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This can take some experimentation, but oil can be utilized for butter, even in baking. Obviously oil will work great anywhere butter is called for in sautéing or roasting. However, in baking much less oil is typically required, as it will yield a somewhat “oily” product if you use a 1:1 ratio. As a fat equivalent, they say that 7/8 cup vegetable oil equals 1 cup of butter. One of our staff baked cookie bars using ½ cup of extra light olive oil rather than the 1 cup of butter the recipe called for. The results were slightly more dense, but gobbled up quickly and with many smiles. If a recipe specifically calls for melted butter, then you can replace it with the equivalent amount of oil.
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