how to make butter spray

Homemade Cooking Spray Recipe

Apr 10,  · Homemade Spray Butter Recipes , Recipes. Would you like any meat in the recipe? Yes No No Preference. Skip. Last updated Apr 10, This search takes into account your taste preferences. , suggested recipes. Homemade Brioche KitchenAid. butter, kosher salt, smoked salt, granulated sugar, all purpose flour and 3 more. Dr Oz, Best Cooking Sprays, Cooking Oil Mister, Healthiest.

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San Carlos, CA Saved Recipes New Collection. All Yums. Homemade Spray Butter RecipesRecipes. Yes No No Preference. Skip Last updated Apr 17, Homemade Brioche KitchenAid.

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You just slide a stick into the sprayer, and a built-in motion sensor only turns on its internal heating element when you pick it up to use it. That way only the butter you need gets heated to a. Aug 18,  · Doug, plain melted butter will clog your spray nozzle because of the milk solids that is in it. Clarified Butter (or Drawn Butter) has the milks solids removed. If you have a pound of butter and a few minutes time, you can do your own. Check out this link for making Clarified Butter. Feb 03,  · To make sprayable butter, you want to start out with unsalted butter. This lets you control your salt later. Melt about 2 tablespoons unsalted butter and let cool until warm. Whisk in 2 teaspoons of any neutral flavored oil. I prefer grapeseed .

Audrey is a lover of all things DIY. The personal touch is so important and something we all can enjoy—in the creation or receiving! Replace your cooking sprays with a homemade recipe for cooking spray. I am a proponent of making everything I can from scratch.

The reason that I'm so passionate about this is that I tend to believe that the additives and preservatives that we have in almost everything we consume are having a negative impact on us. I think the increase in diseases like cancer is an indicator of too many chemicals being added to the foods we eat. In an effort to keep foods we ingest as simple as possible, I'm constantly on the lookout for homemade recipes for everything. These days, I truly think that less is more.

I've been using cooking sprays for years simply because they're a healthier choice in some aspects like cutting calories and fat. It makes sense to use them instead of high-fat choices like butter, large amounts of oil or shortening.

I use them to sear foods rather than frying them and to do that, I've usually used Pam or an olive oil spray. I try to keep to organic sprays but even those have additives. I use the sprays for baking to avoid the extra fat and calories too, but over the years, I've been a little displeased by the "gunk" that the sprays leave behind on my dishes and pans. Recently, the recipe for do-it-yourself cooking spray caught my eye. I think the most important fact about it is that I can now make my own sprays with whatever oil I want to use and have no added fluorocarbons and no preservatives or additives in the sprays.

The homemade spray recipes claim that the telltale "gunk" will no longer be present on my dishes and that's definitely an added bonus! Another benefit? It only takes about 5 minutes to make from start to finish! Let's not forget that sprays containing propellants aren't great for the environment in the first place. Many nutritionists who feel that using cooking sprays in their processed form is actually doing us more harm than good.

We think we're reducing calories and doing something healthy for our bodies by using these sprays when, in fact, are we really given the above information? Rough proportions are 1 part oil to 5 parts of water. You can make as much as you'd like or make different kinds. Just be sure and leave "head room" in the bottle for air, so don't fill it to the very top. Question: How long will a homemade cooking spray mixture be safe to use?

Should I mix a small amount for each use? Answer: You could do it either way. I made up a batch and just used it until it was gone. We use it for BBQing as well. Question: Does the homemade cooking spray need to be refrigerated or can I put it in the pantry?

Question: How much lecithin should I use in homemade cooking spray? Has it ever gotten too thick when adding lecithin? Perspycacius--What a fantastic recipe! Thanks so much and I looked and looked for liquid lecithin--so that makes it twice as easy to do. Perhaps this has been answered before here in the comments yes, I did not read them all but powdered lecithin works fine. It is available from any health store my own included. Just add a tablespoon full of he lecithin powder or granules powder preferred to a small, plastic milk bottle the kind with the screw on lid which you have washed thoroughly, add canola oil to fill the bottle to about two-thirds full, and shake before each use.

Keep it in the door to the fridge because it is going to see constant use, along with a new piece of paper towel each time half sheets save to spread it around to coat the cooking utensil. Shake each time, and don't be concerned if some of the lecithin powder settles to the bottom each time before you use it again. Savings galore! Yes it is true isn't it I love it!

I will definitely be using your recipe to make my own; it's always made me nervous, the number of chemicals in the store-bought kind. Thanks for this great educational hub. I never buy cooking spray, for many of the reasons you listed, but I certainly will make it myself. It has so many practical uses. Really, really great hub.

Thanks for sharing. I've tried at Fred Meyer and so far nothing - but I'm gonna check some health food stores myself - and amazon - good thinking! I can't believe I didn't think of this myself - and I HATE cleaning that gunk off my pans and dishes and now I know why it's so hard to get off there Fabulous Hub! I use these sprays all the time. I'd love to find out where I could get lectitin. Is it on Amazon? I'm going to look around. I will definitely do this one.

I use a butter spray a lot. I bet if you put in butter extract you would get that flavor. I'm going to experiment. Voted up and pinning. Thanks, Carol - I know it's hard to do everything from scratch but this one is so simple I went "Why didn't I think of that?

Well I guess I never will use cooking oil sprays again. I am going to try my own as sometimes I just need a little oil. Thanks for all this information and sharing. Voted up. I used cooking spray, but I might try going without or making my own like you have here. Great idea! Thank you. I do use olive oil when I cook exclusively pretty much and actually that is a good alternative I agree with you completely about avoiding food additives and preservatives.

I, too, cook everything from scratch and buy organic foods. I don't know what is in restaurant food, so I never "eat out"--haven't for years. I'm a bit too lazy to make my own oil spray, but I achieve a similar effect by pouring about a thumbnail size amount of olive oil in a pan, then wiping it all around the pan's surface with a folded paper towel. The excess adheres to the paper and gets thrown in the garbage. What is left on the pan is very similar to the amount from an oil spray; however, it doesn't have that foamy look.

I do the same thing with a loaf pan for banana bread or cornbread, which are about the only things I bake. Meat Dishes. Vegetable Dishes. Green Beans. Ice Cream. Dining Out. Fast Food.

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