Hi to everybody!

Olive oil tastes great in baking (wherever it can be used that is;of course
many baked goods are traditionally made using butter and i agree it should
stay that way). Just pick the kind that has a mild taste and not a stong
odour. As for the health benefits they are indisputable (therefore my
persistance on using it instead of animal fat or margarine); just Google
"Mediterranean diet" and you'll be surprised and I think finally convinced!
Best Regards from Athens Greece to all of you Stiko


> ?????? ??? ??????
oups.com...
>
> stiko wrote:
>> Hi.I'm trying to shift to baking more with olive oil than with butter. I
>> wonder if and how I can alter my recipes calling for creaming butter with
>> sugar so that they produce a light cake using olive oil. I 've thought of
>> folding whipped egg-whites (meringue) to the batter at the end of mixing,
>> even though I suspect that the finished product might turn out drier than
>> it
>> should. Also,is there any way one could make flaky pie crusts with olive
>> oil
>> ? Thnx
>
>
> What you're looking for is a chiffon cake. They use oil and whipped
> egg whites to lighten the batter. I would however use something else
> besides olive oil. That just sounds horrible.
>