How much oil should I subsitute for 7 tablespoons of butter?

Answer 1

Margarine and butter are measured the same for cooking and baking, but

BEWARE OF THE FOLLOWING WHEN NOT USING REGULAR MARGARINE:

* 60 percent or more oil products can be used almost anywhere butter or margarine is specified. However, vegetable oil spreads and modified margarines (e.g., reduced-fat, light) should not be used for baked goods that require precise amounts of fat and moisture, such as pastry crusts and spritz cookies (unless a recipe has been developed specifically for a particular margarine product). * 50-59 percent oil products also work well for most cooking, such as the preparation of side dishes and sautéing, in addition to topping and spreading. * 49 percent or less oil products should be used only for spreading, topping and adding flavor to recipes that already contain a significant amount of moisture (e.g., macaroni and cheese). They are not designed for baking and frying. Keep in mind this "rule of thumb" when selecting a margarine for cooking or baking: The higher the oil content, the more fat there is in the product. While fat does add calories, it contributes texture and browning properties to foods. The lower the oil content, the less fat there is in the product. This is critical to know when sautéing or baking, since products with the lower amount of fat do not perform in the same way as regular margarine.