DIY Cooking Spray

Cooking spray means you use less fat than splashing oil around. It isn't particularly expensive (around $3 for a 500ml can), but it does force you to use a propellant can. Grab a misting spray bottle from a discount store and make your own instead.

Natural living weblog Nature's Nurture provides a simple formula — one part oil to 4-5 parts boiled/distilled/filtered water. (The reason for the boiled, distilled, or filtered water is that you don't want bacteria growing in your cooking spray.)

Once you've made your cooking spray, ensure you shake it well before using. It will last for a little over a week in your fridge. If you buy oil in bulk, it should also work out a little cheaper.

Homemade Cooking Spray {Tiny Tip Tuesday} [Nature's Nurture]


Comments

    Err wont this create hydrolysed oil, especially after a few days?

    or you could find an alternative to using oil in this way. I have always hated the spray oils, never really understood the need for them.

      So you don't use pools of oil to coat your pan? So you can oil the sides of oven trays/tins? The idea of it is to minimise oil usage.

    I use a heavy duty plastic sprayer, works well enough with Olive Oil, no need for water. You do need a robust sprayer though otherwise it may not so much spray, as clog up. Got mine from a trade Cooking supplier.

    You can actually buy spray bottles designed for oil. The ones I have seen have a pump section on them where you pressurise it and then press the button.

      I've tried them and they are useless for anything but the lightest oils, not enough pressure, not a big enough jet. Better off with hand pump.

    Not a smart idea if you are planning on using it in a fry pan. As soon as they oil heats up, it will start to splatter with the water in the solution.

    Pour a small amount in your pan (or even better on your food directly) and spread with a pastry brush.

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