Oil in Brownies

Oil in Brownies

• robyns 17 years ago
  If a recipe calls for shortening, can I use oil instead? I just bought some hemp seeds and some hemp seed oil and I wanted to use them to make brownies. I thought I could just sub the hemp oil for regular cooking oil, but so far, all the brownie recipes I've seen have shortening and/or butter but no oil.
  
  And before anyone slams me--no, I'm not a pot head. Hemp doesn't get you high, but it IS high in omega-3s!
  
  So, if anyone can recommend a brownie recipe with oil, or tell if I can swap out the shortening, I would greatly appreciate it!
  
  Thanks.
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• craftyazgirl 17 years ago said:
  Hi! yes you can use oil instead of butter or shortening. I found a recipe that I will post for you.
  craftyazgirl
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• organicmama 17 years ago said:
  Thanks craftyazgirl,
  I will check out your recipe too. I always use butter rather than shortening, I haven't had shortening in the house in years.
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• mrtnzangel8 17 years ago said:
  I wasn't going to slam you for the pothead brownies. I thought it was a very clever party idea. :P
  
  Thanksgiving maybe..Could you picture your Aunt (insert name here) after eating a couple? LOL
  
  (I am just teasing.)
  
  
  
  
  
  
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• zena824 17 years ago said:
  Some things you can use applesauce in that call for oil... like cakes... not sure about brownies tho...not sure tho if a recipe calls for shortening....I have one recipe that I use shortening in and thats my choc chip cookies... shortening and butter.... just not good without it... LOL
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• robyns 17 years ago said:
  I do like to substitute applesauce sometimes. But in this case, I want to use oil specifically. I just wasn't sure if the quantity would be the same if the recipe called for butter or shortening and I'm using oil.
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• pointsevenout 17 years ago said:
  Fat, such as butter, shortening or oil is an essential ingredient in all baking, even if used in small amounts for healthy baking. Solid fat, as in butter or shortening, is technically referred to as "plastic" fat because when beaten with sugar, such as in a Buttercake recipe, they can hold air bubbles in their creamy, malleable mass.
  
  They can also be used as a spacer, such as a pie crust or for leavening, such as in puff pastry. Liquid fats, such as oil have different characteristics than solid ones and cannot hold air. Fats and oils are extracted from either plants or animals.
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• pointsevenout 17 years ago said:
  PLEASE NOTE that when substituting a solid fat, such as butter with a liquid one (vegetableoil) or vice versa, adversely affects the taste or the texture of your recipe. Melted butter cannot be substituted with a liquid fat because butter contains milk solids which set after the recipe has baked and cooled; oil doesn't. The rule of thumb is to substitute one solid fat for another (ie: butter for shortening), and oil with another oil (vegetable oil for canola oil). That's because when a fat is solid, it acts differently in a baking recipe than a fat that's liquid.
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• pointsevenout 17 years ago said:
  If a recipe calls for butter, plastic (solid) fats such as butter, margarine or shortening with at least a 80% fat content work the best. Fats containing less than 80% in fat will adversely affect your recipe, such as lower calorie "spreads". Avoid their use.
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• pointsevenout 17 years ago said:
  SOLID, PLASTIC FATS: These are fats remain solid when set, even though they can melted; they always return to their solid state. When melted, they do not have the same characteristics as liquid fats, such as oils, so they can't be used, instead. However, clarified butter will stay liquid because the milk solids have been removed.
  
  Butter is 81% fat (now 83% with, LAND O LAKES® Ultra Creamy Butter) with the balance made up from water and solids. Butter is 43% saturated fat (the fat that contributes to increased cholesterol levels) and 30 percent unsaturated fat (the fat that contributes to lower cholesterol levels), while olive oil contains 14% saturated and 83% unsaturated fats. More about fats in the diet.
  
  BUTTER: Butter is a natural dairy product which essentially the fat extracted from the cream of sweet milk from domesticated animals, usually cows. Once separated from the milk, the cream is churned or shaken until it reaches a semisolid state; it is then formed into blocks of butter.
  
  Butter adds flavor and texture to everything you make. It structure formation by coating and shortening gluten strands in baked goods. It retards the development of gluten strands, thus contributing to tenderization. Shortbread cookies are aptly named because of this functionality. It can be used to "grease pans" with.
  
  There are some very good butters available in the supermarket: Land'O Lakes is my favorite, especially Ultra Creamy. If you can find it or PluGra in the supermarket or specialty food stores, it is a better choice; it has a higher the fat to water content than butter, producing more flavor and a better texture in baking. However, both tend to be expensive, so good old butter in sticks, is perfectly fine.
  
  Butter becomes spreadable around 60 degrees F and begins to melt around 85 degrees F. To avoid burning, melt butter on low temperature settings and watch carefully.
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• pointsevenout 17 years ago said:
  HOW TO GET (SLIGHTLY COOLER THAN) ROOM TEMPERATURE BUTTER OR FAT": Some baking recipes have a CREAMING STEP. Most of us take a stick of butter right from the refrigerator and use it directly when a recipe calls for creaming the butter. The butter will be too cold and won't hold air. Room temperature butter is best. Let butter sit in its wrapper from from the refrigerator for 15 to 30 minutes to warm to "room temperature"; the warmer the room, the faster the butter comes to room temperature, so watch it carefully.
  
  I define room temperature fat or butter to be at 65 to 67 degrees F, as measured with an Instant Read Thermometer, but there are other ways to test if its ready to use. Most recipes define butter to be at room temperature when it measures 68 to 70 degrees F, but a slightly cooler temperature works best. Butter warms quickly when beaten or handled, so starting at cooler temperature prevents you from letting it get too soft. Don't use butter than has sat out on the countertop for days; it will probably be too soft.
  
  TESTS: To see if your butter is at ROOM TEMPERATURE, choose one or two of these tests:
  
  1) Hold the wrapped butter in your hand and press it gently with your fingertips. If it leaves an indentation, it is at room temperature. The butter should be still firm;
  
  2) You can bend a stick of butter with your hands, but it should still feel firm;
  
  3) The butter should have a shiny surface but not appear greasy; and/or,
  
  4) Test the stick of butter is with an Instant Read Thermometer which is the most accurate way; stick it in the center of the butter. If at room temperature, it should read 65 to 67 degrees F.
  
  If you forget to take your butter out of the freezer before using it (something I have done many times), don't melt it to soften it. Instead, grate it and then leave it out at room temperature for about a minute before using. Don't let the butter get too soft or melt. If it does, put the grated butter back in the freezer for a minute or two to harden before using. It will warm as you work with it.
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• pointsevenout 17 years ago said:
  Q: What is "chilled butter"? A: It is butter that you take from refrigerator when it's at 40 degrees F, and use immediately. Pie and tart crust recipes use chilled butter: first measure the butter and then grate it. Place the grated butter back in the freezer until needed. Use the butter directly from the freezer; it works well every time !
  
  Q: What is softened butter? A: It is butter that spreads easily and has a very thick hand-cream consistency. Butter becomes spreadable around 60 degrees F. It will still be cool to the touch and you can depress the surface with your finger. It should not be melting on the plate. It is usually butter that has been out of the refrigerator, at room temperature, for 30 to 45 minutes. DO NOT microwave. Do not use butter that has separated because it is not softened, it is melted at too high a room temperature. If pressed for time, to make softened butter, place a stick of cold butter between sheets of wax paper and pound with a rolling pin once on each side.
  
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• pointsevenout 17 years ago said:
  History: The ancient Greeks and Romans used butter as an external medicine for skin injuries and sore eyes. For centuries, butter was one of the only ways known to preserve milk. The word "butter" comes from the Greek word "bous" which mean "cow" and "tyros" which means cheese. The expression "to butter" meant to flatter as early as 1850, but didn't become "butter up" until the late 1930s.
  
  Many older recipes, especially those near WW II will call for shortening or margarine just because butter wasn't available because of rationing. But, today, you can use either, including butter.
  
  BUTTER TYPES: Butter has incomparable flavor and provides texture, richness, and leavening to baked goods.
  
  There are two main types of butter produced in the U.S. – sweet cream butter and cultured cream butter. The United States primarily produces sweet cream butter, which includes lightly salted, unsalted and whipped butter.
  
  When buying butter, look for butter wrapped in foil. Light and heat adversely effect butter, and it can pick up other odors. Foil provides a good barrier to slow down rancidity and prevent odor absorption.
  
  Unsalted, Sweet Cream Butter - BEST FOR BAKING: is the same as salted butter but without the salt. It is great for baking, creating flaky crusts and sweet treats with great taste and texture. Both lightly salted and unsalted butter are available in sticks for easy measuring when cooking or baking. Salt used in salted butter is added to increase the shelf life and to hide any off flavors, so unsalted butter tends to be fresher and better tasting. Generally, you can readily interchange salted and unsalted butter in a recipe without having to adjust the salt. Salted butter contains ONLY 1 to 2 teaspoons per pound or 1/4 - 1/2 teaspoon per stick. However, if you substitute 2 sticks of unsalted butter with 2 sticks salted butter, take out 1/2 to 1 teaspoon of salt from the recipe, or to taste.
  
  Salted Sweet Cream Butter is the most popular kind of butter in the U.S. is made from fresh cream with no less than 80 percent butterfat. This butter is lightly salted. Salted butter lasts longer than unsalted butter; originally it was added as a preservative and it is still an antimicrobial agent. When used for frying, salted butter scorches much more easily than unsalted.
  
  Plugra Butter takes its name from the French words meaning "more fat." It is a higher-fat butter with 82 percent butterfat making it wonderful for baking with. The more butterfat present, and the less solids and liquid, the better it will work for all baking needs.
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• pointsevenout 17 years ago said:
  Whipped Butter has air or nitrogen gas whipped into it to increase the volume, lighten the texture and make it easier to spread. Do not use the "whipped" tub butter in baking because it contains only 25 % fat, and will ruin your recipe. Use only stick butter, which you can freeze in airtight plastic bags to retain freshness. I know that some of you have to watch your butter intake, so I have included reduced-fat recipes. Keep in mind that these recipes call for less butter than traditional ones to retain their great taste and texture.
  
  Brown Butter - Is made by cooking butter over low heat until it turns light brown. If allowed to darken further, is is called Black Butter.
  
  Clarified Butter is a purified, thicker form of butter that’s been melted and has had the water and milk solids skimmed from the clarified or clear part. Because they have been extracted, the resulting clear, liquefied butter will not burn at high temperatures, and therefore is most commonly used as a fat for cooking, or as a base for sauces like Hollandaise and Béarnaise. Clarified butter ca be heated to 400 degrees F before burning. How To Clarify Butter.FYI: Shortening's melting point is about 98 - 110 degrees F. Butter begins to melt at 85 degrees F. Stick margarine's melting point is close to butter's, but also depends on the degree of hydrogenation. This affects the way in which a recipe bakes.
  
  
  Cultured Butter, a rich butter made from cream to which lactic acid cultures have been added. The mild fermentation that results produces a richer, more developed flavor. It is popular in Europe and is now being produced in the U.S. It is available in most regions of the country. As with lightly salted and unsalted butter, it’s available in both sticks and tubs.
  
  Drawn Butter is the same as Clarified. It is merely melted butter with the sediment removed. Melt butter over low heat. When completely melted, remove from heat. Let stand for a few minutes, allowing the milk solids to settle to the bottom. Skim the butter fat from the top and place in a container. This is the clarified drawn butter ready for use.
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• pointsevenout 17 years ago said:
  Q: What happens if I accidentally melt butter that I was softening for baking? A: It can't be used for baking even if it resolidifies. Use it for something else such as flavoring vegetables or try whipping it once it resolidifies to use as a table spread. Then refrigerate it immediately and use promptly.
  
  Ghee (Indian) Butter that has been slowly melted, so that the milk solids separate from the fat is called "clarified butter." Ghee is clarified butter than has been simmered until all of the moisture has been removed and the butter takes on a browned, nutty flavor. Ghee has a much higher smoke point and longer life than clarified butter. Often made at home, but commercially produced in Holland, Scandinavia, Australia and Indian, available in Indian and Middle Eastern markets.
  
  Remonce Butter, sugar and cinnamon are creamed together to aerate the mixture. It is used as a filling when making Danish. For frostings with a smooth velvety texture, make sure that the butter is soft enough to cream with the other ingredients. Let butter stand at room temperature until softened but still cool. Butter that is too soft or melted will result in a frosting that doesn't have a creamy texture.
  
  
  Butter STORAGE: The best place to store butter is the freezer to ensure maximum quality and guard against spoiling. There it will keep for up to four months at 20 degrees F to 30 degrees F, or up to one year at -10 degrees F. Butter will keep one month in the refrigerator.Cold eggs and milk when added to creamed butter and sugar will curdle the mixture. Keep beating until it comes together again.
  
  While unopened butter cartons can be kept at room temperature (about 65 degrees F) with controlled humidity (80 - 85 percent) for a short time, the American Butter Institute recommends always storing butter in the refrigerator at or below 40 degrees F (temperature of refrigerator) Opened butter cartons or unwrapped sticks should always be put in a separate refrigerator compartment or in a covered butter dish to prevent them from absorbing other food odors.
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• pointsevenout 17 years ago said:
  BE CAREFUL when substituting stick butter or margarine for a reduced-fat low-fat, or fat-free margarine. Spreads have only about 25% fat content, while butter and margarine contain around 70 - 83% fat, a big difference that will greatly affect the recipe. These "spreads" will ruin your recipe, making them more cake-like and drier.
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• pointsevenout 17 years ago said:
  For long term storage, butter (in any form) can be frozen. Keep in mind that freezing for longer periods of time may affect the quality of flavor and texture. To freeze, place butter carton or sticks in a plastic freezer bag or wrap tightly with heavy-duty foil. If you’re unsure about whether to use butter that’s been stored, check the coding date marked on each butter container. This represents four months after production, so for best quality, butter should be used by that date.
  
  To thaw butter, place unopened cartons or sticks in the refrigerator. Be sure to thaw only enough for immediate use, or for use within one month. If you need butter for a pie dough recipe, and you only have frozen, don't melt it. Rather grate it and use the butter cold. You may have to place back in the freezer to chill after grating because it gets a bit warm from being handled.
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• pointsevenout 17 years ago said:
  LARD: Originally, lard was rendered fat from hogs. Most supermarket lard, however, is not produced by rendering flavorful pork fat, and is therefore undistinguishable from vegetable shortening, although it is more expensive. Lard was traditionally used in savory crusts, especially where a slight meat taste was desired. My grandmother baked with it.
  
  Because it is 100% fat, lard produces the most wonderful baked goods and is virtually odorless and tasteless, however it is not a good substitute for butter. It acts much like vegetable shortening, and produces a tender crust and also has a high smoke point for deep fat frying. I prefer to use all butter in my own baking, but some bake with a combination. A recommended ratio is to use 1 tablespoon of butter for every 5 tablespoons of lard. Cooks around the world, particularly in Mexico and Eastern Europe, use it regularly.
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• pointsevenout 17 years ago said:
  LARD: solid animal fat
  Stored in: Freezer, refrigerator, cupboard
  Usable: Cold (straight from the refrigerator), room temperature or melted
  Properties: Textures become very flaky; recipes can spread during baking; lends an aroma and flavor, slight greasy taste
  Uses: Deep frying foods; desserts
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• pointsevenout 17 years ago said:
  MARGARINE: Margarine is made from a single oil, or blend of oils, including animal and vegetable fats. The original term for margarine was oleomargarine. Older recipes call it "oleo", a shortened name for margarine. In recipes that call for margarine, use stick margarine, not tub. Check package to make sure it contains at least 80% fat for baking.
  
  Margarine was developed to be a lower priced alternative to butter, and, also, was touted as a healthier alternative. Whether margarine is healthier than butter is now being questioned, but apart from that, I do not feel the price differential merits settling for significantly less flavor.
  MARGARINE: solid or semi-solid (also hydrogenated)
  Stored in: Freezer, refrigerator, maybe in cupboard
  Usable: Cold (straight from the refrigerator), room temperature or melted
  Properties: Not great for baking: does not allow foods to become flaky, rather more cakelike; does not spread as well as lard or shortening; adds a greasy taste. However, some bake with it all the time and have great success; it's a matter of taste.
  Uses: Sautéing (at times); not suitable for desserts
  
  
  For baking, I have had success with a butter / margarine blend, such as Land O Lakes Country Morning (in sticks, not whipped or tub versions). I warn against using all margarine in baking because it does not have the same flavor and texture as butter. It also doesn't contribute the the final flavor of a baked good, as effectively.
  
  Today, because of the natural vitamin E content of the vegetable oils from which margarine is made, margarine is the leading source of vitamin E in the U.S. diet today. It is so popular, that even today Americans use 8.6 pounds per person a year, versus 4.2 pounds of butter.
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• pointsevenout 17 years ago said:
  Did you know that margarine was created in 1869 by a Frenchman from Provence, France? Hippolyte Mege Mouries created the butter substitute from margaric acid, a fatty-acid component so shiny it was named after the Greek word for "pearl" -- margarites.
  
  The butter needed to roll into the Danish Dough was in short supply at the time, and therefore a very expensive ingredient.
  
  About 20 years after the arrival of "Vienna" pastry in Denmark, in 1860, the predecessor to Danish, the Frenchman Mége Moúries invented the artificial butter later known as margarine.
  
  As margarine won acceptance in bakeries, the particularly fine and excellent pastry margarine for which Denmark is famous was developed.
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• pointsevenout 17 years ago said:
  SHORTENING: solid - vegetable
  Stored in: Freezer, refrigerator, cupboard
  Usable: Refrigerator or room temperature, melted
  Properties: Textures become fairly flaky, especially pie crusts; doughs do not spread
  Uses: Foods, deep frying; desserts
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• pointsevenout 17 years ago said:
  SHORTENING: Vegetable shortening, such as Crisco, is made from vegetable oil that has been hydrogenated to increase its melting point to withstand high oven temperatures. There are both regular and butter-flavored varieties. Vegetable shortening is usually used either in pastry as a butter alternative or complement. However, shortening does not have as good a taste as butter in recipes. Thus, I often use 50% butter and 50% shortening and some recommend using even 2/3rds shortening and 1/3rd butter, instead of 100% shortening in their recipes. Crisco shortening doesn’t contain water so if you want to get the same results as you get with butter or margarine, adjust the water.
  
  Compared to butter, shortening stays more solid at room temperature and creams better because it contains mono and diglycerides. In baking, these characteristics mean that shortening is distributed more effectively through the dough than butter, and is more efficient at coating flour particles, minimizing gluten development and does a better job at it.
  
  Vegetable shortening, unlike butter, can be used in frying as it has a relatively high smoke point. However, you should purchase “pure” shortening, i.e. shortening made entirely from animal or vegetable fats. If “pure” is not on the label, there are additives, and the shortening will have a lower smoke point. Once it is opened, shortening can be stored up for a year in a dark, cool space.
  To Measure Shortening or Lard: Using a rubber spatula or spoon, pack it into a DRY measuring cup. Level top.
  
  Keep a plastic sandwich bag in the shortening can. Use it as a handy mitt to grease pans with.
  
  
  Unfortunately, the vast majority of vegetable shortenings on the market are made with hydrogenated and partially hydrogenated oils (also known as trans fats). Hydrogenated oils are artificially hardened, and there are many concerns about the havoc they may play in the body, including arteriosclerosis and cancer. They also appear to raise serum cholesterol levels almost as much as saturated fats do. Another concern is that if too many trans-fatty acids are ingested, they interfere with essential fatty acid function.
  
  Wouldn't an organic vegetable shortening free of hydrogenated oils be terrific? I was delighted to see just such a product from Spectrum Naturals, as well as organic margarine that is trans fat free. The shortening is also 100% Third Party Certified Organic, cholesterol free, contains less saturated fat than butter, and tests show that it is as good or better than leading national brands of shortening. You use organic vegetable shorting just like conventional shortening.
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• pointsevenout 17 years ago said:
  EMULSIFIED/HIGH RATIO SHORTENING: also known as cake, icing or high ratio shortening, can absorb more sugar and liquid than regular shortening. It gives a finer and smoother texture to cakes and help keep them moist, as well as keeps icings more stable. However, it should be used in icings and cakes where the recipe contains a large percentage of sugar. For home use, it can be found under the brand names Alpine Hi-Ratio Shortening or Sweetex.
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• pointsevenout 17 years ago said:
  LIQUID FATS - OILS: These types of fats always stay liquid and never set into a solid form. Lubrication is a function of oil. The liquid oil coats the flour and sugar particles allowing for a smoother dough, easier mixing, reduced mixing times and some mixing tolerance. This coating also prevents some gluten development, but not as effectively as solid, plastic fats do. Oil does not aerate when creamed with sugar so it does not have air holding properties. The oil’s lubrication properties help keep the dough from sticking to the baking surface; the general rule is that if your batter or dough does not contain a lot of fat, that you must prepare their pans using more.
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• pointsevenout 17 years ago said:
  Both shortening and lard are 100% fat versus butter which is around 80% fat, the balance made up from water and solids. 100% fat does a better job at tenderizing.
  
  Lard is made up of 42% saturated fat (the fat that contributes to increased cholesterol levels) and 54 % unsaturated fat (the fat that contributes to lower cholesterol levels).
  
  Butter is 43% saturated fat and 30 percent unsaturated fat, while olive oil contains 14% saturated and 83% unsaturated fats.
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• pointsevenout 17 years ago said:
  OLIVE OIL: the most noble and wholesome of fats. It is rich in HDL (cholesterol that helps the cleaning of arteries) and vitamins A, D, E, K.
  
  Olive oil can be used in baking recipes, instead of vegetable oil or other liquid fats (not solid fats), BUT using it is a matter of personal taste -- most olive oils have too a strong taste for most recipes, but extra-light olive oil doesn't. Use olive oil in breads, both yeast and quick, in some cakes and cookies. I also think it makes a denser recipe than if using vegetable oil, so I only like to use it in some yeast bread recipes that call for liquid fat. However, some have told me that they bake with it all the time.
  
  Olive oil can be used when pan frying or sautéing foods because its smoke point is 375 degrees to 400 degrees. Most vegetable oils, such as corn, safflower, and peanut, have smoking points over 400 degrees and can be used for all cooking methods.
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• pointsevenout 17 years ago said:
  The color of olive oil varies greatly from region to region where it is harvested, which is the Mediterranean (Spain is the largest producer) and California. The colors range from dark green, through all the hues of green and yellow, but it must be clear not murky. The taste varies from perfumed delicate to rich and sharp.
  
  The olive oils usually available are: Extra virgin olive oil: high in monounsaturated fats. Flavor varies from rich and fruity to sweet and nutty depending on the variety of olives and the growing conditions. "Extra Virgin" oil has the finest flavor of all grades, with the least acidity.; acidity < 1%; Use in low and medium heat cooking. Well suited to salad dressings and marinades.
  Fine virgin: perfect taste; acidity < 2%
  Regular virgin: good taste; acidity < 3,3%
  Olive oil: Mixture of refined and extra virgin oils.
  Husk oil: (sansa) mixture of refined husk oil and extra virgin oils; acidity 1.5%
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• pointsevenout 17 years ago said:
  Oils high in monounsaturated fat: Canola and peanut
  
  Oils high in polyunsaturated fat: Corn, sunflower, safflower, soybean
  
  Best oils for frying: Peanut, corn, safflower
  
  VEGETABLE OR NUT OIL: Vegetable oil is a broad term for a category of oils pressed from seeds, nuts, grains or fruits from plants.
  
  With the exception of specialty oils (such as nut oils), vegetable oils are refined and filtered to create a neutral-tasting oil to be used in baking and cooking. In baking, vegetable oils act as flavor carriers, reduce stickiness and help retain flavors. Vegetable oils do not have the ability to create or hold air, like creamed butter and sugar do.
  
  These days, supermarket shelves are loaded with all types of oils. When a recipe calls for vegetable oil, how do we know what the best one is for baking ? I prefer to use canola oil, but you can use any vegetable oil you prefer, except for olive oil, which is more viscous and can impart its strong flavor to the baked goods.
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• pointsevenout 17 years ago said:
  VEGETABLE OR NUT OIL TYPES (MORE): All oils should be stored in an airtight container in a cool, dark place, preferably the refrigerator.
  
  Canola Oil: All-purpose cooking oil. It is a light and mild-tasting oil, pressed from the seeds from the canola plant, and is an excellent source of monounsaturated fat, second to olive oil. (Canola is not rapeseed. In the late 1960s, plant scientists used traditional plant breeding methods to get rid of rapeseed’s undesirable qualities – erucic acid and glucosinolates. That means canola oil and meal are different from rapeseed oil and meal.) Use to sauté vegetables, in baking, and in salad dressings. Works well in high temperature applications such as stir-frying. (Most canola is grown in Canada.
  
  Corn Oil: This dark yellow oil has long been the favorite of bakers, because it is so abundant. It has a mild, almost buttery taste. Very high in polyunsaturated fat. Most common use is in baking and pan-frying. Use in medium and medium-high heat cooking. Tendency to foam and smoke make it unsuitable for very high heat recipes.
  
  Peanut Oil: Most grocery store types are mild and light. Be aware that those with peanut allergies cannot have peanut oil. It is a great oil for frying with.
  
  Safflower Oil: A light, all-purpose oil, when unrefined, imparts nutty flavor. Safflower oil has the highest percentage of polyunsaturated fats of all commercial oils. Use in sautés, baking and general medium high and medium heat cooking.
  
  Sesame Oil: Sesame oil has a delightful nutty flavor. Use unrefined sesame oil for sautés, as well as baking and general cooking. The refined oil with its higher smoke point is the best choice for high heat cooking.
  
  Soybean Oil: Usually found under the generic vegetable oil label, it is a neutral and stable workhorse. It has little flavor, but some chefs complain of an off taste if heated too high when frying foods.
  
  Sunflower Oil: A pale and bland-tasting oil, similar to safflower oil.
  
  Vegetable Oil: A popular, all-purpose oil, easily found in grocery stores. The ingredient list on the container will tell you what it contains; usually soybean oil and other blends. Buy brands that list a blend of pure oils on it's ingredient list. Most have a very high smoking point, making them perfect to use when frying foods.
  
  Nut Oils - Unrefined Oil: This category includes walnut, hazelnut, almond, unrefined peanut, and sesame oils (toasted and untoasted). These oils are expensive and become rancid easily, so they should be purchased in small bottles and used for seasoning, condiments, and salad dressings. They have a low smoke point, and are not good for cooking, (or add just at the last). Refrigerate these, (they may turn solid), and bring to room temperature before using.
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• pointsevenout 17 years ago said:
  VEGETABLE OIL SPRAYS: Baker's Joy: Spray made from soybean oil, propellant, soy lecithin, flour and assorted preservatives. It works well in baking. Available from the grocery store.
  
  Pam: This is a spray made from canola oil, grain alcohol, lecithin and propellant. Available from the grocery store.
  
  Fill it yourself: No propellant, reusable pump sprays are available from Williams-Sonoma.
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• pointsevenout 17 years ago said:
  The antecedent posts is the skinny on fats. Excerpted from Baking911.com
  So much info. Hope you can dig out what you need.
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• kukla 17 years ago said:
  Got a chuckle out of me this a.m.
  
  Thanks, Points :)
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• robyns 17 years ago said:
  Thanks, pointsevenout, that's a lot of info!! The list of oils doesn't include hemp though--which is what I'm using! I dare say it ranks right up there with olive oil, plus it has a nuttier, more pleasant taste for baking. =)
  
  I haven't had time to read and process all of this info, but I'm glad to have it!!
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• pointsevenout 17 years ago said:
  Readers digest version says that oil can not be substituted for butter. You would have to get a brownie recipe that was tested and made especially for oil to have success.
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• organicmama 17 years ago said:
  Ground Flax Seed can also be used in place of fats in baking. I don't know what the adjustment is, but I am sure it can be found somewhere online.
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• pointsevenout 17 years ago said:
  There are two basic types of brownies out there. One is the heavier cookie like brownies and the other is a lighter "cake like" brownie. I'm sure the cake like brownies will require the plastic-fats to support the body of the brownie. So look for the recipes for a dense brownie to try to make your oil work.
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• robyns 17 years ago said:
  Again, thanks! I prefer the dense brownies anyway, so this is perfect. The more I see the phrase 'plastic-fats' the more I go 'eeewwww.' That is not sounding appetizing at all!
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• pointsevenout 17 years ago said:
  The term may not be endearing to you but it is just a descriptive word to differentiate the solid fats from the liquid fats. Just ignore the word to get that "eeewww" back in your pocket and think solid fats.
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• robyns 17 years ago said:
  Thanks. LOL I understand it's just a term. I just think it's an unfortunate one! ;-)
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• ladyamalthea44 17 years ago said:
  wow...I feel so smart about fats now! Thanks for taking the time to put in all that info, points!
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