Best Cooking Oils: Cooking Spray

Friday, August 17, 2012

Cooking Spray

Cooking spray is inexpensive, but can contain chemical propellants and preservatives you may not want to consume. Making your own cooking spray is also good if you prefer to cook with nonstandard oils such as coconut or macadamia oil that may not have a commercial spray version. Natural living weblog Nature's Nurture provides the simple formula—one part oil to 4-5 parts boiled/distilled/filtered water. The reason for the boiled, distilled, or filtered water is that you don't want bacteria growing in your cooking spray. For the same reason you should probably run your spray bottle through the dishwasher before using.Once you've made your cooking spray make sure to shake it well before using. It'll last for a little over a week in your fridgeAccording to PAM, makers of the best known cooking sprays, the first patent for no-stick cooking sprays was issued in 1957 to Arthur Meyerhoff Sr. and Leon Rubin, who began to market their product in 1959. In fact, PAM is an acronym, which stands for Product of Arthur Meyerhoff. Today, a number of brands exist, and different varieties, too.