My school gave me a half gallon of walnut oil and I have not used it yet. I will be making some pineapple upside down cakes and chocolate chip cookies over the next few days. For the pusd cake I was thinking about substituting walnut oil for 20% of the butter that is put into the pan for the bottom - also wondering if I could substitute some of the walnut oil for butter in the ccc - also maybe 20%. I think walnut flavor would go well in both desserts. What do you think?
Sub walnut oil for some butter
- Thread starter pengyou
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jennyema
Chef Extraordinaire
I would never use oil in pineapple upside down cake. It needs to taste like butter and I’d worry that oil would inhibit the carmelization of the brown sugar.
Also walnut oil has a low smoke point so you shouldn’t use it for cooking. More like salad dressings and sauces.
It may work better in the cookies.
Half a gallon of walnut oil will take you a long time to use.
Make sure you check to make sure it’s not rancid before you use it!!
Also walnut oil has a low smoke point so you shouldn’t use it for cooking. More like salad dressings and sauces.
It may work better in the cookies.
Half a gallon of walnut oil will take you a long time to use.
Make sure you check to make sure it’s not rancid before you use it!!
Last edited:
pepperhead212
Executive Chef
I was going to suggest refrigerating it, since it does go rancid fast. But that's a lot of refrigerator space.
larry_stewart
Master Chef
ive used walnut oil in the past for dressings. It ha subtle walnut taste, I loved it . I never used it for cooking.
