Cooking Oils and Fats

Cocoa butter lotion moisturizes the skin and is known to help prevent or reduce the appearance of scars. Regular application of cocoa butter lotion creates softer skin and helps to reduce stretch marks.

It is 0.93, approx.

Yes, different oils can be mixed in deep fat frying, but one needs to be aware of the smoke point of different oils. For example, olive oil is not used for deep frying because it has a low smoke point. Peanut oil and lard have higher smoke points.

NEVER put any oils down your kitchen sink drains or down the toilet. Use a bean or soap can and pour the oil into it and then stick it into the fridge until is solidifies and then throw it out into the garbage.

Wezza94: Bin

Oftentimes, butter is replaced by oil in a recipe because it produces a moister cake. A dry cake is caused by the sugar absorbing much of the moisture; fats suspend the molecules, and as oils are liquid, they prevent more moisture from being absorbed and also make a moister cake.

It is possible to substitute butter for oil, but I would not recommend it. If the problem with the oil is the taste, a milder oil such as canola or safflower can be used.

When you put oil and water into the same container and wait a while for them to get organized,

the oil winds up on top of the water. Oil performs the physical maneuver known as "floating"

with respect to the water, because its (the oil's) density is less than the density of water.

1102 liters in 1 metric ton roughly..... a metric ton has roughly 290 gallons in it give or take dependent on the weight of the product (unsure of the weight of canola oil google can probably help) 290 gallons * 3.8 liters per gallon = roughly 1102 liters per MT.

It depends on the cut. Bacon sold commercially in supermarkets has a fat content that varies from 10% to 20% on up to 80% to 90% or so. Anyone who has taken a minute or two to look through a number of packages can tell you that some may appear to be quite lean while many are well over 50% fat. There are variations on the theme, and if shoppers want to pay for something like, say, center cut bacon, they will, in general, get a leaner product. The best idea is still to look through the packages and choose one that presents what you consider the best package there. Even meat markets will have bacon that varies in fat content with most of the butchers attempting to provide a "middle of the road" product with a bit lower ratio of fat to lean.

You first figure out what degree burn it is. For first and second degree burns(redness and blisters), you can run the burn under cool water. You can also apply an ice pack or some Aloe Vera gel/spray. If it is really bad, call 911. For third and electrical burns(charred/burned skin), you call 911. Then you cover the burn with a sterile bandage. DO NOT apply ointments, gels, or creams. DO NOT run under water or apply ice. DO NOT attempt to remove the clothing from affected area.

Start by draining all the oil. Most fryers used in the industry are made from stainless steel so a steel scrubby should be safe to use on then. Fill it with water to cool it down so you can clean it without danger of burns. Scrub the inside thoroughly, drain the water and dry it well. Water and oil do not mix, the water will break down the oil faster, and if the oil is hot when it's placed back in the fryer the results are not something you want to happen.

There is a company called Filtafry out there that do it professionally.

It is brilliant and cheap as chips.

Olive oil is not denser than water. This can be verified by placing olive oil and water together and observing how olive oil stays on top of the water, proving itself to be lessdense.

Clearly, this depends on the temperature of the room. In most countries, cooking oil will be liquid at room temperature. However in very cold countries, cooking oil will be solid at room temperature.

Yes. Butter is 80% fat, 20% water. Oil is 100% fat.

To get the correct amount of fat from the butter, use 125% (5/4) the amount of butter vs. oil (multiply the amount of oil x 1.25). You now will have the right amount of fat, but excess liquid from the butter.

To compensate for the water in the butter, reduce the amount of other liquid called for in the recipe(milk, water, etc). Take butter amount - oil amount. That result is how much to reduce the liquid.

Example:Recipe calls for ¾ cup oil and 1/2 cup milk.

3/4 oil is 6 oz. 125% of 6 oz (6 x 1.25) is 7.5 oz of butter. You now have the right amount of fat.

7.5 oz butter - 6 oz oil is 1.5 oz. That is the water from the butter. Reduce the milk by 1.5 oz: 1/2 c. is 4 oz, minus 1.5 oz is 2.5 oz

Original answer below may give a good result, but doesn't have the equivalent amount of liquid as the original recipe:

When substituting butter or oleo for oil in a recipe, generally add 1 1/4 cup butter per cup of oil.

You are basically substituting enough butter (when melted) to equal the same amount of liquid in the recipe.

You can use either-I personally prefer butter.

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Butter gives a better flavor to the cookies and does not have the unhealthy partially hydrogenated vegetable oils that are in shortening.

Oh, my friend, using cooking oil for transmission fluid is not recommended. Transmission fluid is specially designed to handle the heat and pressure within your vehicle's transmission system. Using cooking oil could cause damage to your transmission and lead to costly repairs. It's best to stick with the manufacturer's recommended transmission fluid for the smoothest ride on your happy little journey.

Corn syrup has more density: about 1.360 g/ml. Vegetable oil is about 0.89 g/ml.

16 ounces = 1 pound, one cup is 8 ounces, so 1/2 pound.

But that's not the whole story!

That's why a pint has 16 fluid ounces. A fluid ounce is, like a cup, a unit of volume, but one fluid ounce of WATER weighs an ounce, a pint of WATER weighs 16 ounces = 1 pound.

This works ONLY for water!

A cup of water is 8 ounces, but a cup of anything else will weigh a different amount.

For example a cup of Crisco weighs 7 ounces, a cup of flour weighs about 6 ounces.

The oil is faty acid which doesn't contain polar form. Whereas coffee is a solid which made from a coka what is the polarized.

Oil? "I can't believe its not butter"? To be honest, I would recommend margarine because butter is too fatty and no one even knows what "I can't believe its not butter" really is...really, use the original.

All you need to do for any solid is place it in enough water to displace the amount needed. For example, place the solid crisco in one cup of water in a two cup measuring cup, add the solid crisco until it hits the two cup line and you have a cup of solid crisco.

Heating water is easier because the molecules are less dense and it will heat faster. It cannot be heated to the temperature that oil can. Cooking oils are more dense and have a higher boiling point, up to and above 500 degrees F. Water evaporates faster than oil and has no burning or smoking point. Oil, can smoke, burn and catch fire. Water can be heated to higher temperatures, up to 750 degrees F +, but must be contained in an airtight system because at this temperature, water is considered not to be a solid, liquid or a gas therefore it is a plasma. See the related link for more information.

vegetable oil has a higher cooking temperature then olive oil but olive oil is generally thought of as better for you health wise. Olive oil has more antioxidants and zero trans fat.

if you are frying stuff at a high temperature you should use a vegetable oil but for general light sauteing use olive oil and use olive oil to replace butter when making rices and pastas - it is much better for you

oh and if you fry at high temperatures with olive oil , just to clarify, it will start smoking and burn

Yes. Put some in a cup or bowl that you can microwave, and microwave it for about 15 to 30 seconds. Make sure its not too hot. Then massage into hair for about 5 mins. Then when your done wrap it in cling wrap or a shower cap. And put a warn towel on top of that and let sit for at least 30 mins. Works great!