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Almost all pancake recipes use oil rather than butter In the batter. Margarines and butter-substitute spreads are mainly vegetable oil. However, most oils do not have the consistency or flavor to be acceptable toppings for pancakes, even though once a spread has melted, the appearance would be the same.
Yep, vegetable oil is always the best to use when you are baking.
yes
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
Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.
In cakes: Increase the amount called for by 15% and use vegetable shortening or non-dairy margarine.
Yes. Margarine is basically solidified vegetable oil, so you should be able to substitute it in a cookie recipe without a problem.
You must mean that you don't want to use butter... you may substitute butter for olive oil, vegetable oil or canola oil.
You have to use some kind of oil. Olive oil is probably the best, although any kind of vegetable or fruit or nut oil will do. The oil combines with the yolk of the egg to form an emulsification. Without the oil, you can't get mayonnaise.
Strangly enough, applesause is frequently used as a substitute for vegetable oil in cakes, cookies and cupcakes!
Yes, it is. The Oiticica nuts are used to make Oiticica Oil (Brazil). Oiticica Oil finds limited use as a substitute for Tung Oil or Linseed Oil when the price of either of these products prohibit their use.
Olive oil has a unique taste that can't be matched by any other oil. If this is a case of not having any on hand then you could use corn, canola, or vegetable oil if you are mixing a dressing. If you are planning to use oil and vinegar, or oil alone, then there really isn't a substitute. If you want to substitute it because of health concerns, then bear in mind that 100% pure virgin olive oil is probably the healthiest choice.