Can you substitute soy sauce for butter or vegetable oil when cooking?
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.
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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 )
No, butter has a much lower smoking point than cooking oil. Butter will burn and taste bad if used over too high a heat.
Butter, Substitutes . Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for 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.
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.
\nYes. You substitute applesauce for vegetable oil in equal parts. One cup of vegetable oil equals one cup of of applesauce.
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 )
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. just put about a quarter less vegetable oil than butter. good luck making the pancakes! :)
Melt the butter & measure the amount it needs. If it needs 2/3 cup oil, use that much melted butter.
In some recipes you could use balsamic vinegar mixed with a pinch of salt or just use salt. There is no real substitute for soy sauce. It is a different form of saltiness.
\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 )
Your best guess is to subsiitute in another form of an oil, like canola oil or corn oil, for example.
A 1:1 ratio is a good place to start. The two things likely to make the biggest difference are fat content and water content. Butter is about 20% water but I do not know how much of vegetable oil is water--I do believe it is a similar percentage, though, which is a good start. Butter does have much …more saturated fat than most of the oils typically marketed as "vegetable oil" but I think in most cases you will find that changes the nutritional value of a dish more than anything else. I would recommend melting or at least softening the butter before using it, just to make it easier to work with. ( Full Answer )
No, it will not taste the same. It also does not have the same smoking point.
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.
You can try canola oil, instead of vegetable oil. That would probably be your best bet.
Yes you can, but remember butter will get hotter faster and burn easier than 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. ( 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.
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.
yes you can but it will be much richer remember it is equal parts so if it is 1cup oil its 1cup butter.
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).) ( Full Answer )
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
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 )
really depends on what you are preparing and how much you are needing in the dish. But you could try Worcestershire sauce if its just a little. But i wouldn't use that if its a Chinese or Other Asian Dish... it wouldn't taste right. Without more info that's all i got.
No. They may look the same, but wocesteshire and soy sauce are two completely different flavours. However, if you like the taste of one more than the other though, by all means use soy sauce.
No, olive oil has a distinctive flavor and should not be used in cookies - try corn oil, canola oil possibly, but not olive oil.
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.
I think tomato ketchup is good substitute for soy sauce Teriyaki sauce (although it contains soy sauce), Worchestershire sauce.
"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 )
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 )
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. ( Full Answer )
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 :)
Yes, the two are interchangeable. However, oil usually results in a moister texture to the finished cake.
Sure, they are both soy sauce. Tamari is a grade above shoyu (soy sauce). They are both made by fermenting soy beans, shoyu has a mix of soy and wheat. Some Japanese brands are thick and dark like tamari. Tamari is typically thicker and darker and some brands have no wheat. Some brands of Ch…inese soy sauce add molasses to thicken and sweeten it. ( Full Answer )
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 and water don't mix. This is because oil is composed of "nonpolar" molecules, and water molecules are "polar." Since they can't mix, the denser substance sinks to the bottom, and the less dense substance floats on top. Oil is less dense than water, so it floats. Soy sauce is mostly water, so o…il floats on top of it. ( Full Answer )
Butter contains very high in saturated fat (bad) while vegetableoils provide you with unsaturated fat (good).
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.
The Vegetable oil will stay on top of the soy sauce because it islighter.I know because I tried.