On 11 Oct 2003 20:21:42 -0700, (Paul
Kossa) wrote:

I've read of a recommendation to replace butter or margerine with
olive oil . . . supposedly it's healthier. But how much do you use? If
a recipe calls for a certain amount -- ounces, cup, whatever -- do you
use that same measure?

Depends on the recipe. Butter usually has a little water included, so
a Tblsp will have less fat (calories), but not a terrificially
significant amount. Substituting OO (a mono-unsaturated fat) for
butter (a saturated fat) in sauteing is recommended for various health
reasons. Using a combination of butter and oil in saute provides a
'buttery' flavor and a lower smoke point -- lower chance of burning.

Substituting ingredients in baked goods is chancy, as
chemical/physical reactions differ somewhat. That is, you can make
pie crust with oil, but you forfeit the 'flakiness' that solid
(hydrogenated, saturated) fats provide. A 'butter cookie' doesn't
taste the same as an 'olive oil cookie.'