Management Monday: Baking with Olive Oil

Happy Monday everyone! Today's post is about tips and tricks on how to handle and manage stuff in the kitchen (like how tos and DIYs).


In baking, butter is an essential ingredient. But if you'll pick between the two ingredients below, what will it be? Butter? or Olive oil?


Now, did you know that using olive oil in baked goods can cut their cholesterol and saturated fat content while lending them a fine, even texture. And olive oil has an emulsifier that produces a smooth batter, resulting in cakes that have a moist, tender texture. To substitute olive oils in your recipes, here's a conversion chart:


BUTTER/MARGARINE OLIVE OIL
1 teaspoon3/4 teaspoon
1 tablespoon2 1/4 teaspoon
2 tablespoons1 1/2 teaspoon
1/4 cup3 tablespoons
1/3 cup1/4 cup
1/2 cup1/4 cup plus 2 tablespoons
2/3 cup1/2 cup
3/4 cup1/2 cup plus 1 teaspoon
1 cup3/4 cup
(chart source)

The conversion chart above is appropriate for most cake and pastry recipes where quantities are critical. Keep in mind, however, that it is not always a good idea to use liquid shortening (olive oil/vegetable oil) instead of solid shortening (butter/margarine). No, never use olive oil for frosting.

So I guess that's it! Hope this helps! Enjoy the rest of the week guys. Please stay safe! Adios.


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