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Old 12-15-2011, 05:59 PM
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Default Oil You Use For Baking?

What type of oil do you use for baking sweet breads (zuchinni, banana) and other baking goods that call for oil in the recipe?

Just curious what y'all use

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Old 12-15-2011, 06:02 PM
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I like using light olive oil, coconut oil, or a combination of the two for cake mixes.
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Old 12-15-2011, 11:14 PM
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grrape seed oil
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Old 12-16-2011, 05:09 AM
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Butter or olive or coconut. grapeseed would be fine, but most others (especially corn or soy oil and especially canola) are no nos.
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Old 12-16-2011, 06:44 AM
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normally I use rice bran oil for most everything....and second is olive oil.
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Old 12-16-2011, 07:42 AM
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Rice bran oil. Mild flavor.
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Old 12-16-2011, 09:06 AM
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Coconut with some butter mixed in. Coconut oil doesn't seem to let the baked goods "set", so butter helps. Love the taste and fragrance of coconut.
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Old 12-16-2011, 12:01 PM
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I usually use olive oil for cooking.
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Old 12-17-2011, 01:52 PM
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I like to use Olive oil, and butter for baked goods.
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Old 01-11-2012, 09:32 AM
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Rice bran oil. It imparts no flavor to food and tolerates 450 degree temps, olive oil does not.
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Old 01-11-2012, 11:40 AM
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So the verdict is out. Olive oil is dangerous to cook with. ... and are you sure when you sautee that the heat does not get too high on occassion. It only takes one blast in error to a high temp to ruin everything
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Old 01-11-2012, 01:01 PM
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I use olive oil to fry with but I discard any after one fry.
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Old 01-11-2012, 05:31 PM
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The type of breads I make are gluten free and are my own creation usually with sprouted beans, sprouted peas, seaweed, and sometimes rice and nuts. I'm sure that made your mouth water. lol Some call it a loaf but it works for me. I don't use oil at all in my baking. It comes out dry but I we'll dip it in olive oil or some type of dip of pulverized something or other.

I do coat the glass pyrex container with either butter, coconut or palm oil. Palm oil from Tropical traditions is very high in E vitamins. It's an acquired taste so not for the faint of heart.
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Old 01-15-2012, 04:35 PM
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just learned that olive oils "smoke point" (which is the point when it reaches oxidation and free radicals are produced) according to Spectrum is 325f. so long as your baked good doesn't reach 325 you should be ok. frying is another story. if it were me i would keep a thermometer handy and if the oil starts smoking, throw it out.

(refined) coconut oil can withstand up to 450f, and unrefined, 350f

here's a great chart in celsius and farenheit for various oils: https://en.wikipedia.org/wiki/Smoke_point

edit: just noticed that olive oil smoke point here is higher.. Spectrum's probably trying to play it safe...
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Old 01-15-2012, 07:18 PM
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Quote:
Originally Posted by ophiuchus View Post
just learned that olive oils "smoke point" (which is the point when it reaches oxidation and free radicals are produced) according to Spectrum is 325f. so long as your baked good doesn't reach 325 you should be ok. frying is another story. if it were me i would keep a thermometer handy and if the oil starts smoking, throw it out.

(refined) coconut oil can withstand up to 450f, and unrefined, 350f

here's a great chart in celsius and farenheit for various oils: https://en.wikipedia.org/wiki/Smoke_point

edit: just noticed that olive oil smoke point here is higher.. Spectrum's probably trying to play it safe...
Good find Ophiuchus, I never thought to research the smoking point. Now I can enjoy olive oil in my cooking. Woo hoo.
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