Can butter substituted for vegetable oil?
It depends on what the oil was for. If it is a recipe, especially for baking, you can use butter as substitute for oil. It is not recommended to substitute butter to fry something because it tends to burn in a hot pan, you should use oil to fry.
Yes is can! Just don't use as much oil as butter. Butter is thicker than oil so don't make it too sloppy.
Yes is can! Just don't use as much oil as butter. Butter is thicker than oil so don't make it too sloppy.
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Yes. Use the same amount of melted butter as oil. If you are usinga non-stick coated pan, lower the temperature by 25 degrees. Setyour timer for 1/2 the time and then monitor every 2-3 minutes tokeep from over-browning or burning. The test method for donenessother than visual should be a toothpick t…hat comes out clean wheninserted in the center. See pillsburybaking.com for more info. (MORE)
No, butter has a much lower smoking point than cooking oil. Butter will burn and taste bad if used over too high a heat.
Any cooking oils can be used in place of Canola oil, without any noticeable difference.
No you cannot. To further clarify, butter contains more liquid than shortening. It also has a lower melting point, which will make baked goods (such as cookies) crispier and flatter. Shortening will allow the cookies to be fluffier and lighter. If you're looking for flavor, add butter flavoring i…n small amounts so as not to alter the liquid content in the recipe. However, I just read this: " The answer is a qualified "yes". We have substituted butter in many of our recipes and believe butter makes a tastier, healthier cookie. (Shortening and margarine are made with hydrogenated fat and most of us would like to reduce hydrogenated fat in our diets.) Your cookies will turn out a little differently if you substitute butter for shortening. Shortening makes a cookie that is crisp on the edges and chewy in the middle. Butter makes a cookie crisper throughout. Because of the moisture in butter, cookies made with butter tend to spread more during baking. If you need to, you can counteract some of the spread and crispness in the butter cookie with the addition of an extra egg. Whole eggs or egg yolks give cookies a cake-like texture. So try your favorite recipe with butter instead of shortening and bake a few of the cookies. If they turn out too crisp or too flat, add an egg and try again." From The Prepared Pantry's Cooking tips at http://www.preparedpantry.com/printable2.html (MORE)
Yes. Butter is 80% fat, 20% water. Oil is 100% fat. To get the correct amount of fat from the butter, use 125% (5/4) the amount of butter vs. oil (multiply the amount of oil x 1.25). You now will have the right amount of fat, but excess liquid from the butter. To compensate for the water in the… butter, reduce the amount of other liquid called for in the recipe(milk, water, etc). Take butter amount - oil amount. That result is how much to reduce the liquid. Example:Recipe calls for Â¾ cup oil and 1/2 cup milk. 3/4 oil is 6 oz. 125% of 6 oz (6 x 1.25) is 7.5 oz of butter. You now have the right amount of fat. 7.5 oz butter - 6 oz oil is 1.5 oz. That is the water from the butter. Reduce the milk by 1.5 oz: 1/2 c. is 4 oz, minus 1.5 oz is 2.5 oz Original answer below may give a good result, but doesn't have the equivalent amount of liquid as the original recipe: When substituting butter or oleo for oil in a recipe, generally add 1 1/4 cup butter per cup of oil. You are basically substituting enough butter (when melted) to equal the same amount of liquid in the recipe. (MORE)
Butter, Substitutes . Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking.
Yes, you can substitute olive oil for vegetable oil, but not for all dishes. Olive oil has a strong taste. You would probably not want to use olive oil in most Indian cooking and definitely not in baking. Make sure that the taste of olive oil is compatible with your other ingredients.
I personally substitute vegetable oil with canola oil. It is low in saturated fat and healthier for you. Some canola oils also contain omega 3, which many doctors recommend to their patients. *** Any other oil, corn, canola , olive , can be used as a substitute.( Even melted margarine or butter wi…th limits) . Its mostly the flavor the fat brings to the dish or recipe that will be the difference. I'm over simplifying , but with out more info as to what you are preparing .. that's about it. Another good substitute for vegetable oil is apple sauce. It is healthier, but it does surprisingly taste very good and as it would with the oil. We didn't have any types of oil, and I found that apple sauce answer on yahoo answers. Cool! (: Enjoy... (MORE)
Here's how: . Butter is 80% fat, oil is 100% To keep amount of fat the same, use 4/5 the amount of butter vs. oil. Use ounces instead of cups.If you get an odd number of ounces, use tablespoons: 2 TBS = 1 oz. Multiply the amount of oil x4, then divide that number by 5 and you have your oil! . T…hen use 5/4 of the amount of liquid because you have lost the liquid that butter has in it. Multiply the milk or whatever liquid x 5, then divide that number by 4. The solid issue You can use Crisco non- trans fat version NOT regular Crisco if you are using oil instead of butter for health reasons. ( It is saturated fat but you will avoid partially hydrogenated oil, which is the worst). Coconut oil would work (but you'll have a coconut flavor) . Original answer:No! Never do that! Butter has different properties. For one, it's a solid. I don't know the exact reason, but I'm in culinary school, and one time, I ask that, and got a huge lecture on how stupid my question was . (Not stupid. You can. Just don't tell your instructors!!) ; ) (MORE)
no, it has a different consistency and it isn't the same type of ingredient, in other words it doesn't belong in the same family. Butter is dairy and canola and vegetable oil are not.
Yes canola oil is a type of cooking oil, there is a slight taste difference but your not likely to notice that in the final product.
It really does depend on what recipe it is and what other ingredients are in it. see if you can find anything on: http://www.3fatchicks.com/diet-recipes/
To replace one cup of margarine one may use 1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt.
When I make cookies, I substitute the eggs for the amount of oil that is asked for, but I do not know about butter
Not really. Corn syrup is a sweetner, and it is produced after corn oil is removed from the corn. Corn or vegetable oil is actually oil, and it is different from sugars.
I suppose it would work as far as holding the graham cracker crumbs together (if that's what you're using), but it probably wouldn't taste as good.
not for creaming sugar or for making a laminated dough. In general vegetable shortenings aren't that healthy and should be replaced by butter.
YES! For cakes and breads there shouldn't be a problem. You can't really use oil in most cookies. You would probably want to reduce other liquids just a little bit depending on the recipe.
yes, you can. just put about a quarter less vegetable oil than butter. good luck making the pancakes! :)
Melt the butter & measure the amount it needs. If it needs 2/3 cup oil, use that much melted butter.
\nYes you can, but butter tastes way better and butter makes it taste more like cake.
Yes, you can substitute butter for vegetable oil in a cake mix. If you use butter, don't use the entire amount of liquid which is called for. You can just kind of guess at how much liquid to remove, or you can carefully calculate the number of liquid ounces of butter that you've added, compare that …to the number of ounces of oil which were called for, and then subtract that number of ounces of liquid (milk or water) from the other liquids which the recipe calls for. I disagree with the above. Butter actually has more solids than oil, so you would need *more* liquid, not less. Easiest, I think, just to microwave or otherwise melt the butter, then measure it. You can pretty much substitute the liquid measure of butter for the amount of oil called for by the recipe. This works pretty well but I find that I sometimes need to add even a bit more butter than oil (in liquid form). (MORE)
Your best guess is to subsiitute in another form of an oil, like canola oil or corn oil, for example.
A 1:1 ratio is a good place to start. The two things likely to make the biggest difference are fat content and water content. Butter is about 20% water but I do not know how much of vegetable oil is water--I do believe it is a similar percentage, though, which is a good start. Butter does have much …more saturated fat than most of the oils typically marketed as "vegetable oil" but I think in most cases you will find that changes the nutritional value of a dish more than anything else. I would recommend melting or at least softening the butter before using it, just to make it easier to work with. (MORE)
No, it will not taste the same. It also does not have the same smoking point.
No, and for two reasons. Oil, any kind, will make your cookies lose their shape and they will spread all over the cookie sheet, and secondly, olive oil while it taste good would not taste good in cookies.
It's fine to sub butter for oil, the only difference is the density of the cake.
Sometimes. The best time to substitue oil for butter is when frying or sauteing foods in a pan or pot. In recpies for baked goods, however, it is best not to subsitute ingredients out and is always better to follow what the recipe calls for.
You can try canola oil, instead of vegetable oil. That would probably be your best bet.
In cooking butter can be used for vegetable oil, but it cannot be substituted in baking.
No, this would taste terrible, but you can substitute margarine for butter. Sorry, I have to disagree. Margarine tastes nasty to me, even a little bit in a recipe. It would depend on the recipe if you could use butter in place of oil. Butter and oil are equivalent fats and are pretty much interch…angeable in recipes; margarine and spread are not interchangeable with butter or oil in recipes because they are not equivalent fats. A tablespoon of oil is the same amount of fat as a tablespoon of butter but a tablespoon of margarine is fat, water, and some strange, miscellaneous ingredients. When a recipe calls for a small amount of oil, it is usually to help retain moisture. When a recipe call for a larger amount of oil, it is to make the end product very moist and soft. I have been know to substitute applesauce for oil when the recipe calls for a quantity, like a quarter cup or more. I don't like the taste of a quantity of oil in a recipe either and applesauce adds the moisture without the fat. (MORE)
Any neutral-tasting oil can be substituted; canola oil, soybean oil, corn oil, etc. If you want a richer taste (and more saturated fat), you can try clarified butter (ghee), depending on the dish.
yes you can but it will be much richer remember it is equal parts so if it is 1cup oil its 1cup butter.
I suppose it would depend on what you are baking. I have used coconut oil to replace butter in my gluten free pineapple up-side down cake. I have not yet tried to use it for other baking, but it works beautifully in the cake recipe.
I have often interchanged 'fats' when baking depending on what I had on hand. Sometimes it slightly changed the texture of the final product, but sometimes it didn't. Butter has a higher level of saturated fat so vegetable oil would be lighter , but I've never had a problem by substituting one for …the other. I'm not sure it's necessary, but when I've made this substitution I've always melted the butter before measuring. (Be sure to let it cool slightly before adding to batter so that it doesn't scramble the egg(s).) (MORE)
Oil and butter are equivalent fats; if the recipe calls for one tablespoon of oil, use one tablespoon of butter. Please note. this is not true for margarine or spread, a tablespoon of one of these does not contain a tablespoon of fat but fat and many other ingredients.
I say yes, absolutely. many many recipes you can > But there are exceptions ,like pie crust.
No. In many baking recipes, a combination of butter and sugar provides a solid base. Once the batter is baked, the butter melts over time and is spread evenly throughout the goods. Using melted butter or liquid oils will weigh down your batter and cause the bottoms of your goods to be greasy and/or …burnt. They also will not rise as well (in the case of yeast-less baking) without real butter. If you must substitute the butter with something, Crisco or other solid vegetable oils can work. You'll get a different flavor, though, and it is not advisable. (MORE)
Yes, applesauce is a healthy substitute for oil whenever you are baking. Just be sure to use an unsweetened applesauce.
Yes, oil may be substituted for butter in peanut butter cookies, but the cookies may spread more than usual, and be flatter, as well as somewhat less flavorful.
No, olive oil has a distinctive flavor and should not be used in cookies - try corn oil, canola oil possibly, but not olive oil.
Yes, you can substitute any oil for another oil however it does change the taste a little of what ever you are making.
Not chemically. Soy sauce can be substituted for salt in many recipes, but it does not contain the fats of butter or oil, which are often necessary for building textures or other chemical changes in the recipe.
If the cooking oil is given in grams (or a weight measure), it's the same weight. If it's given in mils (or a liquid measure), melt the butter and use the same amount.
Vinegar is an acetic acid solution in http://wiki.answers.com/Q/What_are_the_ingredients_of_vinegar# (5-9 %). For non-distilled vinegars (cider vinegar, wine vinegar, malt vinegar, balsamic vinegar, etc.), other compounds will be present; these are what give the vinegar its particular http://wiki….answers.com/Q/What_are_the_ingredients_of_vinegar# and odor. (MORE)
depends what you want it to turn out like. you can put anything in anything but no saying it would taste good. hope i helped :)
Yes, the two are interchangeable. However, oil usually results in a moister texture to the finished cake.
Well, it depends on what you are making. Some require the butter to be melted and some just require the butter to be softened but not melted.
It depends on the recipe. If the recipe requires a large proportion of vegetable oil and you're hoping to substitute it with coconut oil it is not a good idea since coconut oil has a distinctive taste which will overpower the whole dish. Generally, it is a good idea to substitute vegetable oil with …something like canola oil since it has no taste rather than coconut oil. (MORE)
Generally, when substituting canola oil for butter in baked products, you can use Â¾ cup of canola oil for every cup of butter . If you do a straight conversion (cup for cup), you will need to slightly reduce one of the other liquid ingredients in the recipe . You want to retain …the consistency of your dough or batter. (MORE)