Hi everyone!

I have a recipe for LC Orange Chicken Stir Fry that I'd like to try. The recipe calls for 1/4c c. SF Davinci Orange Syrup, and I was just about to order some online when I saw that our Walmart is now carrying Lorann Oils. They had orange!

Now I need to know what the conversion would be. How many drops of the oil would be equivalent to 1/4 c. of the Davinci syrup?

Thanks for your help!

Mada
210/201/140
Re-started LC 9/1/03

"No diet will remove all the fat from your body because the brain is entirely fat. Without a brain, you might look good, but all you could do is run for public office." ~George Bernard Shaw

Mada, I have no clue

I run into these sorts of problems all the time. I would go with 1/4 teaspoon then taste the sauce and go from there. That is pretty much how I handle these sorts of conversions.

I don't know if anyone else has a better idea. If you do, please chime in!

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" available where ever books are sold.

www.thelowcarbcook.com

"My purpose is that they may be encouraged in heart." Colossians 2:2

I think Sharron has the right idea.

I use these oils to flavor desserts and muffins, and they can be pretty powerful. I would add it and then taste it; I would also add 1/4 cup of water and a bit of sweetener, to make sure the consistency/flavor is right.
Try the butter pecan or praline flavor, if you find them, in cream cheese frosting...really good.

Cooking is at once child's play and adult joy.
And cooking done with care is an act of love.
- Craig Claiborne

Thanks! I will give it a shot. Appreciate your input!

Mada
210/201/140
Re-started LC 9/1/03

"No diet will remove all the fat from your body because the brain is entirely fat. Without a brain, you might look good, but all you could do is run for public office." ~George Bernard Shaw