Is there a reason to NOT use no-stick spray (Pam) for handling dough?
I've just started branching out into the more interesting and challenging breads. I'm not particularly skilled at handling dough and I don't have great coordination in my hands. To avoid using too much flour to keep dough from sticking, I've taken to using Pam. It doesn't take much at all and it works like a charm. It makes me wonder why it's never recommended in recipes or cooking shows. Is there some reason I'm not seeing? Maybe something about the lecithin? For what it's worth, I've made maybe 10 loaves since starting to use Pam instead of flour, and so far it seems to be working fine.
Best Answer
The only potential reasons not to use spray oil to help handle dough are:
- There is a small amount of lecithin in most spray oils
- The oil may not be of the highest quality, and thus not have the best taste
- The propellants may leave an off-taste
You are using it in such tiny quantities, however, that I don't think either of these are a practical concern, except possibly in the face of an extreme soy allergy (if the lecithin is from soy).
Pictures about "Is there a reason to NOT use no-stick spray (Pam) for handling dough?"
Is it OK to spray Pam on food?
Believe it or not, you can spray cooking spray directly on your food. In fact, spraying your food with cooking spray instead of brushing it with oil can help you to use less oil and get a more even coating for seasonings to adhere to.Does oil prevent dough from rising?
Not using an oiled bowl: You need to let doughs rise in a bowl that's lightly coated with a neutral oil, such as corn or canola. This prevents the dough from sticking and tearing when it's removed, which can ruin its gluten structure.Can use oil for kneading dough?
When your dough is kneaded through, you want to form a good surface for the rising period. You can use flour, oil or water; you'll use so little that it doesn't really matter much.Non-Stick Grill Challenge...Weber Spray, Olive Oil, or Grill Wipes
More answers regarding is there a reason to NOT use no-stick spray (Pam) for handling dough?
Answer 2
I agree that a spritz of Pam is quite helpful. But, to get around any problems potentially caused by lecithin or propellants, consider buying a reusable oil mister. You can get a very fine spray of oil, and that would help you out just as much.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Gustavo Fring, Karolina Grabowska, Anete Lusina, Andrea Piacquadio