Cooking Oils and Fats

How many what? Ounces? Teaspoons? Tablespoons? Pints?

Well, there are 32 ounces, 192 teaspoons, 64 tablespoons, and 2 pints.

One milliliter of vegetable oil used for cooking has 8.1 calories. There would be 120 calories in one tablespoon of vegetable oil.

You might be able to use shortening and melt it down ...you may want to not cook it as long though it hardens faster if you cook it the same time.

First, cook them on medium heat, or they will appear done on the outside but the inside will not be if the grease is too hot. A way to check is when the grease warms, put a pinch of batter in the pot's it starts to bubble like it is cooking, let the heat stay at that temp and batter and drop in the chicken. When the chicken turns golden brown brown, it should be ready. Usually takes ten minutes or so.

********I recommend a deep fryer

NO!

Sodium chloride crystals dissolve in water easier that oil because the strong electrostatic attraction between the sodium and chloride ions. This mean that there are little energy change in water.

There are 1135 litres of cooking oil to the tonne.

Vegetable oil can be used instead of butter in some cakes, particularly those that have some other source of oil / moisture, such as carrot cake or banana cake. Oil is often used in cupcakes to give a moister cake. However, butter has superior taste and gives most cakes a better texture and mouth-feel.

I think an important part of the question/answer that was not addressed is: when substituting oil for butter or other solid shortening the general rule is to reduce the amount by one third. So if a recipe calls for 1 cup butter use only 2/3 cup oil. Oil has a greater ability to tenderize or "shorten" the flour proteins, especially gluten. I agree butter has superior flavor and texture. A bit of experimentation may be needed as baking time and temperature may need reducing. I don't think you will duplicate your favorite cake, but I think a satisfactory product can be make with oil. Watch what oil you use as flavor of the oil is important.

There is approximately 0.48 cups in 60 grams of flour. That means that there will be about 0.008 cups per gram.

You could well use oil in your car as a fuel, (e.g. vegetable oil) - this is basically what biofuels are. The only problem with them is that you need LOTS of plants to generate the fuel, to do this you need lots of land, and that in itself is not entirely eco-friendly. Plus its very expensive.

Shame, really.

Hope this helps!

Removing cooking oil from a floor is probably best done in a two-step process that involves using something absorbent to get the bulk of the oil up, and then applying soap and/or a degreaser to remove the remaining film. Note that oil can sometimes react with the material the floor is made out of. It can stain some flooring materials if left there for any length of time. Clean it off as soon as possible. It presents a hazard on the floor in any case. It can cause one to slip, and it can be tracked elsewhere, and neither of those is good. Oil can most certainly soak into porous floor material. Porous materials are counter-recommended for kitchens. That's a no brainer. It's somewhere between difficult and impossible to get oil out of a porous material. Look at carports and driveways for required confirmation. Some prophylactic treatments like floor sealers will be of benefit, but they are of no help after the fact. Kitchens are the most common places where oils get spilled. That only makes sense. We do most of our food preparation there. Kitchen floors are usually selected to resist oils and permit easy cleanup. If one has a given type of floor, it isn't difficult in this day and age to go to the web or call a flooring store an make inquires about the recommended cleaning methods for that material. And it's very important if one has exotic material for a floor. Some flooring material doesn't like certain chemicals. Lastly, please, please, please, know something about the toxicity and other hazards associated with your cleaning materials (their use as well as their storage) so they can be used safely. All of them. In reflection, that's a no brainer, too.

To prevent things from burning and sticking to the pan.

In a baking recipe, it has the same function as butter or any other fat - to create a crumbly texture and prevent the outcome from being brick-like. It also adds moistness and helps prevent staling.

No. The Crisco is made from plants. Butter is made from the cream in cow's milk.

Crisco brand is a shortening- or solidified hydrogen-added fat made from vegetable oils .It is flavored to give it he solid fat a buttery scent and impart some degree of butter flavour to your recipes. Butter is a natural product that adds to ones health in terms of calories and vitamin and enzymatic components that the body can use.Shortening has no health benefits whatsoever.It was developed as an alternative to Lard- which is clarified and solidified animal fat usually from rendered beef fat or pork fat. Duck fat is a current fad (2014) and is made from rendering the thick fatty skin on ducks.It is richer than other animal fats and has its own flavour components which are removed from other manufactured lard products .

When hydrogenated oils were introduced into foods into the 1960's it was so manufactured foods would have a longer shelf-life. The thought was that if you replaced the animal fats in cookies, etc. with vegetable fats it would be better. However, it has been found that hydrogenated oil raises the LDL levels of bad cholesterol, and lowers the HDL levels of good cholesterol in your blood. Stay away from manufactured food. If it comes in a box and has ingredients you can't pronounce it isn't real food.

Trans fats (APEX)

a cooking oil machine.

my mom purified cooking oil before and you can buy them @ hardware stores usually for around 50.00.

but strainers and certain cleansers could work too.

:D idle34pizzaz

No, peanut butter is not a diary product so cannot be substituted for Crisco, margarine, or butter.

Shortening is pure fat. If it is solid Crisco, it is hydrogenated Soy Bean and Cottonseed Oils. The alternative "shortening" is butter. You can mix the two for a sinfully delicious flavor.

If you are cooking cakes, shortening is a "tenderizer" which provides softness in the texture. Eons ago, before these were available, lard ... animal fat ... was used, and it is absolutely not recommended.

Yes, you could, but it would give it a definitely different taste. Actually, you can substitute unsweetened applesauce for oil amounts in most recipes except cookies, pie crusts or any type of pastry dough.

It would be an mixture

Cooking oil typically has a smooth and viscous texture, allowing it to flow easily. It can feel slippery and slick to the touch, which helps it coat surfaces and ingredients during cooking. The texture can vary slightly depending on the type of oil, with some being lighter and others thicker. Overall, it is a liquid that enhances the mouthfeel of foods when used in cooking.

Flaxseed is an upright annual plant, that comes in two varieties, brown and golden. It have many health benefits, and is used an edible oil. 100 grams of flax seed has about 450 calories, 20 grams of protein, 28 grams of fiber, and 42 grams of fat.

Yes, the light flavored olive oil works great as a substitution for other vegetable oils. However some recopies specifically call for butter or shortening so while it can be a good and healthy substitution the flavor and texture may not be exactly the same.

Antioxidants are used:

Tertiary Butylhydroquinone (TBHQ) is effective for a wide variety of lipids. It is often used directly in vegetable derived oils, and foods containing those vegetable oils. It is also used in the preparation of other food categories such as confections, non-dairy toppings, coffee whiteners and snack dips. TBHQ has been shown to be highly effective in extending shelf life for many products.

Propyl Gallate (PG) is a very effective antioxidant that can be used in various highly unsaturated fats and oils. It can be combined with other antioxidants such as Butylated Hydroxylanisole, Butylated Hydroxytoluene, and/or citric acid. It is sometimes substituted for vegetable oils in some countries where Tertiary Butylhydroquinone has not yet been approved. PG is relatively unstable during baking and frying, however.