Cooking Oil Quotes

Because deep-frying requires a high volume of oil, it's okay to reuse the oil a couple of times for economy's sake. When the color or smell of the oil starts to change, it's time to discard.

I can't live without coconut oil.

If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.

I couldn't live without butter. Butter is probably my single favourite food.

You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.

I'm really into coconut oil for everything. I cook it, eat it, put it in my hair, and use it as body lotion. I put it on my face, too - day cream, night cream, whatever. I love the smell. It reminds me of the beach. I'm not particular on what brand as long as it's organic.

I use coconut oil in my cooking and as a beauty product. It's great for sauteing and baking and makes the best moisturizer and hair treatment. I'm coconut-oil obsessed!

A great trick for frying is to put a popcorn kernel in the oil, and when it pops, you're ready to fry.

A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. - that's a good thing.

I make sure to eat dishes made in olive oil, whether virgin or extra virgin; the dish has to be made in olive oil. I believe it's the healthiest oil that you can consume to stay fit.

Hot oil! We need hot oil!... Forget the water balloons!

If we got an educational program going, we could tell people, "Instead of butter, use avocado." That's something we eat, it has the good fat, and it has a good texture, and it tastes better. Just imagine if you substituted that. Or if we switched to olive oil, the extra virgin olive oil, we could still have our taquitos, but put a little oil on them and put them in the oven and bake them.

My mom grew up in the Philippines, and she would use coconut oil. I put that in my hair always - literally, natural coconut oil that you use for cooking. I use that for my cuticles and dry spots on my skin too.

I buy extra virgin olive oil by the case (much less expensive this way) and reach for it several times a day. I use it to marinate and cook my protein, saute my vegetables, and drizzle on my salads.

Coconut oil is one of them. I call it miracle oil because you can literally do everything with it. I have it in the kitchen, and then I also have it in the bathroom. It's great as a hair mask, too; I actually put it on my hair yesterday.

Sesame oil is probably my favorite condiment, period.

For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and olive oil will burn and taste bitter. Oils with high polyunsaturated-fat contents like soybean oil will also make your food texturally unpleasant.

Deep-frying properly requires you to keep the oil at a precise temperature range depending on the food. If you're frying in more than an inch of oil you really should invest in a deep-fat thermometer so you can monitor the temperature and know when to adjust the heat.

You put some Vaseline under your eyes at night and under your chin, and you put a little bit on your chest and you'll avoid stretch marks and I'll get you some Vaseline, you can change your oil and fry chicken with it, too, but you best make sure you have something.

The other thing that soy contributes to, of course, is hydrogenated oil. This is the main oil. This is the fast-food oil.