New Posts  All Forums:Forum Nav:

Cake Baking

post #1 of 4
5/22/06 at 6:05pm
Thread Starter 
I have a recipe that calls for one cup butter; but I want to use cooking oil. How much oil do I use vs butter?
Reply

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
post #2 of 4
5/22/06 at 7:21pm
I would say go straight across, but warn you - depending on how the butter is used in the recipe you will probably not get anything close to the same result butter (or another solid fat) would give you. Some recipes might get you something edible in the end, some may not.
Erik

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
Reply
post #3 of 4
5/22/06 at 7:51pm
Ditto Erik

try shortening instead.
www.cakesuite.com
Reply
post #4 of 4
6/13/06 at 5:02am

try this

mix the sam amount of oil but do this
put the eggs for the recipe in a blender add a little sugar and add the oil very slowly at first yes you guess it make a sort of a mayonesse and then proceed with the recipe this emulsifying will help.
let me kow how it turns out dossantosruben@yahoo.com
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!