Types of Olive Oil Spray-Type Dispensers
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Any Ideas How To Get Burned Olive Oil Out Of Pan, Please?
Comments (27)i see this conversation is a few years old, however it's 2016 and i'll bring it up to date: last night ..... very badly burned olive oil in the bottom of a not-very-spendy stainless steel pan .... the fixer: BARKEEPERS FRIEND .... HANDS DOWN ... i read this site and a few others to get the fix and b/c i own barkeepers friend {bf for easier typing} i tried it ... amazing ... completely AMAZING ... the oil was heavily burned on and i figured i would probably not get it off ... i shook the bottle, squirted a bit in the bottom of the pan, enough to cover the oil burn, let it sit for ...... uh, maybe 15 mins {i'm impatient} took my non-abrasive green and yellow scrubber and in a circular motion started scrubbing the oil off .... took me about three tries, each time leaving it on the burn a bit longer, not overnight, and voila ... amazingly the burn is gone .... thanks for all the advice here .... i appreciate it ... bf is a great product and i will not be without it now .... i've belonged to gardenweb for about 20 years, before it became so *sophisticated* and this is a wonderful site, sooooo much information on so many topics ... i love it here .... thanks again .... darlene...See MoreSub coconut or olive oil for butter in cake,Grainlady
Comments (9)I finally made a cake with the Meyer Lemons that fell from my tree. Grainlady, I thought I had coconut oil but I didn't. I looked where I normally shop and wasn't happy with what they had so I wound up using the quick lemon cake recipe that Shambo posted and my lightest, virtually flavorless, olive oil. I still think that the slight coconut flavor of coconut oil with the lemon would be great and I have put it on my phone shopping list. The spicy lime mayo you posted is definitely something we would love and I just looked at their website and one of my local supermarkets sells it, so it's on the list too. Thanks for your help. Sherrmann, coconut oil has been controversial, but from all the reading I've done, I feel it is healthy. We all have to make our own decisions on lots of foods and I will be quick to admit that I often feel there is conflicting research on all sorts of foods. I love butter too, but since my very serious heart surgery I have to be careful about how much I use. Coconut oil has no cholesterol and no sodium and butter is very high in cholesterol. I certainly do eat some butter, but it's in my best interest to limit it which is why my original question was to ask what to substitute for some of the butter. I'm sure this recipe would be fabulously wonderful with the original amount of butter. Lee...See MoreProbably OT...Olive oil bottle/drizzler question
Comments (54)rhome, I forgot you were cooking several batches - I probably would add a little more for each batch - depends on whether the wok looked oily or not. If not, then I'd add a little. Someone here, I'm afraid I don't know who, recommended "Breath of a Wok" and I got a copy for Christmas. Really helpful about technique, wok types and styles etc. Interestingly, the author makes it pretty clear that the inexpensive carbon steel woks are the best. I just heat mine until the oil begins to smoke a little. I've never timed it. I use Sclafani extra virgin olive oil. They are a local importer, in CT, and have been in the forefront of a campaign against 'adulterated' olive oils. The consumption of olive oil worldwide has skyrocketed, and the entire production of Italy cannot now possibly account for the amount being sold as "Italian". So CT is now testing oils, and discovered that several are only 10% olive oil, and the balance is groundnut oil - which is pretty serious for those with allergies. So, I'm confident with Sclafani, and their quality and flavour....See MoreQ about olive oil
Comments (21)The reason they sprinkle olive oil is that olive oil has a very low smoke point and will "brown" the veggies better than other oils in the broiler. You need to oil the veggies in the broiler otherwise they just shrivel and dry out. If you use other oils they don't brown and just get greasy. The low smoke point is the reason you cannot use olive oil in a deep fryer. When using a wok, peanut oil is one of the best as it has a high smoke point and gives a nice flavor to veggies. If you want veggies to brown in the broiler spray some sugar water on them. The sugar browns them nicely in the broiler but be careful not to leave them in too long and burn them. Sugar will caramelize at 275° . And do not ever try to splash wine or brandy on veggies in the broiler or you risk starting a fire as the alcohol will ignite into flames. Wine or brandy is a nice touch when sauteing and/or degazing though....See Morebbstx
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