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Many posts here are saying cakes with oil lack the buttery flavour. On the co tract alot of blogs on cup cakes and cakes will tell you oil is easier to mix, the taste is also preferable. You need to use 3/4 the amount of oil to butter when substituting. I'm not surprised oil tastes better as it has more fat content. Fat changes the taste texture and odour ...


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Oil is a great non-polar solvent and will dissolve many flavor molecules that don't dissolve well in water. “Like dissolves like”. For instance, capsaicins from chili peppers, zingerone from ginger, piperine from black pepper, and many others, dissolve sparingly in water but well in oils. Not just hot flavors, either - limonene (citrus), carvone (S and R ...


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From what I've read, the answer is that the oil will be sticky when the oil is not cooked sufficiently to finish both polymerizing and the carbon deposition. This is a chemical reaction, and like any endothermic chemical reaction takes some combination of time and heat to occur. From Science of Cooking: Note 3: If highly unsaturated oils are used and ...


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It is a chemical quality of the oil called "iodine number". There is nothing you can do about it, it is as inherent in the oil as its smoke point. Oils with a low iodine number create hard polymers, and oils with a high iodine number create soft, sticky polymers. If you want a hard, nonstick surface on the pan, choose the right oil. Coconut oil, Palm oil ...


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