What can you substitute for oil in a baking recipe?
Oil can be substituted with something to keep it moist. This can be something like banana, potato, or eggs.
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For those who wish to reduce the fat content of the finished product, replacing oil with applesauce will cut calories and fat without adversely affecting the texture.. If you are substituting applesauce for shortening, you use half the amount of applesauce. So, 1/2 cup shortening is replaced with 1…/4 cup applesauce. (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)
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 :( .
Yes indeed. The taste may be a little more nutty though but in pancakes and waffles its fine.
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/
When I make cookies, I substitute the eggs for the amount of oil that is asked for, but I do not know about butter
applesauce - really!. You can also use mayonaise.. You can also substitute the Oil with Sour Cream
Only in meat or vegetable recipes. You wouldn't use it to fry eggs or make pastry.
Yes. It should be melted and cooled to lukewarm before adding to other ingredients. However, one should consider that shortening is partially hydrogenated vegetable oil, which is not a healthy substitute for oil.
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.
You can substitute them - but it's really hard to get it right.. Baking powder is soda - but with other things added. Baking soda reacts to acidic things (like buttermilk) because it's a base (slightly bitter.) Little hard to explain, but it's really easy. Baking powder is sort of in the middle. It… has an acid and a base, and is very neutral.. In a cookie recipe, baking soda is used.. In a recipe, all the ingredients react together, so if you change one ingredient, you have to change others too, or the quantity. Swapping powder for soda will not get you the right cookies that are supposed to be made from the recipe.. So you CAN substitute them, but it's just easier to go and buy some soda. (MORE)
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)
it depends on what you are making. some things it may not work, but others it should be ok. what are you making?
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.
Yes, although there are some important measuring considerations if you are doing precise baking (more below). Salt, being a mineral, is parve (or pareve - neutral). Kosher salt is so-called not because it is kosher, but because it is intended for koshering meat , ie; removing all traces of b…lood - which isn't kosher and must not be consumed by Jews, and as such is commonly and more accurately known as koshering salt outside the USA. Another difference is that it doesn't usually contain iodine additives, which some find to have an unpleasant flavor. Iodine was added to salt around 1924. The government requested the addition for nutritional reasons due to the growing need for iodine sources in American diets, which were typically low in natural sources. Iodine was added to give a nutritional source of iodine, critical to thyroid function, and needed for iodine deficiency disorders. Those with diets low in seafood, seaweed, fish, etc. need to receive the supplement to prevent goiters and other thyroid problems. Otherwise, Kosher salt is chemically identical to the table salt which can be bought in most shops. As such, Kosher salt can safely be used in place of table salt in any recipe, you may just need to make a slight adjustment to add more Kosher salt if the flavor is not as salty as desired. Start with equal measures of Kosher salt to the amount of table salt called for in the recipe and adjust to taste at the table or as you add the final seasoning in the preparation if it is not salty enough. However, to answer your specific question, the same is not true when using table salt in place of Kosher salt. If you use equal measures, the end result will likely be a dish that is slightly overly salty to the taste and it may affect precise baking. Kosher salt is usually comprised of larger crystals and baking recipes that involve small amounts of fluids may result in the Kosher salt not completely dissolving and remaining as crystals in the food or it might not provide the salt needed for a precise baking process correctly. Some people use a rule of thumb to add Kosher salt at a ratio of one and a half times the amount of table salt called for in the recipe, but that will actually vary some from brand to brand of Kosher salt. Kosher crystals occupy a larger space in the measuring spoon since they are larger individually, and they are shaped differently than table salt crystals. If you use table salt with its more compact granules, you could end up with slightly too much salt. It is better to start with half as much table salt as the amount of Kosher salt called for in a recipe at first and then add extra table salt if needed by taste. It is much better to start out with too little salt than with too much. Most Kosher salt labels will give a conversion since each brand can have different sized and shaped crystals. If the label does not include that, you can use the rules of thumb and suggestions above or use the manufacturer contact information on the label to call and ask how their product measures compared to typical table salt. (MORE)
NO! It's already concentrated. Just go to your nearest shop and buy them. If you want to try it, go ahead. :P
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)
Yes. Corn oil is slightly stronger in flavor however not too noticeable. You will get the same results.
instead of a cup of oil in a cake, you can substitute a cup of applesauce. you can hardly taste any difference, but it is a lot healthier for you.. You can use a cup of butter instead of the oil too.
Yes it will work the same in most recipes. The only problem is thatolive oil has more taste than canola oil, and the taste might beobjectionable in some recipes.
To replace 1 egg - . 1 tablespoon ground flaxseed plus 3 tablespoons warm water, leave for 10 minutes before using. . 1/2 banana, mashed or blended. . 3 Tablespoons applesauce. . 1/4 cup soy yogurt. . 2 tablespoons rice or soy milk. . 1 1/2 tablespoons Ener-G Egg Replacer plus 2 tablespoons …water. . 1/4 c vegetable oil. . 1/4 c mashed potatoes, turnips,squash, zucchini or pumpkin. . 2 Tablespoons water, plus one tablespoon vegetable oil, plus 2 tsp baking powder. You have just one alternative, buy a packet of egg substitute from the supermarket for your baking. From BBC website: Tony Bishop Weston from the Vegan Society recommends a number of ingredients that can be used as egg replacements. He says, "Cocoa butter, xantham gum, agar agar, arrowroot, locust bean gum, carob, vegetarian gelatine, vegan egg replacer, soya flour, banana, potato flour or chocolate all work well". I use soya flour - about the same volume as egg. Try ENER-G EGG REPLACER (see related link below). Ener-G is economical, easy to use, gluten-free, and certified Kosher. Even if you're not vegan, using egg replacer while baking will help lower your cholesterol intake and, as one box is the equivalent of 100 eggs, its a good investment as well. (MORE)
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.
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.
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, as baking cocoa is just cocoa for cooking. The only difference between the two products is that baking cocoa has no sweetener. Baking cocoa has more of the fat in it. You may need to adjust the recipe fat content.
Grapeseed oil is a brilliant oil to use for most purposes. Not sure about deep frying, as this would possibly destroy the goodqualities of this fine oil in particular. I have used this oil in baking for many years with only goodresults to show.
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, to some extent. The taste of olive oil will be noticeable in the final product, so olive oil can only be used in products where that taste will be acceptable. Olive oil also has a lower smoke point than other oils, so it is not appropriate for frying at high temperatures.
NO!!! Answer: Not directly but you can make your own baking powder from baking soda. . Ingredients: baking soda and cream of tartar (The cream of tartar increases the acidity of a mixture.) . Mix 2 parts cream of tartar with 1 part baking soda. . Use the amount of this homemade mixture a…s the baking powder called for by the recipe. (MORE)
Baking powder may be substituted for baking soda in most cookie recipes, but the amount of salt should be reduced by about half.
Yes but the texture of the brownies might be effect, might be more cake like then fudgy.
Yes, but you should only use 1/3 of the amount of baking powder specified, when switching to baking soda. i.e do not substitute on a 1:1 basis. Baking powder is a 1:3 ratio of baking soda to cream of tartar. So although baking soda is not exactly the same as baking powder, it is also far stronger. …Your cookies will turn out slightly differently, but using baking soda is better than leaving out both leavening agents, since this will result in really hard cookies. Alternatively, use self-raising flour and miss out baking powder and soda. (MORE)
Applesauce is a great substitute. I have a few kids that don't like bananas and that's what i do. :-)
No, they are not interchangeable. I am not sure about the rising each would produce, but the taste would definitely be different.
I have used applesauce to replace the oil in cake recipes. It lowers the fat content in the recipe. Use the same amount of applesauce as you would oil.
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 ski…m 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. (MORE)
You can add some baking powder, but it's not an ideal substitute; baking powder is a mixture of bicarbonate of soda (baking soda) and cream of tartar. This means you need to add slightly more than is baking powder than the quantity suggested for baking soda; usually around 1/4 teaspoon on top of the… quantity suggested for bicarb. (MORE)
"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)
These two are basically the same, both are French orange flavored liqueurs and will produce the same results.
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.
All salt is kosher so long as nothing is added to it to render it non-kosher such as flavourings. However, using "kosher salt", the very coarse salt used to kasher meat, is not recommended for baking as it does not dissolve easily.
a vegan substitute would be (there is not really another good one) day-dah-da-daaa drumroll please!..... flax seed! use google to get the process for using flax seed
Any other oil that is not flavored may be used. Light olive oil, vegetable oil, sunflower oil, safflower oil, cooking oil, soybean oil...etc.
There should be egg substitute items in the diary aisle at yoursupermarkets, aimed at those with allergies, such as xanthan gum. There are some other substitutes depending on the recipe: . Binding . mashed banana . apple sauce or pureed fruit . gelatin blend . ground flax seed mixed in water… . Leavening . mix a tablespoon of vegetable oil, a tablespoon of water and ateaspoon of baking powder per egg replacement . Glaze . melted margarine (MORE)
Yes. Be sure to add an additional 1/4 of a cup per cup of flour required in the recipe.
Yes, you can substitute any cooking oil in baking, as long as it isn't flavored.
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)