Cooking Oils and Fats

NO. Olive oil is more viscous than Mercury (meaning it has greater resistance, is stickier, pours "thicker"). Viscosity and density are not the same. Mercury is dense (13.534 g/mL), but is not viscous (1.526 cP). Olive oil has a much higher viscosity than Mercury (81 cP), but a much lower density (~0.92 g/mL).

If someone has and attractive body but an ugly face they are a butter face. i.e. She's got a great body, butter face.

You need the density of the oil (0.918 g/mL for olive oil) to do this. Using the factor-label conversion method:

35 lbs x 2.2 kg/1 lb x 1000g/1 kg x 1 mL/0.918g x 1 L/1000 mL x 0.264 gal/1 L = 22.14 gallons

The most likely effect will be for the oil to block the stomata of the leaves. This will deprive the plant of CO2 and stop it transpiring. The blocked stomata will also hinder the emission of water from the plant, thus damaging the whole transport system in the plant.

biotic becaus it is a liveing thing

A drum of soybean oil has different costs in different geographical locations. There are places whereby it costs about $4.50 per gallon whereas there are areas whereby it costs $155 per barrel.

Oils doesn't contain gluten.

Avaa Nune derived from Aavalu, that is rayee in Hindi.

One store is Big Lots

The phrase "You Buttered Your Bread, Now Lie In It" is a play on the idiom "You made your bed, now lie in it," which means you must accept the consequences of your actions. The addition of "buttered your bread" adds a humorous twist, suggesting that the individual has made a choice that they now have to deal with, particularly in a situation where they may have indulged or enjoyed the outcome. Essentially, it conveys the message that one must take responsibility for their decisions, regardless of how appealing they may have seemed at the time.

Soybean oil is a vegetable-derived polyunsaturated fat. Fats are oils produced either by animals or plants. Examples of animal fats: butter, cream, lard. Examples of other vegetable or plant-derived fats/oils: Olive oil, peanut oil, palm oil, corn oil, margerine, and coconut oil.

Carbohydrates are found in starchy foods, fruits, vegetables, and sugar. Examples of carbohydrates are beans, breads, potatoes, cake, oranges, apples, peas, squash.

Another component of foods that our bodies require are proteins. Proteins are found in meats, fish, cheese and other dairy products, wheat, and combinations of specific foods when eaten at the same time, such as pasta or rice with beans. These combinations create 'complete' proteins which are also those found in fish, meat and dairy.

Many would say that there is no substitue for butter, but the act of substituting olive oil for vegetable oil will indeed make a biscuit. It will, however, alter the flavor. I find in baking, olive oil is not only much healthier, but it also makes the flavor of the rest of the ingredients more vivid. I would suggest using olive oil rather than vegetable oil whenever possible.

The only quick way to do this is to let the water & oil mixture rest until the oil has separated from the water. Then, you would skim the water or oil out of the top layer. Another option would be to boil the mixture until the drinking water has evaporated, but that isn't a very wise option.

Yes, but depending on the amount of oil involved, it might make the cookies taste a little but 'different'.... mot bad, but different. If there is to be any flavouring used, add a bit extra to mask the olive oil.

The slice of toast can have between 100 and 200 calories per piece on average (white, wheat, oat, nuts, flax, honey, ect. bread differences) and tghe butter will have roughly 100 calories in it. So, on average, 2 slices of toast with butter will have about 400 calories in it.

From a food safety standpoint, butter is considered shelf stable. But you get longer life out of it if it is kept refrigerated.

gas

All cooking oils have roughly the same energy content, about 120 calories per tablespoon. Palm kernel oil has 116, and Avocado oil has 124. In terms of being fattening, these differences are negligible.

Butter has somewhat less (102 per tablespoon), since it contains small amounts of protein and water in addition to oil. Healthy spreads can be much lower, since they are up to 50% water. However, these cannot generally be used in frying or cooking in place of oil.

Some oils are considered unhealthy due to their content of saturated fats. However, this is not related to how "fattening" the oil is. The fats with the highest levels of saturated fats are coconut, palm kernel, cottonseed, lard or tallow. The oils with the least amount of saturated fat are canola, olive, and sunflower oil.

A diesel engine will run on vegetable oil bought right out of the grocery store. Many people have been running Diesel cars and trucks on filtered used cooking oil from Macdonalds and other fast food places.

If you're deep frying, no- olive oil burns at a lower temp than canola. If you're pan-frying you could, but keep in mind that olive oil will impart flavor that is likely undesirable for your shrimp cakes.

The bromine water turns from orange to colourless, as it is breaking the double bonds. When the oil becomes saturated, any more bromine water that is added will not turn colourless.

Yes, it appears that Rice Bran Oil really IS a healthier cooking oil.

I had previously been cooking with coconut oil because of its high heat stability, but some object to its flavor in dishes that don't take well to the very light coconutty flavor- although either I can't taste it or I use a coconut oil that has a lighter flavor than others. I'm not sure.

But a restaurant owner turned me onto Rice Bran Oil for high heat cooking as well. Upon investigation, it appears that Rice Bran Oil stands up to high heat- even deep frying- VERY well.

It has a light buttery taste that goes well with most dishes, so those who object to coconut oils flavor will find it meets their needs well.

And according to many studies, the cholesterol lowering and antioxidant effects of Rice Bran Oil make it an extremely healthy salad oil OR cooking oil choice.

The only thing to look out for is to make sure that your Rice comes from a non GMO source. Much rice is genetically modified these days, so you may have to investigate to find a rice bran oil that is from a NON- GMO source.

In certain recipes yes, though I personally think the flavor is compromised when substituting oil for butter (haven't found an oil based brownie I liked better then a butter based). Your best bet it is to find a brownie recipe that specifically uses oil instead of butter for optimal results. As a general rule substitute 3 parts oil for every 4 parts butter and consider increasing the amount of sugar and eggs in the recipe to help make up for the increased density. But again I would recommend using an already oil based brownie recipe. But yes it is possible.

1. It keeps it from burning and sticking to the pan.
2. Peanut oil is used for high temperature cooking.
3. Olive and canola oil is better for you heart, compared to other oils.
4. Vegatible and olive oil are also good for salad dressings.