Vegetable Oils

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...

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

No, they have almost nothing in common. You can use many different vegetable oils instead of corn oil, sunflower oil for example. If you don't have light corn syrup, substitute 1 cup granulated sugar and 1/4 cup water. If a recipe calls for dark corn syrup, use 1 cup packed brown sugar and 1/4 cup water.

Heart disease.

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.

Most kitchens have a 1/3 measuring cup, but if you don't, there are 16 Tablespoons or 48 Teaspoons in a cup, so 5 tablespoons plus 1 teaspoon would work.

The type of cultivar of olive you are growing will determine how long it takes for the olive to bear fruit. The Arbequina and Koroneiki cultivars bear fruit after approximately 3 years, while other cultivars often do not bear fruit until they are 5 to 12 years old.

because it makes our foods taste good cam cooking

Vegetable oil is safe to consume but in large quantities it can make you sick and cause nausea and vomitting

I personally substitute vegetable oil with canola oil. It is low in saturated fat and healthier for you. Some canola oils also contain omega 3, which many doctors recommend to their patients.

*** Any other oil, corn, canola , olive , can be used as a substitute.( Even melted margarine or butter with limits) . Its mostly the flavor the fat brings to the dish or recipe that will be the difference. I'm over simplifying , but with out more info as to what you are preparing .. that's about it.

Another good substitute for vegetable oil is apple sauce. It is healthier, but it does surprisingly taste very good and as it would with the oil. We didn't have any types of oil, and I found that apple sauce answer on yahoo answers. Cool! (:

Enjoy...

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.

Yes you can :) A good oil to use is canola because it's virtually taste-less. Olive oil is fine but may give your dessert a slightly olive-y taste. I love using coconut oil because it most resembles butter (solid at room temperature) and I love the subtle creamy/ coconutty flavor it has.

It depends on the proportions and which of the liquids you need at the end. The likelihood is that the alcohol will have emulsified the oil and water so the starting material will have no layers. The method often used to separate mixtures of liquids is fractional distillation, though it's not possible to produce completely pure alcohol by this method. If you don't need the water you can first remove it with a drying agent.

You can replace it with other types of oil (corn, grapeseed, olive, ect.) or use applesauce instead.