[Sca-cooks] Hungarian Torta

[Sue Clemenger]

It occurs to me that you could _weigh_ your olive oil (or whatever you
want to use), until you've got a pound of it....
--maire, not sure if she's being redundant, or helpful <g>

Randy Goldberg MD wrote:
>
> > 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...
>
> Avraham