Oils

I'm thinking of making Fritto Misto Christmas Eve. I have shrimp and sea scallops in the freezer and I'll buy some cod , squid and smelts. What type of oil do they use in Italy to deep fry? Olive o...

Just wondering if anyone has any suggestions for what to do with leftover anchovy oil? Besides tossing it with pasta, anything else? I heard some judge on Chopped talk about it and now I am wonderi...

Friend asking me about the quality of Enzo’s flavored olive oils, as well as balsamic vinegars before ordering. Said I’d query CH. Opinions much appreciated.

I'm curious to know what other people regard as the healthiest oil to use for high-heat cooking, like doing stir-fries? For me, the definition of a healthy oil is that it is unrefined and has low l...

Having sampled and taste-tested the evidence, evaluated home-chef testimony, rendered duck fat is judged superior than ghee for sautéing and light frying!

Hi Chowhounds, Happy Friday! I had a question I wanted to pose to all of you home and professional cooks: When do you oil your pan? Most of time, I would say I pour my oil into a cold pan (r...

Hello, I've been eyeing a Carbon Steel pan for a while, but in Romania they are quite hard to find, but what I was thinking of getting is a deBuyer 28cm Carbon or Mineral B one... altho I'm not sur...

Hi everyone, had a massive disaster with making shepherds pie today. I’ve made this a hundred times, always turns out perfect, but today when I put in the minced lamb it released a LOT of liquid/fa...

I am going to make Trader Joe's Pumpkin Cake. I'd like to replace the oil with apple sauce. The recipe calls for 1/4 cup of oil so should I also use 1/4 cup of apple sauce? Or do I use more or le...

by TrishUntrapped 6 years ago

I'm done using oil, be it vegetable, grapeseed, safflower, sunflower, or for me — the worst, canola oil, in my baked goods. I can't get past the taste. I've made top rated recipes for things lik...

I'm a bit disappointed with what I can find at Whole Foods. Anyone have ideas for nice specialty shops with good selections of fresh wild mushrooms and / or places with nice selections of truffle ...

by jword2001 13 years ago

Which one is best?, what oil?, I usually use veg oil, my grandmother used lard, and they were awesome, but even a few points lower on the health o meter, the best I've had were In-N-out, I would lo...

by WhatsEatingYou 7 years ago

I saved the fat when I fried up some bacon a few weeks ago and have been using pats here and there for eggs and sauteing but am using sparingly since I do not make bacon often. How long can the fa...

Curious to get input on a new board I want to purchase. Im looking at the super slab from catskill craftsmen. What should I use to season this board. I here good things about both. However some hav...

Many recipes say to heat oil until smoking. But many websites say that when oil smokes, it gives off toxic and dangerous carcinogens. How to reconcile? EDIT. Which scenario? Scenario A. All s...

I just bought some pistachio, walnut and hazelnut oils from La Tourangelle. The pistachio oil is divine! Green, thick, beautiful aroma and taste. I've used it for dipping bread - would love sug...

Supermarkets around here occasionally run sales on one gallon containers of commodity cooking oil for 4-5 dollars, a great price. You usually can choose between Soybean. Corn or Canola. I don’t lik...

by Spaceechik 9 years ago

I'm fairly broke all the time, and I make popcorn frequently, as it's very cheap, and is good for a snack while watching my detectives... ;) I use pure olive oil, but I'm wondering if a more fla...

by cowboyardee 9 years ago

I usually look for previous posts on a topic and then only make a new thread if there aren't any answering my question. But in this case, i have the opposite problem - there are too many posts on t...

It seems a small but "hot" thing in kitchen design these days are thin, pull out racks for food storage.....one my designer has recommended is a pull out beside the range for storing my spices. No...