Oil

Oil Substitute rate this term A variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods. Substitute products exist with reduced fat and no fat and in different forms such as spreadable and liquid.

Oil can be flavoured by immersing aromatic food stuffs such as fresh herbs, peppers and so forth in the oil for an extended period of time.

Olive oil was traditionally produced by beating the trees with sticks to knock the olives off and crushing them in stone or wooden mortars or beam presses.

oil industry, the business of discovering oil, extracting it from the ground, refining it into a variety of products, and distributing it to the public. The development of the oil industry in the 19th and 20th cent.

If oil in a pan does reach the smoking point, the pan should be removed from heat and allowed to cool. The overheated oil should be discarded and replaced with an oil with a greater heat tolerance.

Corn oil: a pale yellow oil obtained from corn endosperms; odorless, almost flavorless, high in polyunsaturated fats with a high smoke point; a good medium for frying, also used in baking, dressings and to make margarine. Advertisement: ...

Olive Oil Related Category: Food and Cooking pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids.

Argan Oil Return to topics North Africa The famous Arab explorer Hasan al-Wazan, who was known as Leo Africanus (c. 1465-1550) in the West and journeyed into Africa, gives a recipe: Boil water in a large pot, add the barley flour, ...

Olive Oil - Olive oil is the staple oil of the Mediterranean More... Orechiette - A kind of pasta from Puglia, Italy, with a name meaning 'little ears' on account of the shape ...

Groundnut Oil - Peanut oil. (Groundnut is another word for peanut). *Back to the Asian Culinary Dictionary An ever-growing index of Asian ingredients and cooking terms, from Abalone to Wood Ears.

Argan oil is a robust oil made largely in Morocco from the nuts of the argan tree.

oil (Avoid substituting oils for solid fats when baking cookies, cakes, and pastries; it will make the dish greasy and dense.

Oil cured (olives) This is not a type of olive, but rather a way of curing them. Typically very ripe olives are macerated in oil and have a noticeably soft flesh. Nape Means to coate with a sauce.

Oil Poaching - A "trade secret" used by many restaurants to give the meat a more tender texture, oil poaching (also called velveting) seals in the juices of the meat.

Oil from the Argan tree which is indigenous to Morocco. It is related to the olive but has a distinct flavour of its own. Arrowroot ...

Oil from the fruits of Indian dill (Anethum sowa ) contains the phenylpropanoid dill apiole (6-allyl-4,4-dimethoxy-1,3-benzodioxol). Origin ...

"Oil of mace," or nutmeg butter, is a solid fatty substance of a reddish-brown colour, obtained by grinding the refuse nutmegs to a fine powder, enclosing it in bags and steaming it over large cauldrons for five or six hours, ...

An oil used on salads and in medetarian cooking made from oil obtained from olives; a hard stoned fruit of the olive tree Paprika A seasoning made from powdered sweet red pepper ...

An oil-rich fish usually sold whole. Can be poached, fried or grilled as well as pickled, marinated, salted and smoked. Hoi sin sauce: A sweet, brownish-red Chinese barbecue sauce ...

Corn Oil - A nonhydrogenated oil derived from the kernel of corn. The refined product is tasteless and odorless. Used in U.S. for salad dressings, frying, and as a shortening in baking.

-The oil should be fairly hot, 170C/340F. Test by dropping a little batter into oil, it should descend below surface then rise up to top. To Fry: ...

Heat oil in a heavy skillet, over medium heat. Place pork chops in pan, add salt and pepper to taste, and cook for 2-4 minutes on each side. The longer they cook the more done they will be, and the drier. Serve with a bit of applesauce over top.

Corn oil: It is made from the germ of the corn kernel. Corn oil is almost tasteless and is excellent for cooking because it can withstand high temperatures without smoking.

Olive oil or clarified butter are commonly used for sautéing, but most fats will do. Regular butter will produce more flavor but will burn at a lower temperature and more quickly than other oils due to the presence of milk solids.

Dende Oil: the Brazilian name for the densely rich palm oil brought to Brazil by West Africans. Its red-dish hue can be imitated by adding paprika to peanut or vegetable oil. Dovi: paste of groundnuts (peanut butter). Duri: mortar and pestle.

Olive oil 1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

Lemon Oil, 1 drop: 13 drops lemon extract. Marzipan, 2 1/2 c: 2 c almond paste plus 1 c powdered sugar and 2 tsp corn syrup.

Chili oil A fiery oil, flavored with chile peppers, that's used as a seasoning. Chili paste ...

Olive-Oil Cake with Honey-Roasted Rhubarb The beauty of vertical gardening Dinner Guest Blog ...

Walnut oil, popular in dressings and as a seasoning, imparts the rich taste of the nuts from which it is pressed. Oil made from lightly toasted nuts has a full, but not too assertive, flavor. See recipes featuring Walnut oil ...

Walnut oil is used to flavour foods, bread doughs and salad dressings. Almond (Prunus amygdalus) ...

Canola oil - This neutral is your best choice for cooking because it is inexpensive, extremely low in saturated fats, has a high burning point, and does not detract from the flavor of food with which it is combined. Cantina - [Spanish] bar.

Sesame oil - This oil pressed from the sesame sees has a slightly nutty flavor. Used as a flavoring in Oriental cooking, not a cooking oil. Used for flavoring a dish at the last minute.

walnut oil - An expensive and strongly flavored (nutty) oil, which is popular in Middle Eastern cooking, sauces, main dishes, and baked goods. It is often blended with more mildly flavored oils. To prevent rancidity, refrigeration is best.

huile: oil huile d'arachide: peanut oil huile de pépins de raisins: grape seed oil ...

huile: oil (e.g., huile d'olive, olive oil) île flottante: floating island, sometimes refers to a dessert better known as oeufs à la neige, but also to an island of Genoise, flavored with liqueur, garnished with crè ...

A basic oil and vinegar combination used over salad, cold vegetables or cold meat dishes. Simplest form includes oil and vinegar in 3 to 1 proportion with salt and pepper to taste. vindloo ...

abura.. oil. abura-age.. fried tofu slices. aemono.. foods in vinegar dressing or sauces.

Annatto Oil This hard, rectangular, rust colored seed has a tangy, earthy, almost iodine-like flavor. It's sold in paste form in some regions however most use the seeds Anticuchos Spicy beef kabobs ...

Coconut oil - 100% Organic Coconut Oil, Expeller Pressed, Ideal for Cooking, 16 oz. From Jarrow ...

annatto oil - See: achiote - Another name for achiote. announcer - See: aboyeur AP/As purchased weight - The weight of a food item before trimming or other preparations (as opposed to EP or the edible portion weight).

egetable oil east Always use a thermometer to measure liquid temperature before adding yeast.

Mixture of oil, vinegar, salt and pepper, which is sometimes flavoured with herbs and used as a salad dressing or to coat cold vegetables or other cold dishes. The proportions are generally 1 part vinegar to 3 parts oil. Velouté Vol-au-Vent TOP 10 ...

Grease Rub oil, shortening, butter or fat over surface of cooking utensil or on a food. May also use a lecithin based, non-fat cooking spray, unless bake ware does not recommend it.

Sesame seed oil Golden brown oil of sesame seeds and very aromatic. Has a rich and nutty flavor and is used as a flavoring in Chinese, Korean and Japanese dishes and is not used for frying Buy in small quantities and store in a cool dark place.

Cotton Seed Oil, Palm, Vegetable Oil and first class Dripping. How Food is Cooked by the Deep Frying Process ...

Tuscan Olive Oil Frescobaldi's Laudemio Extra Virgin Olive Oil Vinegar and Spice ...

A mixture of oil and liquid in which tiny globules of one are suspended in the other. Stabilizers, such as egg or mustard may be used. Classic example is vinaigrette salad dressing. Entrée ...

Add a little oil (say 1 tablespoon to a pot of boiling water). Make sure that you watch the time and don't overcook the pasta, checking often. Make sure the water is really boiling before adding pasta.

The essential oil of the bergamot orange, which is mixed with black tea to give Earl Grey tea its characteristic flavor. Billy An Australian term describing a tin pot used for boiling tea over an open fire.

Vinaigrette An oil and vinegar sauce usually used on salad greens or other vegetables. Vinaigrette may contain other seasonings, shallots, onions, mustard, etc.

This is vegetable oil (soybean or cottonseed) that is processed, so that it will be a solid fat. It is normally sold by the can, and located in the baking section of your store. Glossary 2.64 is technology by Guru PHP Main Menu ...

Definition: Sesame oil. Suggested Reading Japanese Cuisine Glossary IndexJapanese Cuisine Photo Gallery Recent Discussions most commonly used dashi flavorfried tofu pattiespreparation of salmon ...

These are small fish preserved in oil or salt and often used in Italian dishes for flavouring. acetoVinegar. Italians make both red and white wine vinegars as a by-product from their wine production. See also aceto balsamico.

Caldo Verde - A Portuguese soup made from a sharp flavored cabbage, potatoes, broth, and olive oil. Sausage is then cooked in the soup. Calzone - A half-moon shaped pizza turnover, often served with sauce over the top rather than inside.

The process of frying whole spices in hot oil. Basmati. The best type of long grain rice. Bay leaf. Tej patia. This very well known leaf is used fresh or dried in certain Indian recipes. Besan. Chickpea flour. Bhajee or bhaji.

Bonarelli Thin ribbons of pasta Bruschetta A garlic and olive oil toasted bread that is usually topped with tomatoes and basil. Bucatini Dried hollow-shaped spaghetti that is typically served with tomato or meat-based sauces.

Pageot blanc is drier and needs to be marinated in oil before cooking. Paillarde (de veau): thick slice (of veal); also, piece of meat pounded flat and sauteéed. Pailles (pommes): fried potato sticks.

These filleted, salt-cured fish are canned in oil. Common to French and Italian cuisine and used in the famous Caesar Salad along with a number of sauces, tapenades, and pizzas.

Coconut Oil: A ingredient used to thin chocolate or soften finished candy and make it less brittle. Coconut oil has a long shelf life compared to other oils, lasting up to two years due to its resilience to high temperatures.

See also: Cooking, Flavor, Vegetable, Sauce, Water