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

[Terry Decker]

I tend to use Crisco in situations like this, but with banana nut bread, it
may not matter.  Most banana breads are batter breads which call for the fat
to be either liquified or beaten into the batter.  If this is a batter
bread, then liquid shortening should work just fine.  If not, then solid
shortening is worth considering.

Bear

>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