Vegetable Oils

you can use melted butter or shortening, however if you use butter it may affect the texture a bit. you can use applesauce as well. many people that are following low or no fat diets use this as a substitute, because it helps to keep the cupcakes/brownies/cakes/what have you REALLY moist!

Animal fats are less expensive so most commercial manufacturers use them to save money and to make a harder bar of soap. Animal fats also have fewer skin benefits. Many handmade soap makers use solely vegetable oils to accomodate customers that are vegan.

It comes from a plant, not fossil residues like fuel oils. One recalls the Sinclair Dinosaur trademark!

one of the following foods that contain corn oil is popcorn! (also called palm oil)

No - the suffix "saccharide" applies to sugars (think "saccharin"), not fats.

300 g of oil = approximately 1.4 (US) cups

"Cooking oil" is actually a broad term for purified fat derived from plants which is normally liquid at room temperature. "Vegetable oil," when used to label a cooking oil product may refer to a specific oil like rapeseed oil or to a blend of different oils. Not all vegetable oils are edible - some are useful only as fuel oils. Not all cooking oils are vegetable oils - for example there are several nut oils and oils from gourds and melons that can be used in cooking. The non-vegetable cooking oils are seldom used in baking, so for the purposes of baking, the terms cooking oil and vegetable oil are pretty much interchangeable. Any recipe that calls for one can use the other interchangeably with the caveat that some oils are lower fat than others and some of them are more tolerant to heat than others. Olive oil can be substituted for cooking oil, but it changes the flavor a little bit.

Starch

yes

even the mass & volume will help .

pressed from the fruit of the Persea americana avocado

Depends what you are doing with it, olive oil works great at making salad dressing, sauteing, frying eggs, and making some sauces. I have read that olive oil is not a good oil to deep fry with.

i dont know. repost if you do, ASAP please

soybeans Most commonly used vagitable hich used for vegetable oil. Apart from soybeans Peanut,corn, canola,olive, soy, safflower, coconut, sunflower, cottonseed are also used to make vegitable oil.

Oil makes the cake more moist and dense. Otherwise, it would be a drier, fluffier cake.

As liter is a measure of volume and metric tonne a measure of weight, the density of the material in question determines the amount 1 metric tonne can hold. Palm oil has the density of 0.89 Kg/L. A liquid of this density will have 1,123.59 liters in one Metric tonne.

It depends on how long it is frozen

Corn oil is extracted from the germ of the corn kernel. The most common method is the use of a solvent to do it. The solvent can then be recovered and reused. The oil comprises a bit under 3% of the "stuff" in corn, and it takes manufacturing "muscle" to get out as much as possible and do it cost effectively. Corn oil doesn't cost all that much at the store and is widely used commercially. They must be doing it right. Got links if you want 'em.

no

Applesauce is a good substitute for oil and butter, in baked goods. I've used it many times. I've never heard of using it as a substitute for eggs. However, you could probably get away with substituting egg whites for whole eggs.

You could re-use peanut oil after deep frying your turkey, but its not recommended. Reheating cooking oil, any cooking oil, causes the oil to release certain chemicals and toxins that aren't good for consumption, so its not the best idea. If you want to get the most out of your cooking oil dollar, consider deep frying a second turkey, or perhaps a beef roast, along with your holiday bird. You can always debone and freeze the meat, and eat later.

Deep fried turkey is wonderful, the best turkey I've ever had.

because its a liqud and can be purified.mixed with other medium

Margarine is produced by emulsification of skim milk into vegetable oil. It is done by adding monoglycerides and diglycerides (which are emulsifiers) to the mixture of oil and water. The mixture is then mixed very rapidly, and cooled at the same time. At the end, the vegetable oil will solidify partly and trap water molecules inside.

Olive oil CAN be used for frying, but you must have a HIGH quality, Virgin or Extra Virgin olive oil before attempting to cook with it. Various industry sources tend to place the Smoke Point of High Grade olive oil at around 400 degrees Fahrenheit and most frying is done somewhere UNDER 375 degrees, so this shouldn't be an issue.

There are two main methods of frying and the relative merits of each method as it pertains to Olive Oil is as follows:

1) Saute'/Pan Frying.

Pan frying requires a relatively small amount of oil and therefore is a rather economical method of frying food. Since E.V. olive oil tends to have a strong (but pleasant) flavor, this method works well with strong flavored foods such as onions, garlic, peppers, asparagus etc.

2) Deep Frying.

While it's COMPLETELY possible to deep fry in High Grade olive oil, it's Pure Lunacy to do so. Virgin and Extra Virgin olive oil tends to cost ( I'm guessing here... ) about 3-5 times as much as decent vegetable oil and in general, would leave battered and/or breaded foods with WAY TOO MUCH oil flavor. On the other hand, if neither of those characteristics is an issue for you, then...