Can you substitute yogurt for vegetable oil in a recipe?
A variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods. Substitute products exist with reduced fat and no fat and in different forms such as spreadable and liquid. Fruit purees or applesauce can be used as oil substitutes for baking purposes. Add skim milk to applesauce or fruit-based purees for liquid cooking oil substitutes. Butter buds mixed to form a liquid, corn syrup, and cooking sprays may also be used as good oil substitutions. Non-sticking cooking pans can be used in order to reduce or eliminate oil required for cooking.
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How much vegetable oil would you substitute for a recipe that calls for 2 tablespoons of shortening?
Answer . I would think the same amount. But, you won't get the same results. \n. \nShortening is a saturated fat like lard or butter. Oil is an unsaturated fat. You won't get at all the same results. I would sub butter. If you are veg and you dont want to use animal fat but you are trying to avo…id the trans fats in solid vegetable shortening, use palm oil or coconut. These are naturally solid at room temperature. (MORE)
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)
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.
Olive Oil Brawl . Yes, you absolutely can -- it will taste the same. . Actually, you can NOT substitute olive oil; they'll taste TERRIBLE. Trust me, I've tried it :( .
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)
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.
No, you can't. But if a recipe calls for vegetable oil, you can substitute it for Canola Oil.
applesauce - really!. You can also use mayonaise.. You can also substitute the Oil with Sour Cream
\nYes. You substitute applesauce for vegetable oil in equal parts. One cup of vegetable oil equals one cup of of applesauce.
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. B…utter is thicker than oil so don't make it too sloppy. (MORE)
Only in meat or vegetable recipes. You wouldn't use it to fry eggs or make pastry.
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.
\nYes you can, but butter tastes way better and butter makes it taste more like cake.
Yes, but the results might not be the same. Liquid oil and solid shortening have slightly different properties. You might need to use slightly less oil for similar results, when "creaming" shortening the results do not work for oil, but this step would be dispensed with when using oil. Butter or lar…d, which shortening was designed to replace, will get the same results as shortening. (MORE)
Your best guess is to subsiitute in another form of an oil, like canola oil or corn oil, for example.
No, it will not taste the same. It also does not have the same smoking point.
I have substituted olive oil (evoo) for vegetable oil and never had a problem. Not sure if you should but I have with no problem. I use the same amount as I would with vegetable oil.
My grandmother told me I can omit the oil called for in cake mixes if I sift the cake mix. I tried this when making cupcakes in an ice cream cone. It worked very well and the cones did not get soggy the next day like they did when I used the oil.
You can try canola oil, instead of vegetable oil. That would probably be your best bet.
I personally use yogurt in place of butter in banana bread and oatmeal cookies, any cookies actually. I have never tried muffins but assume it works about the same. For cookies it turns out very light and they puff up better, for bread it helps keep it moist and tastes great.
You can use melted butter or vegetable oil if you want to substitute for regular oil.
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)
No. Vanilla yogurt is heavily sweetened, and unless your chicken recipe uses some sugar that you can omit, the result if you use vanilla yogurt is likely to be too sweet.
Yes. Corn oil is slightly stronger in flavor however not too noticeable. You will get the same results.
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 it can be substituted, you might want to use a little LESS of the olive oil, as it is heavier and has a stronger taste.
no, that will not work To elaborate on the above, the simplest leavened (raised) bread consists of nothing more than flour, water and yeast, and has no requirement of oil. However, oil or melted butter or margarine is usually added along with a small amount of sugar and a bit of salt to make a simp…le, and somewhat tastier bread. Also, milk is used in place of some or all of the water, adding a bit more nutrition. There are hundreds of recipes for bread, so the best thing to do is to try a substitution for an ingredient (normally melted butter or margarine in place of oil) and if it works, great! If it does not, then you have simply invented a new bread. (MORE)
Yes, applesauce is a healthy substitute for oil whenever you are baking. Just be sure to use an unsweetened applesauce.
Yes but the texture of the brownies might be effect, might be more cake like then fudgy.
Will the olive oil flavor be noticed in the cupcake? In a white or yellow cake it might. If there is any other flavor in the cake, probably not.
Yes, you can substitute any oil for another oil however it does change the taste a little of what ever you are making.
Solid vegetable shortening gives a lighter texture to the recipes it is used in. Margarine, if used as a substitute must be the "solid" type, not the "soft", spreadable kind and it will alter the flavour by adding a salty taste.
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)
No, you cannot. If necessary, butter can be substituted for shortening. Using butter will change the texture of the finished cookies. Oil cannot be used as a substitute for either shortening, margarine, or butter.
Vegetable Oil helps saute the food and cook it faster, it also help rising in the baking process
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.
Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.
Any other oil that is not flavored may be used. Light olive oil, vegetable oil, sunflower oil, safflower oil, cooking oil, soybean oil...etc.
Oil can be substituted with somethingto keep it moist. This can be something like banana, potato, oreggs.
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)