Oils vs Extracts (Orange, lemon, etc)
Posted: 11 March 2013 01:48 AM   [ Ignore ]
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So I made the Oily Cake (it’s an orange olive oil cake) from Lisa Yockelson’s “Baking Style” and once again I didn’t follow directions thoroughly. The recipe calls for Orange Extract and I subbed Orange Oil without altering the quantity at all. The cake is good but it is WAY to orange-y. There is quite a tartness to it. In hindsight, it is obvious that I should have used less orange oil as oils are stronger than extracts but I was rushing and not really paying attention. Does anyone know exactly how to substitute an oil for an extract so I can take a note of this….?  Is there any particular reason to use an extract instead of an oil and vice versa?

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Posted: 13 March 2013 01:15 AM   [ Ignore ]   [ # 1 ]
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I just checked and on page 460 of RHC there is a conversion for oil to zest and vice versa but not oil to extract. I did a general search on google and found: 1/8 tsp oil = 1 tsp extract.
The recipe I made called for about 1 tsp orange extract so I used about 8 times too much orange oil!! OMG!

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Posted: 12 May 2013 03:00 PM   [ Ignore ]   [ # 2 ]
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adrie318 - 11 March 2013 04:48 AM

In hindsight, it is obvious that I should have used less orange oil as oils are stronger than extracts

Have you tried an orange liqueur like Grand Marnier or Cointreau?  All the alcohol should evaporate out and the taste is unique compared to an extract.

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