tag:blogger.com,1999:blog-24170237.post5432013883641068735..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Olive Butter.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-24170237.post-66581622349171513112011-03-08T15:18:21.060+10:002011-03-08T15:18:21.060+10:00Hi Jenny
I doesn't usually work in baked goods...Hi Jenny<br />I doesn't usually work in baked goods because of the melting point difference.. Oils are already 'melted' - that is - they are liquid - at room temperature, which affects things like the development of gluten, and the texture of the finished product. If you are going to heat them - to fry something for example, then the burning point Is important, and also obviously the final flavor.<br />does that answer your question?The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-39141267931793942482011-03-08T05:16:35.427+10:002011-03-08T05:16:35.427+10:00so, could you use olive OIL in place of olive butt...so, could you use olive OIL in place of olive butter in a recipe? I have a whole cookbook full of Olive butter recipes.Jenny @ Kerrfect!http://www.kerrfect.comnoreply@blogger.com