I never liked the texture of a cake with vegetable oil. Can you
substitute butter and in what ratio?

--

On 1/21/2018 4:35 PM, Tom Del Rosso wrote:
> I never liked the texture of a cake with vegetable oil. Can you
> substitute butter and in what ratio?
>

The answer is somewhat more complex than imagined:


https://food52.com/hotline/28831-can...-food-cake-mix

You can, but know that vegetable oil contains 0% water, where butter
consists of 80% butter fat, 18% water, and 2% milk solids. The
difference is clearly in the water content. Gluten, the protein in
flour, develops and strengthens in the presence of water. So, yes, you
can replace the oil with melted butter, but understand that your cake
will likely have a tougher texture due to the greater amount of water in
the melted butter.

On 1/21/2018 3:51 PM, esta vieja casa wrote:
> On 1/21/2018 4:35 PM, Tom Del Rosso wrote:
>> I never liked the texture of a cake with vegetable oil. Can you
>> substitute butter and in what ratio?
>>
>
> The answer is somewhat more complex than imagined:
>
>
> https://food52.com/hotline/28831-can...-food-cake-mix
>
> You can, but know that vegetable oil contains 0% water, where butter
> consists of 80% butter fat, 18% water, and 2% milk solids. The
> difference is clearly in the water content. Gluten, the protein in
> flour, develops and strengthens in the presence of water. So, yes, you
> can replace the oil with melted butter, but understand that your cake
> will likely have a tougher texture due to the greater amount of water in
> the melted butter.
>


or use clarified butter.

On 1/21/2018 5:11 PM, Taxed and Spent wrote:
> On 1/21/2018 3:51 PM, esta vieja casa wrote:
>> On 1/21/2018 4:35 PM, Tom Del Rosso wrote:
>>> I never liked the texture of a cake with vegetable oil.Â* Can you
>>> substitute butter and in what ratio?
>>>
>>
>> The answer is somewhat more complex than imagined:
>>
>>
>> https://food52.com/hotline/28831-can...-food-cake-mix
>>
>>
>> You can, but know that vegetable oil contains 0% water, where butter
>> consists of 80% butter fat, 18% water, and 2% milk solids. The
>> difference is clearly in the water content. Gluten, the protein in
>> flour, develops and strengthens in the presence of water. So, yes, you
>> can replace the oil with melted butter, but understand that your cake
>> will likely have a tougher texture due to the greater amount of water in
>> the melted butter.
>>
>
>
> or use clarified butter.

Of course, but that leaves one last concern for cake-philes:

"And be aware that, while butter provides better flavor, its a solid at
room temperature, whereas oil is a liquid. That makes a big difference
in baked goods, especially cakes. Oil is used often to produce a "moist"
mouthfeel, even when the cake is chilled when eaten (which it should
never be). Oil also extends the shelf-life temporarily."

Plus that much ghee is going to be far pricier that vegetable oil.

On Sunday, January 21, 2018 at 1:35:16 PM UTC-10, Tom Del Rosso wrote:
> I never liked the texture of a cake with vegetable oil. Can you
> substitute butter and in what ratio?
>
> --

I would substitute ghee with vegetable oil any day of the week. Make sure to boil off the water first. Will you like the texture in a cake made with ghee? I doubt it but I've never made a cake with ghee.

esta vieja casa wrote:
> On 1/21/2018 4:35 PM, Tom Del Rosso wrote:
>> I never liked the texture of a cake with vegetable oil. Can you
>> substitute butter and in what ratio?
>>
>
> The answer is somewhat more complex than imagined:
>
>
> https://food52.com/hotline/28831-can...-food-cake-mix
>
> You can, but know that vegetable oil contains 0% water, where butter
> consists of 80% butter fat, 18% water, and 2% milk solids. The
> difference is clearly in the water content. Gluten, the protein in
> flour, develops and strengthens in the presence of water. So, yes, you
> can replace the oil with melted butter, but understand that your cake
> will likely have a tougher texture due to the greater amount of water
> in the melted butter.

I'm not asking about a mix, necessarily, but it probably doesn't matter.
Recipies that call for oil also seem to always call for a little water,
so I can just leave that out. There's no reason not to risk $3 worth of
ingredients on an experiment. I just need to know if the ratio is 1 to
1. The link doesn't say.

On 1/21/2018 4:16 PM, esta vieja casa wrote:
> On 1/21/2018 5:11 PM, Taxed and Spent wrote:
>> On 1/21/2018 3:51 PM, esta vieja casa wrote:
>>> On 1/21/2018 4:35 PM, Tom Del Rosso wrote:
>>>> I never liked the texture of a cake with vegetable oil.Â* Can you
>>>> substitute butter and in what ratio?
>>>>
>>>
>>> The answer is somewhat more complex than imagined:
>>>
>>>
>>> https://food52.com/hotline/28831-can...-food-cake-mix
>>>
>>>
>>> You can, but know that vegetable oil contains 0% water, where butter
>>> consists of 80% butter fat, 18% water, and 2% milk solids. The
>>> difference is clearly in the water content. Gluten, the protein in
>>> flour, develops and strengthens in the presence of water. So, yes, you
>>> can replace the oil with melted butter, but understand that your cake
>>> will likely have a tougher texture due to the greater amount of water in
>>> the melted butter.
>>>
>>
>>
>> or use clarified butter.
>
> Of course, but that leaves one last concern for cake-philes:
>
> "And be aware that, while butter provides better flavor, its a solid at
> room temperature, whereas oil is a liquid. That makes a big difference
> in baked goods, especially cakes. Oil is used often to produce a "moist"
> mouthfeel, even when the cake is chilled when eaten (which it should
> never be). Oil also extends the shelf-life temporarily."
>
> Plus that much ghee is going to be far pricier that vegetable oil.
>


"Clarified butter, or ghee, is simply butter that has had the milk
solids, whey and water removed through slow simmering, skimming and
filtering through cheesecloth. Most of the butter flavour is retained,
while all the bad water content is evaporated. Replacing oil with ghee
in this (and any recipe) adds the complexity of butter flavour, while
still retaining the texture that using oil would give."

Read mo
http://guiltykitchen.com/2010/06/08/...#ixzz54sGZSTXC

"Is clarified butter useful in baking? It certainly can be, especially
in cake batters (génoise, madeleines) where you want the moist texture
that oil provides without completely sacrificing the flavor you get from
butter."


I haven't done my own side by side comparison.

On Sun, 21 Jan 2018 18:35:10 -0500, "Tom Del Rosso"
> wrote:

>I never liked the texture of a cake with vegetable oil. Can you
>substitute butter and in what ratio?

because I'm too lazy to get up, go down and search the book out, I
would recommend that you do an Internet search
'butter vs. vegetable oil baking properties' or something similar. I
guess that you are making a box mix because making a cake with oil and
water is a typical box mix direction. So if you are making a box mix
switching to butter could mess with the chemistry.
Cakes from scratch generally use butter or vegetable shortening and
aren't that hard to make if you follow the directions.
Janet US

On 1/21/2018 6:13 PM, dsi1 wrote:
> On Sunday, January 21, 2018 at 1:35:16 PM UTC-10, Tom Del Rosso wrote:
>> I never liked the texture of a cake with vegetable oil. Can you
>> substitute butter and in what ratio?
>>
>> --
>
> I would substitute ghee with vegetable oil any day of the week. Make sure to boil off the water first. Will you like the texture in a cake made with ghee? I doubt it but I've never made a cake with ghee.
>

Might want to task that brilliant baker daughter with it. If it works
she'll nail it.

On 1/21/2018 6:54 PM, Tom Del Rosso wrote:
> esta vieja casa wrote:
>> On 1/21/2018 4:35 PM, Tom Del Rosso wrote:
>>> I never liked the texture of a cake with vegetable oil. Can you
>>> substitute butter and in what ratio?
>>>
>>
>> The answer is somewhat more complex than imagined:
>>
>>
>> https://food52.com/hotline/28831-can...-food-cake-mix
>>
>> You can, but know that vegetable oil contains 0% water, where butter
>> consists of 80% butter fat, 18% water, and 2% milk solids. The
>> difference is clearly in the water content. Gluten, the protein in
>> flour, develops and strengthens in the presence of water. So, yes, you
>> can replace the oil with melted butter, but understand that your cake
>> will likely have a tougher texture due to the greater amount of water
>> in the melted butter.
>
> I'm not asking about a mix, necessarily, but it probably doesn't matter.
> Recipies that call for oil also seem to always call for a little water,
> so I can just leave that out. There's no reason not to risk $3 worth of
> ingredients on an experiment. I just need to know if the ratio is 1 to
> 1. The link doesn't say.


It doesn't say directly because you have to adjust the water content.

So how about:

https://cooking.stackexchange.com/qu...or-baked-goods

If I am substituting butter for oil, I like to do a mixture of 1/2
butter and half shortening, this allows the richness of the butter as
well as keeping the consistency of the recipe. I also add clear butter
extract (flavoring) to the recipe. I use about 1/2 tsp butter extract
per 1/2c of shortening and cream the butter/shortening mixture with
eggs, sugar and vanilla first before I add any other ingredients. I also
substitute shortening for butter sometimes, only I also add 1tbs of
water per 1/2c shortening along with the extract. Hope this helps!

On Sunday, January 21, 2018 at 7:01:25 PM UTC-10, esta vieja casa wrote:
>
> Might want to task that brilliant baker daughter with it. If it works
> she'll nail it.

Articles on ghee will say it has a nutty taste but that's not my experience.. The ghee I make has an intense caramel taste. That's rather odd. I sure wouldn't use it to make a cake. I think it would turn out to be an oily kind of cake and perhaps not that pleasant.

My wife was alarmed at some bananas my daughter had in the refrigerator because it's turning black. She told my wife to leave it alone because she going to make banana bread with it. Smart cookie. Thank god my wife didn't throw those bananas away.

I have a science experiment of my own going on in the fridge. Dry aging of beef. Unfortunately way, way, back in the refrigerator is too cold to do this. Mostly the meat is partially frozen which is retarding the aging process. It's been 21 days and mostly, it's a hunk of beef with serious freezer burn. My daughter said she almost dumped that roast. Thank god she didn't. Oh well, it was still tasty.

https://www.amazon.com/photos/share/...S8XlsMPriBlZDH

"dsi1" wrote in message
...

On Sunday, January 21, 2018 at 7:01:25 PM UTC-10, esta vieja casa wrote:
>
> Might want to task that brilliant baker daughter with it. If it works
> she'll nail it.

Articles on ghee will say it has a nutty taste but that's not my experience.
The ghee I make has an intense caramel taste. That's rather odd. I sure
wouldn't use it to make a cake. I think it would turn out to be an oily kind
of cake and perhaps not that pleasant.

My wife was alarmed at some bananas my daughter had in the refrigerator
because it's turning black. She told my wife to leave it alone because she
going to make banana bread with it. Smart cookie. Thank god my wife didn't
throw those bananas away.

I have a science experiment of my own going on in the fridge. Dry aging of
beef. Unfortunately way, way, back in the refrigerator is too cold to do
this. Mostly the meat is partially frozen which is retarding the aging
process. It's been 21 days and mostly, it's a hunk of beef with serious
freezer burn. My daughter said she almost dumped that roast. Thank god she
didn't. Oh well, it was still tasty.

https://www.amazon.com/photos/share/...S8XlsMPriBlZDH

==

And you are still alive!!!!! yayy)

That beef looks gorgeous!

On Sunday, January 21, 2018 at 10:44:24 PM UTC-10, Ophelia wrote:
>
> And you are still alive!!!!! yayy)
>
> That beef looks gorgeous!

I still got half of it left. I'll probably let it go for a spell. I might still get kilt.

"dsi1" wrote in message
...

On Sunday, January 21, 2018 at 10:44:24 PM UTC-10, Ophelia wrote:
>
> And you are still alive!!!!! yayy)
>
> That beef looks gorgeous!

I still got half of it left. I'll probably let it go for a spell. I might
still get kilt.

==

You just might!

On 1/21/2018 9:23 PM, Sqwertz wrote:
> On Sun, 21 Jan 2018 17:55:23 -0800, Taxed and Spent wrote:
>
>> On 1/21/2018 4:16 PM, esta vieja casa wrote:
>>> On 1/21/2018 5:11 PM, Taxed and Spent wrote:
>>>> On 1/21/2018 3:51 PM, esta vieja casa wrote:
>>>>> On 1/21/2018 4:35 PM, Tom Del Rosso wrote:
>>>>>> I never liked the texture of a cake with vegetable oil.Â* Can you
>>>>>> substitute butter and in what ratio?
>>>>>>
>>>>>
>>>>> The answer is somewhat more complex than imagined:
>>>>>
>>>>>
>>>>> https://food52.com/hotline/28831-can...-food-cake-mix
>>>>>
>>>>>
>>>>> You can, but know that vegetable oil contains 0% water, where butter
>>>>> consists of 80% butter fat, 18% water, and 2% milk solids. The
>>>>> difference is clearly in the water content. Gluten, the protein in
>>>>> flour, develops and strengthens in the presence of water. So, yes, you
>>>>> can replace the oil with melted butter, but understand that your cake
>>>>> will likely have a tougher texture due to the greater amount of water in
>>>>> the melted butter.
>>>>>
>>>>
>>>>
>>>> or use clarified butter.
>>>
>>> Of course, but that leaves one last concern for cake-philes:
>>>
>>> "And be aware that, while butter provides better flavor, its a solid at
>>> room temperature, whereas oil is a liquid. That makes a big difference
>>> in baked goods, especially cakes. Oil is used often to produce a "moist"
>>> mouthfeel, even when the cake is chilled when eaten (which it should
>>> never be). Oil also extends the shelf-life temporarily."
>>>
>>> Plus that much ghee is going to be far pricier that vegetable oil.
>>>
>>
>> "Clarified butter, or ghee, is simply butter that has had the milk
>> solids, whey and water removed through slow simmering, skimming and
>> filtering through cheesecloth. Most of the butter flavour is retained,
>> while all the bad water content is evaporated. Replacing oil with ghee
>> in this (and any recipe) adds the complexity of butter flavour, while
>> still retaining the texture that using oil would give."
>>
>> Read mo
>> http://guiltykitchen.com/2010/06/08/...#ixzz54sGZSTXC
>>
>> "Is clarified butter useful in baking? It certainly can be, especially
>> in cake batters (génoise, madeleines) where you want the moist texture
>> that oil provides without completely sacrificing the flavor you get from
>> butter."
>>
>> I haven't done my own side by side comparison.
>
> Uh oh. We have a Google Fight brewing <rolling eyes>
>
> -sw
>

The point is whoever asked this question should not be convinced one way
or the other, and should do their own testing. I would love to see the
results of a side by side comparison.

On 1/21/2018 11:21 PM, dsi1 wrote:
> On Sunday, January 21, 2018 at 7:01:25 PM UTC-10, esta vieja casa wrote:
>>
>> Might want to task that brilliant baker daughter with it. If it works
>> she'll nail it.
>
> Articles on ghee will say it has a nutty taste but that's not my experience. The ghee I make has an intense caramel taste. That's rather odd. I sure wouldn't use it to make a cake. I think it would turn out to be an oily kind of cake and perhaps not that pleasant.
>
> My wife was alarmed at some bananas my daughter had in the refrigerator because it's turning black. She told my wife to leave it alone because she going to make banana bread with it. Smart cookie. Thank god my wife didn't throw those bananas away.
>
> I have a science experiment of my own going on in the fridge. Dry aging of beef. Unfortunately way, way, back in the refrigerator is too cold to do this. Mostly the meat is partially frozen which is retarding the aging process. It's been 21 days and mostly, it's a hunk of beef with serious freezer burn. My daughter said she almost dumped that roast. Thank god she didn't. Oh well, it was still tasty.
>
> https://www.amazon.com/photos/share/...S8XlsMPriBlZDH
>


There are different levels of cooking when making Ghee, so you can get
it as nutty as you like. I was referring to simply clarified butter, no
nuttiness at all.

On 1/21/2018 6:28 PM, U.S. Janet B. wrote:
> On Sun, 21 Jan 2018 18:35:10 -0500, "Tom Del Rosso"
> > wrote:
>
>> I never liked the texture of a cake with vegetable oil. Can you
>> substitute butter and in what ratio?
>
> because I'm too lazy to get up, go down and search the book out, I
> would recommend that you do an Internet search
> 'butter vs. vegetable oil baking properties' or something similar. I
> guess that you are making a box mix because making a cake with oil and
> water is a typical box mix direction. So if you are making a box mix
> switching to butter could mess with the chemistry.
> Cakes from scratch generally use butter or vegetable shortening and
> aren't that hard to make if you follow the directions.
> Janet US
>


we did that, and came up with conflicting opinions.

On Mon, 22 Jan 2018 06:15:01 -0800, Taxed and Spent
> wrote:

>On 1/21/2018 6:28 PM, U.S. Janet B. wrote:
>> On Sun, 21 Jan 2018 18:35:10 -0500, "Tom Del Rosso"
>> > wrote:
>>
>>> I never liked the texture of a cake with vegetable oil. Can you
>>> substitute butter and in what ratio?
>>
>> because I'm too lazy to get up, go down and search the book out, I
>> would recommend that you do an Internet search
>> 'butter vs. vegetable oil baking properties' or something similar. I
>> guess that you are making a box mix because making a cake with oil and
>> water is a typical box mix direction. So if you are making a box mix
>> switching to butter could mess with the chemistry.
>> Cakes from scratch generally use butter or vegetable shortening and
>> aren't that hard to make if you follow the directions.
>> Janet US
>>
>
>
>we did that, and came up with conflicting opinions.

were you consulting a food chemist? i.e., Shirley Corriher, Harold
McGee? 'cause what you are asking is a food chemistry problem

On 1/21/2018 10:23 PM, Sqwertz wrote:
> We have a Google Fight brewing <rolling eyes>
>
> -sw
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On 1/21/2018 10:24 PM, Sqwertz wrote:
> So you would adjust your
> oil and water/milk ratios accordingly.

>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On Sunday, January 21, 2018 at 5:51:49 PM UTC-6, esta vieja casa wrote:
> On 1/21/2018 4:35 PM, Tom Del Rosso wrote:
> > I never liked the texture of a cake with vegetable oil. Can you
> > substitute butter and in what ratio?
> >
>
> The answer is somewhat more complex than imagined:
>
>
> https://food52.com/hotline/28831-can...-food-cake-mix
>
> You can, but know that vegetable oil contains 0% water, where butter
> consists of 80% butter fat, 18% water, and 2% milk solids. The
> difference is clearly in the water content. Gluten, the protein in
> flour, develops and strengthens in the presence of water. So, yes, you
> can replace the oil with melted butter, but understand that your cake
> will likely have a tougher texture due to the greater amount of water in
> the melted butter.

Or NOT!!

The simple answer is YES! The qualifier is subbing butter for veggie fat WILL affect the outcome of the final baked product. For BUTTER OR WORSE! ;-)

:-)

John Kuthe...

On 1/22/2018 12:21 AM, dsi1 wrote:
> On Sunday, January 21, 2018 at 7:01:25 PM UTC-10, esta vieja casa wrote:
>>
>> Might want to task that brilliant baker daughter with it. If it works
>> she'll nail it.
>
> Articles on ghee will say it has a nutty taste but that's not my experience. The ghee I make has an intense caramel taste. That's rather odd. I sure wouldn't use it to make a cake. I think it would turn out to be an oily kind of cake and perhaps not that pleasant.
>

That's fascinating, you must have far different butter on your rock.


> My wife was alarmed at some bananas my daughter had in the refrigerator because it's turning black. She told my wife to leave it alone because she going to make banana bread with it. Smart cookie. Thank god my wife didn't throw those bananas away.
>

Indeed!

> I have a science experiment of my own going on in the fridge. Dry aging of beef. Unfortunately way, way, back in the refrigerator is too cold to do this. Mostly the meat is partially frozen which is retarding the aging process. It's been 21 days and mostly, it's a hunk of beef with serious freezer burn. My daughter said she almost dumped that roast. Thank god she didn't. Oh well, it was still tasty.
>
> https://www.amazon.com/photos/share/...S8XlsMPriBlZDH
>

Oh wow, that has some real nice funk on the rind!

Can I see the finished product?

"Taxed and Spent" wrote in message news
On 1/21/2018 6:28 PM, U.S. Janet B. wrote:
> On Sun, 21 Jan 2018 18:35:10 -0500, "Tom Del Rosso"
> > wrote:
>
>> I never liked the texture of a cake with vegetable oil. Can you
>> substitute butter and in what ratio?
>
> because I'm too lazy to get up, go down and search the book out, I
> would recommend that you do an Internet search
> 'butter vs. vegetable oil baking properties' or something similar. I
> guess that you are making a box mix because making a cake with oil and
> water is a typical box mix direction. So if you are making a box mix
> switching to butter could mess with the chemistry.
> Cakes from scratch generally use butter or vegetable shortening and
> aren't that hard to make if you follow the directions.
> Janet US
>


we did that, and came up with conflicting opinions.

==

We get ghee in cans at our local supermarket. Did you know there is
vegetable Ghee and organic ghee)

No idea what it tastes like though)

On 1/22/2018 8:28 AM, John Kuthe wrote:
> On Sunday, January 21, 2018 at 5:51:49 PM UTC-6, esta vieja casa wrote:
>> On 1/21/2018 4:35 PM, Tom Del Rosso wrote:
>>> I never liked the texture of a cake with vegetable oil. Can you
>>> substitute butter and in what ratio?
>>>
>>
>> The answer is somewhat more complex than imagined:
>>
>>
>> https://food52.com/hotline/28831-can...-food-cake-mix
>>
>> You can, but know that vegetable oil contains 0% water, where butter
>> consists of 80% butter fat, 18% water, and 2% milk solids. The
>> difference is clearly in the water content. Gluten, the protein in
>> flour, develops and strengthens in the presence of water. So, yes, you
>> can replace the oil with melted butter, but understand that your cake
>> will likely have a tougher texture due to the greater amount of water in
>> the melted butter.
>
> Or NOT!!
>
> The simple answer is YES! The qualifier is subbing butter for veggie fat WILL affect the outcome of the final baked product. For BUTTER OR WORSE! ;-)
>
> :-)
>
> John Kuthe...
>
Ba rump!