Being on a healthy food kick, I try to avoid or reduce using oil, sugar and salt in my cooking but often times, this is almost impossible to achieve without resorting to boiling the ingredients in a pot of water.
I can eliminate the need for sugar and salt in my food, not oil as it prevents whatever I am cooking from getting burnt at the bottom, resulting in unnecessary cleaning afterwards. A representative from ProChef had kindly mailed me a couple of butter flavoured canola oil cans to try out at home which I have been using ever since.
For a start, excessive usage of oil can be avoided as one pump is sufficient to cover the base of a medium sized pan or pot. Boosting an inviting butter aroma, I cannot help but feel like I am indulging in my all time favourite sinful essence without the added calories.
As most of us know, these type of canisters are highly flammable and I would suggest not storing it too close to the cooking station and when spraying over a hot pan, to ensure that a decent distant is adhered to.
I have made teriyaki chicken using this oil and surprisingly, the buttery scent from the oil did not rub on the chicken but gave the veggies (which was cooked in a separate pot) a subtle aroma. I have then concluded that when using bolder aromatics or flavours, the butter scent would not interfere in the overall dish's flavour.