On Sun, 12 Oct 2003 11:28:59 GMT, Frogleg wrote:

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.

Mind wandering. A combination of butter and oil for saute will have a
*higher* smoke point than butter alone. And a lower chance of burning
either the fat or the food being sauted.

To address the original question, a 1:1 substition is approximately
correct, but may yield different results in different recipes. Our
wretched volume/liquid/weight measures shouldn't be too much of a
problem. 2oz (weight) of butter is pretty much the same as a quarter
cup (2oz liquid) of oil.