Yes you can, but remember butter will get hotter faster and burn easier than oil.
You can do quite easily. Melt the butter, let it cook a little, then use in place of oil.
It depends on what you're making....
I think yes. I interchange different fats in all my baking and cooking, with out incident. I never use butter any more at all, in all my baking and cooking, only real margarine in place of it. the only thing that suffers for lack of taste i feel is gravy.
No.
No but you can make American muffens with vegetable oil
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.
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).)
The general work place is the place that you work in a kitchen. It is were you would do all cutting, seasoning, cooking, and baking.
There are several fats you can use in baking, if you don't want to use butter. Margarine for example will offer a very good vegetable based substitue, if it is because you are vegetarian. Also any of the non-fat spreads will work ok.
A silpat is a silicone baking sheet designed to withstand high temperatures in an oven to encourage even cooking. You place a silpat on a baking sheet and then place your food items on top of it. They are typically dishwasher safe and are reusable.
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 recipe 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.
A common nondairy ingredient to use in cookie recipes in place of butter is shortening. It will change the texture of the cookie, usually cookies with shortening will be a little chewier than cookies with butter.
If you are substituting oil for butter in baking use about the same volume.
For most cookies you can't use oil in place of shortening.