topic Re: Baking & Oils in Kitchen

Baking & Oils

Nightowlz — Fri, 16 Oct 2015 19:43:41 GMT

What oil do you use for most of your baking? I used to use Canola oil until I started trying to stay away from as much GMO foods as I can. I tried Sunflower Oil which did leave a little different taste to the end product. I have also used coconut oil & it leaves a slight coconut taste. That's ok with me because I like coconut but would not want it in everything. Too bad they cannot make sticks of coconut like Crisco shortening. I read Safflower Oil is a good alternative with mild flavor. I just bought some but have not tried it yet. Anyone else use this or have used this in baking? What do you think about it?

Re: Baking & Oils

KYToby — Fri, 16 Oct 2015 19:54:47 GMT

I will not go into the senselessness of avoiding GMOs. Anyone who understands even basic science realizes the anti=GMO is based upon scare tactics and not science.

To answer the question, though, I like peanut oil. It gas a neutral flavor, can withstand high heat, and holds up well. I use it when I cannot use olive oil or butter.

If I am baking for someone that cannot have nuts, for some reason, I may go with something like safflower or corn. I tend ti aviud canola, though, because I think it lends a slightly fishy flavor to food, and I do not like that.

Re: Baking & Oils

Mz iMac — Fri, 16 Oct 2015 19:56:55 GMT

@Nightowlz wrote:
What oil do you use for most of your baking?

Extra Virgin Olive Oil

Re: Baking & Oils

chickenbutt — Fri, 16 Oct 2015 19:57:23 GMT

I'm not a fan of Canola oil either. I just don't think it's a good choice for a variety of reasons.

For baking, where you are looking for a neutral type oil I have always purchased some sort of veg oil. But I'm finding more and more that the veg oils are soy. Soy is not a good choice for me either, but I've gone that route if I had to.

Alternatively - if I'm making some sort of cakey or quick bread type of item I will replace the veg oil with some sugar-free applesauce. That is, by far, my preference.

The 'birdie bread' I make for the bird had a bunch of veg oil, in the original recipe, and I didn't take another breath before I changed that out for the same sugar-free applesauce. I still get a nice, moist, fairly dense, bread product for him but without all that oil (yick).

For cooking, of course, I go mostly with olive oil and butter.

Re: Baking & Oils

chickenbutt — Fri, 16 Oct 2015 19:58:21 GMT

Mz iMac wrote:
Nightowlz wrote:
What oil do you use for most of your baking?
Extra Virgin Olive Oil

For baked goods? That's interesting. Does it change the taste of the recipe much?

Re: Baking & Oils

Zhills — Fri, 16 Oct 2015 20:03:46 GMT

I don't bake much but don't you have to alter a recipe to use just oil?

Re: Baking & Oils

Mz iMac — Fri, 16 Oct 2015 20:15:49 GMT

Other than a better taste, nope!

Re: Baking & Oils

Nightowlz — Fri, 16 Oct 2015 20:19:04 GMT

@chickenbutt wrote:
@Mz iMac wrote:
@Nightowlz wrote:
What oil do you use for most of your baking?
Extra Virgin Olive Oil

For baked goods? That's interesting. Does it change the taste of the recipe much?

I would think it would change the taste but it would be good in certain things.

Re: Baking & Oils

Nightowlz — Fri, 16 Oct 2015 20:20:40 GMT

@KYToby wrote:
I will not go into the senselessness of avoiding GMOs. Anyone who understands even basic science realizes the anti=GMO is based upon scare tactics and not science.

To answer the question, though, I like peanut oil. It gas a neutral flavor, can withstand high heat, and holds up well. I use it when I cannot use olive oil or butter.

If I am baking for someone that cannot have nuts, for some reason, I may go with something like safflower or corn. I tend ti aviud canola, though, because I think it lends a slightly fishy flavor to food, and I do not like that.

I don't believe GMO is a scare tactic. I do use peanut oil. I have only used it for fried food. I have never to used it in baking. I will might try it.

Re: Baking & Oils

Nightowlz — Fri, 16 Oct 2015 20:26:01 GMT

@chickenbutt wrote:
I'm not a fan of Canola oil either. I just don't think it's a good choice for a variety of reasons.

For baking, where you are looking for a neutral type oil I have always purchased some sort of veg oil. But I'm finding more and more that the veg oils are soy. Soy is not a good choice for me either, but I've gone that route if I had to.

Alternatively - if I'm making some sort of cakey or quick bread type of item I will replace the veg oil with some sugar-free applesauce. That is, by far, my preference.

The 'birdie bread' I make for the bird had a bunch of veg oil, in the original recipe, and I didn't take another breath before I changed that out for the same sugar-free applesauce. I still get a nice, moist, fairly dense, bread product for him but without all that oil (yick).

For cooking, of course, I go mostly with olive oil and butter.

I don't want to use oil with soy either. I have not baked a lot of stuff that calls for oil. The pumpkin bread recipe we have used for years calls for shortening & DH changed it to Canola Oil. I used part applesauce part shortening last time I made it. I will try the Safflower oil next time. Most breads & rolls we make use butter. I buy Kerry Gold or fresh butter from a local farmer. I bet the birds love the birdie bread.

Re: Baking & Oils

chickenbutt — Fri, 16 Oct 2015 20:32:51 GMT

Thanks, Nightowlz!

Well, the birdie bread is for the indoor birdie but I bet my other little babies who live outside would enjoy it, too. It's made with pumpkin, a little corn meal, and some whole wheat flour, nuts & seeds, and some nectars, etc. No salt or sugar. No oil either, of course, since I use the applesauce.

I thought about sharing it with them but then I'd be making it a lot more frequently so I'm still working on that in my head.

One thing I do get for the birdies outside is a really nice, organic, whole grain bread that has nuts and seeds in it. They love it! I cut it into little squares, about the size of a small brunois, and put it out there, hiding a bunch of it in a place I have where only little bitty birdies can fit, so that bigger ones don't take it all. Love birdies so much!

Re: Baking & Oils

hopi — Fri, 16 Oct 2015 21:08:24 GMT

@Nightowlz

I never use Canola oil either, beside's it's history, the is slimness and odd taste is enough to stop me.

Try using a very light olive oil. I use EVOO or softened butter.

Re: Baking & Oils

jaxs mom — Fri, 16 Oct 2015 21:45:42 GMT

I mostly use coconut oil in baking but I also use safflower and peanut oil. It depends on what I'm making and the flavor profile. I do use olive oil in things like pizza dough though.

Re: Baking & Oils

Nightowlz — Sat, 17 Oct 2015 03:17:18 GMT

@hopi wrote:
@Nightowlz
I never use Canola oil either, beside's it's history, the is slimness and odd taste is enough to stop me.
Try using a very light olive oil. I use EVOO or softened butter.

I will try the light olive oil. I rather use some butter & applesauce instead of shortening.

Re: Baking & Oils

Nightowlz — Sat, 17 Oct 2015 03:19:44 GMT

@JAXS Mom wrote:
I mostly use coconut oil in baking but I also use safflower and peanut oil. It depends on what I'm making and the flavor profile. I do use olive oil in things like pizza dough though.

I can see using olive oil in pizza dough. I will try the Safflower oil to see what the taste is. I can go from there by taste to decide which to use in what l'm making.

...

debic — Sat, 17 Oct 2015 15:37:03 GMT

Crisco vegetable or butter.

Re: Baking & Oils

goldensrbest — Tue, 20 Oct 2015 14:15:46 GMT

I read a article,that avacodo oil ,would be a good choice.

Re: Baking & Oils

VaBelle35 — Tue, 20 Oct 2015 15:03:35 GMT

+1 for Kerry Gold Butter

It is your best option if you want a healthy fat that also has a good taste for baking.

Costco sells it in packs of 3. It is the best pricing I've found anywhere.

Re: Baking & Oils

Nightowlz — Tue, 20 Oct 2015 15:35:23 GMT

@VaBelle35 wrote:
+1 for Kerry Gold Butter

It is your best option if you want a healthy fat that also has a good taste for baking.

Costco sells it in packs of 3. It is the best pricing I've found anywhere.

Wish we had a Costco. I pay $3.44 for 1 pkg at Wal-Mart. That's the only place around here that stocks it. I've got 6 pkgs in the refrigerator I need to cut in half to freeze. I thought about using butter in all my baking but I know some things turn out better if you don't use all butter. Like chocolate chip cookies. They seem to spread & flatten if you use all butter. I think all butter would work for the pumpkin bread.

Re: Baking & Oils

sfnative — Tue, 20 Oct 2015 16:14:05 GMT

You've asked a really good question.

Though I have only a few baking recipes calling for oil, I used to use canola, but have changed to safflower oil because it's lighter. (I don't get an aftertaste from my safflower oil.)

Though I've read only a few replies, I'd like to chime in with: I use olive oil only when making an olive oil pound cake. It's way too heavy otherwise. And, I don't use peanut oil ever in baking for the end product taste I get: rather awful.

So, I'll stay on the light side.

Banana-Pineapple Cake-Bread

3 c. flour

2 c. cane sugar

1 tsp. salt

1 tsp. baking soda

3 slightly beaten eggs

2 c. mashed ripe bananas

1 c. safflower oil

1-8 oz. can crushed pineapple

1-1/2 tsp. vanilla

In a mixing bowl, thoroughly stir together the flour, sugar, salt and baking soda. Make a well in the center of the dry ingredients. Combine eggs, bananas, oil, undrained pineapple and vanilla in another bowl. Add all at once to dry ingredients, stirring till well moistened. Pour batter into a greased and floured 10” bundt pan. Bake in a 350 degree oven for 65-70 minutes. Cool in pan 15 minutes, remove and cool on wire rack. Dust with confectioner’s sugar before serving. **This is really good with some butter spread on one side and zapped in the microwave for 10 second. Enjoy! ~Rebecca