What is a substitute for cooking oil?
In baking, you can substitute apple sauce for most of the oil. For sauteing, you can use butter, but it may burn. For frying you have to use oil
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Substituting eggs is tricky because eggs play different functionsin foods: emulsifying, enriching, adding structure when baking.Consider the recipe and whether the yolk or the whites are moreimportant. If baking a cake, it's probably the white (forstructure), and you may need to add additional bakin…g powder or adifferent leavening. For brownies and cookies it's probably theyolk that is important for richness or emulsion, and possiblesubstitutes might range from additional oil or butter to yogurt,applesauce or bananas. The link attached below provides furtherinformation. (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.
Answer Cumin seeds would be the most common, and the two are often confused in recipes and when translating from foreign languages. The flavour would be reminiscent of curry. Other flavours substitutes would include star anise, anise, and cardamom; these are all quite strongly flavoured and you …should try half the amount suggested for caraway. Celery seed has a mild flavour that might be preferred to caraway in bread. Sesame and poppy seeds are used in both sweet baking and savory items. . Just substitute whatever you like best, or leave it out entirely. It won't be the same as caraway, but it will still be good. (MORE)
You could use red wine, but put a little honey in the wine to sweeten it up, apple cider maybe or even dry Vermouth
Options include: Lard, Oils, Butter, Margarine, and in some cases, Mayonaise (breads and cakes only).
Answer . Fennel seed, or star anise. Star anise is kind of expensive, you get like a dozen more or less stars in a bottle. Fennel seed has that licorice flavor as well.
If you're using it to cook something (i.e. not for baking), you can use butter. All fats behave basically the same when you're not 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.
Port is a Spanish /Portuguese wine That is much sweeter than most other red wines. For this reason Port can enpart a "sweetness" to a dish that a red table wine cannot. Port "reductions" are found in a lot of dessert applications... I would say an adequate substitute for port used for cooking would …be adding sugar to any dark red table wine (cabernet savignon, shiraz, chianti, merlot, etc.)... 1 cup Port = 1 cup red table wine(+2 Tbsp sugar)... (MORE)
One may replace cracker crumbs which are often used as a filling in things like meat loaf with rolled oats, bread crumbs, even unsweetened cereal.
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.
you can use olive oil as a substitute or sunflower oil. Thanks, big help I was trying to make horse treats and i always am missing something!
Typically olive oil or vegetable oil, depending on what you are cooking. If you are baking, it would be vegetable oil. If you are sauteeing, it could be either one. Olive oil has more flavor.
The proper substitute for oil depends on what is being baked. Melted butter and melted lard are two possibilities.
NO. With the wrong oil, you will blow the seals. Your local dealer will have the right oil.. Actually this answer is WRONG! You can use synthetic ATF oil as a substitute, and in the opinion of lots of ppl who have done this substitute, it IMPROVED their ride! Go for it, if you dont like the ride, d…rain the ATF and fill with whatever was in there before! (MORE)
salt & pepper! saltpeter is poisonous. but if you're cooking for villains, go ahead and use that salt peter. it could save lives.
I have found that a good substitute for Olive Oil is butter. Also vegetable oil works well. It depends on the recipe you are using.
Tomatillos (or "Husk Tomatoes") can often be substituted for tomatoes. They are actually tropical berries and entirely unrelated to tomatoes, so your allergies shouldn't be triggered by them; do not confuse them with green tomatoes, however, which are exactly as advertised: green tomatoes. For tom…ato sauce, a blend of beet, carrot and onion puree can work well; the product "Nomato" markets several items using such a blend: ketchup, sauce, etc. (MORE)
Quick Substitution for beer include chicken broth, beef broth, mushroom broth, white grape juice, ginger ale. Additional Information about Alcohol in Cooking. There are a vast number of wonderful recipes which use some form of alcohol as an ingredient in sauces, marinades or as a main flavor in…gredient. What do you do when you don't have that particular liquor or you will be serving children at dinner or you do not partake of any alcoholic beverages? In many cases, you can make some non-alcoholic substitutions . In order to be successful, you'll need to be armed with information and background on why the alcohol is used and the flavor goal of the recipe.. Why use alcohol in cooking? . In general, the main reason any alcoholic beverage is used in a recipe is to impart flavor. After all, the finest extracts with the most intense flavors are alcohol-based, particularly vanilla . Fermentation intensifies and concentrates fruit essence into liqueurs, cordials, brandies and wines. Other foodstuffs are distilled into potent liquors specifically to boggle the senses but still appeal to the palate. Many object to the alcohol content, but it is a completely natural by-product which happens daily in nature, even within the human body. In many recipes, the alcohol is an essential component to achieve a desired chemical reaction in a dish. Alcohol causes many foods to release flavors that cannot be experienced without the alcohol interaction. Beer contains yeast which leavens breads and batters. Some alcoholic beverages can help break down tough fibers via marinades . Other dishes use alcoholic content to provide entertainment, such as flambes and flaming dishes. Wine and Kirsch were originally added to fondue because the alcohol lowers the boiling point of the cheese which helps prevent curdling. In the case of leavened goods, there is no ready substitute for beer. Instead, choose a different recipe which uses another leavener such as yeast, baking powder or baking soda. For marinades, acidic fruits will usually do the trick. For flambes and flamed dishes, you're out of luck if you don't use the alcohol. For flavoring alone, you will often have a number of substitution options. (MORE)
Depending on the dish being served, many different other liquids can be used as a substitute for cooking wine. (First of all, if you are using wine in recipes, if it isn't good enough to drink, then it generally shouldn't be used for cooking either.) Water can be used but as it brings no additiona…l flavor to the dish, it is not ideal. However other options could include chicken or vegetable stock, tomato water, or even something like a very mild vinegar can serve as a substitute. (MORE)
Any cooking oils can be substituted for Canola Oil (Canada Oil). Canola is originally a substitute for motor oil then refined in later years for use as a food oil, substituting for corn oil, sunflower oil, soybean oil, peanut oil...etc.. Peanut, and grape seed oils are good for frying with higher sm…oke points than most other oils. Olive oil, especially EVOO is the healthiest oil to use when discussing cholesterol and triglycerides, and soybean (vegetable) oil is a close second. (MORE)
Cooking sherry is low-quality sherry with salt added. There is no reason to buy cooking sherry.. Purchase any inexpensive sherry and this will give you better control over the sodium content of your food.. For a non alcoholic substitute try a mixture of vinegar, sugar and a dash of lemon juice OR …a mixture of apple, cranberry and grape juice.. Orange or pineapple juice can also be used. (MORE)
Most oils used for cooking are somewhat interchangeable. In most cases you could substitute canola oil for peanut oil. You could also use olive oil or grapeseed oil in some foods. Canola oil has most of the same properties as peanut oil, but it does take longer to cook certain foods in canola oil. …Also keep in mind that peanut oil, grapeseed oil, and olive oil all have slight flavors that could alter the taste of the dish. (MORE)
It keeps it from burning and sticking to the pan. . Peanut oil is used for high temperature cooking. . Olive and canola oil is better for you heart, compared to other oils. . Vegatible and olive oil are also good for salad dressings.
Due to different molecular structures among other things, they cannot. Beans are not often used in baking.
Cornstarch is a thickening agent. You can use flour, but will need a little more.
A qualified YES, if you are cooking vegetables, meat etc - things that the taste of olive oil won't interfere with. However, in sweets - cakes etc. the taste of the olive oil is too overpowering, so I wouldn't recommend it.
you could try poppy seeds if the recipe's taste doesn't depend on the sesame flavor
nothing, coz the wine is not necessary for cooking we do not use it as muslims . real Grape juice or sparkling grape juice. Or you can blender some grapes on your own
Yes, peanut oil is a type of cooking oil. In fact in most cases peanut oil is the preferred type of cooking oil. It is generally considered healthier than most alternatives. It also has a much higher smoke point allowing for cooking in higher temperatures. Source- Division Manager for cooking oil f…iltration. www.oil-max.com (MORE)
yes sometimes your whatever your cooking wont turn out as you planned it might taste a little too much buttery though , but as a finall answer , butter can be used as a substitute , thanks bye
chicken, beef or vegetable broth, sparkling water or reg water, tomato juice. which ever one will work with your recipe.
Usually, you can use olive oil or veggie oil to sub for jojoba oil.I've also heard, in some cases, you can use Vaseline.
If you can make the switch, 1/2 cup for 8 ounces. Some things have to be butter to make the finished product.
Any other vegetable oil can be substituted for soybean oil, as long as the different flavors of different oils are taken into consideration.
Butter, vegetable oil, lactose-free butter / vegan butter, Crisco, and / or vegetable shortening, depending on the recipe.
Yes, you can. 1 cup of applesauce can replace 1 cup of oil. (For best results, replace either the oil or the eggs in a baking recipe with a fat-free substitute, but not both.)
any other oil will be fine ; so like canola oil, rice oil, peanut ect. you can also use margerine or butter. hope that helped
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.
Sure. You have to be a little sensible about it... salt isn't a particularly good substitute for sugar... but if the ingredients you're substituting are reasonably similar, it could work.
Now, it's true-fish and fish oil are fantastic sources of omega-3 fatty acids, but they don't always work for everyone. The other day I saw a patient who was frustrated because she just couldn't find a fish oil supplement that didn't give her gas or a lousy aftertaste. This isn't common for everyone…, but it does happenâ¦ so it's important to have an alternative. Another great source of omega-3 fatty acids is flaxseed and flaxseed oil. Stay Well, Mark Rosenberg, M.D. healthyanswers.com (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)
It's not a great substitution for stir fries, primarily because olive oil has a lower smoking point than vegetable oil, meaning it will begin smoking a lot before the pan would be as hot as you'd require it to be for a stir fry. The second reason is that olive oil has a distinctive taste which is pr…evalent in Mediterranean food, but never in Asian food. (MORE)
Salt substitutes don't just rely on fat. Substitutes can be herbsand spices. There are low sodium seasonings that can be purchasedon commerce sites.
A cooking sherry substitute can be a few choices. A brandy, cognac,or a port wine is an ideal substitute.
There's no single solution that fits all needs. Eggs perform different functions in different recipes. As a general rule, the fewer eggs a recipe calls for, the easier they will be to substitute. Also consider how the substitute will affect the overall taste of the finished dish. Bananas, for exampl…e, may add a welcome hint of fruity sweetness to pancakes and cookies, but if you are making a casserole or another savory dish, you will want to use something else. Cake: In a cake, eggs serve as a leavening agent, helping to make the cake light and fluffy. Replace them with commercial egg replacer. Ener-G is a versatile and easy-to-use commercial egg replacer available in most health food stores and larger, well-stocked grocery stores. It contains Potato Starch, Tapioca Flour, Leavening (Calcium Lactate, Calcium Carbonate, Cream of Tartar), Cellulose Gum, and Modified Cellulose. Bob's Red Mill Vegetarian Egg Replacer contains whole soy flour, wheat gluten, corn syrup solids, and algin (from algae). In a pinch, or with a good recipe, vinegar mixed with water or even plain run-of-the-mill soda can work as a decent egg replacer. Cookies, muffins, pancakes, and quick breads: In baked goods such as cookies and muffins, the eggs add moisture and act as a binder, gluing all the other ingredients together. You can use the commercial egg replacers described above, or try flax eggs: 1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. Chia seeds also work, and you need only about a teaspoon per tablespoon of water. You can also mash up or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer in baked goods such as muffins, pancakes, or quick breads. Bananas and applesauce add the perfect amount of thick moisture, like eggs, but they won't help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed. Brownies and bar cookies: Silken tofu is an appropriate egg substitute in brownies. To use, blend 1/4 cup silken tofu with liquid ingredients until tofu is smooth and creamy. While it won't alter the flavor of a recipe, using tofu as an egg substitute will make baked goods a bit on the heavy and thick side. You can also try 1/4 cup of soy, rice, almond, or coconut yogurt. Quiche, fritatta, scramble, egg-less salad, and mayonaise: In recipes where eggs are central to the finished product, you'll probably need tofu to mimic the consistency of the eggs, while making other adjustments to the recipe as well to add flavor and body. The texture of silken tofu or crumbled regular tofu is similar to boiled or cooked eggs. You can add mustard, turmeric, and nutritional yeast to your dish to give it a yellow hue. Because other recipe adjustments are probably needed to make an egg-free fritatta, for example, its best to follow a recipe rather than just replacing the eggs with tofu. Savory entrees: Commercial egg substitutes are relatively flavorless can be used to bind ingredients together in a vegan casserole or loaf. You can also try using 2-3 tablespoons of bread crumbs or oats. (MORE)
Yes, you can substitute any cooking oil in baking, as long as it isn't flavored.
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)