Tag: oil

How to replace butter with oil in desserts – Italian Cuisine

How to replace butter with oil in desserts

What is the correct proportion to replace butter with oil in a sweet recipe? Our pastry chef answers

You don't have butter in the fridge, but do you want to prepare a dessert that requires it among the ingredients? Nothing could be easier: to prepare biscuits, pies and cakes you can easily use the oil!

Replacing butter with oil may also be necessary if you are lactose intolerant and will also allow you to obtain lighter sweets. But to replace the butter with the oil in the preparation of shortbreads and cakes, some clarifications are needed: we asked our pastry chef for help Emanuele Frigerio, teacher at the courses of The Italian Cuisine School.

How to replace butter with oil

Pastry is all about chemistry. Butter contains on average 80% fat and 20% water, while oil is only fat. Due to their different composition, to replace the butter with the oil it is necessary to use different doses: the amount of butter must be replaced with a dose of oil of about 18-20% less. For example, for 100 grams of butter it will take about 80 ml of oil.

Obviously, the proportion is also valid in reverse: if you have a recipe that includes oil, but you want to use butter, just use about 20% more.

Replace butter with oil: which oil to choose?

What is the best oil to use to prepare delicious desserts? Choice is all about taste. Surely you can use theextra virgin olive oil, but its intense flavor may not be liked by everyone, especially the little ones. Its aroma will certainly be very strong, so it all depends on the dessert you are preparing and your taste.

With the same conversion rules we talked about before, you can use it seed oil. Peanut oil, sunflower oil, corn oil or rice oil are fine.

Watch the video below recipe by Emanuele Frigerio to prepare biscuits without butter and without eggs.

Spaghetti with garlic, oil and hot peppers. It sounds like an easy recipe, but it's not! – Italian Cuisine

There is nothing in the fridge. What's now? A garlic, oil and chilli paste is always the solution!

Spaghetti with garlic, oil and chilli are seen a bit like the dish that saves you when you organize a last minute dinner with many friends, when the refrigerator is empty, when there is no time to put something on the table, when returning from a "busy" late at night you get hungry for wolves.

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Few ingredients for a first course that all agree

Easy to say, but do you know that garlic, oil and chilli paste is one of the most complicated to prepare?
Undercooked, overcooked, glued, tasteless, too cheery.
The error is around the corner.
That's why we want to give you 10 tips to prepare it better.

Spaghetti recipe with tomatoes in oil and burrata – Italian Cuisine

  • 350 g wholemeal spaghetti
  • 300 g burrata with the preserved liquid
  • 120 g dried cherry tomatoes drained
  • fresh chilli
  • basil
  • extra virgin olive oil
  • salt

For the spaghetti recipe with cherry tomatoes and burrata, whisk the burrata very briefly with a few spoonfuls of its liquid to obtain a cream. Cook the spaghetti in abundant boiling salted water.

Pour 3/4 of the burrata cheese into a large bowl, add the tomatoes in oil, a few slices of chilli pepper, a drizzle of oil, a little cooking water from the spaghetti and mix the dressing.

Add the drained al dente spaghetti, stir adding the remaining burrata cream, a few leaves of basil and serve immediately.

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