Cooking Oils and Fats

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Who ever wrote "don't step on it" obviously has never had this problem!

I had a full bottle of olive oil spill all over my kitchen floor this morning, and I did the wrong thing - I tried mopping. That has just spread the oil all over the floor. After mopping for 3 hours, it is still slippery.

So, don't do that...

Next I'm going to try hand washing it with dish soap, and rinsing the rag in clean water each time.

In the future, I found that if you spill olive oil, clean it up with oatmeal or salt or kitty litter. Let it absorb into the oil and then sweep it up 2o minutes later. That would have been nice to know before I made my floor a skating rink...

Canola is used for cooking like canola oil which is very popular these days.

cold pressed means that they press foods like olives at room temperature to extract there oils. these are much more expensive. hot pressed means they heat the food up and add chemicals to help extract more oil. some foods like sesame seeds need to be hot pressed because they hold such little oil. hot pressed oils have low flavor notes and are much cheaper.

YES..by vegetable oil or any ordinary oil..^^

Oil can go rancid, especially if it's been sitting around in the light.

the most common answer is temperature. if the oil is not hot enough, it will be absorbed into the product. if oil is hot enough, it will very quickly give a crispy coating on the food. there are some foods that will actually add oil to the vat instead of taking away, such as bacon or sausage.

In small amounts, no. In large amounts, there's a possibility of death, but most likely, they'll probably just get sick or have diarrhea. It is better to feed them salmon oil.

Oil and water do not mix. Therefore if a fire starts, throw flour or baking soda over it to stop the fire. If you add water, the fire will most likely spread out since water will spread the fire out more.

Olive oil will burn at low;er temperature than vegetable oil, and it will alter the flavor, but it would work in a pinch.

YA GURL AK WAS HERE :) ALSO.. OLIVE OIL IS GROSS.

Canola Oil is extracted from a vegetable related to cabbage (Brassica family). The plant is knows as Rape and the oil-rich seeds, when processed produce Rapeseed oil. But its marketed as Canola oil as this sounds more appetizing. See Canola entry in Wiki

In substituting olive oil for vegetable oil you would use the same amounts, but bear in mind olive oil can have a stronger taste than vegetable oil. It may be wise to replace some of the oil with butter or applesauce to avoid a strong olive taste.

Don't give a hamster regular chocolate made for human consumption. A hamster's instinct is to store the chocolate in its cheek pouches, where the animal's body heat will melt it, and potentially choke the hamster.

Cooking oil has a higher viscosity. Alcohol doesn't, thus it "floats" (more like lies) on the matter which is heavier.

Also, oil isn't polar and water is therefore they don't mix

PLEASE, DO NOT THROW IT AWAY YET! You're "old" cooking oil has several uses such as: Reusing it if it's not too dirty, Frying, Greasing cast-iron pots and pans or adding a roux and making gravy! Store your left over oil in a hermatically sealed container in a dry cool place, dispose of after about a month to prevent rancidity. Never pour down the drain!

About 0.9kg (900g)

Technically, yes, you *can*, but, you shouldn't. Here's why: Although it is oil-based, there is a lot of stuff in there that is not oil, and a lot of it is not friendly to heat. Sugars will burn, as will garlic, spices, and herbs. Vinegar or other water-based flavorings in the marinade will boil off and evaporate, concentrating the already burned and extremely un-tasty flavors you have going. Plus, there's no need to. Cooking tightens proteins, so, no additional flavor is going to be imparted to the food. So, in conclusion, it's not tasty and it's unnecessary. If you want to use a marinade as a sauce, and get the flavor of the marinade on after it's cooked, then reserve some of the marinade BEFORE it hits the food. Some people will tell you to boil it after you take the meat, etc. out of the marinade to use as a sauce, but, it can't get hotter than boiling temperature, and some bacteria can survive 212 degrees. So, I think it's better safe than sorry. Nut, it's your choice.

Avocado is best oil to fry. It has a flash point of 525 F. And I would also like to tell that high heat cooking oil makes for great searing properties without releasing toxins and free radicals.

It depends what you are making. Something sweet can be baked without shortening by using cooking oil like canola or butter. Something savory you can use olive oil or butter as well, it really depends on what you are cooking.

They do not have polar or charged regions.

oil and water never mix together. water is heavier than oil. so,oil float on the water.

Try putting some salt or baking soda down the drain, then rinsing it through with hot water. Running some lemon peel through the garbage disposal can be helpful too.

I would think the same amount. But, you won't get the same results. Shortening is a saturated fat like lard or butter. Oil is an unsaturated fat. You won't get at all the same results. I would sub butter. If you are veg and you dont want to use animal fat but you are trying to avoid the trans fats in solid vegetable shortening, use palm oil or coconut. These are naturally solid at room temperature.

No. A stick of butter is one half cup, so half a stick is equal in measurement to a quarter cup of vegetable oil. If used as a substitute for vegetable oil, the butter should be melted and cooled before added to the other ingredients.