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

[Terry Decker]

I would be a little hesitant to immediately change the volume of the liquor
in a recipe if I changed from fat to oil.  The difference in liquor volume
by changing from solid to liquid fat should be so minute in a small recipe
that it will disappear into variations caused by measuring by volume.
Change one variable at a time to determine what is really necessary.

I am more concerned by how fat acts in the mixture.  Solid fat breaks down
and liquifies under heat adding liquid to the mix after the flour has had
time to absorb the other other liquids.  Liquid fat starts being absorbed by
the flour immediately on being added.  In many recipes, I would replace a
solid fat with a solid fat and a liquid fat with a liquid fat because of the
textural differences they impart to the final product.

Bear


>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