I want to substitute a better (for me) oil when a recipe calls for vegetable oil. I don't want to use olive or coconut oil for the taste changing properties. What substitutes work well fo you?
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My suggestion is to think judo. Rather than resist the flavor altering properties of many fats, roll with them and select a fat that will compliment whatever dish you are cooking. Imagine what you are about to cook then think of the different fats and their flavors. When I do this for myself, usually one or two will seem really good and the others will seem really bad. For instance, for eggs I go with bacon grease or the TT Gold Label Coconut Oil (this stuff has a great flavor I love despite the incredible price -- watch for it on special). For grill cheese sandwiches I go for butter or coconut oil. For baking I go for butter or the TT Expeller-Pressed coconut oil. For acidic tomato sauces I go for olive oil. For soups and stews I go for beef tallow drippings I've saved from hamburgers, meatloaf, etc. For dried beans I use bacon grease. For coffee and tea I use cream. Yeah, that's a lot of not strictly paleo cooking, I'm more a low-carb Nourishing Traditions-er. But don't out me. ;-) |
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ghee works well for me. High smoke point, doesn't change the taste too much. |
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Coconut oil, butter, ghee, or Medium Chain Triglyceride fatty acid from Now Foods. I find the MCT has a neutral taste. But I use them all as I like variation in the taste. |
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Meat drippings? I use the fat from beef, pork or chicken for almost all of my cooking and it is delicious. |
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Render the fat from one duck, and you'll have tasty cooking fat for weeks. Yes, it has a flavor, but it's much milder than bacon fat, has a high smoke point, and seems to complement most savory dishes. |
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Lard. Goose fat. Ghee. :) I do second avocado oil; although I do think it really comes into its own as a dressing for salad [try with lime juice and crushed black pepper]. |
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I usually use bacon grease or coconut oil when cooking anything on the stovetop. |
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I dislike the taste of coconut oil, but I find that the Tropical Traditions Expeller-Pressed Coconut Oil, which is steam deodorized, has virtually no taste at all. It's great for cooking and does not alter the flavors. |
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I use LouAna coconut oil and haven't noticed any kind of taste when using it. |
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avocado oil, macadamia nut oil |
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I will be making a cupcake (carrot cake) family recipe with kids. Has anyone substituted coconut oil and or butter for vegetable oil before? Wondering how the baked product will be at room temp (as both the coconut oil and the butter are solid at room temp and the veg oil is liquid). |
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try light olive oil. if you have a trader joes nearby, they should have it |
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