Can butter be a substitute for cooking oil?
No, butter has a much lower smoking point than cooking oil. Butter will burn and taste bad if used over too high a heat.
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Yes. Use the same amount of melted butter as oil. If you are usinga non-stick coated pan, lower the temperature by 25 degrees. Setyour timer for 1/2 the time and then monitor every 2-3 minutes tokeep from over-browning or burning. The test method for donenessother than visual should be a toothpick t…hat comes out clean wheninserted in the center. See pillsburybaking.com for more info. ( Full Answer )
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. ( Full Answer )
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.
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 )
Here's how: . Butter is 80% fat, oil is 100% To keep amount of fat the same, use 4/5 the amount of butter vs. oil. Use ounces instead of cups.If you get an odd number of ounces, use tablespoons: 2 TBS = 1 oz. Multiply the amount of oil x4, then divide that number by 5 and you have your oil! . T…hen use 5/4 of the amount of liquid because you have lost the liquid that butter has in it. Multiply the milk or whatever liquid x 5, then divide that number by 4. The solid issue You can use Crisco non- trans fat version NOT regular Crisco if you are using oil instead of butter for health reasons. ( It is saturated fat but you will avoid partially hydrogenated oil, which is the worst). Coconut oil would work (but you'll have a coconut flavor) . Original answer:No! Never do that! Butter has different properties. For one, it's a solid. I don't know the exact reason, but I'm in culinary school, and one time, I ask that, and got a huge lecture on how stupid my question was . (Not stupid. You can. Just don't tell your instructors!!) ; ) ( Full Answer )
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.
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
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
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. ( Full Answer )
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.
yes, you can. just put about a quarter less vegetable oil than butter. good luck making the pancakes! :)
\nYes you can, but butter tastes way better and butter makes it taste more like cake.
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 )
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.
No, and for two reasons. Oil, any kind, will make your cookies lose their shape and they will spread all over the cookie sheet, and secondly, olive oil while it taste good would not taste good in cookies.
It's fine to sub butter for oil, the only difference is the density of the cake.
Sometimes. The best time to substitue oil for butter is when frying or sauteing foods in a pan or pot. In recpies for baked goods, however, it is best not to subsitute ingredients out and is always better to follow what the recipe calls for.
Due to different molecular structures among other things, they cannot. Beans are not often used in baking.
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. ( Full Answer )
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.
yes you can but it will be much richer remember it is equal parts so if it is 1cup oil its 1cup butter.
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.
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 ( Full Answer )
For the most part, it is the flavor not the lubricating or moistening that the butter or oil does. Finishing a sauce, baked potato, some cakes and frosting. Oil may substitute, but it doesn't turn out the same product.
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
yes you can as long as you use a good non-stick pan and make sure that the omelette doesnt stick to the pan. Just shuffle the omelette as you cook
Oil and butter are equivalent fats; if the recipe calls for one tablespoon of oil, use one tablespoon of butter. Please note. this is not true for margarine or spread, a tablespoon of one of these does not contain a tablespoon of fat but fat and many other ingredients.
If you can make the switch, 1/2 cup for 8 ounces. Some things have to be butter to make the finished product.
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. ( Full Answer )
Yes, oil may be substituted for butter in peanut butter cookies, but the cookies may spread more than usual, and be flatter, as well as somewhat less flavorful.
It depends on what you're trying to accomplish. If you're going for flavor, I would use butter, but olive oil might be slightly healthier. However, if you use duck fat instead of either, it does basically the same thing as butter, and has about half the cholesterol of butter.
No, olive oil has a distinctive flavor and should not be used in cookies - try corn oil, canola oil possibly, but not olive oil.
yup i guess it would substitute... but use a little less oil than you would butter EG: 1 cup butter:7/8 cup oil but you should try and get some butter
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.
The food that you cook might be to oily or greasy to eat. Have a nice day!
"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. ( Full Answer )
Technically you could, but it wouldn't be as good. It wouldn't be anywhere near as good!
it helps keep the butter from burning. The oil brings up the smoke point of the butter.
Yes, the two are interchangeable. However, oil usually results in a moister texture to the finished cake.
It should be liquid (melted), but you don't want it to be hot. It will blend better. And you need to use real butter instead of margarine because margarine has a higher water content, which won't give results as good as butter or oil will.
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.
For 2 sticks of butter, it is best to use 16tbsp of oil. Almost anyoil will work, and the basic rule of measurement is that for every1/4 cup butter, you will need 2tbsp oil.
Sometimes you can use oil for butter, but a lot of the time you can't. 2 sticks is a fair amount and oil is going to change the consistency of almost any finished product . If the butter is to be melted, tablespoon for tablespoon. 16 in two sticks means 16 of oil. If it is for cookies or some sort o…f dough, using oil is going to cause them to spread a lot more than with butter. I have used oil to make biscuits and I can live with them. Fine fresh, but they tend to be a bit dry if rewarmed. ( Full Answer )
Yes, you can substitute any cooking oil in baking, as long as it isn't flavored.
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.
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. ( Full Answer )