any professional chefs/cooks here?

[turbodog]

Title says it. If so, I've got a food question about ingredient substitution.

 

[turbodog]

No replies?

I was making brownies the other day and was out of oil. I swapped an equal amount of real butter on a whim. They turned out fine if not better....

Comments?

Oil vs margarine vs butter
liquid at room temp vs soft at room temp vs soft at room temp

Would shortening have worked also?

 

[warlord]

I'm not a chef but I've taken several culinary arts classes. What you did is fine, replacing fat with fat. An easy replacement for veg oil is shortening which is just hydrogenated vegetable oil.

The only time it really would seem to matter is if the recipe called for a certain fat in a certain state. Like many pie crust recipies call for chilled shortening, etc.

 

[LED_Thrift]

I know you probably weren't making browines for health reasons, but stay away from hydrogenated fats whenever possible. Oil is better than butter is better than margarine.

 

[nutz_about_lights]

Yep. In fact for cookies I used butter before. We melted it in the microwave! So it was some kind of an oil.

Yeah stay away from those hydrogenated vegetable oil (aka margarine). It'll clog up your arteries and.....you know what.