Guest guest Posted October 9, 2002 Report Share Posted October 9, 2002 How can you replace butter with olive olive oil or other oils?? In any recipe?? or just crockpot recipes?? Please explain this to me as I have been trying to get ride of butter and went to margerine but would love to learn how to cook without this too. Thanks Amy \ " A\ " wrote: > Jenni: > > Olive oil in lieu of margerine or butter ???? So > true, so true, so true ,..... and much better for you > also (try also unrefined coconut or grapeseed oils) > > " A " > > > --- Jenni Billings <jenni wrote: > >> I aggree! >> >>also.. when baking, i've found that olive oil can >>replace butter in >>every recipe i've ever used! >> >> > > ===== > Come and visit ... A " wholefoods meeting place " > food_after_thought/ > Talk about, listen to, find or add links .. any health concern is an acceptable subject. > > > > Faith Hill - Exclusive Performances, Videos & More > http://faith. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2002 Report Share Posted October 10, 2002 Amy: Actually, I cook " with out any of the above " ... or is that multiple Q choice " none of the above " I am vegan, so butter is a " no-no " . I am a staunch advosary of margerines ... and still leary of the " no partially hydroginated oils used " brands. This also goes for the packaged goods that have partially hydroginated oil listed on their ingrediet labels. They too are " no-no's " . I generally find that leaving the shortinings, margerines, butters and yes, even the oils, out of my cooking does not stop my food from tasting good. It is true that I have not had a " browned in the pan " onion in at least 20 some-odd years. Instead, I have had better quality onions in my dishes. Instead of 'frying' them (this by the way not only destroys the butter or oil to som, or a major degree [forget margerine ... it is destroyed before you buy it] but also distroys many of the values of the onion too.) I sautee them in a liquid of some sort. The water content of the liquid keeps the pan temps at or below 212 deg F (100 deg C). The majority of the nutritional values of our foods, or the oils should you use them, are kept in tact at these temps. I cook Asian the majority of the time. Dole's Peach-Orange-Mango Juice is sort of the staple for beginning the process ... onions, phrik kee noo chili's, carrots and other " hard " vegies first. The 'softer vegies follow along with the other staple ... the plantain. Pure coconut milk (Thai Kitchen's is only coconut milk ... no other additives, not even water.). I will also use the actual milk from a fresh coconut. Here of course it is easier to do the as the coconut palm is in my side yard so I just cut one off when needed. Bottom line .... try your recipee, what ever it is with out the butter or oil. If you need to 'brown', sautee instead. If it is just an additive, make believe it is a pharmacutical drug ... avoid it ... maybe add a few natural herbs to the recipee instead. Pasta? I add the oil after the pasta is in the serving bowl and just to be served ... or upon placing it on my company's, or my plate. My favorite oil " sauce " .... just before cooking the pasta ... press fresh garlic through a hand press, then add the pressings into the quantity of oil you need for the 'sketties'. I uses either unrefined olive oil or flax oil if it is for me, The unrefined (virgin) olive oil for guests. I then crush up one type of basil (do not mix the various basil flavors, just gets them all lost). I 'mutulate the fresh leaves in the oil. This gets covered & refridgerated till din-din time. Then it is spilled over the waiting pasta. Sorry ... got carried away. Hope this answered the original Q " A " --- Amy Lovelace <loveamy wrote: > How can you replace butter with olive olive oil or > other oils?? In any > recipe?? or just crockpot recipes?? Please explain > this to me as I have > been trying to get ride of butter and went to > margerine but would love > to learn how to cook without this too. > > Thanks > Amy > > \ " A\ " wrote: > > > Jenni: > > > > Olive oil in lieu of margerine or butter ???? So > > true, so true, so true ,..... and much better for > you > > also (try also unrefined coconut or grapeseed > oils) > > > > " A " > > > > > > --- Jenni Billings <jenni > wrote: > > > >> I aggree! > >> > >>also.. when baking, i've found that olive oil can > >>replace butter in > >>every recipe i've ever used! > >> > >> > > > > ===== > > Come and visit ... A " wholefoods meeting place " > > food_after_thought/ > > Talk about, listen to, find or add links .. any > health concern is an acceptable subject. > > > > > > > > Faith Hill - Exclusive Performances, Videos & More > > http://faith. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2002 Report Share Posted October 10, 2002 Thank you for all the information.. but how would you bake without using Margrine?? I do a lot of baking.. some how I thought the referince to using olive oil instead of butter/margrine was in baking I must have misunderstood. Amy \ " A\ " wrote: > Amy: > > Actually, I cook " with out any of the above " ... or > is that multiple Q choice " none of the above " > > I am vegan, so butter is a " no-no " . I am a staunch > advosary of margerines ... and still leary of the " no > partially hydroginated oils used " brands. This also > goes for the packaged goods that have partially > hydroginated oil listed on their ingrediet labels. > They too are " no-no's " . > > I generally find that leaving the shortinings, > margerines, butters and yes, even the oils, out of my > cooking does not stop my food from tasting good. > > It is true that I have not had a " browned in the pan " > onion in at least 20 some-odd years. Instead, I have > had better quality onions in my dishes. Instead of > 'frying' them (this by the way not only destroys the > butter or oil to som, or a major degree [forget > margerine ... it is destroyed before you buy it] but > also distroys many of the values of the onion too.) I > sautee them in a liquid of some sort. The water > content of the liquid keeps the pan temps at or below > 212 deg F (100 deg C). The majority of the > nutritional values of our foods, or the oils should > you use them, are kept in tact at these temps. > > I cook Asian the majority of the time. Dole's > Peach-Orange-Mango Juice is sort of the staple for > beginning the process ... onions, phrik kee noo > chili's, carrots and other " hard " vegies first. The > 'softer vegies follow along with the other staple ... > the plantain. Pure coconut milk (Thai Kitchen's is > only coconut milk ... no other additives, not even > water.). I will also use the actual milk from a fresh > coconut. Here of course it is easier to do the as the > coconut palm is in my side yard so I just cut one off > when needed. > > Bottom line .... try your recipee, what ever it is > with out the butter or oil. If you need to 'brown', > sautee instead. If it is just an additive, make > believe it is a pharmacutical drug ... avoid it ... > maybe add a few natural herbs to the recipee instead. > > Pasta? I add the oil after the pasta is in the > serving bowl and just to be served ... or upon placing > it on my company's, or my plate. My favorite oil > " sauce " .... just before cooking the pasta ... press > fresh garlic through a hand press, then add the > pressings into the quantity of oil you need for the > 'sketties'. I uses either unrefined olive oil or flax > oil if it is for me, The unrefined (virgin) olive oil > for guests. I then crush up one type of basil (do not > mix the various basil flavors, just gets them all > lost). I 'mutulate the fresh leaves in the oil. This > gets covered & refridgerated till din-din time. Then > it is spilled over the waiting pasta. > > Sorry ... got carried away. > > Hope this answered the original Q > > " A " > > > --- Amy Lovelace <loveamy wrote: > >>How can you replace butter with olive olive oil or >>other oils?? In any >>recipe?? or just crockpot recipes?? Please explain >>this to me as I have >>been trying to get ride of butter and went to >>margerine but would love >>to learn how to cook without this too. >> >>Thanks >>Amy >> >>\ " A\ " wrote: >> >> >>>Jenni: >>> >>>Olive oil in lieu of margerine or butter ???? So >>>true, so true, so true ,..... and much better for >>> >>you >> >>>also (try also unrefined coconut or grapeseed >>> >>oils) >> >>> " A " >>> >>> >>>--- Jenni Billings <jenni >>> >>wrote: >> >>>>I aggree! >>>> >>>>also.. when baking, i've found that olive oil can >>>>replace butter in >>>>every recipe i've ever used! >>>> >>>> >>>> >>>===== >>>Come and visit ... A " wholefoods meeting place " >>>food_after_thought/ >>>Talk about, listen to, find or add links .. any >>> >>health concern is an acceptable subject. >> >>> >>> >>>Faith Hill - Exclusive Performances, Videos & More >>>http://faith. >>> >>> >>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2002 Report Share Posted October 11, 2002 Amy: Baking: Cakes, etc. I do not usually make breads. There is a large contingent of bread baker in a e called 'wholefoods'. I know that they do use oils in lieu of butter, especially those that, like myself, are vegan. I do make cookies and 'fruities' ... non-chololate 'brownies' ... usually not brown either ... as well as banana 'cake' (with the amount of banana I use it is ulually more like the brownie in it's 'weight' than a bread. Where it calls for the 'butter' in the mix I uses liquid lecithin and a bit of grapeseed oil. When baking, the inside of the bread, cake or brownie actually steams. The temps therefore stay at or below the 212 mark (F). Oil is OK there ... but again ... if I know I will not be finishing what I baked withing a day, I avoid using any oil. My baking .... liquid lecithin for moisture. kuzu, agar or arrowroot along with pureed prunes/lecithin as an egg replacer and 'binder' ..... brown rice syrup, pureed dates or figs, pureed fruit (papaya, mango, fresh appricots [one type only normally] as a sugar replacer and moistener in the case of the fruit. My oatmeal cookies usyally have a 'Chinese menue " ... 1 from group A, 2 from group B .... dates & /or figs plus either appricots & /or plantain. Yes. It does come out different than most folks expect ... but I do get complements. I hope the above was more useful. " A " --- Amy Lovelace <loveamy wrote: > Thank you for all the information.. but how would > you bake without using > Margrine?? I do a lot of baking.. some how I > thought the referince to > using olive oil instead of butter/margrine was in > baking I must have > misunderstood. > > > Amy > > \ " A\ " wrote: > > > Amy: > > > > Actually, I cook " with out any of the above " ... > or > > is that multiple Q choice " none of the above " > > > > I am vegan, so butter is a " no-no " . I am a > staunch > > advosary of margerines ... and still leary of the > " no > > partially hydroginated oils used " brands. This > also > > goes for the packaged goods that have partially > > hydroginated oil listed on their ingrediet labels. > > > They too are " no-no's " . > > > > I generally find that leaving the shortinings, > > margerines, butters and yes, even the oils, out of > my > > cooking does not stop my food from tasting good. > > > > It is true that I have not had a " browned in the > pan " > > onion in at least 20 some-odd years. Instead, I > have > > had better quality onions in my dishes. Instead > of > > 'frying' them (this by the way not only destroys > the > > butter or oil to som, or a major degree [forget > > margerine ... it is destroyed before you buy it] > but > > also distroys many of the values of the onion > too.) I > > sautee them in a liquid of some sort. The water > > content of the liquid keeps the pan temps at or > below > > 212 deg F (100 deg C). The majority of the > > nutritional values of our foods, or the oils > should > > you use them, are kept in tact at these temps. > > > > I cook Asian the majority of the time. Dole's > > Peach-Orange-Mango Juice is sort of the staple for > > beginning the process ... onions, phrik kee noo > > chili's, carrots and other " hard " vegies first. > The > > 'softer vegies follow along with the other staple > ... > > the plantain. Pure coconut milk (Thai Kitchen's > is > > only coconut milk ... no other additives, not even > > water.). I will also use the actual milk from a > fresh > > coconut. Here of course it is easier to do the as > the > > coconut palm is in my side yard so I just cut one > off > > when needed. > > > > Bottom line .... try your recipee, what ever it is > > with out the butter or oil. If you need to > 'brown', > > sautee instead. If it is just an additive, make > > believe it is a pharmacutical drug ... avoid it > ... > > maybe add a few natural herbs to the recipee > instead. > > > > Pasta? I add the oil after the pasta is in the > > serving bowl and just to be served ... or upon > placing > > it on my company's, or my plate. My favorite oil > > " sauce " .... just before cooking the pasta ... > press > > fresh garlic through a hand press, then add the > > pressings into the quantity of oil you need for > the > > 'sketties'. I uses either unrefined olive oil or > flax > > oil if it is for me, The unrefined (virgin) olive > oil > > for guests. I then crush up one type of basil (do > not > > mix the various basil flavors, just gets them all > > lost). I 'mutulate the fresh leaves in the oil. > This > > gets covered & refridgerated till din-din time. > Then > > it is spilled over the waiting pasta. > > > > Sorry ... got carried away. > > > > Hope this answered the original Q > > > > " A " > > > > > > --- Amy Lovelace <loveamy wrote: > > > >>How can you replace butter with olive olive oil or > >>other oils?? In any > >>recipe?? or just crockpot recipes?? Please > explain > >>this to me as I have > >>been trying to get ride of butter and went to > >>margerine but would love > >>to learn how to cook without this too. > >> > >>Thanks > >>Amy > >> > >>\ " A\ " wrote: > >> > >> > >>>Jenni: > >>> > >>>Olive oil in lieu of margerine or butter ???? > So > >>>true, so true, so true ,..... and much better for > >>> > >>you > >> > >>>also (try also unrefined coconut or grapeseed > >>> > >>oils) > >> > >>> " A " > >>> > >>> > >>>--- Jenni Billings <jenni > >>> > >>wrote: > >> > >>>>I aggree! > >>>> > >>>>also.. when baking, i've found that olive oil > can > >>>>replace butter in > >>>>every recipe i've ever used! > >>>> > >>>> > >>>> > >>>===== > >>>Come and visit ... A " wholefoods meeting place " > >>>food_after_thought/ > >>>Talk about, listen to, find or add links .. any > >>> > >>health concern is an acceptable subject. > >> > >>> > >>> > >>>Faith Hill - Exclusive Performances, Videos & > More > >>>http://faith. > >>> > >>> > >>> Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.