Often times, if I include something like colloidal oats or rosehip powder in a recipe, I’ll be asked if something like oat oil or rosehip oil would be a good alternative.
The short answer is no. Those things are very different, despite coming from the same plant (sort of like the difference between steak and leather, despite both coming from a cow). If you were cooking and a recipe called for cornstarch, you wouldn’t use corn oil instead. If a cookie recipe called for chopped walnuts, you wouldn’t use walnut oil instead. In a bread recipe, you wouldn’t use wheatgerm oil instead of what flour.
However, that doesn’t mean it’ll break the recipe. It just won’t be the same. If the recipe is already mostly liquid oil, and you want to use a liquid oil instead of a solid ingredient, you could swap out some of the liquid oil in the recipe for some of your new liquid oil, and that will likely work to some degree.
Think about why we’re including the ingredient before deciding to make such a swap. If a recipe calls for ground almonds as an exfoliant, almond oil is not a good alternative because liquids are not exfoliating. If rosehip powder is called for as a colourant, its oil won’t work as a swap because it isn’t bright pink. Also remember to account for solubility and state.
Posted in: Ingredients