Oops--[Sca-cooks] Conversion from butter to oil?

[Avraham haRofeh]

On Tue, 7 Sep 2004 18:20:49 EDT, SEBD at aol.com <SEBD at aol.com> wrote:
> This is what I meant to say. It works for all vegetable/olive oils.

However, butter also contains small amounts of water (well, milk, but you're 
trying to avoid the casein). Elianne's substitutions are correct, with the 
caveat that the remaining volume should be replaced with skim milk or water, 
to keep the fluid proportions correct, especially when baking.

****************
Reb Avraham haRofeh
     (mka Randy Goldberg MD)
Quarterly azure and argent, four mascles counterchanged
Random Tag: Never test for an error you don't know how to handle.