Olive oil/coconut oil replacement?

I used to use chicken stock instead of oil. Now I just use canola oil pan spray if I don't want to use oil or butter

Just reduce the amount and steam your veggies instead. If you are used to a quarter cup, try a tablespoon. If you habitually use a tablespoon try a teaspoon instead.

There's a gadget called an Actifry that cooks with very little oil.

I suggest you not cut oil completely. It helps with a fair number of bodily functions.

macgurlnet wrote: »

I've just drastically decreased the amount of oil I use when cooking. That would be worth a try also.

~Lyssa

Yep, I cut it by half if not more.

Once I read somewhere that apple juice (100% apple, non sweetened) is a good replacement for oil in baking. But I'm not sure if this works with cooking in general.

Don't need oil if up using non stick or a proper seasoned cast iron or carbon steel wok.

jgnatca wrote: »

You might like this gadget. Use it often so the oil doesn't age.

http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV

I have this exact same one and I love it. Also, good note about using often to prevent the oil from going bad. I don't cook much anymore so I just fill it a third of the way.

Pan spray, then add veggies w water in them; tomatoes, onions etc. if it gets dry add water or vinegar or low sodium soy sauce

Sassie_Lassie wrote: »

BZAH10 wrote: »

jgnatca wrote: »

You might like this gadget. Use it often so the oil doesn't age.

http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV

I have this exact same one and I love it. Also, good note about using often to prevent the oil from going bad. I don't cook much anymore so I just fill it a third of the way.

I have that one too and I think it sucks. It doesn't "mist" it shoots it out in a stream. I stopped using it because of that.

mine does the same thing I stopped using it to, now I just measure with a tablespoon

Hornsby wrote: »

Bacon fat

If you like bacon fat, and who doesn't? Try Duck fat oh yum.

Sassie_Lassie wrote: »

BZAH10 wrote: »

jgnatca wrote: »

You might like this gadget. Use it often so the oil doesn't age.

http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV

I have this exact same one and I love it. Also, good note about using often to prevent the oil from going bad. I don't cook much anymore so I just fill it a third of the way.

I have that one too and I think it sucks. It doesn't "mist" it shoots it out in a stream. I stopped using it because of that.

The tiny nozzle can get clogged easily. Sometimes I take out the nozzle, put the tube in a small cup of water and pump until it flushes out. Kind of a pain, but it's only happened once or twice.

If I am baking something like chicken in the oven I will use a tiny bit of chicken stock in the bottom of the pan...but I also want to say not to be afraid of healthy fats in moderation! Your body needs fat to absorb nutrients, so like many are saying...watch your portion size and focus on fats that do the body good! Avocado oil is my favorite. I love using it to make a nice balsamic vinaigrette for salads/dipping, but it also stands up to high heat for grilling/sauteing. If I am sauteing I will start out with a small amount of oil, and then supplement with other liquid like water, stock, vinegar etc if the pan gets too dry.

Like others mentioned, spray oils work well. If you need something for moisturizing dry food (i.e. fish) guacamole will do the trick as well as gelatin (without added ingredients) or stock solutions (Na+ content though). Another option is to cook an egg not to the point of coagulation in order to make a sauce (this takes some trial & error, rather use too much heat to kill off salmonella)

I personally use gelatin with significantly less oil than I consumed in the past

jenerek_md wrote: »

NaturalNancy wrote: »

Pan spray, then add veggies w water in them; tomatoes, onions etc. if it gets dry add water or vinegar or low sodium soy sauce

How do you accurately report spray?

I use this. I tried Misto and didn't like it, the spraying stopped being consistent after a few uses, but this one works like a charm every single time. The way I measure it is by simply weighing. I place my pan on the scale, zero it, then spray. After a while I found out that a full pump consistently produces roughly 4 grams of oil, so I just add 4 grams every time I use it even if I don't use the full pump. Less hassle that way because I could just add it from recent foods quickly without having to change the value.

With stirfries, I use 1 tbsp of oil. Or sometimes I sub with chicken/veggie stock. Stock does the best job for the least calories. I've used sprays. My Misto completely clogged up so I gave up on it and one day I'll get around to buying a bottle of spray oil. I looked in Costco last week but they only had stock of the canola oil spray.