Cooking Oils and Fats

The boiling points of cooking oils vary with the type of oil. Boiling points will generally fall in the 300's and 400's of degrees Fahrenheit. But there is a bit more that should be understood.

Oil that is boiling has already passed its smoke point and is decomposing. It is undergoing chemical changes that make it (and food cooked in it) taste bad. By the time oil "boils" with added heat, it is at or beyond its flash point. The flash point is a temperature what the oil has reached where the vapor coming off the hot oil can burst into flame. That's very bad, in case you're wondering. Oils heated to boiling are not "oils" any more as they've begun to decompose. That's why there are no tables of the boiling points of cooking oils. There won't be any tables of the condensation points for the same reasons.

Boil an oil and you won't have that oil any more. It's not like boiling water. When we boil water, it doesn't change chemical composition, and what water doesn't boil is still water. Condense the boiled water (the vapor or steam) and you have more water. It isn't like that for oil. Use the link below to a related question to see a similar take on things.

Solid fats have a high proportion of saturated fats.

Oil is in the class of ingredients called "fats". Oil is 99.9% fat, with about 40-50 percent of that saturated fats. Fats are high in calories, causing weight gain (and the associated problems). Saturated fats are linked to heart disease, high cholesterol etc... causing health problems.

No, it just keeps some things like pasta from sticking together. You really don't need it

if you have enough water in a large pot and stir to separate the pasta when it begins to boil again.

mayonnaise is made with these ingredients

Cooking oil is dissolved in hot ethanol.

Would it be possible? Yes. Should you do it? Probably not. Hydraulic oil and vegetable oil are very different products- different thicknesses, different properties, different reactions when heated. Using improper fluids will damage equipment and void any warranty you have on it.

The Foundations

choking oil

Very easily done. Google "Vegi-oil conversion kits"

The movement of particles in a hard stick of butter are solid. Their not moving. While the movement of particles in a melted sick of butter are liquid. They are moving.

Because of its focus on workers' issues

You can add something like mayo, sour cream, or, depending on what your making, even flour.

I have tried it. It does not work for the better. It will make you cramp very bad. Let nature take it course. Walk a lot drink lots of water.

The measurement for cooking oil from a British cookbook could be given in two different terms: because the old English Imperial, different at times than the US Imperial, is the older type of cookbook, and at some time in recent years, the British weights and measurements CHANGED TO METRIC. So, it depends on how old your cookbook is. If it's an old version, then the cooking oil would be measured in fluid ounces; if its' a modern metric cookbook, it will be measured in terms of mL or millilitres. This is true also of New Zealand, my cooking oil is measured in metric and mL.

There's a good conversions of metric to imperial and imperial to metric, and both U.S. and English imperial terms, search on Google for: "conversions.uk" and there should be a British-government and French-government website there so you can key-in your e.g. mL to convert it to US Imperial, and so forth.

In fact, the best of weights and measurements is English Imperial, but many nations are changing to metric, and it seems like that in future, all nations will have the same measurements and capacities, all of it metric.

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Many recipe books now include conversion tables to save you having to rush off to the computer! Some fluid measurements might be in tea- or table- spoonfuls, too!

No, most cooking oil are not suitable for using with paint, as they tend to remain fluid and do not dry quickly into a hard surface.

Linseed oil (in its edible form known as flax seed oil) is commonly used, but the grade of linseed oil is not pure enough and often made using chemicals harmful to humans.

Oil is a mixture.

He wanted to make a butterfly.

Butter is less dense than water at any temperature.

Molly Price