Can you use butter in place of vegetable oil in cooking not baking?
Yes you can, but remember butter will get hotter faster and burn easier than oil.
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Yes, because olive oil is gay and has a distinctive taste like apenis, and it will leave that on your food.
Absolutely. Use the same amount, I actually recommend extra virgin olive oil, but if vegetable oil is all you have, by all means. There are a lot of naysayers on the internet against this, but it is perfectly fine, think bout all the cakes and brownies that use oil and not butter. A lipid is a lipid…, and oil and butter both contain enough to get the job done, plus if you use the olive oil its much more healthy (not counting the rest of the cookie). Some people worry because butter and margarine contain water, and oils are waterless, but the effect is not profound in my experience. I think that cookies turn out much better with an oil than a solid like butter or margarine. The batter may look strange to you, very oily, but mix it up good and chill it in the fridge for 5 - 10 minutes and scoop it out. "Oil" cookies stay tight and don't tend to spread out much, so give them a little squish down if you like a thin wide cookie, but you should definitely try them out just the way they drop, a nice tall cookie is great. (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.
I think you intend to fry something. Well, sure you can. And in fact it is gives your fried food a special taste. So try it out. But be a little bit more careful with the temperature, because despite oil, butter becomes easily scorched because of the proteins in it. Your food thus tastes no longe…r so good. Good luck. (MORE)
Any of 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 oils. Examples of Butter Substitutes include Fruit oils, nut oils, vegetable oil…s, and oils from grains. Fruit oils such as olive oil can be used as a substitute for butter in many instances. Instead of spreading butter on breads, olive oils can be served as dipping oils to add flavors to the bread. Olive oil is considered to be a healthy substitute because it contains a high concentration of monounsaturated fat identified by medical researchers as a fat which helps to reduce levels of LDL, or bad cholesterol in the human body. Fruit purees are readily avialable as a butter and oil subsitute for baking. A common product readily available in stores is a fruit-based puree made from dried plums and apples with additives which serves as a baking ingredient to replace butter in baked goods. The approximate nutritional components in a fruit puree for a 1 tablespoon (14g) serving which equals 35 calories are: Total Fat 0g; Sodium 0mg; Total Carbs 9g/3% (sugar 5 g); and Protein 0g. Oil that is extracted from the seeds or nuts of vegetable plants, such as corn, flax seeds, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), are often processed into a spreadable form of margarine or a substitute that can be used as a replacement for butter. Flaxseeds are often ground into a smooth consistency and used as a butter substitute or spread. Rich in the antioxidant lignan, Flaxseed has been associated with the prevention of some forms of cancer, Colitis, and Crohn's disease. Soy spreads are available that provide approximately the following for a 1 tablespoon (14g) serving: Calories 100; Total Fat - 11g/17% (3.5g/18% Saturated fat, 0g Trans fat, 3.5g Monounsaturated fat, 3.5g Polyunsaturated fat); Cholesterol 0mg/0%; Sodium 120mg/5%; Total Carbs 0g/0%, Protein 0g. . Vegetable oil spreads are very mild in flavor and can be heated to high temperatures. This type of spread has been created as a substitute for butters that contain more calories, saturated or unsaturated fats, and higher cholesterol levels. The package label on vegetable oil spreads states the percentage of vegetable oil in the product, as required by U.S. standards, which are required to be less than 80% oil. All vegetable oil spreads can be used as food toppings or flavorings on toast, bread, muffins, crackers, and other food products. However, when used for baking, the spreads that contain less than 50% oil should be applied to foods that already contain a significant amount of moisture, such as some pasta and cheese dishes. Less than 50% will not work well for baking and frying of foods. Spreads that contain 50% to 60% oil can be used for cooking a wider variety of foods and for sautÃ©ing. When the oil content exceeds 60%, the spread can be used for almost all recipes except those that require exact amounts of fat or for recipes requiring that certain moisture levels are achieved. The approximate nutritional components in a vegetable oil spread for a 1 tablespoon (14g) serving which equals 45 calories is approximately: Total Fat 5g/8% (1g Saturated Fat; 0g Trans Fat; 2.5g Polyunsaturated Fat; 1.5g Monounsaturated Fat); Cholesterol 5mg/1%; Sodium 85mg/4%; Total Carbs 0g; and Protein 0g. (MORE)
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.
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)
Indead you can. Wash the potatoes, rub them with olive oil and sprinkle them with salt. Pop them in the oven and when they're done they'll have delcious crispy skin.
why not?? it serves the same purpose you can even use malai (the layer of cream type sbstance that comes of milk) instead of oil or butter
of course you can cause oil will make it to oily and butter does just right!!!
You can substitute vegetable oil for butter in a cake, but be aware that some vegetable oils have a strong or savoury flavour that might not be suitable for a cake. Taste the oil first. Also, butter, being a natural animal product, melts at body temperature, giving a luxurious mouth-feel as it mel…ts in your mouth, so this aspect of the pleasant texture of the cake will be lost. Also, butter can be whipped or creamed more easily to incorporate air into the cake and will therefore more easily give a lighter cake than oil. (MORE)
In most applications, yes. Replacing butter with oil would work well in applications such as sauteeing vegetables. I wouldn't recommend replacing butter with oil in baking applications. Butter has water in it that evaporates when in a baked good. When that water evaporates, it leave behind tiny air …pockets which translate to an airy/ flaky baked good. If you used oil, your recipie could turn out flat or soggy. (MORE)
Yes, you can but only for cakes that require the use of oil. If you use it for other cakes requiring butter it won't have the same flavour.
In cooking butter can be used for vegetable oil, but it cannot be substituted in baking.
Due to different molecular structures among other things, they cannot. Beans are not often used in baking.
Vegetable oil can be used instead of butter in some cakes, particularly those that have some other source of oil / moisture, such as carrot cake or banana cake. Oil is often used in cupcakes to give a moister cake. However, butter has superior taste and gives most cakes a better texture and mouth-fe…el. I think an important part of the question/answer that was not addressed is: when substituting oil for butter or other solid shortening the general rule is to reduce the amount by one third. So if a recipe calls for 1 cup butter use only 2/3 cup oil. Oil has a greater ability to tenderize or "shorten" the flour proteins, especially gluten. I agree butter has superior flavor and texture. A bit of experimentation may be needed as baking time and temperature may need reducing. I don't think you will duplicate your favorite cake, but I think a satisfactory product can be make with oil. Watch what oil you use as flavor of the oil is important. (MORE)
Yes. It tastes just the same. Yes, but remember that olive oil has a much stronger flavor. In something savory that is good, but I am not sure if it would make good cookies. If you try, use the same amount, no adjustments needed.
I'm not sure what kind of cooking oil you have but most are interchangeable for baking. You just want to make sure you are using a corn or vegetable oil. When you get into olive or grapeseed oils the flavor is more pronounced and they should not be used.
Yes. The difference between Oils in cooking and butter are very minimal when using as an anti-sticking agent. Although, calorie wise, the oil is usually the better bet; but butter can be substituted in emergencies. The biggest difference in using butter in lieu of oil is TASTE. Save for a few, oi…ls are tasteless. As for fat content, I have before me these three products and will now list the differences of all 3 for calories and fat. You might be surprised. Calories per Tbsp Total Fat Canola Oil 120 14g Butter 100 11g Smart Balance 50/50 Butter/ Oil Blend 100 11g So, oils probably contain MORE calories. So why waste your time on oil when butter enhances the taste of any baked good. BUT...butter also has a natural water content so you might want to subtract just a tiny bit of water from whatever liquid is called for in your recipe. Happy Cooking. (MORE)
You will get a much different finished product. Since oil is a liquid and butter isn't, cut the amount in half and some sort of cookie will result. For something like a sugar cookie, it would not work. For a cake like cookie, it probably will. I use oil instead of shortening in biscuits and tha…t seems to work. You just have to experiment. (MORE)
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)
the vegetable you can use in place of oil is olives.not because oil and olive almost sound the same but because it tastes kind of like oil.
Yes, it is a heart healthy oil. Any oil is going to produce the same product. Flavor may change a very little bit with some olive oils, but nothing you will probably notice.
The flavor of the bread may be slightly different, but there is not that much oil in any recipe for it to be a big factor. As far as the type of oil, anything will work.
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. I don't see why not, although butter tends to be more expensive than vegetable oil. You would also have to be careful, because butter tends to burn much quicker than vegetable oil.
Yes, butter can be used in place of lard in most baking recipes. Butter should NOT replace lard when frying because it has a lower smoking temperature.
yes they are in reality about the same thing olive oil just brings out more flavor
Expired vegetable oil may be rancid, in which case it should not be used for any food. If the oil has no unpleasant odor or taste, it MAY be safe to use, particularly if the container had not been opened before the expiration date.
You can do quite easily. Melt the butter, let it cook a little, then use in place of oil.
You should use the same amount of butter. It's probably also best to melt the butter so that it combines well.
cooking spray is poison don't use it i sure wouldn't sun flower oil is one of the best choices with love aka young food smasha aka the vigilante .com
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.
"Cooking oil" is actually a broad term for purified fat derived from plants which is normally liquid at room temperature. "Vegetable oil," when used to label a cooking oil product may refer to a specific oil like rapeseed oil or to a blend of different oils. Not all vegetable oils are edible - some …are useful only as fuel oils. Not all cooking oils are vegetable oils - for example there are several nut oils and oils from gourds and melons that can be used in cooking. The non-vegetable cooking oils are seldom used in baking, so for the purposes of baking, the terms cooking oil and vegetable oil are pretty much interchangeable. Any recipe that calls for one can use the other interchangeably with the caveat that some oils are lower fat than others and some of them are more tolerant to heat than others. Olive oil can be substituted for cooking oil, but it changes the flavor a little bit. (MORE)
Canola oil is low in saturated fat(less than 7%), is high in mono-saturated fat, and has a beneficial omega-3 fatty acid profile (which has well established heart health benefits) and is recognized by many health professional organizations including the American Dietetic Association and American Hea…rt Association. Canola oil has been given a qualified health claim from the U.S. Food and Drug Administration based on the theory that the absence of saturated fats (consumption of which may cause coronary heart disease) in the oil content makes it a healthy food. . One table spoon of butter contains 420 kilo joules (100 kcal), all from fat, of which 7 grams is saturated fat.Butter consists mostly of saturated fat and is a significant source of cholesterol. For these reasons butter is considered by some to be a contributor to health problems, especially heart disease. So, Canola oil is better (MORE)
No, oil is liquid, shortening should be solid. Margarine or butter can be used as shortening.
Yes. Margarine is basically solidified vegetable oil, so you should be able to substitute it in a cookie recipe without a problem.
It's not possible to answer this without knowing what type of cookies/how many of them/what size etc... you wish to bake.
Probably, but you would be disgracing all respectable bakers by doing that. You can use canola oil and replace milk with sour cream or plain yogurt, that would be a better alternative in my point of view.
Lard or any vegetable shortening; one popular brand is CRISCO. Oil also can substitute for butter in many recipes, but the results will be somewhat different, and should be tested.
You can safely substitute liquid oil for solid shortening in baking ONLY if the recipe calls for the shortening to be melted first. You can substitute butter or margarine for shortening ( 1 cup + 2 Tbsp for each cup of shortening). You can also substitute 1/2 cup applesauce or prune puree for each c…up of shortening. (MORE)
You can, but the result might not be satisfactory if you use a recipe that calls for butter or shortening. There are pastry recipes specifically formulated for using oil in place of butter. See link below.
Yes - some recipes require oil rather than butter or margarine. For most cakes you should use a plain tasting salad oil like sunflower or safflower oil. Occassionally you may encounter an Italian or Mediterranean recipe that requires olive oil. Of course the oil used must be fresh - not rancid, or l…eft-over oil from your deep-fryer. You can substitute butter with oil in a recipe. If the recipe is written with the ingredients measured by volume then use the same volume of oil as butter; if it is wrtiten using weights, then weigh out the same weight of oil. Because oil is liquid you may have to adjust the liquid content of the recipe in order to get the correct consistency of mix. You can add a little extra flour, add an extra egg, or add the oil by degrees until the mixture reaches a consistency that looks 'right'. Cakes made with oil tend to remain moist and keep fresh longer than those made with butter. (MORE)
Yes you may, a VERY softened room temperature butter. Making sure your eggs are also at room temp will give great volume to your cake. I am not sure of the baking time, so the last 5 minutes, be aware to keep an eye on the oven contents. Know that butter substitutes (spreads) are not the same as …using butter. Many of those are prepared as WHIPPED and/or have additional liquid (such as water) added to them. This answer given is strictly for BUTTER, not a SPREAD. (MORE)
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.
Butter contains very high in saturated fat (bad) while vegetableoils provide you with unsaturated fat (good).
Yes, you can substitute any cooking oil in baking, as long as it isn't flavored.
Almost all pancake recipes use oil rather than butter In thebatter. Margarines and butter-substitute spreads are mainlyvegetable oil. However, most oils do not have the consistency or flavor to be acceptable toppings for pancakes, even though once a spread has melted,the appearance would be the …same. (MORE)
It is a healthy substitute that accomplishes the same things asbutter without the large amounts of excess fat, and it eliminatesthe need for dairy products. It also apparently can fuel cars now.So that's a thing. Just pour it right on in there.