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#Post#: 831--------------------------------------------------
Olive Oil!!
DIR By: Hummingbird
Date: September 4, 2012, 12:48 pm
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Substituting olive oil for butter in baked goods allows a
smaller quantity to be used; in most cases up to 25% less fat is
used when baking with olive oil. Light olive oil is ideal for
baked goods because of its subtle flavor. Many people do not
associate olive oil with baking, but it is one of the best oils
that can be used for this purpose. Olive oil has been a favorite
of bread bakers for centuries, because it results in bread with
excellent flavor and texture. In Mediterranean countries, olive
oil is used not only in bread making, but in other types of
baked goods as well, including sweet items. In the United
States, olive oil is used less often for baking, except in bread
making. Many consumers in the U.S. are worried about baked items
having a strong olive taste, however when light olive oil is
used, it is difficult to detect an olive flavor in baked goods.
Light olive oil is perfect for baking cakes, sweetly flavored
breads, or rolls.
Using olive oil instead of butter in baking allows some of the
fat required for a recipe to be eliminated. About 25% less olive
oil is required for most baked items. The use of olive oil
instead of butter also eliminates much of the saturated fat and
cholesterol contained in many dessert cakes and rolls, making
them healthier and more nutritious. The natural antioxidants
(such as vitamin E) in olive oil help to keep baked items
fresher for a longer period compared to items baked with butter.
Use the chart below to convert the quantity of butter
called for in a recipe to the required quantity of olive oil.
Butter Olive Oil
1 teaspoon 3/4 teaspoon
2 teaspoons 1-1/2 teaspoons
1 tablespoon 2-1/4 teaspoons
2 tablespoons 1-1/2 tablespoons
1/4 cup 3 tablespoons
1/3 cup 1/4 cup
1/2 cup 1/4 cup and 2 tablespoons
2/3 cup 1/2 cup
3/4 cup 1/2 cup and 1 tablespoon
1 cup 3/4 cup
#Post#: 832--------------------------------------------------
Re: Olive Oil!!
DIR By: Hummingbird
Date: September 4, 2012, 12:51 pm
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Olive oil can increase HDL, commonly known as good cholesterol,
and reduce the risk of heart disease. Many baking recipes call
for vegetable oil or shortening, which do not offer these health
benefits. However, with some planning and recipe tweaking,
nearly every baking recipe can be successfully prepared with
olive oil without sacrificing taste.
Step 1
Use extra light olive oil in place of vegetable oil. Use the
same amount of oil that is mentioned in the recipe. According to
"Techniques of Healthy Cooking," this type of olive oil offers
the lightest flavor of all the olive oils, making it ideal for
baking.
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Substitute half of the recommended vegetable oil with olive oil
if extra light olive oil is not available. According to "Olive
Oil Baking: Healthy Recipes That Increase Good Cholesterol and
Reduce Saturated Fats," using half vegetable oil and half olive
oil will reduce the amount of vegetable oil used by 50 percent
without adding an overwhelming olive oil flavor.
Step 3
Follow all recipe instructions. Do not change how the dish is
prepared or baked, as substituting olive oil for vegetable oil
will not impact these factors.
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