> -----Original Message-----
> From: Kathryn M Przywara [mailto:[log in to unmask]]
> Sent: 21 January 2001 20:07
> To: [log in to unmask]
> Subject: Re: A question...or two
>
>
> On Sun, 21 Jan 2001 14:04:33 EST Joelle Garnick
> <[log in to unmask]> writes:
> > Also, can you substitue oil for butter in stuff like cookie recipies
>
> If a cookie recipe calls for butter, you can usually substitute a safe
> (dairy free) stick margerine or solid shortening in equal amounts.
> Either will probably change the texture and perhaps the flavor of the
> final product.  Avoid "light" type margarines as they are too high in
> water content.  Substituting oil for butter would require other
> modifications to the recipe as you have now changed the
> overall liquid to
> dry ratio.

I used to substitute oil for butter quite regularly when it was difficult to
buy milk free margarines (living in a country where they were non-existant
(as was kosher food)).  I found that you had to decrease the amount of oil,
compared to butter,  by around 15% (which makes it healthier too!) to make
up for the lack of milk solids.  It still needs a bit of experimenting
though and expect a few 10" square cookies to begin with.  I got the hang of
it eventually though!

In cakes its less of a problem - though don't spread out too much like
cookies do.  I also use oil in scones (biscuits) and dumplings and pastry as
well - mix it with the flower using a wooden spoon, then rub in as normal.
Olive oil makes for yummy dumplings and savoury pastry and you can
experiment with different oils for different flavours.

I actually prefer using oil in cooking to margarine - I avoid substituting
mostly - I don't trust the amount of additives necessary to make psuedo
dairy products and would rather use straight oil or avoid the issue
altogther by cooking something that doesn't need it.  You'll find no fake
milk, cheese, etc in *my* fridge.  I think its healthier that way,
particularly with kids.  I'd rather use my allocation of additives in a
yummier manner, since oil substitutes so easily for butter.

I've found *some* dairy free margarines give me the same 10" square cookie
problem - the answer is less oil/liquid and a bit of experimenting.

HTH

Megan