QUEEN-GUINEVERE
Senior Cook
Don't tell that to the scientists, teachers, and others who work so hard to create recipes for us, in order that they be successful -- not only in execution but in taste.
You're right in that what they're saying is already an olive oil recipe, but you're wrong in saying it can't be done at all. It just depends on what it's being used for. If butter is being used for flavour in baking, olive oil or any oil is no substitute, the only substitute is margarine. Pastry creams and sauces won't turn out nearly as good. But if it's being used as a TENDERIZER, butter can be substituted with shortening or oils. Obviously it will effect the outcome, both in taste and tenderness, but it can be done without screwing something up. Now you have to be careful with what recipes you choose to substitute with, but using a little common sense when thinking about what job the lipids are supposed to do in the recipe goes a long way.Yeah, I've heard of an olive oil cake, which is something quite specific, in ingredient AND locale......but for people to just post these one-line answers, "yeah, you can", and to generalize and state that olive oil CAN be swapped for butter is definitely not true. People who make such statements are setting others up for disaster -- failure of the end product-- as well as a an absolute waste of other ingredients -- which can be expensive.
I believe it's simply 1 for 1. Oil is like melted butter.rocketdog1 said:What is the substition i.e. 1 stick of butter equals X cup oil?
Wow that's tremendous! Can you find coconut oil in any supermarket, or is it a health food store item?Gadzook said:A while back, I went through several months of chemotherapy, and as a supplement to that treatment, I did some nutritional things. One of the things I did was to replace nearly all the fat in my diet with raw, organic coconut oil. It has incredible anti-bacterial, anti-viral properties, and converts in the liver, so it does not travel through the arteries as a fat (no arterial plaque), and it cannot be stored as fat by the body. I have used it in cookies, cakes, pies, bread, for frying and deep-frying, sauteeing, and spread on toast. It can be used slightly above room temperature as a liquid and slightly more below room temperature (chilled is best for pastry) as a solid shortening. Works very nicely for seasoning cast iron and black steel.