Community Discussions
Stainless Steel v.s. Carbon Steel Pans in terms of oil/fat use
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 th...
Minced lamb disaster
Hi everyone, had a massive disaster with making shepherds pie today. I’ve made this a hundred times, always turns out...
Replacing Oil with Apple Sauce in Cake
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/...
Saying "No" to oil in baked goods
I'm done using oil, be it vegetable, grapeseed, safflower, sunflower, or for me — the worst, canola oil, in my baked ...
Sourcing Truffle Oil and Wild Mushrooms in NW LA Area
I'm a bit disappointed with what I can find at Whole Foods. Anyone have ideas for nice specialty shops with good sel...
The best potato for French fries?
Which one is best?, what oil?, I usually use veg oil, my grandmother used lard, and they were awesome, but even a few...
Bacon Grease - Shelf life?
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 saute...
walnut oil vs mineral oil
Curious to get input on a new board I want to purchase. Im looking at the super slab from catskill craftsmen. What sh...
Is heating oil past smoke point dangerous?
Many recipes say to heat oil until smoking. But many websites say that when oil smokes, it gives off toxic and danger...
La Tourangelle nut oils
I just bought some pistachio, walnut and hazelnut oils from La Tourangelle. The pistachio oil is divine! Green, t...
Best (least offensive?) Commodity Cooking Oil?
Supermarkets around here occasionally run sales on one gallon containers of commodity cooking oil for 4-5 dollars, a ...
What's the best plain oil for popping corn?
I'm fairly broke all the time, and I make popcorn frequently, as it's very cheap, and is good for a snack while watch...
Seasoning Cast Iron in May 2011
I usually look for previous posts on a topic and then only make a new thread if there aren't any answering my questio...
Spice storage beside the stove?
It seems a small but "hot" thing in kitchen design these days are thin, pull out racks for food storage.....one my de...
Reusing deep frying oil? What are "the rules"?
I looked for a thread on this topic, but was unable to find one. What are the rules of thumb for saving and reusing ...
Best oil for pan frying?
What's the best oil for pan frying or saute in a stainless steel pan? Oil that is both effective and healthy? I've...
Need a new cooking oil
I need a new reasonably priced ($10.00 or less a gallon) oil to sauté and pan fry with. My old standby, corn oil, no...
What to do with leftover deep fry oil
Okay, we just made french fries last night in my barely broken in cast iron skillet. They were outstanding and I will...
Favorite baking oil and stir-fry oil
been using TJs grapeseed for both and a bit of EVCO with the baking
Dry brined/spatchcocked turkey-- how to get brown skin?
This will be our 2nd year doing a dry brined and spatchcocked bird for Thanksgiving, using the serious eats/Kenji Lop...
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Cooking for Beginners: Pantry
Cooking is intimidating. Especially for those that haven't had much experience, exposure, and call...
by Chef Kellan Hori
