Oil Substitution Qu

Posted on 12/17/2012 by rawh_bin
Hi all, I have a recipe for nuts and bolts that a really like, but it calls for a cup of oil per batch. it is baked in the oven for an hour. is there anything lower in calories you think i could substitute for the oil that would still work with this recipe? i have a different nuts and bolts recipe that uses margarine as the liquid; would that work in this case? come to think of it, which is worse for you, oil or margarine? under the cut is the recipe.
nuts and bolts

1/2 box crispix cereal
1 box mini ritz crackers
1/2 bag pretzel sticks
1 pkg hidden valley ranch dressing mix
1 tbsp dill
2 tsp lemon pepper
1 tbsp garlic powder
1 cup oil

combine dry ingredients, combine oil and remaining ingredients. pour over cereal mixture in a roasting pan. let sit for an hour, stirring every 15 mins, then bake at 200 degrees C for another hour, stirring every 15 mins.
querulouspeg 18th-Dec-2012 03:06 am (UTC)
To be honest there isn't really anything that can replace the fat and give the same effect but I might suggest you try certain varieties of oil that are renowned for their shortening effect so that you can add less overall. Coconut oil is great (but avoid the virgin or extra virgin varieties as these have a strong coconut flavour). Also I find groundnut oil pretty good. OR use an animal fat like beef dripping which would work given that this is a savoury dish. However, your arteries might not thank you altho since you would be using less of it it might be a trade off worth making.
diana_molloy 18th-Dec-2012 03:08 am (UTC)
Margarine is vile and unhealthy crap, imo. I'd use only a little spray of oil throughout then toss it around. Basicalky, just enough to prevent things sticking to the tray and allowing me to add herbs and spices.1 cup is an insane amount.
spaceprostitute 18th-Dec-2012 03:31 am (UTC)
Fat calories are fat calories are fat calories. 1 gram of fat = 9 calories. So from a caloric standpoint - doesn't make much difference. Any potential difference is negligible (from a caloric standpoint).

So what does matter about fat is the type of fat. You want to stay away from trans and minimize your sat fats. That means stay the heck away from the margarine. I'd stick to a canola for this sort of thing. If you're that concerned about the caloric intake, you could probably cut the oil by at least a third and give that a whirl.

Edited at 2012-12-18 03:32 am (UTC)
dv_fan 18th-Dec-2012 03:41 am (UTC)
wouldn't egg whites work just as well as oil to make the coating stick? I've seen it used on baked fries and such items with dry ingredients added for flavour.
doubletake 18th-Dec-2012 04:59 am (UTC)
Having eaten something similar to this ("Chex Mix"), I'm not surprised at the cup of oil (although personally I'd go for butter because of taste). This sort of thing is usually quite greasy, which I suppose is at least part of the appeal--you end up eating something more like a fried potato chip instead of plain dry cereal. Similar to air-popped popcorn with flavorings but no butter, vs. oil-popped or buttered. While I'm not personally a fan of Chex mix or its cousins, I AM a big fan of "exactly what you want, in a reasonable portion" rather than "lots and lots of a pale imitation but at least it's [whatever]-free".

I would, however, be surprised if you couldn't cut down considerably on the amount of oil without TOO much impact...I'd start with a third or half cup and see how that suits you. For a more even coat, you might want to try using an oil mister ("Misto" is the name brand I'm used to) or aerosol (you can get aerosol canola oil next to the PAM--don't use PAM though, gross!). Health-wise and flavor-wise, I'd probably stay away from the 'spray butters'...I personally think the stuff tastes vile, and it's often loaded with trans fats.

You could probably go even lower (quarter of a cup?) by using melted butter, or even browned butter, since you'll be getting flavor AND fat from that. Of course, that adds saturated fat and sodium (if you use salted), so...

If you're truly going for LOW fat, egg whites would definitely help hold the flavoring powder on. I'd whip them to soft peaks before tossing them with the cereal, then put the dampened cereal in a bag or large bowl with a lid, sprinkle with flavoring and shake the heck out of it to disperse as evenly as possible. Don't mix the egg whites with fat if you're planning on using both--it'll deflate them. I'd coat the cereal bits, flavor them, and then drizzle/spray with your chosen fat.
shannonscheel 18th-Dec-2012 07:45 am (UTC)
(〃゚ o ゚〃) thank you for your sharing
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