I have a recipe that calls for peppermint oil. Can the extract be
substituted and where can you buy the oil? It is supposed to be a sensitive
recipe, so I was not sure if they are the same or interchangeable. Thank you
for your help. - J. Timmer (12/9/00)
Concentrated oils are stronger than extracts and it takes less oil than an
extract when flavoring foods. I have heard that you would use 1/3 less of
extract. I have not tried doing this and I can't find information on
substituting, so I can't guarantee it. Let your nose and taste buds be the
true judges of how much to use and experiment. Start with a little, as you
can also add more.
Peppermint oil can be obtained at drug
stores, cooking supply shops, and can be ordered on the internet.
I was doing research today about what is Peppermint oil and ways to
substitute it. I came across your site along with one other. This other
site I found says 1/4 tsp of flavor-based oil may be
substituted for 1 tsp of extract of the same flavor.
I thought that this information would be
helpful for your answer to Peppermint oil vs. peppermint extract. I
hope that you find it helpful and I will find out this weekend if it is
correct! - Michelle Guydosh (11/30/01)
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -