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I am trying to replace plant based butter in recipes with EVOO. Do you have any words of wisdom on how to make this exchange? Equal amount or less EVOO since it is a liquid?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

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This event was on June 18, 2024

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 course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

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Question

Cathy Chapman

I am trying to replace plant based butter in recipes with EVOO. Do you have any words of wisdom on how to make this exchange? Equal amount or less EVOO since it is a liquid?

Answer

The quick answer is start with an equal amount. Okay? There are gonna be variables depending on, uh, the type of olive oil you use and just the its flavor profile, right? Some of them are smooth and buttery, um, and some of them are, uh, more astringent and peppery and leave a, uh, a different sort of, uh, effect in the throat. And, uh, and, and there's flavor profiles that vary. Some are are grassy and some are fruity. Some are a little bit of both depending on, you know, uh, where on the palate in, in the, in the course of eating it, you lie here. So, uh, you, you have to try it out. Okay. Um, that, again, I would have to try it out, but based upon your specific ingredients, your conditions, it's gonna be best that you do it to understand what it is that you're trying to achieve.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.