Emergency Recipe Substitutes for Butters and Oils

Solid butter, margarine and shortening are interchangeable in like amounts in recipes. The flavor and possibly baking/cooking qualities will be altered somewhat. For instance, butter tends to burn more easily because of the whey content in it. Clarified butter, which has had the whey removed (see instructions below), is better for pan frying than fresh butter. Margarine and shortening are virtually the same, except for the flavor in margarine. Lard has unique baking and cooking qualities and a flavor some people savor in pie crusts. You can also substitute lard one for one in recipes calling for other solid fats.

Clarified Butter:
Melt 1/2 lb (2 sticks) butter in a small saucepan. Heat gently until the butter foams. For a toasty flavor, continue heating carefully until foam dies down and the whey at the bottom begins to brown. Cool without disturbing and then skim the foam off the top, pour off the clear liquid and discard the foam and whey which has settled at the bottom (or add this to popped corn for a wonderful buttery flavor without so much fat as buttered popcorn). The clear liquid is the clarified butter, which is often called for especially in French recipes. Alternately, you can pour melted butter through cheesecloth to separate the whey.

Oils, having a more liquid consistency, should be used in 2/3 the amounts called for in recipes using solid fats. For instance, if your recipe calls for 1 1/2 cups butter you can use 1 cup oil instead. Vegetable oils such as canola, corn, saffola, peanut and soy oils are all fine for baking and cooking. Olive oil is good for pan frying and savory sauces, but many olive oils have a distinct flavor that you may find unpleasant in baked goods.


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