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

[Huette von Ahrens]

Perhaps then instead of using oils she should
use Crisco instead?  It is a solid fat that
doesn't contain milk fats, which is what she
is trying to avoid.

Huette

--- Terry Decker <t.d.decker at worldnet.att.net>
wrote:

> 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
> 
> 
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> 


=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


		
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