Butter and Margarine

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. Butter is thicker than oil so don't make it too sloppy.

You put enough vegetable oil in a frying pan (one that has a lid) to cover the bottom of the pan, then you pour in the popcorn kernels, starting it on medium high or so, but adjusting depending on how fast the kernels pop. Make sure the lid is on so they don't fly out and burn you. Watch the corn, and listen to it as it pops. When the space between pops slows down a lot, you want to remove it from the heat and dumped the popped kernels in a paper bag (like the kind they used to use at grocery stores, double-bagged if possible). It helps to soak up some of the excess oil, but you can use a large metal bowl if that is all you have. Salt to taste.

Pop more pans-full as needed, and then when you have it all done, you melt some butter in the still-hot pan (depending on how much popcorn you made). Pour it over the popcorn, and then shake it up quickly, holding the bag closed, to distribute the butter evenly. (If using a metal bowl, mix quickly spoons or with clean hands (they will get very greasy and will have to be washed again). Then taste it and see if it needs more butter. You'll get the hang of how much to pop for your family, and how much butter to use for that amount quickly.

I am not sure 100% but it seems that vanaspati ghee is a vegetable shortening with some extra flavor added to it so that its taste resembles desi ghee i.e purified butter. It is made from palm oil or coconut oil etc applying hydrogenation process . Which means that both are same apart from their flavor. You can use it in making scones and coconut cookies in stead of Crisco (vegetable shortening in USA)but can not use it in cakes and frosting because of its strong taste.

The simple answer is, you can't. The more complex answer is, as far as baking is concerned, there is no substitution, however, if you need to substitute for heavy cream in a cooking application, say a white sauce, a cream sauce, fettucine alfredo, that can be done. For each cup of heavy cream called for in the recipe, add three tablespoons of butter to one cup of milk.

While this would be problematic for baking, as far as making a sauce, I've done this substitution myself in an alfredo sauce, and it worked fairly well.

1 tea spoon coconut oil = 1.5 tea spoons of callories

You can make what is sometimes referred to as a "whisked sponge" (I think it may be the same as an angel food cake, but I'm not sure) it's also the same method used to make a Swiss roll sponge. It's a cake recipe that involves whisking egg whites with sugar until stiff peaks, then adding flour and the egg yolks (sometimes a leavening agent such as bicarb). The batter is then baked. This is completely free of butter, margarine or oil. The only downside is that the sponge does not last long before going stale (due to lack of fat) - you get a couple of days at most.

You can also substitute applesauce or yogurt for the oil/butter in most recipes. it will change the consistency a little.

1/3 of a cup darling

Butterine. In 1887 the name was changed to Margarine.

In macroeconomics, the guns versus butter model is an example of a simple production–possibility frontier. It demonstrates the relationship between a nation's investment in defense and civilian goods. The "guns or butter" model is used generally as a simplification of national spending as a part of GDP. This may be seen as an analogy for choices between defense and civilian spending in more complex economies. The nation will have to decide which balance of guns versus butter best fulfills its needs, with its choice being partly influenced by the military spending and military stance of potential opponents.

That is approximately 8 teaspoons.

Shea butter is a slightly yellowish or ivory colored natural fat extracted from the seed of the shea tree by crushing and boiling. Shea butter is widely used in cosmetics as a moisturizer and salve. Shea butter is also grade edible; used in food preparation as well as sometimes in the chocolate industry substituting for cocoa butter. It is an acclaimed natural butter derived from the Shea tree growing across Africa.

The shea tree produces its first fruit (which resemble large plums) when it is about 20 years old and reaches its full production when the tree is about 45 years old. It produces nuts for up to 200 years after reaching maturity.

it is 6 tablespoons and 2 teaspoons

1/4 cup of butter is 57 grams, so 1/2 cup of butter is 114 grams. So, 125 grams is just over 1/2 cup of butter.

Cocoa butter, also called theobroma oil, is the pale-yellow, edible natural vegetable fat of the cacao bean. Cocoa butter is extracted from the cacao beans in it's pure form it does not contain nuts.

29mt

Believe it or not, Iactually know this one! You put the butter into a frying pan and turn the stove onto low. Now, put the frying pan on the stove and let it sit for 5 to 10 minutes. Or, if you don't want to get up off your fat butt, just get up when the fire alarm goes off! (That was a joke!(-:)

Because ghee is a new product different than butter.

One stick of butter in the US is usually eight ounces. There are usually four sticks to the commonly sold pound of butter. In some cases, however, half-sized sticks which are four ounces are sold, usually in half pound packages.

If you buy one pound of butter each stick is 4 ounces. 2 sticks = 8 ounces 3 sticks = 12 ounces 4 sticks = 16 ounces, 1 pound If you need to measure teaspoon, tablespoon etc., look on the wrapper of each stick. It will have markings on it to help you.

1.76 oz

1 oz = 28.34 grams

1 gram = 0.03 oz

Most grocery stores begin selling the Pillsbury holiday sugar cookies right after Halloween. They can be found found in most large grocery chains, such as Kroger, Walmart, Price Chopper, HyVee, Target, etc.

The cheese contains proteins which help to add structure to the product. Usually flour will provide the majority of the structure of a cake (since it contains gluten, a protein), but in a cheesecake, there is less flour due to the addition of cheese. Additionally the cheese adds a unique texture and flavor. It wouldn't be a cheesecake without cheese.