I see a lot of cooks and chefs heat up the pan first, then add oil/butter, then add the ingredients into the pan. Is there a particular reason why they don't pu
I live in an apartment and am considering making a roux for a gumbo. I've seen methods for using an oven to make the roux, but I've noticed that there's a high
My question applies to both deep frying and sauteing. With boiling, grilling or roasting, fat will come out of the meat. So much of the fat or oils in meat or
I'm looking for a cooking method which retains fat and oil. When I grill, boil, simmer etc I notice most of the oil leaves the meat. Which method is best to
The product in question is this: https://www.sainsburys.co.uk/shop/gb/groceries/humza-meat-charcoal-kebab-x8-400g It contains 17g of fat per 100 grams. The fa
At the moment I'm frying chips and protein 3 times a day daily using a fry machine. I'm using sunflower oil though could use others if needed
Teflon toxicity and second degree burns aside, are there any health issues related to cooking with oil at or past its smoking point? Googling
I noticed that my mustard oil (of indian brands, as bought outside india, from specialty grocers carrying indian ingredients) tends to foam/bloom much more than
If I reheat originally fried fries, when I microwave fries or protein it seems to me a lot of fat in short time has leeched out\evaporated. Does microwaving ca
I love it for its health benefits and I can't eat most other oils in higher amounts, but my meals are very fatty (and I intend to keep that that way), so that m
There is a thing such as "food grade mineral oil". Does "food grade" means it is safe to cook with? I know it is used widely for oiling cutting boards. Also,
Can you cook some foods just placing them in a metal frame above hot oil? In the same way as steaming vegetables, but with oil. Is that a thing?
It seems every olive oil bottle I buy lately is not made to be tightened all the way. Why?
When grilling seekh kebab fat drips I notice it's yellow colour. If you grill plain mince or meat it's usually white colour so it must mean some ingredients ar
I'm making a simple pizza using: A regular water/flour/yeast dough wo/oil, raised, kneaded and flattened thin with a rolling pin High quality minced meat (<
Over the last several years I've been perfecting my roast chicken recipe, starting with Arthur Schwartz' Garlic and Paprika Rubbed Roast Chicken recipe. The ba
I use a steel wok on induction. When I weekly check the fan grease trap, there's enough oil to run a 1957 DeSoto through the Nevada desert and still have plenty
So I like to eat a cooked lunch, but my work break room only has a microwave - incapable of producing the Maillard reaction and only good for reheating decaying
I am thinking of starting a business selling home made garlic sauce. The sauce contains both, oil and water as well as lemon juice. How can I prevent it from sp
I have just made a pastie in a pie dish using S.Burt's recipe Can I substitute olive oil for butter/shortening in pie crust?. It was really delicious but has no