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Old 12-03-2007, 08:13 AM   #1
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Best oil for baking?



What's your favorite oil to use in baked goods?

I had been using macadamia nut oil, which we loved.

Now that it's gone, I picked up roasted walnut oil from Whole Foods.

I'd like to know what oils you prefer to use.

Thanks lots!
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Old 12-03-2007, 08:21 AM   #2
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I like high oleic safflower oil for when I don't want to taste the flavor. Walnut and Hazelnut oils add a nice nutty flavor to my muffins.

Mac nut oil sounds good!
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Old 12-03-2007, 08:24 AM   #3
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I bake with coconut oil..the cheap stuff at Wallie World. I do like nut oils, too..they make things taste yummy.
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Old 12-03-2007, 10:55 AM   #4
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Coconut oil or extra-light olive oil. I've even used the ELOO in muffins and cakes and there is no OO flavor to it at all.

I also use melted butter and organic lard. Just depends on what I'm making!
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Old 12-03-2007, 03:11 PM   #5
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Quote:
Originally Posted by CarolynF View Post
I bake with coconut oil..the cheap stuff at Wallie World. I do like nut oils, too..they make things taste yummy.
Is the cheap stuff really okay to use? I've seen a lot of debate over the types of cocnut oil. I can't stand the stuff that has cocnut flavor to it and would rather use the unflavored stuff.
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Old 12-04-2007, 01:53 AM   #6
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I bake with coconut oil.
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Old 12-04-2007, 04:01 AM   #7
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So, with the coconut oil, you just nuke it until it's pourable?
Does it ever harden any when mixed with other ingredients, before baking?

-Thanks
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Old 12-07-2007, 12:35 PM   #8
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Originally Posted by momov2boys View Post
So, with the coconut oil, you just nuke it until it's pourable?
Does it ever harden any when mixed with other ingredients, before baking?

-Thanks
BUMP!
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Old 12-07-2007, 07:41 PM   #9
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Quote:
Originally Posted by momov2boys View Post
So, with the coconut oil, you just nuke it until it's pourable?
Does it ever harden any when mixed with other ingredients, before baking?
Yes. You can do it this way, which is the method I use when I want to use coconut oil in a recipe that calls for solid shortening, butter, etc.:

Put 1/2 cup of water in a glass measuring cup. Then, spoon in the solid coconut oil until the water reaches the 1 cup level. This means you have 1/2 cup of coconut oil in your measuring cup. Remove the oil from the water, and use as you would any solid shortening.

Or, for recipes that call for liquid oil, you can just melt some of the coconut oil, measure out the amount you need, then pour any excess back into the jar. It will resolidify as it cools, and be just fine for future use.

If your coconut oil is packaged in a plastic jar, be careful not to pour the leftover oil back into the jar until it has cooled down a bit.

I've never had a problem with liquid coconut oil congealing with other ingredients and causing a problem with a recipe.
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Old 12-08-2007, 04:10 AM   #10
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Thanks, Kisal!
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