Cooking Oil storage container
Aynb
12 years ago
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lalithar
12 years agoRelated Discussions
Leftover Cooking Oil
Comments (7)Oil that has been heated, needs to be stored in the refrig, the heat makes it breakdown faster and so taste rancid sooner. And I throw that 2 Tabl;espoons of oil grease down thed rain....lots of soap and hot water and it's gone. It is biodegradeable....unlike mineral oil...I mean what do you think happens to the oil in the corn that get left in the fields? Or the olives that fall from the tree? Linda C...See MoreAnyone cooking with coconut oil? Need advice.
Comments (17)Cherryfizz - I have heard the same things about canola oil BUT that organic canola is healthier - who the heck knows. Anyway, I bought President's Choice organic canola the other day just in case. I use it lightly in frying pans etc. - and keep my extra virgin olive oil for use with bread etc. (besides the smoke point is too much). Re the coconut oil, yesterday while at Loblaws, I saw refrigerated coconut oil in a tub - I believe made by Smart Balance (organic) - noticed it because it was right next to the margarine I buy my husband - but since our 1.5 year old fridge is acting very iffy and being subject to many service calls - not buying it for him at this time. Remarkable the number of things that read "refrigerate after opening". I have seen jars of coconut oil that are filled with a white, solid "substance" - but have not read the after opening instructions. Personally, when in doubt, I don't do it. My husband might give something off to the dog - it is all about the dog!...See MoreWhat do you folks do with leftover cooking oil?
Comments (23)Artemis, kind of off topic, but I have to admit I have no idea what 'pakoras' is, so I googled it yesterday. Found there are a gazillion (or so it seems) different definitions and/or recipes. Would you please share your recipe? It sounds like something I would like to try, but I have no idea where to start. Thank you! Rusty...See MoreRangehood that removes strong cooking smell and collects oil
Comments (9)Cart before horse often leads to misdirection. The overall requirement here is capture and containment. Capture is getting all of the rising and expanding cooking plumes into a hood aperture; containment is getting the plume content through the baffle filter without any reflecting out due to insufficient hood air flow failing to entrain the plumes. Capture requires that the hood entry aperture overlap the cooking surfaces by enough to deal with the plume expansion, typically about 10 degrees from vertical for the major part of the plumes. Wall hoods need not deal with the expansion toward the back. Overlap means that the hood is wider than the cooking surface and deeper than the cooking surface. Containment means sufficient air velocity at the hood entry area, which relates to sufficient volumetric air flow rate, measured in the USA as cubic feet per minute. I recommend achieving around 90 ft/min velocity, or 90 CFM per square foot of hood entry aperture area. For example, a hood aperture of 3 ft x 2 ft or 6 sq. ft. would require a flow rate of 540 CFM. Depending on pressure losses in the air loop from kitchen to outside and back into the kitchen, the blower needed to achieve this flow rate will have to be rated for higher CFM at zero static pressure. A rough estimate assuming some reasonable make-up air (MUA) pressure loss is to use a factor of 1.5 greater CFM. For our example, the rated CFM should be about 810 CFM. The duct size should be sized for an internal velocity of 1000 to 2000 ft/min at the achieved flow rate -- 540 CFM in our example. Whether an 8-inch duct is sufficient will depend on your hood size which depends on your cooktop and pan sizes. In general, given good MUA, the highest pressure loss will be the baffles doing their job of removing the grease particles from the larger end of of the grease particle spectrum, and the flow rate in the duct will move the rest of the particles to the outside. In residential hoods, the baffles collect grease and move it to the lower ends where tray like features can hold some. In commercial hoods, grease cups are used due to the higher rate of grease collection. Good MUA means lower pressure loss than the baffles. A few tenths of an inch of water column should be OK. Review MUA related threads here because there are many factors involved in introducing MUA into a house and thence into a kitchen, and, in some cases, heating it. For others benefit. Design the ventilation systems before building the house if possible....See Moresara_the_brit_z6_ct
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