If you’ve had problems buying cooking oil, you’re not alone. There’s currently a global shortage of the stuff due to the ongoing conflict between Russia and Ukraine – the leading suppliers in sunflower and rapeseed oil.
This has caused supermarkets to limit the amount of cooking oil customers are able to buy, while also increasing the prices of it in the meantime.
So, if you’re stuck without this ingredient, here’s some alternatives:
Butter and margarine
Butter and margarine are glorious for adding flavour, richness and colour to meals so a great swap for oil. But beware of their lower smoking point. These ingredients brown and burn at much lower temperatures than a flavourless oil like vegetable, corn or sunflower.
Ghee
Instead try Ghee, a clarified butter from South Asia. Due to its higher fat content it’s a much better option for frying at high temperatures (it has a greater smoke point). Its nutty, intense flavour is ideal for making earthy curries and stir fries that require fierce heat and full-on flavour.
Vegetable shortening
Vegan margarine or vegetable shortening (think Flora Plant Butter and Trex) are solid options for frying and baking if you’re steering clear of animal products and shortening is a vegetarian-friendly fat that’s perfect for making deep-fried chicken, tender pastry and pan-seared lamb chops.
Bacon grease
Lardons, pancetta and streaky bacon contain natural animal fat that you can substitute for cooking oil. Add to a hot non-stick pan and cook them gently so the fat is rendered out before frying the rest of your ingredients in the bacon grease immediately and continuing on with your recipe.
Alternatively, you can pour it into a jar and refrigerate it once cooled for later use.
Bolognese and casseroles benefit from the savoury-saltiness that bacon fat lends to a slow-cooked dish but it's also great for frying eggs, making griddled paninis and crispy potatoes.
Schmaltz
Schmaltz (also known as chicken butter) is rendered chicken fat. A common ingredient in Jewish and Eastern European cooking, its super flavoursome and easy to make.
To make chicken schmaltz, you need to simmer chicken skin with just enough water to cover it until the water evaporates and the fat from the skin is released. Then strain and use the schmaltz for frying anything from veggies and latkes to seasoned chicken thighs and onions. You can even make dumplings and pastry with it in much the same way as you’d use butter. The crunchy, crackly bits strained from the schmaltz (called gribenes) can be salted and eaten as a snack.
Mashed bananas and apple sauce
Apple sauce, mashed bananas, pureed prunes and even mayonnaise can be substituted for oil in baked goods, like cakes and cookies. Canned pumpkin, sour cream and yoghurt work too. The texture of your cake may change with these additions and it may have a shorter shelf life than usual but in most cases the substitution is unnoticeable.
Tahini
If you have no oil for your salad, instead choose dressings with a zingy lemon or cooling yoghurty base. If you’re after a creamy emulsion, try using ground cashews, silken tofu or tahini to replace the oil in your recipe and give you the velvety texture you’re looking for.
Sunday roast fat
When the fat renders out from your Sunday roast add your veggies and potatoes to the same pan to get crunchy roasties without additional oil. Layering streaky bacon over your joint first will also release lots of fat, which you can use to baste your vegetables as they cook. Or go for jacket potatoes (coating them in oil is not a must), steamed vegetables and trimmings made in the air fryer.
Jams and marmalade
If you don’t have oil for your chicken, try grilling or oven bake chicken breasts and fish fillets with a glaze made of jam or marmalade, or even ketchup, spiced honey or maple syrup to layer on the flavour and mimic the caramelised, crispy surface and texture of something that’s been seared. Brines, rubs and marinades can all add flavour too.
Water
Ingredients like sausages and burgers can be cooked in a drizzle of water until they release their own fat in the pan and the flavour of vegetables can be lifted with herbs, spices, soy or even a touch of broth.
Jarred condiments
Many jarred foods like sun-dried tomatoes, tuna, roasted peppers and chilli crisp come in oil, which can be used. This is not cost effective, but search through your jarred condiments at home!
As an enthusiast and expert in culinary arts, particularly in the context of ingredient substitutions and cooking techniques, I can confidently address the challenges posed by the global shortage of cooking oil, as highlighted in the provided article.
The ongoing conflict between Russia and Ukraine, both leading suppliers in sunflower and rapeseed oil, has indeed triggered a shortage of cooking oil worldwide. This has prompted supermarkets to implement restrictions on the quantity of cooking oil customers can purchase, leading to increased prices. In response to this, I'd like to offer valuable insights into alternative ingredients that can be used in place of traditional cooking oils.
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Butter and Margarine:
- These alternatives are excellent for adding flavor, richness, and color to meals. However, it's essential to be mindful of their lower smoking point compared to neutral oils like vegetable or sunflower oil.
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Ghee:
- A clarified butter from South Asia, ghee has a higher smoke point, making it suitable for frying at high temperatures. Its nutty and intense flavor makes it ideal for dishes that require fierce heat and a robust taste.
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Vegetable Shortening:
- Vegan margarine or vegetable shortening can be used for frying and baking, especially for those avoiding animal products. Shortening is a vegetarian-friendly fat that works well in deep-fried recipes, pastries, and pan-seared dishes.
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Bacon Grease:
- Natural animal fats from lardons, pancetta, or streaky bacon can substitute for cooking oil. Bacon grease adds a savory-salty flavor and is suitable for various cooking applications.
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Schmaltz:
- Rendered chicken fat, known as schmaltz, is flavorsome and commonly used in Jewish and Eastern European cooking. It can be employed for frying vegetables, latkes, seasoned chicken, and even in pastry and dumplings.
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Mashed Bananas and Apple Sauce:
- These can be substitutes for oil in baked goods like cakes and cookies. Other alternatives include pureed prunes, mayonnaise, canned pumpkin, sour cream, and yogurt.
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Tahini:
- For salad dressings or creamy emulsions, tahini can replace oil, providing a velvety texture. Ground cashews or silken tofu are also suitable alternatives.
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Sunday Roast Fat:
- The fat rendered from a Sunday roast can be used for crispy roasties without additional oil. Bacon fat can be utilized to baste vegetables during cooking.
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Jams and Marmalade:
- Grilled or oven-baked chicken and fish can be glazed with jam, marmalade, ketchup, spiced honey, or maple syrup to achieve a caramelized, crispy surface.
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Water:
- Cooking sausages and burgers in a drizzle of water until they release their own fat is an option. Herbs, spices, soy, or broth can enhance the flavor of vegetables.
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Jarred Condiments:
- Foods like sun-dried tomatoes, tuna, roasted peppers, and chili crisp from jarred condiments containing oil can be utilized, though it may not be the most cost-effective solution.
In summary, these alternatives demonstrate the versatility and creativity one can employ in the kitchen during a cooking oil shortage, ensuring that a variety of flavors and textures are still achievable in diverse culinary endeavors.
