Cooking Oils and Fats

insoluble

Oil cooks at higher temp without burning or scorching which imparts a burnt taste to foods

Also butter contain cholesterol and a great percentage of saturated fatty acids.

vinegar

Canola oil is much higher in Omega-3-fatty acids than vegetable oil. Omega-3-fatty acids are essential for cardiac health. It is also lower than vegetable oil in Omega-6-fatty acids, which are linked to cardiac health problems. In addition, canola oil is very versatile and can be used for making salad dressing as well as frying.

Yes Lard is saturated as when reacted with potassium permanganate two layers are formed resulting in no reaction which clarifies the statement that lard is saturated.

Yes, in fact safflower oil is arguably a fairly good choice for deep-frying as it has one of the highest smoke points of any cooking oil (265 C / 509 F), making it less sensitive to temperature and likely to hold up longer through repeated uses.

(Safflower oil is also low in saturated fat and high in polyunsaturated fat (including omega-3 and omega-6 fatty acids), so is a relatively healthy form of oil to cook with in general.)

Dates on cooking oil are generally "best if used by" dates and are related to quality issues. Since plain cooking oils would not be conducive to the growth of pathogenic microorganisms, using it would not would not be so much of a safety concern - but it could be rancid.

How rancid would depend upon the oil itself, how it has been stored and how old it actually is. If the oil smells OK in the container, try heating a little up in a pan. If it still doesn't have any off-fragrances, you could probably use it. That will be up to you.

3/4 cups. One stick is equal to 1/2 cup, half a stick is equal to 1/4 cup.

There is a can of powder cleaner I buy in the grocery store called "Bar Keepers Helper" that works wonders on this. Use with some sort of scrubbie and you can polish burned oil right off.

To that good answer we add this: Work outside if possible. Use lots of newspaper. Wear eye protection and gloves. Be careful. (The "standard" cautionary offerings.) Oven cleaner will strip paint off of things, but it will not strip enamel off of vessels. The enamel is effectively a ceramic (it has been fired on), and, as such, is impervious to the sodium hydroxide in oven cleaner.

If the frying pans are cast iron, put them over a hot fire on your barbeque grill, leave till the crust that has formed burns off. After they cool, wash, dry thoroughly, then re-season by applying a small amount of cooking oil to the inside of the skillet, and place in a warm (225-250 degree) oven for about thirty minutes.

Here is another option I would like to add that I found worked great, and it is environmentally safe plus no soaps or abrasive steel wool. If you have access to wood ashes straight from the fireplace, they work great to clean almost anything. I was despairing about my heavy aluminum frying pan, but with a paste of ashes and scant water and a nylon scrubbie and a lot of elbow grease, I was smiling at the result!

They come out oily and dont rise as much. I added a cup instead of a 1/4th once, and culd definately taste the oil when they were done, but overall edible... Depends on the purpouse of your brownies of course, cuz I deliberately put too much oil in mine. If you are aiming for the overall brownie taste and perfection, I would suggest adding an extra egg and some flour, and then bake it a bit longer. Make sure the mix is nice and thick before you spread it in a pan.

Density is a function of temperature meaning that at different temperatures of the oil the density will be different. At room temperatures (19-25 degrees Celsius) the density of canola oil is 0.92 g/mL or 0.92 kg/L. As the temperature decrease, the density decreases. At 11-15 degrees Celsius the density is 0.91 g/mL.

Vegetable, peanut, or canola oils are the best (you can choose based on allergy / dietary restrictions, availablity, or affordability).

You use a magnet to get the iron filings out, then you add water to the rest. Create a funnel out of a paper cup, pour it through which you would then be able to get the poppy seeds off the funnel. Then you would boil the water to separate the salt from the water.

Many types of vegetable oils are known (more than 100), also gasolines are different; but generally oils are more dense.

It is not safe to drink essential oils. A person can physically drink the oils, but the side effects can be harmful, depending on the oil type and amount consumed.

At first, they may mix slightly, but will eventually separate and become a heterogeneous mixture.

It weighs as much as the jam inside the jar and the jar itself.

These weights depend upon the quantity of jam (often 1 lb or 454 g, but other sizes are available) and the material and size (dependant on the quantity of jam inside, and the jar shape) of the jar.

eg the jar of Sainsbury's (other supermarkets are available) 340g strawberry jam weighs about 210g meaning:

1 jar of the strawberry jam weighs 340 g + 210 g = 550 g in total (when full).

The chemical composition of cooking oil will vary as the type of oil. Each has its own chemical characteristics. These oils are, in general, complex organic molecules. Chemistry even has a name for the branch of the science that treats them. It's called oleochemistry. If one really wants to dig deep, it might be cool to start with Wikipedia.

When sourced from non-conventional, non-organic seed-crops, safflower oil contains toxins and carcinogens. Non-conventional Genetically Engineered (GE) seeds are engineerd to tolerate very high levels of herbicides - particularly glyphosate. Application of glyphosate occurs multiple times during a growing season. The plants absorb the glyphostae through their root system and leaves. Upon harvesting the glyphosate residue remains in the cells of the plants. When the plants are pressed for their oil the residue is present in the resulting oil. When your dog consumes the safflower oil or food that contains safflower your dog also consumes the toxic residue.

Vegetable oil is made of nonpolar molecules and vinegar (which is a solution of approximately 5% acetic acid and water) is made of polar molecules. Where solubility is concerned, the rule is usually "like dissolves like", or materials with similar types of intermolecular forces tend to be soluble in one another.

The carbon and hydrogen atoms in its fatty acid chains have similar electronegativities, so the electrons aren't pulled to any one part of the molecule. This makes it attracted to other materials that are nonpolar (have no negative or positive charges), but not to materials that are polar. Vinegar contains oxygen-hydrogen bonds that are quite polar--the oxygen pulls electrons away from the hydrogen, giving oxygen a partial negative and hydrogen a partial positive charge. That results in molecules that are attracted to other substances with full or partial charges.

29mt

Yes, palm oil is in fact a natural resource. It is a natural resource because it is a substance that occurs naturally, without being disturbed or manufactured by humanity.