Knowledge Base > Eric Wynkoop - Ask Me Anything (Office Hours)
Eric Wynkoop - Ask Me Anything (Office Hours)
This event was on
Tuesday, April 18, 2023 at 11:00 am Pacific, 2:00 pm Eastern
Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to co… Read More.
Question:
Can you suggest substitutes for oil when cooking casseroles and other dishes that call for oil?
— Bill Graybill
Answer:
So this is an interesting question in that it's really going to depend in on You mentioned casseroles and I I guess I would ask, you know, I would wonder just how the oil is functioning in that recipe. That's really what we're after here. Okay. So sometimes simply omitting. The oil is quite fine, you know other times the the use of water or some other water-based liquid is going to be a suitable substitute, you know, it could be vinegar. It could be wine. It could be apple juice again. It could just be water to provide moisture to provide lubrication understand that if we use flavored liquids that we need to be aware of what sort of flavor is being added as we make a substitution like this. Okay, and then other times again, this is going to depend upon on you Bill or you know other Books and and how strict they need to be around the use of oil but also consider reducing the amount of oil and see if you can find results that are what you're expecting or at least in that realm. I'll take a look tangent and say that whenever we make changes to a an ingredient or a couple of ingredients that we should expect changes in the results that makes sense. Right? So as we change from oil to water or reduce the oil into a smaller amount we should expect some changes in the the finished dish that's you know, changes are not a bad thing. We sometimes we like them better right off the bat. Sometimes it takes some time to get used to them as our palate and our brain makes the adjustment and other times it'll take some experimentation on our part to find some sort of a balance that will work best for us. Okay. Now another thing that I'll offer you Bill is that if you have specific questions about a particular, you know preparation with with a list of ingredients that you want to investigate together. Please reach out to me at support@rouxbe.com, and we can look at an example, you know on a, you know, a case-by-case sort of a basis that could be more beneficial to you. As you know, you learn to navigate this space of ingredients substitutions.
