Oil rather than butter/marge in baking ...

Lillibet_2

I use veg oil in the bread maker instead of butter & have always used veg oil in carrot cake & what I can best deescirbe as "moist" cakes, like chocolate cakes etc but not "dry" cakes like fruit cake...oh dear, I don't think this is coming across very well? Like Sarah I just use Fl. ozs instead of ozs.
My dad is allergic to sugar and can't have ANY including fructose or sugar replacement products, he just eats savoury all the time nothing sweet at all & doesn't mind one bit. But then he has been like it all his life so can't stomach anything sweet anyweay so it isn't a problem for him
All in all, a totally unhelpful post & waste of space. Sorry

Curry_Queen

I understood what you meant Lillibet, and agree with you

Heth_2

A friend of mine (not the best cook) once made a chocolatte cake with olive oil and you could really taste the oil, so I wouldn't recommend it. You really want to use a flavourless oil I should think. I use standard veg oil in my carrot cake.

kittiwoz

1fl oz of water weighs 1 oz and 1ml of water weighs 1g hence 1litre is 1kg. Since oil is less dense than water using volumetric measurements will mean using slightly less weight than stated in the recipie but I doubt it would be significant. As a very rough guide one tea cup of oil, butter, eggs or sugar is approximate to 8oz or 225g, one cup of flour is approximate to 4oz or 115g. This seems to work OK for simple and reasonably untempremental recipies.

researcher

Don't use olive oil, sunflower or corn oil would be best.

twink

did you know you can use a fruit puree as a substitute to fat in baking namely apple or prune.I think you can buy the prune puree in supermarkets. try https://www.goodbaker.com or https://www.globalgourmet.com i typed into google prune puree as a substitute for fat in baking and got these sites

MimiJane

twink wrote:

did you know you can use a fruit puree as a substitute to fat in baking namely apple or prune.I think you can buy the prune puree in supermarkets. try www.goodbaker.com or www.globalgourmet.com i typed into google prune puree as a substitute for fat in baking and got these sites

I remember reading about this on the Internet a while ago and forgot all about it ... thanks for reminding me

Katgoddess

So this is why my muffins don't taste right. I've been using olive oil, as thats all we have in my house. :eek:

:rotfl: :rotfl:

Ticklemouse

Re the prune puree - Graham Kerr aka The Galloping Gourmet changed his cooking and eating habits after is wife had major health problems. He used to use prune puree in his cakes/sweets and apparently you can't taste the difference.

I wanted to get his book for xmas a few years ago (big hints to Mr TM - he got me The Conran Cookbook instead ) You had to get it via the tv - but I've not seen the show repeated recently. Maybe you could google for some of his recipes?

FZwanab

I know this is probably no good for your baking query, but you can use oil instead of butter or margarine in a roux sauce to make bechamel sauce for a lasagne etc.