Baby Carrots – Myth and Facts

“Is it safe to eat baby carrots that have a white film on the outside?” Social media posts circulating have lead consumers to believe that the white film is a chlorine residue from processing that could cause cancer.  This is an internet myth that has been making the rounds for years.

True facts.  The white film on baby carrots is safe.  It is little more than white blush which is a thin layer of dehydrated carrot.  The film develops when the baby carrots are exposed to air and the outside becomes dry.  Baby carrots do not have a protective skin to prevent them from drying.  Most baby carrots are cut and shaped from larger deformed carrots really making them baby ‘cut’ carrots.  According to a researcher at McGill University ”moisture loss from the carrot surface roughens the outer membranes causing light to scatter which in turn results in a whitish appearance.”

While it is true that carrots may be rinsed in a dilute solution of chlorine to rid bacteria, this has nothing to do with white blush.  Instead of representing a cancer health hazard, carrot processing with chlorinated water is a health-protective step recommended by the US Food and Drug Administration to prevent foodborne outbreaks. The amount of chlorine used in processing is many levels below the allowable limit for drinking water.1  Prior to packaging, the little carrots go through a plain tap water rinse.

If white blush is undesirable for fresh carrot eating, they are still great for cooking.  Besides showing white blush, baby carrots may also get rubbery if packages are not sealed. Rubbery carrots are safe to eat and may be used for cooking should they not make great snacks.  Finally, baby carrots that go beyond rubbery to soft and slimy should be tossed.

Here’s some great baby-carrot storage facts from StillTasty.com

  • How long do baby carrots last? The precise answer to that question depends to a large extent on storage conditions – keep baby carrots refrigerated.
  • To maximize the shelf life of baby carrots, refrigerate in covered container or re-sealable plastic bag or wrap tightly in aluminum foil or plastic wrap.
  • How long do baby carrots last in the fridge? Properly stored, baby carrots will last for 2 to 3 weeks in the refrigerator.
  • Can you freeze baby carrots? Yes, to freeze: (1) Blanch (plunge into boiling water) baby carrots for two minutes and chill quickly in ice cold water; (2) Drain off excess moisture, package in airtight containers or freezer bags and freeze immediately.
  • Frozen baby carrots will soften when thawed and are best used in cooked dishes.
  • How long do baby carrots last in the freezer? Properly stored, they will maintain best quality for about 12 to 18 months, but will remain safe beyond that time.
  • The freezer time shown is for best quality only – carrots that have been kept constantly frozen at 0°F will keep safe indefinitely.
  • How to tell if baby carrots are bad or spoiled? The best way is to smell and look at the baby carrots: discard any carrots that have an off smell or appearance; if mold appears, discard the baby carrots.

So put the internet myth to rest and enjoy your baby carrots!

Reviewed and updated 5/2024, mg.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Cherries, Nature’s Hidden Treasure

Four bright red cherries hanging from a branchFebruary is National Cherry Month.  Cherries are a summer fruit so why are they celebrated in February? Here’s some fun facts about cherries and why we celebrate them in the month of February.

George Washington’s February birthday is an annual reminder of the tale of our first President admitting to his father that he chopped down a cherry tree on the family farm.  The folklore tale has forever linked Washington and cherries to February.

Cherry trees come to life in February in Washington DC signaling the coming of the National Cherry Blossom Festival in late March and early April (March 20-April 14, 2019).  Thousands of trees and millions of cherry blossoms provide a spectacular sight.  The annual celebration started in 1912 when the people of Japan sent 3,000 cherry trees to the people of the United States to celebrate friendship between the two nations.

An additional link to February is National Heart Month and Valentine’s Day.  Because a single cherry looks a bit like a little heart, significant of both, it seems only appropriate that the cherry be celebrated, too.

Cherries bloom for a maximum of two weeks with peak bloom only lasting a couple of day. It takes about 250 cherries to make a cherry pie. The average cherry tree grows about 7000 cherries each year which is enough to make about 28 pies. It takes 30-40 bees to pollinate one tree.  70% of all the tart cherries produced in the US are grown in the northwest region of lower Michigan known as the Cherry Capitol of the World.  Cherries are not a native American fruit; they were brought to this country with the first settlers in the early 17 century.  Cherry pits can be used in pellet stoves to heat homes.

As a hidden treasure of nature, cherries are packed with antioxidants, vitamins, and fibers. Tart or sour cherries and sweet cherries are rich in anthocyanins and quercitin, antioxidants which play a role in reducing total body inflammation, contribute to heart health, and help fight free radicals.  Being a good source of vitamins A and C, they help to strengthen the body’s defenses and improve overall health.  Studies have also shown that tart cherry juice may soothe sore muscles, speed recovery after working out, and help with sleep. A cup of cherries pack three grams of fiber and 87 calories (tart cherries).

Most people think of sweet desserts like cherry pie when they think of using cherries in recipes, but cherries can be used in savory dishes, too.  While fresh cherries are not plentiful in February, cherries are readily available dried, canned, frozen, freeze-dried and as juice; all can be used in a variety of ways.

Here are some ideas, beyond sweets, of ways to include cherries in our diet:
-Add frozen cherries to a smoothie for breakfast
-Add tart cherry juice to a smoothie for a post-workout recovery drink
-Add dried or fresh cherries to oatmeal, yogurt, or salads
-Eat a handful of dried cherries for a snack or add them to a snack mix
-Use fresh or frozen cherries and/or cherry juice in sauces.

Now by knowing a little trivia about cherries and adding cherries to our life, there’s no reason “life can’t be a bowl full of cherries,” right?

Reviewed and updated 6/2024, mg.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Hand Dryers vs Paper Towels

Germs spread more easily when hands are wet according to the Center for Disease Control (CDC).  Drying your hands thoroughly is essential to prevent transferring germs.  Is there a best method for drying hands?

Hand drying graphic

A best method for drying hands depends upon who you talk to.  Paper towels, cloth towels, and hot air dryers are commonly used to dry washed hands. Hands can also dry by evaporation. Some experts prefer paper and others prefer hand dryers.  Both have valid reasons for what they prefer.  The CDC says that there is not enough scientific evidence to support one method as more effective at reducing germs on your hands.  A review of studies done can found in the Mayo Proceedings, The Hygienic Efficacy of Different Hand-Drying Methods:  A Review of the Evidence.  All agree that the amount of moisture left on hands after washing is the biggest factor in how many microorganisms can be spread by touching things.  Therefore, hand drying by evaporation is only good if nothing is touched during the evaporation period.

The bottom line is to wash your hands effectively and dry them completely with whatever method is available. Don’t let your hands drip dry and don’t dry them on your clothes.   If your clothing is dirty, your hands will be re-contaminated and the benefits of washing your hands reduced.

Reviewed 6/2024, mg.

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Tips for Treating Dry Skin

Winter always brings out the worst in my skin–dry skin that itches, flakes, cracks, and even bleeds at times.  It’s nothing new as I’ve dealt with it all my life.  As with all things, one learns to live with it and find ways to relieve the problem as best as possible.  To some extent, winter and dry skin go hand in hand for nearly everyone.

Here’s some tips that I’ve learned over the years from dermatologists, friends, and by trial and error:

  1. Minimize moisture loss while showering or bathing.  Limit shower or bath time to 5 to 10 minutes using warm, not hot, water.  Avoid lathering and harsh soaps or cleansers choosing instead a cleanser or soap that is gentle and fragrance-free.  Blot the skin dry with a soft towel and slather on a good moisturizer immediately after drying.  Also, keeping the bathroom or shower door closed until the moisturizer is applied is helpful.
  2. Apply moisturizer immediately after washing. Ointments, creams, and lotions (moisturizers) work by trapping existing moisture in your skin. To trap this much-needed moisture, you need to apply a moisturizer within a few minutes of showering or washing your hands or face.  Applying moisture after every hand washing is tough, but keeping a bottle of moisturizer beside every sink helps make it happen.  Also, it helps to carry a non-greasy hand cream with you; I even keep one in the car.
  3. Use an ointment or cream rather than a lotion. Ointments and creams are more effective and less irritating than lotions. Look for creams or ointments that contain oil such as olive oil or jojoba oil. Shea butter also works well. Other ingredients that help to soothe dry skin include lactic acid, urea, hyaluronic acid, dimethicone, glycerin, lanolin, mineral oil, and petroleum.
  4. Wear lip balm. Choose a lip balm that feels good and does not irritate your lips.  I keep lip balm everywhere–in my nightstand, bathroom, office desk, purse, back pack, and other rooms in my house.  Lip balm is also great on cuticles, scabs, dry skin patches, and around the nose when bothered by a cold. Lip balm made with beeswax provides additional benefits of antiviral, anti-inflammatory, and antibacterial properties that are essential in fighting chapped skin and bacterial infections that tend to affect us most in the dry, winter months. It forms a protective wall by sealing in moisture in our skin without smothering and clogging up the pores.
  5. Carefully select skin care products. Not all skin care products are created equal.  Choose products that are free of alcohol, fragrance, retinoids, or alpha hydroxy acid (AHA); all of these ingredients dry the skin of it’s natural oils.
  6. Wear gloves.  Gloves are a must before performing household tasks, going outside, or exposing hands to chemicals, greases or other drying substances. Hands are often the first to scream “dry skin.”
  7. Use non-irritating laundry detergent.   Use laundry detergents labeled ‘hypoallergenic’ to avoid further irritation to dry or raw skin.  These detergents are also fragrance free.
  8. Wear cotton or silk undergarments.  Avoid wool and other fibers that irritate skin.
  9. Avoid fireplaces or other dry-heat sources. Open flame heat sources tend to dry skin.  If a space heater is needed, use a radiant-type heater rather than a convection heater.
  10. Add moisture to the air. Using a humidifier in the home is a great help;  not only is it good for the skin but also helps with nose bleeds and other issues caused by dry air.

If these tips do not bring relief, seek the help of a dermatologist who can prescribe an ointment or cream that may be more beneficial or check for a skin condition that is beyond simple dry skin.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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First Aid Kits

It is time to put the summer things in storage and one of these things is the first aid kit that I store in our camper. We do not use it often but it is important to have it stocked with useful items. It is easy to find on-line lists of supplies to make up a kit and if you need several kits, it may be less expensive. I just use a plastic storage box for the kits we keep in the camper, concession stand, and out in our farm shop. We do not always consider that we may need to include other items in the kit. Emergency phone numbers like your doctor’s number or the emergency room number at the local hospital are a good idea to include. You may want to add the poison control number if you have small children. A copy of your insurance card or at least the phone number may be useful.

It is important to look through the kit and replace items used over the summer or any medications or creams that have expired. Looking through the kit when I put it away in the fall ensures that our kit is fully stocked when we need it next summer.

 

25 adhesive bandages (assorted sizes)

1 adhesive cloth tape

A small tube of antibiotic ointment

A package of antiseptic wipes

A small bottle of ibuprofen

An instant cold compress

2 pair of non-latex gloves (size: large)

A small tube of hydrocortisone ointment

Sterile gauze

Tweezers

Flashlight

 

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Prebiotics and Probiotics

It seems some topics circulate around periodically. I recently heard a dietician talking about prebiotics and probitoics on TV. They rise to the forefront in nutrition news every few years it seems. I decided to jump on the bandwagon and do a little research into prebiotics and probiotics and their relationship to one another.

They are both considered nutrition boosters and are both found naturally in food. They are both also found in supplement form. Whenever possible I recommend getting your nutrition from food rather than supplements though as they are more readily digested and absorbed that way.

Probiotics are probably most familiar to us. They are active, living cultures considered “friendly bacteria”. They are found naturally in your gut and they help reintroduce or change bacteria in your intestine. They help maintain healthful bacteria in the intestines and improve immune health. The best known source is probably live-cultured yogurt. Other sources include sauerkraut, kimchi, miso, green pickles and tempeh.

Prebiotics are not living bacteria.  They are nondigestible and are usually fibers found in raw food. They promote the growth of friendly bacteria in probiotics and help protect the intestines from unfriendly bacteria. Prebiotics selectively feed good gut bacteria. Sources of prebiotics include asparagus, garlic, onion, wheat bran, artichokes, bananas, aged cheese and soybeans.

Prebiotics and probiotics are generally recognized as safe and few people experience side effects. If you have a compromised immune system however, it is a good idea to check with your doctor before adding them into your diet. Studies suggest adding these into your diet helps support a strong immune system however there is potential danger in promoting overgrowth of good and bad bacteria in patients with weak immune systems.  If you do decide to add them into your diet, try to include a combination of both prebiotics and probiotics in the same meal. They work together to help improve your gut health. A yogurt parfait with a banana in would be an example of combining probiotics and prebiotics.

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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National Dairy Month

June is National Dairy Month and to recognize that at our house we are planning to make homemade ice cream! National Dairy Month started out as National Milk Month back in 1937. It was initially created as a way to promote drinking milk and a way to distribute extra milk during the warm months of the Summer. It was changed to National Dairy Month in 1939.

Dairy foods – milk, cheese, yogurt – have many nutritional and health benefits. They contain 9 essential nutrients. There are 8 grams of protein in just one serving of milk.  They help improve bone health especially in children and adolescents and according to the National Dairy Council are associated with a reduced risk of cardiovascular disease, Type 2 diabetes, and lower blood pressure in adults.

The homemade ice cream we will be making for National Dairy Month has plenty of milk and cream in it but also has eggs. As I was growing up we had a favorite homemade ice cream recipe that used  raw eggs. We did not think anything about eating those raw eggs at the time but over the years we have learned much more about the possibility of bacteria, especially salmonella, getting into the eggs through the hen’s ovaries. Eating raw eggs that are not pasteurized is not recommended in any dish i.e. ice cream, cookie dough, Caesar dressing, eggnog and smoothies. So we will be purchasing and using pasteurized eggs in our homemade ice cream. You will find pasteurized eggs in the refrigerated section of the  grocery store right next to the regular eggs. You can buy them in the shell just like regular eggs. Pasteurized eggs are heated to a precise temperature that heats them but does not cook them for an exact amount of time to kill any bacteria present. Due to that heating process you may notice the whites are a little cloudy but otherwise they look exactly like other raw eggs and are used in the same way. It is not necessary to use them in baked products or if you are scrambling an egg but you certainly may if you wish. Because pasteurized eggs are usually a little more expensive than regular eggs, most people only use them when they are preparing something that calls for eating raw eggs.

If your diet allows dairy products I hope you will make and enjoy some of your favorite dairy recipes this year during National Dairy month!

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Edible Landscaping – Landscaping with Taste

Creative landscape made with assorted organic vegetables.

The modern trend is to no longer banish the vegetable garden to the far corner of the back yard.  Rather, homeowners are now putting vegetables and fruit trees or bushes on display as part of an elegant, edible, landscape design.  So while this is a modern trend, an edible landscape is really an ancient practice dating back to medieval monks and ancient Persians growing a rich array of vegetables, flowers, fruits, and herbs for edible, medicinal, and ornamental virtues.  It was also a long practice of English gardens which was reinstated in 2009 by Queen Elizabeth when she had an organic edible landscape installed within the Buckingham Palace Garden which includes heirloom species of beans, lettuce, tomatoes, and other edibles.

While an edible landscape doesn’t need to be as elaborate as the Queen’s, an edible landscape does use attractive, food-producing plants in a well-designed garden plan around the home and/or living area in the same way that ornamental plants are used.  It may also incorporate ornamental plants. As a result, the edible landscape offers fresh, affordable food, a variety of foliage and colors, and sustenance for bees, butterflies, and birds.  As this trend grows, there are a growing number of professional landscape companies getting into the business of helping homeowners plan their landscape to include edibles, courses for certification as agriscaping educators and professionals, and any number of books and online articles providing information.  Interestingly enough, some subdivision developers now offer buyers a choice of either traditional landscaping or agriscaping for their new home.

Design is what separates edible landscaping from traditional vegetable gardening.  Whether ornamental or edible, design should be pleasing to the eye and draw one into the garden to experience it.  Instead of rows of vegetables which lead one away like a highway, the same space can be made very attractive (and edible) by incorporating basic landscaping principles  starting with a center of interest and then curving other plants around it—the same way one would plan an ornamental garden.  Add a few flowers, a trellis for beans/peas or cucumbers, an arbor for grapes, a bench, a bird bath, a fruit or nut tree, garden ornaments and voila!  It’s an ornamental edible landscape!

Planning an edible landscape incorporates the same design values of traditional landscapes. Carol Venolia writing for Mother Earth Living, says start small, choose plants appropriate for your climate zone, and offers the following design tips:

  • Create primary and secondary focal points.
  • Use plantings and hardscaping (such as paths and patios) to define spaces for various uses and experiences.
  • Work consciously with color, texture and seasons of blooming and fruiting when choosing your garden’s palette.
  • Pay attention to how you lead the eye from one part of the garden to another.
  • Except for featured specimen plants, create groupings of plants to avoid a busy, random appearance.
  • Explore the aesthetic potential of plants: Grow vines on arbors; create edible landscape walls with vines and shrubs; espalier fruit trees; use containers as accents; grow decorative borders of edibles.
  • Make plants do double duty by shading your house in summer and admitting sunshine in winter, reducing your home’s energy use.

For inspiration, one need not look far.  Following recent trends, many public gardens have incorporated edible gardens into their landscapes.  One of the best can be found at the Regenstein Fruit and Vegetable Garden at the Chicago Botanical Garden.

So whether to save money, provide better-quality food for the family, know what you eat, reduce carbon footprint, involve family, or simply to try something different, edible landscaping is a trend that provides environmental benefits and returns a bit of sanity and security to chaotic times.  However you do it, Happy Gardening!

A few resources for further reading or to help get you started:

Designing and Maintaining Your Edible Landscape Naturally by Robert Kourik

Edible Estates: Attack on the Front Lawn by Fritz Haeg et al.

Edible Landscaping: Now You Can Have Your Gorgeous Garden and Eat it Too by Rosalind Creasy

Edible Landscapes (The Seed) by University of Nebraska-Lincoln Extension et al.

Gaia’s Garden: A Guide to Home-Scale Permaculture by Toby Hemenway

The Incredible Edible Landscape by Carrie Wolfe, Iowa State University Extension and Outreach

Landscaping with Fruit: Strawberry ground covers, blueberry hedges, grape arbors, and 39 other luscious fruits to make your yard an edible paradise by Lee Reich

Landscaping with Fruits and Vegetables by Fred Hagy

 

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Gas Leak – How to Detect and What to Do

Millions of Americans use gas (natural or propane, i.e. LP) to heat their homes, heat their water, and cook their food.   Our family is one of them and in addition, a natural gas pipeline crosses our property.  While gas is safe, economical, clean-burning, and a versatile fuel when used properly, it is also highly combustible.  Thus, a gas leak can be a risk of a fire and explosion or carbon monoxide poisoning. To help ensure that you live safely with gas, everyone in the family should be aware of the signs of a gas leak, never ignore even the slightest indication of one, and know what to do should there be a leak.  Because of our proximity to a gas line, our gas company provides information periodically on what to know and what to do.  The same precautions apply to propane gas.

Smell.  Because gases are colorless and odorless, a strong odorant that smells like rotten eggs, a skunk’s spray, or a dead animal is added to alert or help consumers detect a possible leak.  If you aren’t sure of the scent, you can request a free scratch-and-sniff card from you supplier.

Sound.  A hissing or whistling sound near a gas appliance, meter or pipeline is also an indicator of a gas leak.

Air.  Another indicator would be blowing dirt or a breeze coming out of the ground.

Bubbles.  A leak in a gas pipe can sometimes cause bubbling in moist areas around the home.

Discolored or dyeing vegetation.  If you suddenly notice your grass or shrubs have changed color, looking more brown or rusty, that could be a sign of a leak. Plants near a gas leak will quickly become sickly and eventually die.

Feeling ill.   The symptoms of carbon monoxide (CO) poisoning are similar to flu or food poisoning.  You cannot see, taste, or smell CO.

Fire coming out of the ground.

If you suspect or discover a gas leak:

  • Stay calm.
  • Leave the area immediately and evacuate everyone as well as all pets or animals from the home or building. Inhaling high concentrations of gas can lead to asphyxia in which your body is deprived of oxygen.
  • Go to a remote location and call your gas company or supplier. If they can’t be reached, call the fire department.  Program your gas supplier’s number into your cellphone so that it is readily available in an emergency.
  • If gas is blowing, call 911.
  • Move quickly. Don’t stop to look for the leak, open windows, turn switches off, or unplug equipment.  Leave the door open as you leave.
  • Don’t use anything that might create a spark, such as a cellphone, light switch, or garage door opener. These can ignite gases or vapors.
  • Do not return to the building until the gas company or fire department has given you the all-clear or the leak is fixed.

As always, being prepared in case of an emergency is key.  First and foremost, have the number of your gas supplier programmed into your cellphone.  If you don’t have a cellphone, have the number tucked into your wallet so you can quickly dial the number from another phone.  Secondly, know how to turn off your gas should you need to or be asked to do so.  Begin by knowing where your gas meter and/or emergency control valve is located.  For natural gas users, the emergency control valve should be next to the meter.   To turn off the gas supply, simply turn the handle a quarter turn so the lever is crosswise, perpendicular, or at 90 degrees to the upright gas pipe; a wrench may be required to turn the lever. Propane users should locate the main gas supply valve on the propane tank. Close the valve by turning it to the right (clockwise).  If you are unsure about where to find these valves or what to do, contact your supplier and have them show you.  And it is always a good plan to have your gas furnace and other gas appliances checked annually and serviced as needed for proper ventilation.

During winter, keep your gas meter and valve free from snow and ice using a broom, not a shovel, to remove snow or ice.  Make sure outside appliance vents are not blocked by snow and ice. Blocked vents can cause carbon monoxide  to back up into the building or shut down your system.   If your home or business has natural or propane gas appliances, a carbon monoxide detector should be installed.  When a gas appliance malfunctions, it can produce CO, that deadly, odorless, colorless, and tasteless silent killer.  And always, always call 811 before you dig!

Everyone should know how to detect and respond to a gas leak.  Make it part of your family’s emergency response plan.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Olive Oil, A Healthier Baking Option

Recently an AnswerLine caller asked if olive oil could be substituted for butter in a cake recipe she wanted to prepare.  Extra virgin or extra light olive oil can be a butter or margarine substitute in most baking recipes.  However, it is not a 1:1 substitute; rather it is a 3:4 ratio (3 parts olive oil to 4 parts butter/margarine) for butter or margarine.  Butter is made from milk solids and water so an even swap would result in the baked product being too greasy and heavy.  The caller’s recipe was for 1 cup butter so she was advised to use ¾ cup of olive oil.  (For help with other butter measurements, click here.) Besides the ratio consideration, olive oil may not be a good substitute if the recipe requires creaming of butter and sugar to create a light and airy cake or product.

When recipes call for vegetable or canola oil, extra virgin or light olive oil is a perfect choice; in these recipes, the swap is a 1:1 ratio (1 cup vegetable oil = 1 cup olive oil).  Olive oil can be used to prep baked good pans as well.  When a recipe calls for buttering and flouring baking pans, brush the pan with olive oil and dust with flour for the same effect as butter.

Will one notice the flavor of olive oil in baked products and desserts?  Olive oil has long been known as a flavorful and versatile cooking oil trusted for sautéing, stir-frying, dressings, marinating, and grilling.  There are several varieties of olive oil available each offering its own distinct colors, aroma, and flavor.  Extra light or extra virgin olive oil is the  best for baking; either offers the most delicate aroma and subtle flavor that often compliments baked goods.  Olive oil contributes moistness to bake products and brings out the flavor of some ingredients.  It is especially good in recipes using spices and chocolate.  However, if one is new to olive oil and its flavor, starting with half butter/half olive oil or half vegetable oil/half olive oil is a good way to develop taste.

When olive oil is used in baking, the recipe becomes healthier because olive oil is lower in saturated fat than butter.  Additionally, it provides high levels of mono-unsaturated “good” fat and low levels of saturated “bad” fat, making it a better nutritional choice when compared to butter or margarine.  And since olive oil is a 3:4 ratio to butter/margarine, calories are saved, too.  Olive oil also adds extra antioxidants (natural chemicals that help protect cells) and vitamin E which contribute to heart health.  Vitamin E may also help to keep baked products fresher longer.

Olive oil is fragile and needs to be stored properly for the best flavor, quality, and health benefits.  Store it in a cool, dark place and not over or near the range or oven.  Heat, light, and air cause the oil to break down over time leading to off-flavor and nutrition loss.

Adding olive oil  to baked recipes is nothing new.  However, it may be new to you.  Experimenting and sampling is the only way to find out if the substitution is right for you.

Resource for  “click here”:  Olive Oil by Rosemary Rodibaugh, PhD, RD, LD, Professor (rrodibaugh@uaex.edu) and Katie Holland, MS, RD, Program Associate (kholland@uaex.edu), University of Arkansas System Division of Agriculture Extension and Research.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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