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Medical Forum / Diseases and Disorders / Diabetes / May 2008Cooking Sprays
Hi, type 2 insulin dependant here & have a question about those cooking sprays ie: Pam which I use for grilling pita breads, egg beaters, & also when grilling meats. I would like to make my own sprays as even with off brands they are expensive when used at least 2x a day plus tired of throwing out non stick skillets because of the gummy build up I get after a few months and can't seen to get off. Been online searching but keep getting the same combination recipe use liquid lecithin & canola oil in a spray bottle. Problem with that is with lecithin being a soy based product & me being on meds for thyroids that's a no go plus it's high in calories, with canola might as well use crisco. B/F suggested using olive oil in a spray bottle but had to remind him trying to save money here making my own spray & olive oil doesn't appeal to me with using for the above mentioned. Maybe some one here has suggestions if possible how I can clone Pam non fat type sprays even the butter & garlic flavor ones. TIA- email welcome on this issue. > Hi, type 2 insulin dependant here & have a question about those cooking > sprays ie: Pam which I use for grilling pita breads, egg beaters, & also [quoted text clipped - 20 lines] > > TIA- email welcome on this issue. What could be cheaper than spraying olive oil, which is also much healthier for you? Also, why are you eating so little fat? And are you aware that PAM isn't low calorie unless you spray for only a quarter of a second? Susan > What could be cheaper than spraying olive oil, which is also much > healthier for you? Also, why are you eating so little fat? And are you > aware that PAM isn't low calorie unless you spray for only a quarter of a > second? Back before I knew of my food allergies, and I was still under the ill conceived notion that fat was bad, I was popping popcorn in the microwave in one of those special bowls. Low fat but so dry the salt wouldn't stick. So I bought the Weight Watcher's butter flavored spray. The only one that didn't taste really disgusting. I wound up using almost half a can of the stuff on my bowl of popcorn. Then it dawned on me how much fat I was really using and how much crap was in that stuff. I switched to popping in olive oil or sometimes a mix of olive oil and real butter. Tasted MUCH better! > Hi, type 2 insulin dependant here & have a question about those cooking > sprays ie: Pam which I use for grilling pita breads, egg beaters, & also [quoted text clipped - 20 lines] > > TIA- email welcome on this issue. If you posted with your correct return address, several spammers will probably add you to their mailing lists. > B/F suggested using olive oil in a spray bottle but had to remind him > trying to save money here making my own spray & olive oil doesn't appeal > to me with using for the above mentioned. There is olive oil and olive oil. Try a good extra virgin italian brand, If it isn;t sippable, then i wouldn't using it for cooking. OO is all we use for cooking. >> B/F suggested using olive oil in a spray bottle but had to remind him >> trying to save money here making my own spray & olive oil doesn't appeal [quoted text clipped - 3 lines] >If it isn;t sippable, then i wouldn't using it for cooking. OO is all we >use for cooking. G'day G'day Terry, It is interesting how situation advice can be. I noticed you advocating Italian extra virgin olive oil. A few years ago that would have been a good choice in New Zealand for non-cooking purposes. Times though have changed. New Zealand produces its own high quality oil which can be bought in one litre and two litre containers very economically. As importantly this local oil is likely to be six months to a year younger than oils imported from Spain or Italy. That makes a lot of difference to the polyphenol content which determines both the flavour and the health benefits. We use EVOO when cooking at low temperatures. Hey, most of our cooking is at low temperatures. EVOO has a lower smoke point than pomace, olive oil extracted using solvents. Despite the claims for pomace being solvent free or at least below safe standards I wouldn't have it in the house. If I was wealthy I'd use avocado oil. It is brilliant in terms of having a desirable mild taste that doesn't over power other ingredients and it is very heat stable, having the highest smoke point of any available cooking oil. The cheap practical option here is rice bran oil. Once again it is very economical (a fifth of olive oil) and protected from light damage when bought in metal containers. There are now some beautiful oils specifically designed for roasting. They use high-OLEIC sunflower oil blended with a little sesame seed oil. Notice the high-OLEIC part of the title. If it doesn't say it comes from specially bred sunflower to give a high-oleic acid and in consequence low omega-6 and saturated fats and transfats then it isn't. Ordinary sunflower oil isn't suitable for cooking thank to the omega-6 content which is already present in excess in most Western diets. Best wishes,  SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>> B/F suggested using olive oil in a spray bottle but had to remind him >>> trying to save money here making my own spray & olive oil doesn't appeal [quoted text clipped - 21 lines] >being solvent free or at least below safe standards I wouldn't have it >in the house. Yes that's my main objection to olive oil for cooking, I've gotten used to groundnut oil which has a mucvh higher smoke point and in general I find it easier to use. >If I was wealthy I'd use avocado oil. It is brilliant in terms of >having a desirable mild taste that doesn't over power other >ingredients and it is very heat stable, having the highest smoke point >of any available cooking oil. And such a pretty colour too. >The cheap practical option here is rice bran oil. Once again it is >very economical (a fifth of olive oil) and protected from light damage >when bought in metal containers. Hmmm I'll have to look for that, I'm collecting different oils, also walnut and macadamia oils: sesame oil I mainly only use for flavouring >Hmmm I'll have to look for that, I'm collecting different oils, also >walnut and macadamia oils: sesame oil I mainly only use for flavouring I'd rather eat walnuts. Walnuts have incredible levels of polyphenols that seem to increase longevity by at least three years. Walnut varieties vary tremendously in the percentage of omega-3 they contain. However I don't like the idea of using walnut oil for cooking. The omega-3 content is likely to make it unstable to heat. Macadamia nut oil has a high content of oleic acid, the highly desirable cis-monounsaturated fat found in olive oil. As it happens it has more oleic acid than olive oil and less saturated fat and omega-6 polyunsaturated fat. This feature has led to it being one of the staples in the Hampton diet which is a restricted carb (carefully chosen for low GI and higher fibre) version of a Mediterranean diet. Sesame oil pressed from roasted seeds for flavour. Sesame seeds contain sesamin which lowers blood pressure. Now as you may gather I'm a fan of restricting one's choice of cooking oils very tightly. AND preferring whole seeds and nuts for the benefits of all those beneficial compounds they contain rather than extracted oils. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin : >Hmmm I'll have to look for that, I'm collecting different oils, also : >walnut and macadamia oils: sesame oil I mainly only use for flavouring : I'd rather eat walnuts. Walnuts have incredible levels of polyphenols : that seem to increase longevity by at least three years. Walnut : varieties vary tremendously in the percentage of omega-3 they contain. : However I don't like the idea of using walnut oil for cooking. The : omega-3 content is likely to make it unstable to heat. : Macadamia nut oil has a high content of oleic acid, the highly : desirable cis-monounsaturated fat found in olive oil. As it happens : it has more oleic acid than olive oil and less saturated fat and : omega-6 polyunsaturated fat. This feature has led to it being one of : the staples in the Hampton diet which is a restricted carb (carefully : chosen for low GI and higher fibre) version of a Mediterranean diet. : Sesame oil pressed from roasted seeds for flavour. Sesame seeds : contain sesamin which lowers blood pressure. Now as you may gather : I'm a fan of restricting one's choice of cooking oils very tightly. : AND preferring whole seeds and nuts for the benefits of all those : beneficial compounds they contain rather than extracted oils. : Best wishes, : http://homepages.paradise.net.nz/quentin From what I understand, walnut oil makes lovely dressing for salads. Wendy >From what I understand, walnut oil makes lovely dressing for salads. > >Wendy G'day G'day Wendy, That would be an excellent use for walnut oil. The point is one gets the flavour and the oil isn't being damaged and made dangerous by heating. Of course I use walnuts. Works for me. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>Hmmm I'll have to look for that, I'm collecting different oils, also >>walnut and macadamia oils: sesame oil I mainly only use for flavouring [quoted text clipped - 4 lines] >However I don't like the idea of using walnut oil for cooking. The >omega-3 content is likely to make it unstable to heat. Oh, sorry sir! <holds nose and tries to force down some walnuts> they tie with pecans as my least liked nuts. Still like many things I do eat some occasionally. Cashews and almonds are my favourites. >Macadamia nut oil has a high content of oleic acid, the highly >desirable cis-monounsaturated fat found in olive oil. As it happens >it has more oleic acid than olive oil and less saturated fat and >omega-6 polyunsaturated fat. This feature has led to it being one of >the staples in the Hampton diet which is a restricted carb (carefully >chosen for low GI and higher fibre) version of a Mediterranean diet. Given that (and the price) then I think I prefer the olive oil. This week they had a special offer on some half decent EVOO so I bought an extra bottle or two, which conveniently put my bill over £40 so I got 5p/litre off the last tank of diesel. Every little helps . . . >Sesame oil pressed from roasted seeds for flavour. Sesame seeds >contain sesamin which lowers blood pressure. Now as you may gather >I'm a fan of restricting one's choice of cooking oils very tightly. >AND preferring whole seeds and nuts for the benefits of all those >beneficial compounds they contain rather than extracted oils. I bought mother some halva. Now I have to determine how much I can get away with and in what circumstances. Actually I haven't done my sesame prawns for a while, thanks for the reminder : >I'd rather eat walnuts. Walnuts have incredible levels of polyphenols : >that seem to increase longevity by at least three years. Walnut : >varieties vary tremendously in the percentage of omega-3 they contain. : >However I don't like the idea of using walnut oil for cooking. The : >omega-3 content is likely to make it unstable to heat. : Oh, sorry sir! : <holds nose and tries to force down some walnuts> Ground walnuts make a very nice pie crust with a little Splenda and nothing else. I use them for my pumpkin pie and my cheesecake. they get cooked but not fried out at hight temperatures. You might well prefer them as a crust. Wendy Trinkwasser said... > Cashews and almonds are my favourites. Once in awhile, I'll splurge on macadamia nuts. There's a store called "Liquor City" (??) just over the bridge from Ocean City, New Jersey, USA (a dry [no alcohol] beach town), that sells JUMBO cashews that are totally the best of all! Imho. Haven't been that way since dx'd diabetic. :( Maybe this summer. A pint and a tub of jumbo cashews. Under the Boardwalk, down by the sea On a blanket with my baby, is where I'll be. --Kenny Young and Arthur Resnick. Recorded by "The Drifters" Andy Andy wrote in message ... >Under the Boardwalk, down by the sea >On a blanket with my baby, is where I'll be. >--Kenny Young and Arthur Resnick. Recorded by "The Drifters" > >Andy Great song. :-) Cheri Cheri said... > Andy wrote in message ... > [quoted text clipped - 7 lines] > > Cheri Cheri, Agreed! Andy >Trinkwasser said... > >> Cashews and almonds are my favourites. > >Once in awhile, I'll splurge on macadamia nuts. They are frightfully expensive here but likely to be less so in Australia. Don't bother with them in the shell unless you have the specially designed vice to crack open their shells. They defy most everything else. >There's a store called "Liquor City" (??) just over the bridge from Ocean >City, New Jersey, USA (a dry [no alcohol] beach town), that sells JUMBO [quoted text clipped - 3 lines] > >Maybe this summer. A pint and a tub of jumbo cashews. I didn't know such things existed. Well actually I've heard of a pint. >Under the Boardwalk, down by the sea >On a blanket with my baby, is where I'll be. >--Kenny Young and Arthur Resnick. Recorded by "The Drifters" > >Andy Best wishes Andy, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin Quentin Grady said... >>Trinkwasser said... >> [quoted text clipped - 25 lines] > > Best wishes Andy, Ask me about salt water taffy OR soft pretzels with yellow mustard! Best, Andy A: Favorite beach snacks. [sniffle] >>>Hmmm I'll have to look for that, I'm collecting different oils, also >>>walnut and macadamia oils: sesame oil I mainly only use for flavouring [quoted text clipped - 8 lines] > ><holds nose and tries to force down some walnuts> That is a response I hadn't expected. I've heard of people being allergic to walnuts. Even a few crumbs of walnut would throw them into anaphylactic shock. I've just never heard of people not liking them. How true it is that we're all different in our preferences. >they tie with pecans as my least liked nuts. That makes sense. >Still like many things I do eat some occasionally. >Cashews and almonds are my favourites. Now that is amazing. Amazing that you can talk about a favourite nut. >>Macadamia nut oil has a high content of oleic acid, the highly >>desirable cis-monounsaturated fat found in olive oil. As it happens [quoted text clipped - 7 lines] >extra bottle or two, which conveniently put my bill over £40 so I got >5p/litre off the last tank of diesel. Every little helps . . . There is some sort of irony there. In some places, South Africa I think they are growing sunflower seed oil as a replacement for diesel fuel. We have similar marketing ploys here where the supermarkets give a discount on fuel. >>Sesame oil pressed from roasted seeds for flavour. Sesame seeds >>contain sesamin which lowers blood pressure. Now as you may gather [quoted text clipped - 5 lines] >away with and in what circumstances. Actually I haven't done my sesame >prawns for a while, thanks for the reminder Sesame prawns sounds like a virtuous combination. I love such things. I'm frankly amazed to watch a person losing weight while on a diet that includes a tablespoon of tahini per day. The exciting thing about nutrition is the opportunities to go on learning. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >If I was wealthy I'd use avocado oil. It is brilliant in terms of >having a desirable mild taste that doesn't over power other [quoted text clipped - 4 lines] >very economical (a fifth of olive oil) and protected from light damage >when bought in metal containers. I have used rice bran oil after you recommended it but I still have peanut oil on my shelf. Remind me - is there a reason to not use peanut oil? Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com Latest:Is Testing Worthwhile? and Cambodia http://loraltravel.blogspot.com/2008/03/cambodia.html >I have used rice bran oil after you recommended it but I >still have peanut oil on my shelf. Remind me - is there a >reason to not use peanut oil? > >Cheers, Alan, T2, Australia. G'day G'day Alan, Some scientists rave about it. Polyunsaturated fats lower LDL. That has to be good. Well it ought to. HOWEVER it doesn't appear to work as neatly as we'd like. The omega-6 fat that makes up almost all of the polyunsaturated does lower LDL, the "bad" cholesterol and this out to reduce heart attacks. Unfortunately it appears to raise them. A probable reason is that it encourages inflammatory processes. Is the amount of peanut oil you have on your shelf sufficient to do you harm? I don't know. Will it even do you harm? I don't know. I can only share with you the general principles and leave the choice up to you. Read the label and take note of the polyunsaturated fat levels compared to the other options you'd be considering. Would it be my choice compared to avocado oil? No. Would it be my choice compared to the high-oleic sunflower oil specially bred by dedicated scientist over several decades in Australia? Heck no. What if the high-oleic sunflower was organically grown and mixed sesame for roasting? Definitely no. Would it be my choice compared to macadamia nut oil produced in Australia? No. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>I have used rice bran oil after you recommended it but I >>still have peanut oil on my shelf. Remind me - is there a [quoted text clipped - 33 lines] > >Best wishes, Thanks. Message received:-) Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com Latest:Is Testing Worthwhile? and Cambodia http://loraltravel.blogspot.com/2008/03/cambodia.html >>I have used rice bran oil after you recommended it but I >>still have peanut oil on my shelf. Remind me - is there a [quoted text clipped - 16 lines] >Will it even do you harm? I don't know. I can only share with >you the general principles and leave the choice up to you. Doesn't make me blow off like a carthorse which the nuts do >Read the label and take note of the polyunsaturated fat levels >compared to the other options you'd be considering. > >Would it be my choice compared to avocado oil? No. Much cheaper >Would it be my choice compared to the high-oleic sunflower oil >specially bred by dedicated scientist over several decades in >Australia? Heck no. Much higher smoke point, easier to use >What if the high-oleic sunflower was organically grown and mixed >sesame for roasting? Definitely no. > >Would it be my choice compared to macadamia nut oil produced in >Australia? No. Much cheaper Hmmm, I think I'll carry on using it for frying, just make sure I have more of the other oils in different ways. >Would it be my choice compared to the high-oleic sunflower oil >>specially bred by dedicated scientist over several decades in >>Australia? Heck no. > >Much higher smoke point, easier to use G'day G'day, I think it possible that you may be confusing unrefined high-oleic sunflower oil with refined peanut oil. Put simply the difference you are noticing may be due to the degree of refining the oil has been through. If you examine the table below you'll notice peanut oil and high-oleic sunflower have similar smoke points. And refined oils have higher smoke points than unrefined oils. The organic roasting/frying oil produced by Ceres made mostly from high-oleic sunflower with a small proportion of sesame oil has a high smoke point. It is a selling feature for its intended purpose. Is price a significant consideration? It is for most people whether they admit it or not. However how much should it be. Does it matter more than their health? I think most everyone would answer that it shouldn't be. Yet sometimes they behave as though it were. I find it paradoxical that people will spend money on houses, swimming pools, overseas travel, cars etc then buy a cooking oil because it is cheaper. How exactly do they intend to enjoy those other things if their health packs up. 200's 225 F: Canola Oil, Unrefined : Flaxseed Oil, Unrefined : Safflower Oil, Unrefined : Sunflower Oil, Unrefined 300's 320 F: Corn Oil, Unrefined : High-Oleic Sunflower Oil, Unrefined : Olive Oil, Unrefined : Peanut Oil, Unrefined : Safflower Oil, Semi-Refined : Soy Oil, Unrefined : Walnut Oil, Unrefined 325 F: Shortening, Emulsified Vegetable 330 F: Hemp Seed Oil¥¥ 350 F: Butter (Good Eats) : Canola Oil, Semi-Refined : Coconut Oil : Sesame Oil, Unrefined : Soy Oil, Semi-Refined 356-370 F: Vegetable Shortening 361-401 F: Lard 375 F: Olive Oil (Good Eats) 389 F: Macadamia Nut Oil 400's 400 F: Canola Oil, Refined : Walnut Oil, Semi-Refined 406 F: Olive Oil, Extra Virgin* 410 F: Corn Oil (Good Eats) : Sesame Oil** 420 F: Cottonseed Oil : Grapeseed Oil¥ : Olive Oil, Virgin** 430 F: Almond Oil*** : Hazelnut Oil*** 435 F: Canola Oil (Good Eats) 438 F: Olive Oil* : Rapeseed Oil*** 440 F: Peanut Oil : Sunflower Oil 450 F: Corn Oil, Refined : High-Oleic Sunflower Oil, Refined : Peanut Oil, Refined (Good Eats) : Safflower Oil, Ref. (Good Eats) : Sesame Oil, Semi-Refined : Soy Oil, Refined : Sunflower Oil, Semi-Refined 460 F: Olive Pomace Oil** 468 F: Olive Oil, Extra Light* 485 F: Grapeseed Oil** 495 F: Soy Bean Oil 500's 510 F: Safflower Oil 520 F: Avocado Oil, Refined Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>Would it be my choice compared to the high-oleic sunflower oil >>>specially bred by dedicated scientist over several decades in [quoted text clipped - 8 lines] >are noticing may be due to the degree of refining the oil has been >through. Quite possibly. I used to use sunflower oil among others until we got a free bottle of groundnut oil with a wok, along with a rationale for using it in the instructions. She got to keep the wok, I got to keep using groundnut oil. I just kinda got used to its characteristics. >If you examine the table below you'll notice peanut oil and high-oleic >sunflower have similar smoke points. And refined oils have higher [quoted text clipped - 13 lines] >because it is cheaper. How exactly do they intend to enjoy those >other things if their health packs up. Hehe, yes. Another factor is that more expensive foods as well as being more nutritious are more satisfying (and sometimes take less cooking, and hence less fuel and time) so they don't cost as much more as the price suggests. >200's >225 F: Canola Oil, Unrefined [quoted text clipped - 78 lines] > >520 F: Avocado Oil, Refined More stuff to go in my bulging keepfile <sigh> <Grins> > Hi, type 2 insulin dependant here & have a question about those cooking > sprays ie: Pam which I use for grilling pita breads, egg beaters, & also [quoted text clipped - 20 lines] > > TIA- email welcome on this issue. You can get a pressurized spray bottle and fill it with olive, or whatever kind of oil you like. I used to do this. But I found it got messy. There was always a thin coating of oil on the outside of it, and it would get sticky and attract dust. Plus it wouldn't fit in my cupboard. Now I just pour a few drops of olive oil in my hand and use my hand (or paper towel if the heat is on) to spread it around. I can not buy the sprays because I too avoid soy and daughter is allergic to it. They all seem to have it. You can get lecithin that is egg or corn based, but I am not sure where. I bought a Calphalon non stick frying pan and they say not to use the sprays...they said the sprays make the pan stickey....to just use an oil like olive oil. I don't like the pressurized cans. I've been looking for an old spritzer type bottle...haven't found one yet but am still looking:) >> Hi, type 2 insulin dependant here & have a question about those cooking >> sprays ie: Pam which I use for grilling pita breads, egg beaters, & also [quoted text clipped - 33 lines] > > You can get lecithin that is egg or corn based, but I am not sure where. Jacquie, There is a pressurized spray bottle sold specifically for spraying olive oil. It is called a Misto. SignatureBest Regards, Evelyn >I bought a Calphalon non stick frying pan and they say not to use the >sprays...they said the sprays make the pan stickey....to just use an oil [quoted text clipped - 39 lines] >> >> You can get lecithin that is egg or corn based, but I am not sure where. I don't want a pressurized one... Just a spritzer... call me strange...LOL..:) Jacquie > Jacquie, > [quoted text clipped - 45 lines] >>> >>> You can get lecithin that is egg or corn based, but I am not sure where. >I don't want a pressurized one... Just a spritzer... call me >strange...LOL..:) I didn't like the pressurized one. >Hi, type 2 insulin dependant here & have a question about those cooking >sprays ie: Pam which I use for grilling pita breads, egg beaters, & also >when grilling meats. Are you avoiding fat? Eating the pita bread is likely to be far worse for your health. Do you test your blood glucose to test the effect a meal has on them? - this link tells how http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm and this one, why: http://www.phlaunt.com/diabetes/ >Been online searching but keep getting the same combination recipe use >liquid lecithin & canola oil in a spray bottle. > >Problem with that is with lecithin being a soy based product & me being >on meds for thyroids that's a no go plus it's high in calories, with >canola might as well use crisco. Sounds disgusting - but the amount of soy in the mix is highly unlikely to be a problem for your meds. It'd be the Omega3:6 ratio in the canola that would worry me. >Maybe some one here has suggestions if possible how I can clone Pam non >fat type sprays even the butter & garlic flavor ones. Yeah - use butter... or garlic-infused EVOO... and stop spraying it! Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.6% BMI 25 I use olive oil, I always have it in the pantry anyway for making my vinaigrettes and for sautéing etc. > Hi, type 2 insulin dependant here & have a question about those cooking > sprays ie: Pam which I use for grilling pita breads, egg beaters, & also [quoted text clipped - 20 lines] > > TIA- email welcome on this issue. > I would like to make my own sprays > <snipped for brevity> I'm on thyroid meds too, so I understand the need to avoid soy products. I bought a "Kitchen Spritzer" from Pampered Chef a few years ago, and it works like a charm. I use extra-light (*not* extra-virgin) olive oil in the spritzer. It has virtually no flavor and is more suitable for cooking and baking than the heavier-tasting oils. The downside is that you can't put any herbs in the spritzer, as they'll clog the works. You could always infuse the oil first, strain it well, and then put it in the spritzer. You can order the "Kitchen Spritzer" directly from Pampered Chef's online store. There's another sprayer available called "Misto". If you Google "Misto sprayer" you can find some sources for it. I know our local Linens 'n Things store carries it. I don't know how you'd make a butter-flavored spray; real butter would solidify too quickly and become impossible to spray. You could probably experiment with adding liquid butter flavoring (found in the baking aisle of most supermarkets), but I don't think it'd mix well with the oil. Hope this helps. Karen Type 2 : Hi, type 2 insulin dependant here & have a question about those cooking : sprays ie: Pam which I use for grilling pita breads, egg beaters, & also : when grilling meats. : I would like to make my own sprays as even with off brands they are : expensive when used at least 2x a day plus tired of throwing out non : stick skillets because of the gummy build up I get after a few months : and can't seen to get off. : Been online searching but keep getting the same combination recipe use : liquid lecithin & canola oil in a spray bottle. : Problem with that is with lecithin being a soy based product & me being : on meds for thyroids that's a no go plus it's high in calories, with : canola might as well use crisco. : B/F suggested using olive oil in a spray bottle but had to remind him : trying to save money here making my own spray & olive oil doesn't appeal : to me with using for the above mentioned. : Maybe some one here has suggestions if possible how I can clone Pam non : fat type sprays even the butter & garlic flavor ones. : TIA- email welcome on this issue. they used to sell a "fill with your own oil" sprayer or mister that I bought. Unfortuately, it didn't work very well. You might try an inexpensive pump sprayer to see if it would work wihtut getting clogged. I have not done this, so can't tell if it wouldwork. If you find it does, Please let us know. I would prefer to use my own oiland pump with my finger a bit, as the flavor and price woul dbe beter. Wendy |
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