GORDON RAMSAY RECIPES

The oil becomes a precious ally also in the preparation of your desserts, thanks to the suggestions of the School Chefs

Did you know that all desserts which you usually prepare with butter can give equally tasty and satisfying results even with theoil? Just know how, since they change technical processing, as well as balancing some ingredients in the recipes. Here are three little ones advice of our chefs at La Scuola de La Cucina Italiana to replace butter with oil in desserts.

The weight of the oil

First of all it is important to remember not to replace the weight of the butter with the weight of the oil, since they have two consistencies completely different. Therefore, adjust each time differently according to recipes and personal tastes, but never take into consideration the weight indicated for the butter. The ideal proportion between butter is oil is of 80%: 100 grams of butter they can therefore be replaced with 80 grams of oil.

The oil temperature

When oil is added to sweets, it is always better to incorporate it cold in order to create aemulsion more important. In some cases it is instead advisable to emulsify the oil directly with another liquid, usually water, using a food processor. Add the obtained emulsion to the dry mixture only at the end.

The type of oil

You can use any type of oil to your liking, remembering that as far as theextra virgin olive is the absolute best, it often tends not to be as neutral as that of seeds. For this reason we suggest you try other types, such as those derived from dried fruit: even if it is a bit expensive, among the best ever is the oil of almond.

In any case, the oil will give your recipes softness and softness different from butter, but equally pleasant, you'll see!

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Texts by Giulia Ubaldi

For those who are vegan and can not eat ingredients of animal origin, but also for those who do not want to weigh down, here is a list of ingredients that are used as substitutes for butter

Depending on whether they are recipes desserts, or salted, there are a series of alternatives to avoid using butter in the kitchen. Despite being easily digestible and rich in vitamin A, butter has a high energy content (720 calories per 100 grams of product) and this makes it a food to avoid for those who want to keep an eye on the weight.

THE substitutes for butter they also represent a valid option for vegans, that is, for those who have decided to eliminate every ingredient of animal origin from their diet.

1 – Extra virgin olive oil

You can use it in both savory and sweet recipes. To fry, fry and just to season. However, it must be remembered that oil and butter have different compositions: for this reason the doses to use are different. 100 grams of butter they can be replaced with 80 ml of oil approximately, although in the preparation of the desserts it's better to get off at 60-70 ml to make the dough even lighter.

However, the problem of taste, especially for desserts: olive oil, in fact, has a marked taste. For this reason, using the same proportions, we can also use theseed oil: the most indicated are the oil of peanuts, of sunflowers, of corn is rice, better if organic. Their taste is less strong and is good for the preparation of pies and biscuits.

2 – Yogurt and cream

Another option, especially in sweet preparations, is yogurt and cream, of cow milk you hate soy. The taste, lighter and more delicate, blends well with the other ingredients. Plus there's an advantage: they are much less calories than butter. The only caution, is to use the right doses: for 100 grams of butter you will have to use 125 grams of product.

3 – Avocado pulp

Delicate flavor and right consistency. You can use this ingredient as a substitute for butter especially in the preparation of desserts, especially cakes, bundt cakes and plum cakes. The best result is obtained by blending the pulp in the mixer and then adding it to the other ingredients, but you can also just crush with a fork. For 100 grams of butter you must use 50-60 grams of pulp.

4 – Cream of dried fruit

With almonds, cashews, peanuts is hazelnuts, we get some spreadable creams very dense, which can be used as substitutes for butter. These compounds can be easily prepared at home, by first roasting the ingredients and then frying them with the mixer until they release the natural oils, thus creating a soft and creamy dough. The amount to be used is the same as normal butter.

5 – Tahin

It is about sesame cream, particularly recommended for savory recipes. You can prepare it at home with the same procedure that is used for the cream of almonds or cashew nuts: toasting the sesame and then frulling it in the mixer. The only difference is the addition of extra virgin olive oil as the seeds are minced, until obtaining one smooth compound and homogeneous. Its taste is very marked, so we recommend replacing a 100 grams of butter 50 grams of tahin and 50 ml of oil.

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Sweet with oil, 3 tips to follow to replace it with butter – Italian Cuisine