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by Cassie20 Comments
Homemade cooking spray is yet another of dozens of store-bought replacements to add to the list of replacements that we share.
Homemade cooking spray is super, super easy to make, plus you know the ingredients in them, making it a healthier alternative too. In addition, cooking sprays can be quite expensive. It is crazy how much a little bit of oil in a can costs! CRAZY!But a homemade cooking spray saves you loads of money.
You may notice on our site that we strive to find alternative solutions to expensive store-bought items. This quest just enables us to drop our grocery budget by a little more each month. It’s all part of helping us meet our 2% monthly goals.
Well, we learned this trick to homemade cooking spray a long time ago and it is easily made in a couple of minutes. What is sometimes tough…finding a good spray bottle. It is best to use glass, stainless steel or aluminum.
We found aluminum spray bottles at Dollar Tree! I was so excited as these are a cheap, helpful find! I have yet to find stainless steel spray bottles. So if you know where to find them, let me know. Glass is best, but the possibility of breaking is quite high. Ultimately, if all you have is plastic, that will work – it’s just that some oils can permeate and leach into the solution – so go with BPA free if you can and store in a cool, dark place.
How To Make Homemade Cooking Spray
Okay, so let’s get ready to rock n’ roll with the spray oil!
That’s it! But before I move on, I wanted to talk a bit about the oils.
Olive oil is the most popular, which works well in some cooking circ*mstances. However, Olive Oil and others like grapeseed, flaxseed and walnut oils have a low smoke point. Because of this, I personally want to use an oil that can withstand a higher temp of heat before reaching the smoke point. Olive oil and similar oils are best for temps that are 325 and under as this is the smoke point. However, for some purposes and baking, this isn’t as much of an issue anyway as it mostly applies to cooking methods like frying, so in the end Olive Oil will be fine. You can always make a second bottle with the high heat option if you think you need it.
Regardless, just be mindful of what your typical cooking is like and decide what oil to use.
For us, I prefer to use a high heat oil because these can be used for any cooking up to a high temperature. So I just prefer to simply from the beginning and just have a universal oil spray. High heat oils are avocado, peanut, safflower, sesame, vegetable or canola.
From this list, I most frequently use avocado, safflower or sesame oil. In addition to saving money, I am also trying to make healthier alternatives in the process. So these three oils have been my “go-to” for my homemade cooking spray.
So… in the end, glass, plastic or aluminum and olive, avocado or canola oils will all work in some way. I just wanted to share the pluses and minuses of each container and oil so that you can decide what you want to use.
Here’s how to make it:
Using a funnel, pour 1/4 cup of oil in your container.
Then add 3/4 – 1 cup of water to your oil.
Put the lid on and shake.
Then use like you would normal cooking spray. We like to set the spray on a mist.
You will need to “shake it up” right before each use as the water and oil separate.
*Use the basic rule – you will use 1 part oil to 2-4 parts water, whatever size bottle you have.
I also wanted to add one final note: this works well for casseroles, cook top meals and dishes of all kinds – including most baking. However, sometimes, depending on what I am baking – I will also “brush” on an oil instead of spray for a denser coverage in baked goods. This is probably going to depend on each individual recipe and baker, so just experiment with using this vs. the few times that you may need a denser coverage. I have found if I make the homemade cooking spray any thicker, it won’t actually “spray,” thus the need to brush straight oil on the pan.
See more DIY household items and store-bought replacements
All you need to make homemade cooking spray is 1 part oil to 5 parts water. That's it! Measure out 1 1/4 cup water into a glass measuring cup. Add 1/4 cup liquid oil of your choice (I like to have one bottle with olive oil and one bottle with avocado oil ready to use at all times).
Use Butter or Lard. Butter and lard are great cooking spray alternatives. ...
Regular Oil. Cooking spray is basically pressurized, watered-down oil, so feel free to use your favorite healthy high-temperature cooking oil instead. ...
Melt about 2 tablespoons unsalted butter and let cool until warm. Whisk in 2 teaspoons of any neutral flavored oil. I prefer grapeseed or avocado, but anything you have on hand will do. Pour it into a food-safe spritzer bottle and spritz away.
DIY Pam Spray can be made with equal parts canola oil and vegetable shortening. Finally, the addition of flour, is added in to give this mixture a marshmallow creme consistency. I have found the use of a stand mixer makes this even easier to pull together!
Cooking oils are extracted from plants, animals, or other sources. This extraction process generally starts with crushing the plant material and then boiling it to release the oil. The boiled liquid is then strained through a few different filters to remove impurities before being cooled and filtered again.
Kelapo Extra Virgin Coconut Oil Cooking Spray. Experts today often recommend coconut oil as a healthier alternative to vegetable oils. Cooking with coconut oil is ideal for certain dishes, like curries, and if you want to reduce your fat intake, use coconut cooking spray, instead.
The healthiest oil to cook with is olive oil. It's versatile, being used in everything from frying to finishing. It's also rich in healthy fats, antioxidants, and polyphenols, all of which have shown protective effects against cancer and liver, heart, and neurodegenerative diseases (27, 28).
Both sprays are nonstick, no matter what kind of oil, propellant, or lecithin they use. However, the flour particles in baking spray create an extra gap between the metal and the pastry, so everything releases easily. This little gap also insulates the batter from the metal of the tin, so it doesn't cook as fast.
one part oil, four parts water and you're good to go. oh and it's better for the environment. if you like this make sure to FOLLOW along for more tips!
From what we can tell, most nonstick cooking sprays are simply an oil (usually canola) thinned out with water.The water and oil are kept suspended with an emulsifying agent like lecithin (found in egg yolks). Nothing terribly unnatural or artificial there.
Many brands use canola, olive, coconut or another other oil as the primary ingredient, but some brands may use a mixture of oils and natural or artificial flavorings. “Butter-flavored” cooking sprays are a classic example.
It sprays melted butter beautifully, just don't reheat or store it. To clean the bottle after spraying butter, use piping hot water and a lot of Dawn detergent. Spray at least a half a bottle's worth and then spray a lot of hot water to rinse everything out.
Using cooking spray as a replacement for oil and butter can help cut back the calories. Since butter and oil have 100 to 120 calories per tablespoon (respectively), switching to a spray can mean fewer calories (and grams of fat) in your cooking.
In a bowl, toss your food in a few teaspoons of vegetable oil or olive oil along with your seasoning before putting it in the air fryer. This method works best for cooking fresh meats and vegetables.
The best place to start looking is your pantry! Water, vinegar, and juices are often packaged in glass bottles that have the same-sized mouth and grooves as plastic spray bottles. Empty red wine or apple cider vinegar bottles tend to be the perfect size for this project.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
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