Cooking Oils and Fats

Ah, what a delightful question, friend. While both Crisco and vegetable oil can be used in baking, they are not always interchangeable in equal amounts. Crisco is solid at room temperature, so you would need to melt it before measuring it as a liquid like vegetable oil. It's always best to follow the recipe for the best results, but don't worry, you're doing great!

The cost of 75g of butter would depend on the price per unit weight of butter at the store. To calculate the cost, you would need to know the price per gram or per ounce of butter. Once you have that information, you can multiply the price per unit weight by 75g to find the total cost of 75g of butter.

Honey, they use good ol' butter at Cheesecake Factory to slather on that bread. Nothing fancy, just plain and simple butter to get the job done. So go ahead and enjoy that bread basket with a side of attitude, honey!

A gallon of lard weighs approximately 7.5 pounds. This is because lard has a density of around 0.915 grams per milliliter, and there are approximately 3785 milliliters in a gallon. By multiplying the density by the volume, we can calculate the weight of a gallon of lard.

Well, when you're baking cupcakes, you want an oil that's light and mild in flavor, like vegetable or canola oil. These oils will help keep your cupcakes moist and fluffy without adding any overpowering taste. Just remember, the most important ingredient in your baking is the love you put into it!

The price of canola can fluctuate based on various factors such as weather conditions, global demand, and market trends. As of October 2023, prices typically range between $450 to $600 per metric ton, but it's essential to check current market reports for the most accurate and up-to-date pricing. Prices can vary regionally and may also be influenced by trade policies and currency exchange rates.

Let us use the formula for computing the density. That one is mass/ volume.

Given mass is 23g. In kg that will be 23 x 10-3 kg. Volume is 25 ml ie 25 x 10-6 m3. Plugging these to get the density it comes to 0.920 x 103 kg m-3 or 920 kg m-3

Depends of the type of oil you are referring to. Crude oil, olive oil, peanut oil, etc.

Fat provides insulation and cushioning for organs, helps regulate body temperature, and serves as a energy storage for the body. It also aids in the absorption of fat-soluble vitamins and provides essential fatty acids necessary for overall health.

Cooking oil cannot be compressed in the traditional sense like gases or solids. However, it can undergo processes that alter its physical properties. For example:

Hydrogenation: This process involves adding hydrogen to liquid vegetable oils to make them more solid or semi-solid at room temperature, creating what's known as partially hydrogenated oils. This process changes the structure of the oil, making it more stable and suitable for certain cooking applications.

Fractionation: Fractionation separates different components of oil based on their melting points. This process is often used to produce oils with specific properties, such as those used in margarine or frying.

Blending: Oils can be blended to achieve desired characteristics, such as a higher smoke point for frying or a specific flavor profile.

Olive oil is vegetable oil, only better for you. Extra virgin has a lovely olive flavor which you might not appreciate in your biscuits, so extra light (oil NOT from the first pressing of the olives) might be a good idea.

I use it and like it

Solid butter or margarine might have air in it, so the amount you get into a cup is somewhat less than when you melt it and it compresses. This means you have more in a cup and it will weigh more. Always check if a recipe calls for butter or margarine to be melted before you measure it or you may have the wrong amount.

Some oils have unsaturated double bonds in their carbon chain; that is, these carbons aren't holding the maximum amount of hydrogen atoms they can. Hydrogenation is the process of adding hydrogen atoms to these carbons so that they are at maximum capacity, or "saturation."

The heating itself is a pure physical change (of temperature), but excessive heating to higher temperatures may cause some chemical degradation.

Hot olive oil is still olive oil, but degraded oil is not the same, just check the color (darkened) and taste it after cooling down (cardboard).

your caloestrol level will increase, that leads to cardiovascular diseases. drink green tea 3 cups a day and drink 3 to 4 litre water to reduce the effects of oily foods, also eat ispghol husk to llower its effect

you people why you just answer those questions

I think you're not meant to put fats in a compost bin because it can attract vermin. But it probably will compost.

Emulsification happens. Emulsification is when it forms an emulsion, which means a colloial suspension of one liquid in another liqiud. Oil floats on top of the water if you let it set becuase water is denser than oil if there are many molecules together. If there is just one molecule of water and one molecule of oil, than the oil would be heavier but since the water molecules are packed closer together, it makes it heavier than oil.

Note: If you put washing detergent and oil together and let it set, they will seperate but if you stir it, they will mix together, making a solution.

Yes we can use it for cooking our meal but in few recipes and only use a small amount

It used as a flavoring, not to fry or saute.

Any other vegetable oil can be substituted for soybean oil, as long as the different flavors of different oils are taken into consideration.

0.55 pounds = 250 grams

Water is the least viscous, with vegetable oil being 2nd on the list and the most viscous would be corn syrup. Viscosity can be dependent on the liquid, and can also change when a solute is dissolved in the liquid.

Yes, but use plain olive oil not extra virgin so the flavor is milder.

yes it is only a liquid when hot or warm. Since it is so dense, as soon as it starts to cool down, it will begin to take its solid form again.