Cooking Oils and Fats

Use a mild abrassive (such as barkeeper's friend -- available at walmart or bed bath and beyond), wet the pot a little and rub with a scouring pad. If you are OK with a little bit of scratching, you can use the barkeeper's friend with a stainless steel scrub bud or steel wool. Don't use any soap -- soap will make the barkeeper's friend ineffective.

Not sure if this applies but my mother use to strain her cooking oil (which was beef talow/fat) by heating it up and then strain it through a cheese cloth linen towel. That would take out all of the bits and pieces that were in the oil. She would then place the clean oil into a container and place in the freezer or if you're going to use the cooking oil on a reqular basis (3 to 4 times a week) you can leave it in the deep fryer with a lid on it. She did this a couple of times a month.

Absolutely, it's cooking your skin. I can't wait to see you in 30 years when you're a wrinkled up potato.

No, syrup is sweet and oil is not. They do entirely different things in a recipe.

The oil called Canola Oil in North America is a cooking oil produced by extraction from specially hybridized rapeseed plants. The name Canola comes from an acronym of "Canadian Oil, Low Acid". This name was partly derived from the location of development and growth of the new plants, now known as Canola plants, that were cross-bred from rapeseed plants with a goal to reduce the amount of erucic acid produced by the plant. Canola oil is also sometimes called LEAR, another acronym formed from "Low Erucic Acid Rapeseed". An effort was made to name the new oil without using rape in the new name, because of the negative connotations of that word to English speaking consumers, although it comes from the latin word rapum, which means turnip. Rapeseed plants, turnips, rutabega, mustard, cabbage, and Brussels sprouts are all related species. Erucic Acid in large amounts can be toxic to humans. The original rapeseed oil, produced years ago and since ancient times, typically would have 30 to 60% erucic acid content. Laws have been implemented by the US Food and Drug Administration (FDA) to limit the amount of erucic acid in Canola oil to 2%. Most Canola oil produced today is well below that level of acid, with ranges of 0.3 to 1.2%. Although some health concerns about Canola oil have been circulated on the Internet, they are unfounded. These concerns probably stem from the fact that rapeseed oil had these high concentrations of potentially toxic erucic acid. Other natural compounds found in rapeseed oil are glucosinolates. These have a very bitter flavor, so a successful secondary goal of the cross breeding program was to reduce these compounds to improve the flavor of the new oils. Canola oil, produced since the 1970's, is one of the more healthy cooking oils with very low saturated fat content and very high proportions of the "good" monosaturated fats. Still, there are advisories that very young infants, who are still nursing, should not be given foods containing any erucic acid because they will not yet have developed sufficient levels of a specific enzyme needed to break down the erucic acids during digestion.

It uses the kind that they use

The next time you go there ask them

put a lid over it or douse it with baking soda, preferably both, baking soda first, or use a fire ex.

Emulsifiers

Canola oil is made from a safe version of rape seed. The old rape seed contains erucic acid -- an oil that has negative health effects. This new oil was named canola oil to distinguish it from the old rape seed oil.

Canola oil is low in saturated fat but is high in monounsaturated fat -- a good thing! Monounsaturated fats benefit heart health.

Grass.

Yes you can use any cooking oil. It will how ever alter the taste, I much prefer olive oil

1 gallon = 16 cups

1 cup = 0.06 Gallon

the reason some oils become cloudy whe they are put in the fridge is because the fats in the oils have condinced and become a solid. if you have everl ieft bacon greese in a pan on the stove overnight and it truned white the oil is doing the same thing. there is no reason to be scared of the oil it will still use just fine. it is acually better beacsue you can get some extra fat out of the oil and make it more healthy. thanks for asking.

No, vinegar is a 5% acetic acid solution in water. In salad dressings it is often (heterogeneously) mixed with (insoluble) oil. This is called an (oil in water) emulsion. Acetic acid is not soluble in oil, it 'stays' in the water phase.

they represent objects that were made by her ancestors and have been passed down.

There are 120 Calories per tablespoon,

or 1920 calories per cup.

There is also 14 grams of fat per tablespoon, but only one of those grams is Saturated fat.

one half cup minus 3 tsp of crisco stick and three teaspoons of water

When any liquid is frozen it expands. This is because solids take up more space than liquids, however if the cooking oil being used has a freezing point that is lower than the temperature of the freezer in use then it won't freeze & expand.

There was much sacrifice during the war. Food, gasoline, and nylons were among some of the items that were rationed. Sugar was the first item to be rationed; canned goods were needed for armaments and cans for soldiers; nylon and silk stockings were used in the manufacture of parachutes and powder bags for Naval guns; and bacon grease was used in the manufacture of ammunition. During World War II, the Allied forces discovered that it carried unparalleled incendiary properties, and successfully deployed it to undermine the German V2 rocket program.

Never mind I don't want to spread it around.

That varies quite a bit, depending upon what kind of vegetable you are buying, and where you are buying it. Canola oil is much cheaper than extra virgin olive oil, for example. Normally prices would range from $10 to $100.

Just look it up, you'll find out that your drinking poison. It may not be much, but it's there. It really screws with your body, either you don't drink it or you do and possible regret it later.

I don't think that there is acetic acid in soybean oil. Acetic acid, the second simplest carboxylic acid is found in vinegar, I think. And I haven't heard any research on acetic acid on oil. Maybe they are both an organic compound but soybean oil mainly compose of triglyceride, a fatty acid and a long alkyl chain. On the other hand, acetic acid is a carboxylic acid compose of alkane(ethane) and is called ethanoic acid. Have i answered your question? E-mail me at rustymateo@yahoo.com and you can tell me whether i have answered your question. By the way, is it for a research?

Viscosity is the state of being thick due to internal friction, hence molasses would have more viscosity because of the fact that it has a harder time of spreading and moving then cooking oil and it is thicker.