instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
When you're stir-frying or sauteeing, I'm sure some of the oil get evaporated due to high temperature. How much of the original oil evaporates? Since I suppose it depends on the kind of oil, temperature and duration, can you give example for several typical cases? (for example, vegetable oil, medium heat, 15 minutes, etc)How does this affect the nutrition and energy calculation? For example if 50 grams of vegetable oil contains ~400 kcal, how much calories does some food cooked with that much oil has?
answer:
Stir-frying: how much of the oil evaporates?


question:
I like to make my own pizza dough. Usually I end up with some leftover dough, which I stick in the fridge and then try to make into buns or something for breakfast the next morning. It never turns out very nicely (and I am successful at making bread when that's what I set to do originally). It doesn't seem to brown nicely, and the texture is sometimes a bit strange for what I expect from a bun. I'm wondering if it's something inherent in the style of dough used for pizza crust or something I'm inadvertently doing with the pizza dough that I wouldn't do with regular dough (maybe using too little, not letting it warm up enough, not enough rising time)?Here's the dough recipe that I tried this with most recently. So, is pizza dough just too different from bread dough, or is there something I can do to make my leftover dough usable for something other than more pizzas?
answer:
Why does leftover pizza dough make terrible bread?


question:
I have a popcorn machine that produces popcorn without using fat. It basically blows hot air over the kernels, and after 2 minutes they start popping.You're not supposed to add any flavoring agent (salt, sugar, ...) in the machines as it's not made for that. So when I want to add flavor, I spray water onto the popcorn right after it has popped, and then scatter the flavoring agent. This works relatively well.The downside: the popcorn can become damp (I solve this by leaving the machine on, which blows hot air over the popcorn)you can waste some flavoring agent (not all of it sticks to the popcorn, some of it falls on the bottom of the bowl)The upside:no fat used, healthier and your fingers will be less "greasy"Any other ideas how to flavor your popcorn using no fat or a minimal amount of fat?
answer:

How do I flavor popcorn with a minimal amount of fat?