Anyone know if olive oil cooking spray is to be found in stores here?

I am following WW online (US version) and it's quite the challenge finding some recipe ingredients here in CH! Any tips wise EF-ers can share are appreciated!

I use a sunflower oil cooking spray that I get from Britshop http://www.britshop.ch/__product/23/...-Cooking-Spray

Brush it on with a pastry brush?

Or get an empty (and clean) spray bottle and fill it with olive oil?

I have this one and I think I bought it in the Co-op

http://www.filippoberio.co.uk/our-pr...-oil-spray.asp

And here it is Coop@Home:

Weight Watchers sell a pump spray which you can fill with oils; it works extremely well!

Why do you need a spray? Just add the amount of olive oil you need.
I know I'm not helpful but olive oil spray sounds weird to me (and maybe other Mediterranean people.)

If you are doing low fat oven chips for example, a spray oil evenly coats the potatoes in oil ready to roast instead of drizzling oil on and using too much

It probably also requires a specially filtrated olive oil (or else the "spray" part would soon clog up).
I doubt the filtration makes the oil healthier or "better". Or rather, they take a cheap oil from the beginning.
What's the obsession with spraying stuff some people have?
This is olive oil, we're talking about. Not WD40.

Most often I've seen it recommended in cases of baking "fried" chicken or fries and chips (er, chips and crisps) in the oven rather than deep frying them. Spraying it with oil before baking helps it become crispy but not too dry while adding less oil (fat) to the food.

Also, if you have a spritzer, you can use it for coating a baking dish instead of using butter or the aerosol baking sprays. Again, the intent is to try to make it so the taste / texture is pretty much the same without adding extra fat or chemicals to the food.

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I see that.
I think we can dig out the actifry thread for all the pros/cons of frying with more or less fat...

I use baking paper. 0 fat.
But still, the 10g or 20g of fat that I might need to coat a baking dish usually dwindles in comparison to the 100g or 200g of sugar and the four eggs that go into it (and the 100g or 200g of butter....).

It's a convenience-product - in the truest sense of the word.


Clear.
But people should not think olive oil is good for spraying.
At least not olive oil that deserves the name.

Ah, but then we'd get into a discussion such as in the "what to feed kids for breakfast" one about space in Swiss kitchens.

I surely have room for a cookie / jellyroll / whatever pan, I have less room for (yet another) kitchen gadget.


I use baking paper for some things, I use butter for others. Personally, I agree... if I'm going to bother with making a cake, the added fat of the butter coating the pan really isn't the issue.

On the other hand (literally actually), I really really dislike the feeling of butter or anything slimy / gooey on my fingers for very long. For me, the "convenience" of having a baking spray is much more about this squeemishness than about the added fat. (Except that I simply get it over with quickly and wash up immediately rather than fiddle with sprays anyhow.)



A while back I started going through problems with my gall bladder and the idea of a spray oil was quite attractive in case I wanted to have some fries or chicken that was crispy as if it was deep fried (but of course baked as the deep fried version would have made me wish for a quick death)... alas, I simply did without. Now though, eating oven fries (hubby missed them, lol) and having a taste for some "fried" chicken, the urge for an oil spray springs again.

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Personally, I find squirting oil can be fun.