two substances have different densities, they will often MIX, forming a mixture or solution. The fact that oil and vinegar do not mix is due to two things. First, "vinegar" is mostly water (about 95%), with a small amount of acetic acid and other substances in solution. The other factor here is that oils are "hydrophobic", meaning that they chemically repel water. The most stable configuration for two liquids that repel each other in this way when combined together is for the lighter of the two liquids to float to the surface and stay there in a unified mass. Oil is lighter than water and therefore ends up on top. If we were talking about pure acetic acid instead of vinegar, the result might be very different, but I really don't know. To improve the answer above, the reason why oil and lipids are hydrophobic is because they are nonpolar while water is polar. Substances with different polarities don't mix, while substances of the same polarity will mix REGARDLESS of density.

Yes, but don't drink it.

= Butter, Substitutes = Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking.

Basically, no, bacon grease is not good for your dog. Dogs love it. It is too calorie dense for too little nutritional value to be good for them. It also trains them to seek 'people food'. Adding a little bacon dripping over dry dog food was an old method to get dogs to eat really cheap bulk dog food.

There are 28 .5 grams per ounce, 1 stick of margarine = 1\2 cup or 113 grams per stick. 2 times 113 = 226 So its 2 sticks plus 24 grams The 24 grams is a bit less than 1\4 stick. So about 2 1\4 sticks.

No cooking oil and water is NOT a solution it is a mixture. When you put cooking oil and water in the same bowl or cup in less than a minute the two will separate into two layers of liquids.