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2. Cooking oil - Wikipedia

   en.wikipedia.org/wiki/Cooking_oil

   Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor.

3. Smoke point - Wikipedia

   en.wikipedia.org/wiki/Smoke_point

   Smoke point. The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. [ 1] Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of ...

4. Cuisine of Gascony - Wikipedia

   en.wikipedia.org/wiki/Cuisine_of_Gascony

   Pigeons being flame-grilled Capucin pigeons. The cuisine of Gascony is one of the pillars of French cuisine.Its originality stems from its use of regional products and from an age-old tradition, typical of the Aquitane and the Midi-Pyrenees, of cooking in fat, in particular goose and duck fat, whereas the cuisine of the south of France favours frying in oil and the cuisine of Normandy contains ...

5. This is the No. 1 healthiest cooking oil, according to dietitians

   www.aol.com/news/no-1-healthiest-cooking-oil...

   The least healthy cooking oil is coconut oil due to its high saturated fat content, the experts note. “Basically every single oil, except for coconut oil, is a good source of unsaturated fats ...

6. 16 Unusual Uses for Cooking Spray - AOL

   www.aol.com/lifestyle/food-16-unusual-uses...

   Your cupboard cooking spray has capabilities far beyond the kitchen—we're talking about uses that you'd really never guess! This underrated kitchen staple could help give you a perfect pedicure ...

7. Duck confit - Wikipedia

   en.wikipedia.org/wiki/Duck_confit

   Duck confit ( French: confit de canard [kɔ̃.fi d (ə) ka.naʁ]) is a French dish made with whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the dish. Each part can have a specific destination in traditional cooking, the neck being used for example in an ...