[QueenMAB418]

This is very helpful for cooking, most people don't realize that butter contains milk solids and is less than exactly equal in volume (liquids are measured by volume, not weight) to oil (use too much and you have may have too greasy of a finished product):

Here is an easy conversion chart for those of you who want to try olive oil instead of butter in baking. I never recommend margarine as it has far too much salt. For interesting reading, see the Margarine wars on Wikipedia, did you know it used to be Illegal for margarine to be colored yellow? :) http://en.wikipedia.org/wiki/Margarine

Unsalted Butter To Extra Virgin (first pressing of the Olives)Olive Oil

1 teaspoon...........3/4 teaspoon
1 tablespoon........2 1/4 teaspoons
2 tablespoons......Four 1/2 teaspoons or 1 1/2 Tablespoons
1/4 cup.................3 Tablespoons
1/3 cup.................1/4 cup
1/2 cup.................1/4 cup + 2 Tablespoons
2/3 cup.................1/2 cup
3/4 cup.................1/2 cup + 1 Tablespoon
1 cup....................3/4 cup

Hope that this helps and Happy Baking!!

Love, Queen MAB

[ironchefblue]

Any suggestions for how to handle this substitution when the recepie calls for creaming butter and sugar? I've used cold, semi-solid clarified mmj butter and been able to cream it in a standing mixer for cookies, but haven't tried anything similar with olive oil.

[QueenMAB418]

Originally Posted by ironchefblue

Any suggestions for how to handle this substitution when the recepie calls for creaming butter and sugar? I've used cold, semi-solid clarified mmj butter and been able to cream it in a standing mixer for cookies, but haven't tried anything similar with olive oil.

Hi Ironchefblue, Love your name, I miss that show! Anyway I could *swear* I had already posted an answer to this, I remember doing it. Maybe it was too explicit for the rules, (?) or something, but you'd think I'd get a warning?? Maybe I was a victim of my own cooking, too!! (Meaning I may have thought I posted a preview, wonder how that could have happened...)

Anyway; to answer your question best I can, I would need to know what recipe(s) you mean. Creaming butter & sugar sounds like cookies/cakes to me, no? I can't think of any cookies that would taste good with Olive oil. Remember though you can melt crisco sticks - the solid stuff, and it's a fat, and it will re-set up, so you can have a stable, cooking "oil" in a stick, that is not butter. I am sure you are up enough on your cooking to realize that the smell is the taste, etc.

I really hope that helps! Please feel free to PM me anytime, and I hope we see you out at the protest tomorrow, if not we will be thinking of you.

best,
QM~