[Sca-cooks] Hungarian Torta
Philip & Susan Troy
troy at asan.com
Sun Mar 31 08:13:15 PST 2002
Also sprach Randy Goldberg MD:
> > Since lard has, in theory, no water phase (which butter does), a
>> one-to-one substitution should be fine. If you're concerned about
>> olive oil having a strong olive flavor (to which I would respond that
>> if it doesn't taste like olives, what's the point?), maybe a mixture
>> of olive and other unsaturated oils might work just as well.
>
>Well, okay... but how do I convert one pound of lard into an equivalent
>volume of oil? <grin> I really need to get a good kitchen scale...
I suspect 16 fluid ounces in a measuring cup would be pretty close.
Not identical, but close.
Adamantius
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