Vegetable Oils

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Vegetable oils as such contain glycerins which need to be separated from the oil to use it as fuel, (bio-diesel).

Before you even start the oil, you should put a gallon of water in the fryer. Place the turkey in. See where the water line is then add more water as needed. Once you have the ideal amount, pour into a bowl. This will do two things for you.

Prevent serious burns and maybe a fire.

Measure with water first then once you have finished with your fryer for Thanksgiving, use a perm marker and write the exact amount of oil needed for the next time

Also, 3 gallons may be too much to start.

Hope this helps

FLOAT

Yes you can, but remember butter will get hotter faster and burn easier than oil.

Approx 2,5 kilograms of seeds for 1 liter of oil.

Yes, I've done it many times.

Corn oil is just one type of vegetable oil. Each type has slightly different properties, like flavour, melting point, etc. It is best to replace substitute similar types, as a strongly flavoured oil like extra virgin olive oil, would have a big effect on the final flavour of the recipe, and some oils can be heated to much higher temperatures than others before breaking down so are better for frying.

Peanut oil is a good substitute in frying for a couple reasons. First, it has a higher smoke point. You can fry at higher temperature by using peanut oil. Second, peanut oil has better fat content, more transfat as opposed to saturated fats. Third, perhaps is the taste. Peanut oil imparts a naturally nutty flavor to foods in which it is fried.

An unsaturated oil will decolorize bromine water.

you can, but the results may not be exactly the same.

I think Easy Mac Macoroni does...not sure what else.

It can be, but it is always best to just stick to what the recipe calls for.

There are several types of cooking oils. Cooking oils can come from a vegetable source like corn or olive. Oils can also come from a nut or legume source like peanut, safflower, sunflower, almond, sesame or even soybeans. There are oils that come from animal sources.

Corn oil is homogeneous, if it's been commercially processed.

Yes they are... They're flattened corn kernels. In their natural state - corn kernels are small, roughly round 'seeds'. They're harvested - and flattened into cornflakes - before being roasted.

vegi oils will not have much fat. They are rich in nutrition and good for health.

0.918 to 0.923 at 20dg C

A vegetable spread contains a higher water content, thus making it softer when at cooler temperatures. Margarine contains less water and is a better purchase, unless you like "watered down" margarine. Also when the spread type varieties melts, a good portion of that water will separate out. That's why when you put it back in the fridge you find water in with your margarine. Margarine will not separate lie that, at least not as much or as easily.

Canola is one of two cultivars of rapeseed or Brassica campestris (Brassica napus L. and B. campestris L.).Their seeds are used to produce edible oil that is fit for human consumption because it has lower levels of erucic acid than traditional rapeseed oils.Canola oil is low in saturated fat, is high in monounsaturated fat, and has a beneficial omega-3 fatty acid profile.Hence it is better than Sunflower Oil.

"palm oil" hasn't destroyed any of the rain forests. Humans have destroyed some of the forest to grow oil palms, but is is a small percent compared to logging and "slash and burn" agriculture.

27 degrees

Definitely too many, its best to just avoid anything with the word oil in it entirely.

Also you didn't define any amount.

A better question is what is ONE unit of corn oil?

Yes,

However, Olive oil (especially virgin olive oil) is spoiled by the high temperatures when frying and it is therefore better to use corn oil or groundnut oil for frying and adding a little olive oil at the end just before serving the dish/food - this way the olive oil flavor is fresh.

happily liquids weigh what their volume is so 30 ml weighs 30 grams. veg oil is pretty dense so it can be more but you are probably just using the oil to saute in so its not a big deal.

Canola

Actually, canola oil is typically extracted and refined using high heat, pressure, and petroleum solvents like hexane. Most canola oil undergoes a process of caustic refining, degumming, bleaching, and deoderization, all using high heat and questionable chemicals.

You're much better off using the far healthier, Cold-Pressed, Extra Virgin Olive Oil.

All of the high heat processing can create trans-fats in the canola oil. And we all know how bad trans fats are.

If you're looking for the healthiest fats, stick to Extra Virgin Olive Oil, Unrefined Coconut Oil and Grass-Fed Butter.

All of those oils are not only "not bad for you" but they've actually got properties that make them "good for you"

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Canola oil also contains tiny amounts of Erucic acid, a known carcinogen.

Lear oil is another name for canola oil - it stands for low erucic acid rapeseed oil.

Safflower oil is the healthiest of all oils, with the most oleic acid, (monounsaturated), and linoleic acid (poly unsaturated), for fatty acids.

In cooking butter can be used for vegetable oil, but it cannot be substituted in baking.