Food - Drink
The Underrated Oil To Try For Better Baked Goods
By HALDAN KIRSCH
If you're an experienced baker or just a fan of "The Great British Baking Show," you know that there are plenty of things that can go wrong when baking. Experimenting with additional ingredients or ingredient substitutes can be risky, but if there’s one addition you can rely on for better baked goods, it's corn oil.
Corn oil, which is made from the inner germ of corn kernels and is similar to vegetable oil, has a high smoke point of 450 degrees Fahrenheit, meaning it can withstand heat in the oven without breaking down and producing noxious odors. Culinary scientist Jessica Gavin says that corn oil can add a sense of creamy richness to baked goods.
Corn oil can be used in lieu of vegetable or canola oil in almost any baked good to add an extra-moist, improved texture and a light, barely-there sweetness; this oil can even prevent cakes, brownies, and other treats from sticking to the edges of the pan. Corn oil also shines in recipes that already include corn, such as cornbread.