What can you use as a substitute for vegetable oil when baking?
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)
Any cooking oils can be used in place of Canola oil, without any noticeable difference.
Yes, because olive oil is gay and has a distinctive taste like apenis, and it will leave that on your food.
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.
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)
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)
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 indeed. The taste may be a little more nutty though but in pancakes and waffles its fine.
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.
You have to use some kind of oil. Olive oil is probably the best,although any kind of vegetable or fruit or nut oil will do. The oilcombines with the yolk of the egg to form an emulsification.Without the oil, you can't get mayonnaise.
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.
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)
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.
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, canola oil is a type of vegetable oil, and can be used as a substitute in every recipe calling for vegetable oil. yes; I've done that before with brownies, every thing turned out and tasted fine
Your best guess is to subsiitute in another form of an oil, like canola oil or corn oil, for example.
Yes. Your cornbread will probably taste better if you don't use olive oil. Olive oil is probably too fragrant and strong to put in a cornbread.
Olive oil will burn at low;er temperature than vegetable oil, andit will alter the flavor, but it would work in a pinch. YA GURL AK WAS HERE :) ALSO.. OLIVE OIL IS GROSS.
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.
You can try canola oil, instead of vegetable oil. That would probably be your best bet.
Due to different molecular structures among other things, they cannot. Beans are not often used in baking.
Yes you can, but remember butter will get hotter faster and burn easier than oil.
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.
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.
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.
In cakes: Increase the amount called for by 15% and use vegetable shortening or non-dairy margarine.
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)
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.
Yes chemically the oil will work great and the recipe will succeed; but the oil might have a taste that is slightly different and the result could taste differently.
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.
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.
For carrot cakes ( I don't know about other cakes), I've used applesauce in the same proportion as needed for vegetable oil, and they came out great.
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.
Yes, you can substitute any oil for another oil however it does change the taste a little of what ever you are making.
Omit eggs and oil and use ONLY the same amount of Mayonnaise as oil called for in the cake mix directions.
"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)
No, oil is liquid, shortening should be solid. Margarine or butter can be used as shortening.
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)
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.
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 :)
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)
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.
Oil can be substituted with somethingto keep it moist. This can be something like banana, potato, oreggs.
Yes, you can substitute any cooking oil in baking, as long as it isn't flavored.