A professional baker reveals why a new type of cooking oil — derived from algae — is becoming their go-to ingredient for both everyday baking and recipes requiring high temperatures. Unlike butter, which burns at lower heats, this oil offers a neutral, buttery flavor and an exceptionally high smoke point.
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Why Traditional Fats Fall Short
Butter’s rich taste is undeniable, but its 350°F burn point limits its use in higher-temperature baking. Other common oils like olive or canola also have lower smoke points, potentially degrading flavor and creating unwanted byproducts when heated excessively. This is why professional bakers need reliable alternatives.
The Rise of Algae Oil
Algae Cooking Club Oil stands out because it’s produced through a rapid, efficient fermentation process. Microalgae are grown in stainless steel tanks and then pressed, resulting in a neutral-flavored oil with a 535°F smoke point — significantly higher than butter (350°F) or olive oil (410°F). The brand claims that it produces fewer carbon emissions than canola oil.
Baking Benefits: Moisture, Rise, and Flavor
This oil isn’t just about high heat; it also improves the texture of baked goods. The baker reports that it helps cakes and cookies rise by trapping air bubbles, resulting in a tender crumb. It delivers a subtle buttery flavor without the need for actual butter. The oil’s versatility extends beyond cakes: it’s used in cookies, brownies, and even fried snacks.
Cost and Availability
At $20 for 16 ounces (or $18 with a subscription), it is a premium option. However, the baker believes the performance justifies the cost. Algae Cooking Club Oil is available on Amazon.
This oil is quietly revolutionizing baking by solving a long-standing problem: how to combine high-heat stability with rich flavor and texture. If you bake often, it may be worth the investment.
