Cooking Sprays - Yea or Nay
- JerryMe Dec 14, 2009 01:11 PM
I can't use these (Pam, etal.). I hate the fumes, the residues, the taste. Sister is a big fan and uses it on all of her non-stick pans, baking sheets, etc.
How do you measure in? I never buy it, but I can see the benefits. Food doesn't stick but I can't get past the rest of what's noted above. I just really don't like any of them so far. A lot of recipes call for it, even going so far as to "spray the loaf with" instructions.
How do you get around this? Mostly, I use butter or olive oil, even putting those ingredients on a paper towel to wipe them on the cooking utensil or food product.
Where do other 'hounds weigh in on this "must have" product?
Except for the possibility of adding flavor to the foods being prepared, I can't see any reason to use a cooking spray in a "non'stick" pan or baking sheet.
I prefer olive oil or vegetable oil, sometimes butter, but I do use cooking sprays. I buy only those that are pure vegetable oil products, avoiding things that are flavored. In addition to it's primary use as a frying agent, I've used it for oiling breads prior to baking (where it's called for) and I haven't detected any "off" flavors for having used them. Except for the propellant, there shouldn't be anything in the vegetable oil formula to affect the taste.
I haven't gone to the trouble yet, but a friend of mine has a small spray bottle (one of those you find at the dollar store) filled with olive oil and uses that when she needs to use a sprayed oil.
Todao - My sis swears that it prevents the food from sticking even on the non-stick and when the baking sheets call for "greased" she uses the food spray. I've witnessed that nothing sticks, I just didn't like the end result. I thot maybe I was missing the point.
Thanks for the input. I'll try this again and check for the pure vegetable oil only.
Although nobody likes the idea of propellants in the cooking sprays, I'd by equally concerned about using a cheap plastic spray bottle unless I knew it didn't have bisphenol A or other suspect chemical makeup.
When making something with phyllo, I alternate melted butter and butter-flavored Pam between the layers. This cuts the total butter amount while preserving the flavor, and using the spray makes assembly neater and faster than brusking melted butter.
I do use the olive oil or regular Pam for spraying pan before baking, or sometimes for cooking. Just easier than oiling/greasing the pan, for me. Not crazy about the fumes, but too lazy to care that much. I would not spray my food, I don't think.
However, if I remember correctly, you are not supposed to spray non-stick surfaces with these kinds of sprays because of the potential for damaging the surface.
Elfcook - Thanks for the feedback. I'll try this again.
I've seen recipes for bread, mostly, that say "spray before covering w/ plastic wrap, to rise". I've always used butter or oil, instead.
Things seem to stick even on "non-stick" which is when she taught me to use it, and I gave it up years ago, not happy with the results.
From Querencia (on another thread)
I do oven-fried catfish filets at 450*, rolling them in crumbs and laying them on a foil-covered cookie sheet that I have sprayed with PAM. Works out fine. Original recipe I followed (that I think was in that book on low-fat cooking by Oprah Winfrey's cook) said to spray the fish with PAM too (before crumbing) but I don't do that. The edges of the fish do get nice and crispy. Make sure the oven is pre-heated to that temperature before you put the fish in. I do not think this would hold together on a rack.
See! I really need to embrace / figure out the whole cooking spray thing!