Can I substitute vegetable oil for margarine?
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.
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Answer . The final taste of the cookies depends on the actual margarine being used. The solidifying of the cookie dough may not be the same with altered ingredients.. The only successful ingredient change I know that has no ill effects on baking, is the direct substitution of applesauce for liq…uid oil. ( Full Answer )
Any cooking oils can be used in place of Canola oil, without any noticeable difference.
When you substitute oil for a solid fat you will have to adjust the liquid in your recipe.
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.
Canola oil, olive oil or melted margarine. Or even apple sauce depending on the recipe and what you are making.
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... ( Full Answer )
It's might be better to substitute oils, butter and margarine with applesauce in oil-based baked goods like muffins and breads, or moist cakes. Substitute applesauce one for one with the oil, and it helps to add in 2 tablespoons vegetable oil. They say a little oil goes a long way in contributing to… a better taste and texture.. I've done this a few times with a zucchini bread recipe that calls for 1/2 cup of oil. I use 1/4 cup oil and 1/4 cup applesauce and the bread tastes great. ( Full Answer )
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.
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.
applesauce - really!. You can also use mayonaise.. You can also substitute the Oil with Sour Cream
Yes, many Italian cakes call for olive oil. The best type would be plain olive oil, not extra virgin because it will have a milder taste.
Vegetable oil. Margarine contains partially hydrogenated oils (aka trans fat) and your body does not know how to digest it.
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. ( Full Answer )
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, you can substitute butter for vegetable oil in a cake mix. If you use butter, don't use the entire amount of liquid which is called for. You can just kind of guess at how much liquid to remove, or you can carefully calculate the number of liquid ounces of butter that you've added, compare that …to the number of ounces of oil which were called for, and then subtract that number of ounces of liquid (milk or water) from the other liquids which the recipe calls for. I disagree with the above. Butter actually has more solids than oil, so you would need *more* liquid, not less. Easiest, I think, just to microwave or otherwise melt the butter, then measure it. You can pretty much substitute the liquid measure of butter for the amount of oil called for by the recipe. This works pretty well but I find that I sometimes need to add even a bit more butter than oil (in liquid form). ( Full Answer )
Of course, the result might not be the same however with concerns to the texture
it won't work (at least it didn't work for me), the cake came out with a horrible texture... it looks more like a souffle, i bake some cupcakes and they are sooooooo heavy am guessing the margarine behaives different than oil
Yes You Can!! There is no difference in the taste at all and you use the same amount of mayo per oil. Yummy.
Your best guess is to subsiitute in another form of an oil, like canola oil or corn oil, for example.
It's fine to sub butter for oil, the only difference is the density of the cake.
YES, I have done it and it makes the bread very moist! Unfortunately I do not have the recipe with me to tell you how much oil to use. I will try and get it.I found it, you need twenty tbs. of vegetable oil.
You can try canola oil, instead of vegetable oil. That would probably be your best bet.
margarine is the worst, its actually grey in colour and they have coloured it yellow to look like butter. . All naturally produced fats are needed by the body and they are all good in moderation, and in a fully balanced diet. . Vegetable oil is used in a lot of everyday products so you should not …use them as you already have enough. Stay away from Hydrogenated fats as your body cannot use them - man-made by a process of extreme heat and pressure as this is cheaper than using natural fats. . Despite what Chinese whispers go around saturated fats are good for you in moderation. They are solid and very strong which is why they are very good for cooking with as their goodness does not get destroyed. This is why butter or a substance with more saturated fats such as lard should be used for frying or cooking at high temperatures. You can actually buy pure saturated fats in a jar for cooking with. . Oil is a delicate fat, and contains monounsaturated fats. There are very good for you, but all the goodness gets destroyed at high temperatures. . Fish oils - Omega oils are essential to a balanced diet. The only way to get enough is either through a supplement, or eating a portion of fish a day. . Organic tends to be better than regular, but it is not policed very well and the restrictions on calling your food Organic are varied so beware of paying a higher price for not much difference. In closing, of your choices butter is better for cooking at high temps, oils such as Flax-seed or Olive are better for salads/spreads etc. ( Full Answer )
regular butter For frying, you may use any oil (Canola, olive, vegetable etc.), butter, or spays such as Pam, in fat free cooking a bit of water, or broth will work. -use lower temperature and watch your dish carefully. In baking substitution is a bit trickier. There are ways to convert a rec…ipe so that no fats or oils are used. These recipes can contain apple-sauce (or other ingredients) in place of the oils, however it does change the texture (and sometimes the flavour) of the food. ( Full Answer )
No, Karo syrup is sugary and vegetable oil is just that. Two totally different substances.
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.
Margarine is produced by emulsification of skim milk into vegetable oil. It is done by adding monoglycerides and diglycerides (which are emulsifiers) to the mixture of oil and water. The mixture is then mixed very rapidly, and cooled at the same time. At the end, the vegetable oil will solidify part…ly and trap water molecules inside. ( Full Answer )
One stick of margarine equals 4 ounces, and 1 measuring cup equals 8 ounces, so 1/2 cup oil (4 ounces) would substitute for the 1 stick of margarine.
Yes margarine can be used as a susitute for oil. Be aware that some Margarine is whipped up, putting tiny air bubbles in it .... this is meant to make it creamier. If it is whipped then you need to melt the margarine to get the right measurment.
Canola oil is vegetable oil, just a specific kind. It is the healthiest type to use right below or beside olive oil.
Same amounts, the margarine will give the finished product a slightly heavier texture, but in most things it will be alright. Melted and cooled in most cases.
For most things. Let it cool and the finished product will be slightly heavier with shortening.
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. ( Full Answer )
Yes, applesauce is a healthy substitute for oil whenever you are baking. Just be sure to use an unsweetened applesauce.
It depends on the recipe. Shortening becomes solid at room temperature while vegetable oil does not. So vegetable oil may be substituted for melted shortening only in recipes that do not depend on shortening becoming solid for texture when cooled.
Only in some recipes. Other recipes require a solid fat such as margarine, butter, lard or shortening.
Sometimes. If you plan to fry with it it should work. You can't make salad dressings with margarine but olive oil is usually used for dressing. So it won't always work.
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. ( Full Answer )
Yes, you can substitute any oil for another oil however it does change the taste a little of what ever you are making.
um no you definitely cant. the oil is there to help the cake get more moist. the shortening will make it super dense and that's not good in a cake. also, i wont cook properly. i wouldn't if i were you.
I'm no expert, but syrup and oil and two very different ingredients in nature, so you probably couldn't substitute them for each other without some 'interesting' outcomes... stick to the vegetable oils; canola, olive etc.
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.
Yes you can. I never use oil in any cake that I make. You can also use regular applesauce. You can't tell the difference.
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. ( Full Answer )
Yes. Margarine is basically solidified vegetable oil, so you should be able to substitute it in a cookie recipe without a problem.
No. While they look similar, vegetable oil and golden syrup are not the same kind of ingredient (golden syrup is a sweetener), and substituting one for the other will not work.
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 :)
Typically, vegetable oil is made into margarine by the process of hydrogenation. This process alters the molecules of vegetable oil to make it into a more highly "saturated" fat by passing hydrogen through it. This process chemically alters the vegetable oil so that it's thicker and will hold its s…hape. The oil is usually then flavoured with some salt and possibly some flavourings, which in some cases include a bit of milk. The more hydrogenated the oil is, the firmer the resulting margarine, so stick margarine is more hydrogenated than spreadable, which is more hydrogented than the squeeze bottle type. There is much debate about this process as it's been found that hydroganted fat and trans fat is bad for human health, so you can now find some margarine products that are less hydroganted or that use a different process to harden the vegetable oil into a spread. ( Full Answer )
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. ( Full Answer )